How to make kvass from birch sap at home. Recipe for kvass made from birch sap, orange and raisins. Recipe for kvass from birch sap with bread

Cooking time: 30 minutes.

The quantity of products is calculated for a container with a volume of 1.5 liters; if you use larger containers, increase the quantity of ingredients accordingly.

Today I’ll tell you a recipe for kvass made from birch sap with raisins. As everyone knows, “birch tears” are very useful for the human body, but it can be obtained for a very short period, in early spring, about 2-3 weeks. During this time, it is impossible to cleanse and enrich your body with useful microelements and vitamins that this natural drink contains. Therefore, I propose to extend this time and prepare birch kvass with raisins and sugar in plastic bottles. Everything original is simple, and when you try this drink on a hot May day, you will definitely give up your usual lemonade or beer, it will perfectly quench your thirst and fill you with energy.

How to prepare birch kvass with raisins in plastic bottles - recipe with photos step by step

To prepare, we need sugar, raisins, birch sap and a plastic bottle.

The dishes in which the workpiece will be stored must be thoroughly washed. Pay special