How to make kvass at home: a step-by-step recipe from sourdough to making homemade kvass. Secrets of making kvass at home

Sugar - 0.5 cups;

Dry yeast - 30 g;

Raisins - 50 g;

Instructions

Cut the bread into small flat pieces. Place the bread in a single row on a baking sheet and place in the oven. Bread should be dried at low temperatures until golden brown crust. The crust should not be overcooked, otherwise the kvass will acquire a taste.

After 2 days, strain the kvass through cheesecloth or a sieve, so as to completely separate all the grounds. Place the grounds in the refrigerator. Pour the remaining sugar and raisins into the jar. The raisins must first be thoroughly washed. Mix the contents well and leave for 12 hours in a warm place.

Pour the kvass into bottles and close the lids very tightly. Place the kvass in the refrigerator for a day. After a day you can drink kvass.

note

During the fermentation process, sugar turns into alcohol, which means that kvass will contain 1-2% alcohol. Motorists and parents of small children need to remember this.
Yeast cannot be bred in hot water, otherwise the fermentation process will be incomplete.
While the fermentation process is underway, the jar of kvass should not be closed with a tight lid.

Helpful advice

You can use any bread for making homemade kvass, but from rye bread The kvass will acquire a rich brown color. Stale bread is also perfect for making kvass. If stale bread There is no need to dry it in the oven.

Sources:

how to make kvass from bread

Homemade rusk is a drink that perfectly quenches thirst and is suitable for making your favorite summer dish- okroshka. Once you have mastered the basic recipe, be sure to try cooking kvass various flavor nuances. At your summer party, serve your guests a few homemade drinks to choose from - they're sure to appreciate the selection.

You will need

Homemade rusk kvass: - 500 g rye crackers; - 5 liters of water; - 300 g sugar; - 30 g of yeast. Currant kvass: - 500 g of crackers; - 5 liters of water; - 15 g yeast; - 200 g sugar; - 0.5 cups of currant jam; - currant leaves and fresh mint. Kvass with horseradish and honey: - 600 g of crackers; - 4 liters of water; - 300 g sugar; - 30 g yeast; - 100 g honey; - 100 g horseradish.

Instructions

Prepare the basic raw materials for kvass a – crackers from rye or Borodino bread. Cut the loaf into slices, and then into narrow ribbons or cubes. Dry the crackers in the oven until they form thin crust, making sure they don't burn. For the drink, crackers can be crushed in a mortar or minced in a meat grinder, turning them into fine crumbs.

Try several cooking options kvass and choose the one that seems more suitable to you. Raw materials can be filled with boiling or warm water, added sugar or pre-cooked sugar syrup, add to kvass a decoction of mint, currant leaf, raisins, honey, cumin, horseradish or jam - and as a result get more and more new variations of this drink. However, the base of the cracker kvass but remains unchanged - this is rye crackers, yeast and water.

Kvass is prepared in bulk containers - glass or enamel. Pour the crackers into it, pour boiling water over them and leave the mixture for 10 hours. In a separate bowl, boil sugar mixed with a glass of water. Pour the rusk infusion into another container, add sugar syrup and yeast to it. Stir the mixture and leave for 4 hours - during this time the fermentation process occurs.

Remove the foam from the finished drink, strain kvass put it through cheesecloth into the refrigerator for aging, pouring it into glass jars or bottles. Add a few twists to each one. In 2 hours young kvass he'll be ready. The longer it sits, the richer the taste will be. However, it is not recommended to keep it for more than two days; it is better to drain the remains and fresh kvass.

Leftovers from the first batch kvass The new wort can be used. Add breadcrumbs and yeast to part of the mixture. Instead of sugar, add half a glass of homemade sugar to the mixture. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour hot wort boiled water, add a decoction of herbs and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and put in the refrigerator.

Try another one unusual option – kvass with and horseradish. Pour boiling water over the crackers and leave to steep for 4 hours. Strain the infusion through cheesecloth, add yeast and sugar. Put kvass for fermentation for 4-6 hours. Grate the horseradish root and mix it with liquid honey. Add the resulting mixture to the young kvass, mix thoroughly, pour into jars or bottles and refrigerate.

Sources:

homemade kvass from crackers

Kvass is a cool and refreshing drink that can quench your thirst and be used as a base for making okroshka. Homemade kvass It's quite easy to prepare. There are many original recipes making kvass at home, which not only makes this drink tasty, but also healthy.

Classic rye kvass

Cut a loaf of rye bread into slices. Then place the bread pieces on a dry baking sheet and place in the oven at maximum temperature. We are waiting for the bread slices to become dark in color. Care must be taken to ensure that the bread does not burn. Transfer the crackers into a suitable container and pour in 5 liters of boiling water. Cover with a lid and leave to steep for 5 hours. Strain the wort through cheesecloth, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Stir, cover with a lid and leave overnight. Pour the finished kvass into bottles, seal it and put it in the refrigerator to cool.

Bread kvass with dried fruits

Pour the dried fruit mixture with water and cook for 10-15 minutes. Pour boiling water over dried rye bread and leave in a sealed container for 3 hours. Strain the decoction of dried fruits and the wort and combine them together. Add sugar, yeast and place in a warm place for fermentation. Pour the fermented kvass into bottles and put 3 raisins in each. Place in a cool place. Instead of sugar, you can use honey boiled with water. After 3 days, the kvass is ready.

Kvass with mint or oregano

Prepare exactly the same as, only add a little honey and flavor with fresh or dried mint or oregano, dipping a gauze bag in kvass for 10 hours. Mint gives a refreshing taste, and oregano improves digestion.

Kvass with calamus

Calamus roots have a beneficial effect on the digestive organs, improve the condition of the gums, and reduce blood pressure. In cooked in the usual way bread kvass, add calamus infusion. On 3 liter jar kvass, add 1 glass of infusion of calamus roots or put dry calamus roots (80 grams) in a gauze bag for 5 hours.

Fresh carrot kvass

Wash and peel the carrots. Grate on a coarse grater and put in a 3-liter glass jar, add dried Brown crust of bread, pour warm boiled water and leave for 10 hours, covering the jar with gauze. After infusion, strain the liquid (wort) and add yeast diluted in warm water, with a small amount of flour and leave to ferment overnight. After this, you can add citric acid at the tip of a knife. The result will be not only a refreshing drink, but also a drink enriched with vitamins and microelements. For 3 liters of kvass you will need 150 grams of carrots, a glass of sugar, 20 grams of yeast, 500 grams of rye bread, citric acid, a tablespoon of flour.

Lemon kvass "Ekaterininsky"

To prepare Ekaterininsky kvass, prepare 700 grams of lemons, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Add to a saucepan with water granulated sugar and wait for the water to boil. Then you need to cool the water and sugar. Grate lemon zest, squeeze the juice out of the lemons, mash the yeast and add everything to the pan. Mix everything, throw in a handful of raisins and put in a cool place for 3 days.

Over more than 1000 years of its history, it has acquired the status of not only national, but also the maximum healthy drink. Even in Rus' they knew: kvass not only quenches thirst well on a hot summer day, it is also useful for vitamin deficiency, increased fatigue, and has bactericidal power. And most importantly, it can be prepared at home. You just need to know that kvass is produced by fermentation and infusion of bread, water, sugar, malt and yeast. To taste you can add raisins, lemon, spices, cranberries, lingonberries, rowan. Don’t forget that kvass can be used to make okroshka or, for example, tyurya or botvinya.

You will need

- 25 g yeast
3 liters of water
1 kg rye crackers
100 g raisins
100 g sugar
100 g honey
200 g ginger root or 100 g horseradish

Instructions

Video on the topic

note

If, when adding horseradish or ginger, the kvass turns out to be very spicy, the volume of these additives recommended in the recipe can be halved.

Helpful advice

As flavoring additives Blackcurrant, cherry or lemon balm leaves, dried fruits and berries are also suitable for homemade kvass.

Kvass is cool and invigorating, just what you need in the sultry heat. This drink has been drunk for several thousand years and the Slavs were the first to make it. There are many varieties of kvass: strawberry, raspberry, beetroot, apple, pear and even spiced. We will learn in more detail about the benefits of what we are used to, bread kvass.

Instructions

Kvass is the perfect summer drink. It quenches thirst well, adds strength after exhausting heat and fills the body useful substances. Kvass contains vitamins B, C, PP and E, calcium, magnesium, phosphorus and various amino acids, proteins, carbohydrates and organic acids.

Good property is also the fact that kvass stimulates the gastrointestinal tract, improves metabolism, and acts on the stomach, like kefir, supporting healthy microflora. It helps get rid of heaviness in the stomach after overeating and has a mild laxative effect.

It has been noticed that with frequent, but not excessive, consumption of kvass, tooth enamel is strengthened, hair falls out less, and brittle nails disappear. And, thanks to the yeast content in kvass, acne and pustules on the skin disappear. To improve the condition of hair and skin, kvass is used externally, rinsing hair and applying lotions to the face.

Drinking kvass during the period will also bring a lot of benefits to you and your baby, if there are no contraindications. It helps improve immunity and replenish vitamins. Of course, you shouldn’t get too carried away with this drink because of the risk of gaining overweight. There are 21 kcal per 100 ml of drink.

Even useful things have contraindications. For example, kvass is not recommended for people with urolithiasis, increased blood pressure, kidney diseases, gastrointestinal disorders (colitis, increased flatulence, diarrhea), as well as people with gastritis and stomach ulcers. Pregnant women should not drink the drink if there is a threat of pregnancy and increased uterine tone.

Unfortunately, store-bought drinks with “Kvass” are far from the real drink in their composition and origin. They contain a lot of chemicals and preservatives, so such a product will not benefit the body. It's better if you don't be lazy and cook soft drink yourself in . Moreover, there are so many on the Internet variety of recipes.

Video on the topic

When no one wants to eat dried bread, they have to throw it away or give it to the birds. Because it is no longer possible to return it to its original taste, which induces appetite. But experienced housewife everything is going well. And if bread really cannot be given its original state, then let’s go a different way - use ingenuity!

You will need

Old bread, starting to go stale (the main condition: not moldy).

Instructions

We dry the crackers.
To do this, take bread (you can also use fresh bread here; the variety is not important). Turn on the oven at 180 degrees. We cut our bread into small cubes. Place on a baking sheet. Place the baking sheet in the oven. Keep the crackers covered for about 10 minutes, waiting for them to brown. Then turn off the oven and leave to cool without removing the crackers from it. The main thing is to maintain the golden mean: do not let the breadcrumbs burn and become under-dried. Burnt crackers are inedible, and half-dried crackers spoil quickly.

Fry the croutons.
Cut the bread into medium-sized pieces. Various croutons: , garlic, .
To prepare croutons with, ingredients: 3 eggs, 1 glass of milk. Combine milk and eggs, beating until homogeneous mass all the time in one direction (so that the protein does not twist back). If we want to get toast for tea, then add 2 tbsp. spoons of sugar. Dip the pieces of bread into the resulting mixture and place them in a heated frying pan. And then, while frying on all sides, be sure to carefully ensure that they do not burn!
There are two cooking methods garlic croutons. First, the already obtained croutons are rubbed with salted garlic mass; second, first fry the garlic in a frying pan, and only then add croutons. But be warned: garlic burns very quickly!

We are preparing kvass.
We will need: 3 l. water, 200 g. sugar, 20 g.

The fermentation process of malt and bread crumbs gives us an amazing drink called “kvass”. It is traditional among the Slavic peoples, but over time it has spread throughout the world and gained popularity, and this is due to its unique ability to quench not only thirst, but also hunger.
In Rus', honey and fragrant herbs were often added to kvass; there was no better soft drink. Numerous cold stews were also prepared on its basis. And quite a long time ago, strong kvass was the main intoxicating drink at weddings and holidays. This is where the expression comes from: when someone drinks a lot of alcohol, they say about him - sourdough.
Homemade kvass is much healthier than any store-bought drinks. Even modern medicine confirms that he is able to restore strength after illness and cope with many ailments. Unique drink you can cook at home, without using absolutely any chemical additives.
Previously, only wooden barrels, now you can make good bread kvass at home in glass jars or enamel pans. Plastic and aluminum cookware absolutely do not take it, it may change color, taste and beneficial features drink
To get real delicious kvass You will need a properly prepared starter; with its help, fermentation is started. It has the unique ability to ferment bread products and do not turn water and sugar into alcohol. If your starter is not correct, you risk getting either a simple one instead of kvass. sweet water, or sour mash.
So let's take a closer look at the recipe for kvass made from bread at home.

Taste Info Drinks

Ingredients

rye bread – 250 g;
pressed yeast – 15 g;
bottled water – 2.5 l;
sugar – 60 g.

How to make bread kvass at home

Cut the bread into small cubes (3x4 cm in size, no larger).

Place the bread cubes on a baking sheet and place in the preheated oven. We need rye crackers, which we will get by taking out the baking sheet in 15 minutes.

Clean three-liter jar add sugar.

Place the crackers there.

Required volume Bring the water to a boil and immediately pour the boiling water into the jar with sugar and breadcrumbs. Leave to cool.

In 100 ml warm water dissolve a portion of yeast.

When the contents of the jar have cooled to room temperature, pour the warm yeast mixture into it. To future kvass breathed, cover it with a piece of gauze on top. The drink needs to infuse for 36 hours.

Strain the finished kvass through a sieve or cheesecloth and take a sample.

Teaser network

Homemade kvass from rye bread without yeast

Yeast-free kvass has one small advantage: it does not have the specific taste of yeast. The technology is not much different from the previous recipe. So let's try to make bread kvass, but now without yeast.
IN classic recipe rye bread crusts are used, but if you like the taste of cumin, you can use Borodino bread (only it is not fried in the oven at all, or just a little).

Ingredients:

rye bread – 300 g;
bottled water – 2.0 l;
sugar – 100 g;
raisins – 25 g.

Preparation:

Cut the bread pieces and fry in the oven, as in the previous recipe.
Place the crackers into a saucepan. Bring the water to a boil and immediately pour it into the same container, add sugar and stir.
Allow the kvass wort to cool to room temperature.
Place raisins into the cooled mixture. On its surface there are microorganisms necessary for fermentation, because raisins, in fact, are natural wild yeast. Therefore, do not wash it before use.
Pour the entire resulting mass into a clean jar, cover with gauze and place in a dark place to ferment. After 10-20 hours, you can observe the first signs of fermentation, a hissing sound will be heard from the jar, and foam will begin to collect on the surface.
From this moment, you need to infuse the kvass for another 2-3 days and strain through several layers of gauze. Taste and add more sugar to suit your taste.

Useful tips for making kvass

Like jelly. When preparing kvass, it is very important to take quality bread, with minimal addition of any chemicals. The more chemical additives there are in the bread, the more likely it is that the kvass will not ferment and will turn out tasteless. Especially often, incorrect crackers become the reason that the drink turns out viscous, like jelly. A thick state of kvass can still be obtained if the container with the drink was under straight lines during fermentation. sun rays. Do not neglect the advice to place kvass in a dark place during the fermentation period.
Bitter. Sometimes kvass comes out with a bitter aftertaste, which means you over-cooked it in the oven. bread crumbs. They should only brown slightly, but under no circumstances burn.
I want it sharp. If you want to get a sharper and more carbonated drink, then pour the strained kvass into clean plastic bottles, leaving 3-5 cm to the neck, and close it tightly. Leave them in a dark place at room temperature for 5-7 hours. As soon as the bottles become hard under the influence of carbon dioxide, move them to the cellar or refrigerator. The fermentation process will stop and the taste will stabilize. Wait another 4 hours and you can drink your carbonated soft drink.
Doesn't wander. Sometimes it happens that everything was done correctly, but for some reason the kvass does not ferment. This means you used stale yeast. There is an easy way to check the freshness of your yeast. Dissolve a small amount of them in warm water, and then add a little sugar. If hissing appears soon, it means good yeast, you can safely make kvass with them. Be sure to monitor the proportions of sugar and yeast; make no mistake, if you put less, the kvass will ferment poorly.
How to understand that kvass is ready?You can taste or smell a little. Kvass that is still in the fermentation process will be odorless. The finished drink smells slightly sour. While the kvass is fermenting, pieces of bread run up and down. IN ready-made drink they will settle to the bottom of the jar.
Prepared for okroshka and summer cold soups white kvass, it is made on the basis of rye flour.
Diversify. Regular kvass You can diversify it with any flavors you like, and it’s impossible to list everything that is added to it. From whole berries and fruits, or from their juices and fruit drinks, fruit and berry kvass are prepared. To make the taste even more piquant, you can add aromatic spices - oregano and cardamom, cinnamon and ginger, cloves and mint. You won’t be able to imagine until you try how delicious rowan, currant, gooseberry or strawberry kvass turns out. And also in such fruit drinks It is good to marinate boiled pork, meat for kebabs, fish and vegetables for grilling.
Hop cones? And if, along with the crackers, you also put hops in the jar, or rather its cones, you will end up with an “adult” drink. For 300 g rye crackers add a handful of dry hop inflorescences.
Do not use containers in which milk was previously stored to prepare kvass.

Previously we told you how to cook

During the heat real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This delicious natural drink can also be easily prepared at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General tips:

You can make kvass from any type of bread, but the most best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc.;
use only glass, plastic or enamel containers;
prepare breadcrumbs for kvass without oil and spices;
During fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide to high pressure the bottles didn't break.

Kvass from bread with yeast

A simple classic option.

Ingredients:

rye bread – 0.5 kg;
water – 5 liters;
sugar – 250 grams;
pressed yeast - 20 grams (or 5 grams of dry).

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

1. Slice the bread small pieces and roast in the oven until golden color. The more dried the bread is, the more bitterness is felt in the kvass and the darker the color, but you should not overdry it.

2. Boil water, then cool to room temperature and pour into a fermentation container.

3. Add crackers, cover the neck of the container with gauze and leave for 48 hours in a dark place with room temperature. If you need to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool to 25-30°C.

4. Dilute the yeast according to the instructions on the packet.

5. Filter kvass wort through cheesecloth, squeezing the crackers well.

6. Pour the filtered wort into a fermentation container, add 200 grams of sugar and diluted yeast, mix well.

7. Cover the container loosely with a lid so that carbon dioxide can escape freely, then place in a dark place at a temperature of 18-25°C for 14-16 hours.

8. Pour the kvass into a storage container, for example plastic bottles or jars, add the remaining 50 grams of sugar, mix. If you use several bottles, distribute the sugar evenly, it is needed to create carbon dioxide in the drink.

9. Seal the containers hermetically and place them in a dark place at room temperature for 4-5 hours.

10. Cool homemade bread kvass to a temperature of 8-11°C, transferring the bottles to the refrigerator or basement. This is necessary to stop the fermentation process. After 3-4 hours you can start tasting. Shelf life – up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

Natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

black bread – 0.5 kg;
sugar – 300 grams;
water – 5 liters;
unwashed raisins – 50 grams.

1. Cut the bread into pieces and dry it in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, stir.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation container, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to gain gas, then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11°C, you can proceed to tasting. Shelf life up to 4 days.

Kvass with raisins instead of yeast

Preparing kvass at home is not at all difficult: any housewife can brew this traditional Russian drink, starting from the sourdough stage. The product quenches thirst well, is used to prepare okroshka, it contains a lot of vitamins, useful microelements. Not required for production complex technologies, like oak barrels – fast receipt kvass can be made in a regular kitchen; the drink can be stored in glass jars.

How to make homemade kvass

Even people far from cooking can cope with the task. You don't know how to make kvass? First you need to prepare the dishes, necessary ingredients in accordance with the recipe. Treat yourself and your family to delicious food natural product easy: follow classic Russian recipes, Ukrainian or even Uzbek, so that the bottled liquid will delight you all summer.

The composition of any kvass is a starter, which is the basis for fermentation, and then the production methods change. A natural drink can be given to children, while store-bought kvass contains many artificial additives. Prepare delicious product themselves, then its shades will depend on the additives. If the answer to the question of how to make kvass couldn’t be simpler – rye crackers and water – then additional ingredients will add spice, making a traditional drink a signature signature dish.

Fans of this drink say this:

In order for the drink to be vigorous, it is kept for up to several days.
The strength and sweetness will depend on the amount of sugar, and from unsweetened it is best to prepare delicious okroshka.

Homemade kvass recipe

Homemade kvass is based on the principle of fermentation. Popular bases are beet, malt, rye bread, milk, fruits and berries. The dish is made bitter, tart, sweet, spicy by adding herbs, raisins, adding birch sap, using dry yeast. If you don’t have enough free time, it is permissible to use kvass concentrate, and then add honey and other ingredients to it. The caloric content of kvass is 20-35 calories, so this one of the healthiest drinks is considered dietary.

Preparation time: 3-4 days.
Number of servings: for 3 persons.
Calorie content of the dish: 25 kcal.
Purpose: any meal.
Type of cuisine: Belarusian.
Difficulty: easy.

Until recently, the drink was widespread, then they forgot about it for a while, and now it is again a regular in the photo on the menu of Russian cuisine restaurants. It is not difficult to obtain juice; the dish is prepared from natural ingredients. The amount of sugar can be changed if you want more sweet option drink A step-by-step recipe answers the question of how to cook birch kvass.

Ingredients:

Birch juice– 1.5 l;
sugar – 300 g;
raisins – 10-15 pcs.

Cooking method:

Strain the birch sap, covering the jar with gauze.
Add sugar, raisins. Stir.
Seal the jar with a lid, then leave to ferment in a cool place.
Strain the infusion and pour into convenient containers.

From oats

Cooking time: 10-15 hours.
Number of servings: for 7-10 persons.
Calorie content of the dish: 23 kcal.
Purpose: breakfast.
Type of cuisine: Russian.
Difficulty: medium.

This is one of the dietary types of healthy drink. Servings of kvass contain only 23 calories. Properly infused oat product useful for many diseases - gastritis, cholecystitis, stomach and duodenal ulcers. It quenches thirst and refreshes. Simple folk recipe will help you solve the problem of how to make kvass quickly, tasty, and beneficial to health.

Ingredients:

oats – 500 grams;
water – 3 liters;
sugar – 6 tablespoons.

Cooking method:

Rinse the oats, add 3 tablespoons of sugar.
Fill with water.
Cover the neck of the container tightly with gauze.
While the wort is infusing, remove any film that appears, add the remaining sugar and water.
After 10 hours, the kvass is ready; cool before use.

Cooking time: 4-5 hours.
Number of servings: for 2-3 people.
Calorie content of the dish: 25 kcal.
Purpose: lunch, dinner.
Type of cuisine: Russian.
Difficulty: above average.

Classic Russian recipe based on bread, fresh yeast has earned a lot of praise over the centuries, becoming a legend of national Russian cuisine. Modern cooks add sugar, but it can be replaced with honey. Nowadays, the cooking method remains relevant, because thanks to it, kvass has positive influence on the human body.

Ingredients:

water – 1 liter;
crackers – 200 g;
yeast – 10 g;
sugar – 50 g.

Cooking method:

Pour a liter of boiling water into the crushed crackers and let it brew for 2-3 hours.
Strain the infusion, add sugar, add yeast. Sometimes honey is added to taste.
Place in a warm place for 4-5 hours.
Cool and serve.

From rye bread

Preparation time: 1-2 days.
Number of servings: for 8-10 people.
Calorie content of the dish: 27 kcal.
Purpose: lunch, dinner.
Type of cuisine: Russian.
Difficulty: medium.

Another popular way of preparing the famous Russian soft drink is interesting due to the replacement of yeast with raisins. Remember that berries should never be washed so as not to remove fermentation bacteria. Not everyone likes the smell and taste of yeast, so to get rid of the characteristic aroma, raisins are added as an alternative.

Ingredients:

water – 10 liters;
black bread – 500 g;
sugar – 300 g;
raisins – 50 g.

Cooking method:

Do not wash raisins.
Cut the bread into cubes and dry a little in the oven.
Add 250 g of sugar to the water, stir and boil.
Add water to the wort, add raisins, stir.
Cover the jars with gauze and place in a warm place.
After a sour smell appears after 1-2 days, filter and remove the wort. Add the remaining sugar, add a few raisins.
Refrigerate for 8-10 hours before serving.

From white bread

Preparation time: 2-3 days.
Number of servings: for 3-5 people.
Calorie content of the dish: 30 kcal.
Purpose: lunch, dinner.
Type of cuisine: Russian.
Difficulty: medium.

It is believed that rye bread is better suited for kvass than white bread. This is not entirely correct: perhaps wheat products They don’t allow you to achieve real vigor, but the drink comes out softer, more delicate. Experience suggests that with proper sourdough, homemade kvass from white kvass turns out no worse, although it is not recommended for a beginner to start with such a recipe.

Ingredients:

water – 3 l;
white bread – 500 g;
sugar – 5 tablespoons;
yeast - 10 g dry or 30 fresh.

Cooking method:

Dry the bread in the oven.
Pour into a jar, pour boiling water over it.
After 3-4 hours, add yeast diluted in sugar.
Add water.
Let it brew and filter.
When cooled, the herbs can be added shortly before pouring into glasses.

Preparation time: 3 days.
Number of servings: for 2-3 persons.
Calorie content of the dish: 20 kcal.
Purpose: breakfast, lunch, dinner.
Type of cuisine: Russian.
Difficulty: easy.

Recipes beet kvass They are popular not only because it is an excellent soft drink, refreshing, invigorating, and tonic. This is one of the most useful species kvass, which has a beneficial effect on gastrointestinal tract, rich in vitamin C, treating colds and vitamin deficiencies. For okroshka, a drink made from beetroot is better than rye.

Ingredients:

beets – 1 piece;.
water – 2 l;
sugar – 4-5 tablespoons;
crust of rye bread.

Cooking method

Peel the beets and chop finely.
Fill the jar halfway with slices of root vegetables, add water and sugar.
Add crust.
After three days, strain and remove the wort.
Cool and serve.

Cooking time: 5-7 hours.
Number of servings: 4-5 persons.
Calorie content of the dish: 35 kcal.
Purpose: aperitif.
Type of cuisine: Russian.
Difficulty: above average.

Intoxicated kvass was popular back in Ancient Rus'. The famous expression “ferment” comes from a particularly vigorous dish. In terms of strength, the result of fermentation of rye bread is comparable to weak light beer. The drink turns out to be sweet and strong; the strength depends proportionally on the amount of sugar: the more, the higher the alcohol content after fermentation is complete.

Ingredients:

rye malt– 50 g;
rye crackers – 500 g;
water – 3 l;
sugar – 500-900 g;
yeast - 10-15 g dry.

Cooking method:

Mix malt with yeast and sugar, dilute with water, let brew.
Pour the mixture over the crackers and add water.
Leave for 5-7 hours in a warm place.
Strain.
Cool and serve.

From dry kvass

Preparation time: 3 days.
Number of servings: 8-12 persons.
Calorie content of the dish: 26 kcal.
Purpose: lunch, dinner.
Type of cuisine: Russian.
Difficulty: easy.

Dry kvass wort is sold in many stores; getting it is not difficult. Beginners should start with this option. Based on a dry product, you can experiment by mixing in any proportions, adding dried apricots, prunes, mint, and spices. Due to the fact that the finished kvass concentrate does not change, the recipe has become popular among housewives.

Ingredients:

dry kvass – 250 g;
sugar – 200 g;
fresh yeast – 20 g;
raisins – 25 g;
water – 8 l.

Cooking method:

Pour two liters of water into the starter and let it brew for 2-4 hours.
Strain the resulting product.
Fill the container by adding water.
Dilute the yeast with warm water and add it to the future drink.
Add sugar and raisins.
Leave to ferment for three days. Strain.
Cool, bottle, drink.

Video

Kvass prepared at home turns out very tasty and enjoyable. There are many recipes for making kvass at home from bread so as to delight your dear guests and refresh yourself during the hot season. In this case, you can take bread, both rye and wheat. Here are a few interesting ideas how you can prepare it.

Recipe 1

Have to take:

- half a jar of black bread;
- 80 grams of sugar;
- 20 grams of yeast;
- water.

Step 1. First, while it is soft, the bread needs to be cut into pieces and dried in the oven. The bread needs to become hard, like crackers.

Step 2. Heat the water to boiling water and put the crackers in a jar. Pour boiling water over them and leave for several hours. During this time, the crackers should swell and become very soft, like porridge. When they become like this, you need to add sugar and stir it thoroughly.

Step 3. The water should gradually cool down and become warm. When its temperature reaches about 35 degrees, you can add a little yeast to the kvass. You need to cover the jar with gauze, not a plastic lid. In an hour, the starter will be ready and there will be enough for 10 liters of kvass.

Step 4. Now you need to take about 1 tenth of the starter, add it to a liter of warm water, cover with gauze. In a few hours, active fermentation will begin and the kvass will be ready. Bon appetit.

There is another recipe for making kvass from rye bread. Here's how to make it quickly and easily at home.

Recipe 2

This kvass turns out to be very tender and refreshing. To prepare it correctly, you You will need to take the following products:

- 200 grams of black bread;
- 2 liters of water;
- 50 grams of sugar;
- approximately 3 grams of yeast.

Step 1. The bread needs to be cut into small pieces and lightly dried in the microwave or oven. The crackers should be slightly hard, but not crispy.

Step 2. Boil water and put crackers in it. Then add sugar and yeast and leave for 6 hours, or preferably overnight.

Step 3. You need to stir it a little and leave it for another 3 days. Then collect the pulp and throw it away, and pour the liquid into bottles and jars. Now the kvass is ready. Bon appetit!

An unusual kvass recipe can be prepared with the addition of a few sprigs of mint and horseradish. It turns out very tasty and enjoyable, and will appeal to everyone who loves experiments and unusual dishes.

Recipe 3

To prepare this delicate, tasty and refreshing drink, you need to take:

- 50 grams of sugar;
- 200 grams of white crackers or a loaf;
- horseradish leaf;
- 3 grams of yeast;
- a few sprigs of mint to taste;
- 2 liters of boiling water.

Step 1. The loaf, if you are using it in a recipe for cooking, you need to cut into small squares and fry in the oven until the pieces are well cooked. Otherwise, you just need to take ready-made crackers from a loaf.

Step 2. Pour boiling water over them. Leave for 10 hours, adding a small amount of yeast, sugar, a little mint and horseradish. It is best to leave the kvass to ferment overnight.

Step 3. In the morning, remove the pulp and pour into containers.

Kvass prepared according to this recipe will turn out very pleasant, slightly intoxicating, refreshing, with a spicy bitterness.

Another refreshing recipe can be made by adding ginger root, lemon or tangerine peels. The taste of this kvass is brightly sour, very pleasant and delicate. Here's how to prepare it at home.

Recipe 4. With ginger and lemon peels

It is also prepared from white bread or loaf. Here's how to cook this one correctly delicious drink And what you need for it:

- 200 grams white loaf or crackers from it;
- a small piece of fresh ginger root;
- zest of one lemon;
- raisin;
- 3 grams of yeast;
- 50 grams of sugar.

Step 1. The loaf, if you use it in the recipe, you need to cut it into pieces, put it in a frying pan or in the oven and lightly fry so that the pieces are hard.

Step 2. Grate the ginger and add to boiling water along with lemon zest.

Step 3. Pour boiling water over the loaf along with lemon peels and ginger, add raisins and yeast.

Step 4. Cover with gauze and leave overnight.

Step 5. In the morning, squeeze out the pulp and throw it away. Pour the drink into jars.

The taste of this kvass can be islandy and slightly bitter. Therefore, sugar should be added to it in portions to taste. This recipe will appeal to those who love lemonade and ginger. From white bread and loaf, kvass turns out to be less rich, but with a pleasant, refreshing sourness. And here autumn recipe kvass, which will appeal to those who like drinks with berry sourness.

Recipe 5. With fresh cranberries and dried apples

To make it, you will need regular bread, a small amount apple chips or apples, cut and dried for compote. To prepare tasty and healthy natural kvass you need to take:

- 200 grams of regular light bread;
- 10 raisins;
- 100 grams of apple chips or dried apples for compote;
- 100 grams of fresh cranberries or lingonberries;
- 4 grams of yeast;
- 70 grams of sugar;
- 2 liters of boiling water.

Step 1. Cut the bread into pieces and lightly dry in the microwave. The crackers should be soft, but somewhat dry.

Step 2. Lightly boil the apples along with the cranberries.

Step 3. Place the bread in a container, add a small amount of sugar, raisins and yeast, as indicated in the recipe. After this, cover the kvass with gauze and leave for a day.

Step 4. Then remove the cake, strain the kvass and pour it into bottles, cylinders and jars. After this, the drink is ready. Bon appetit!

This recipe will appeal to those who love berry flavors, light acidity, nice drinks and a bright, refreshing taste.

However, lovers of rich flavors may like a drink with young pine cones, from which you can prepare delicious jam. This recipe will be appreciated by lovers of spices and herbs. Here's how to make aromatic and very tasty kvass with pine or cedar cones. Exotic Russian recipe.

Recipe 6. With young pine cones

You can use both regular ones from wood and jam. To prepare kvass according to this recipe you need to take:

- 300 grams of black bread;
- 5 grams of yeast;
- 4 cones;
- 70 grams of sugar;
- 2 liters of water;
- a small amount of citric acid or the zest of one lemon.

Step 1. Toast the bread in the oven. The crackers should be very hard.

Step 2. Then boil the cones in boiling water, add sugar, yeast and pour over the bread. Add a small amount of raisins, lemon zest, and acid to it.

Step 3. Cover the kvass with gauze and leave for a day.

Step 4. After this, you need to remove the cake and heat the kvass again, adding a small amount of mint or linden blossom. It will highlight the spiciness of the berries and allow you to enjoy a pleasant, delicate taste.

In this case, you will get a nice, fresh kvass with a spicy “forest” note. Men will like it due to its rich and pleasant taste.

But there are recipes that do not require frying the bread. The taste of this kvass is more delicate and pleasant. Here's how to make a delicate and very light kvass with lemon peels and a little mint and ginger. The taste is light, almost the same as ginger lemonade. Here's how to make it deliciously at home.

Recipe 7. Light kvass made from white bread

To prepare it you need to take:

- 300 grams of fresh white bread;
- 15 white grapes;
- 50 grams of fresh ginger root;
- 50 grams of sugar;
- a tablespoon of liquid honey;
- 50 grams of citric acid;
- zest of one lemon or tangerine;
- 4 grams of yeast;
- 3 liters of boiling water.

Step 1. Mix bread with honey, grapes, lemon peels. Add yeast and a little ginger and citric acid.

Step 2. Pour boiling water over everything and leave overnight. Kvass should be covered with gauze to ensure air circulation.

Step 3. Remove the gruel and pour the kvass into a bowl.

Thanks to honey, grapes along with lemon sourness kvass turns out slightly sweetish with rich taste. It will appeal to those who like light summer drinks. It is very good to combine it with ice and serve in glasses with fresh sprigs of mint or basil.

However, there is a separate recipe for light kvass, the additional ingredients of which are lemon, basil and honey. It will appeal to those who love the delicate and refreshing tastes of summer drinks.

Recipe 8. With blue basil and lemon

To prepare this very tasty and refreshing drink, you need to take:

- 300 grams of white breadcrumbs from a loaf;
- 2 grams of yeast;
- 5 sprigs of basil;
- 1 lemon;
- 50 grams of sugar;
- 2 tablespoons of liquid acacia honey;
- 2 liters of water.

Step 1. Place the crackers in a container along with sugar and yeast.

Step 2. Cut the lemon into slices and add to the bread.

Step 3. Add basil sprigs and honey.

Step 4. Pour boiling water over everything and leave for 5 hours. Then mix.

Step 5. Remove the cake and pour the kvass into jars. Serve with a lemon wedge in a glass and a sprig of basil.

This kvass turns out to be very fresh and tasty, pleasant in the hot season. It tastes a little like basil lemonade. Well, a real New Year's sweet drink can be kvass with refreshing tangerine peels, maple syrup and honey. Here's how to make it at home.

Recipe 9. With tangerine peels and honey

To prepare it you need to take:

- 200 grams of black bread crackers;
- the same amount of white crackers;
- 15 black and dried raisins;
- 50 grams of sugar;
- 5 grams of yeast;
- a little citric acid;
- 200 grams of tangerine peels;
- a small amount of cinnamon;
- a little cayenne red pepper;
- 100 grams of liquid honey;
- 100g maple syrup.

Step 1. Fry the crackers very tightly so that they all turn out with a crust.

Step 2. Place them in a separate container and add raisins, sugar, citric acid and dry tangerine peels. Then sprinkle lightly with pepper and cinnamon.

Step 3. Pour boiling water over everything and after 5 hours add honey.

Step 4. Infuse the kvass for 3 days, then strain and pour into jars. Before serving, add a tablespoon of maple syrup to each.

This kvass has a pleasant combination of richness bread drink with the brightness of tangerine peels, spices and the pleasant viscous sweetness of honey and maple syrup. This drink will appeal to those who love sweet, refreshing and pleasant drinks in which the taste is revealed in many ways.

But very unusual recipe kvass with lime, lemon and blackberries. It will appeal to those who love refreshing lemonades with a sour taste. And this is how they prepare it.

Recipe 10. With lime and blackberries

To prepare it, you need to take:

- 200 grams of Borodino bread;
- 20 black raisins;
- 2 limes;
- 100 grams of frozen blackberries;
- 100 grams of sugar;
- 3 grams of yeast;
- water 3 liters.

Step 1. Dry the bread very thoroughly and place it in a separate container along with sugar, raisins and blackberries.

Step 2. Add yeast and cut the lime into slices on top.

Step 3. Pour boiling water over everything and leave for 7 hours.

Step 4. Then remove the pulp and pour the drink into jars. Serve with a little honey or maple syrup.

This kvass has a very bright and rich taste with a piquant lime sourness. Lovers of refreshing drinks will really like it.

But here is an unusual raspberry-cranberry kvass, which in the heat can become an excellent alternative sweet carbonated drinks. Here's how to make it at home.

Recipe 11. With raspberries

To prepare it you need to take:

- 200 grams of white crackers without crust;
- citric acid;
- 200 grams of fresh raspberries;
- the same amount of cranberries;
- 50 grams of sugar;
- 4 grams of yeast;
- 7 white raisins;
- 2 liters of boiling water.

Step 1. Place the crackers in a container and mix with raspberries, cranberries, raisins and sugar. Add yeast.

Step 2. Pour boiling water over everything and leave for 7 hours. Then you need to cool the kvass. Remove the pulp and pour it into jars.

This kvass can be served with frozen raspberries, blackberries and lemon wedge. If it is very sour for you, then you can put a small amount of sugar or honey in it.

The drink has a sweetish taste thanks to raspberries. However, its sweetness can be adjusted in portions so that the drink does not turn out too sour or, on the contrary, too sweet. Therefore, for him you need to put minimal amount sugar and only then add it to taste.

Having prepared kvass at home using one of the methods, you can then prepare a delicious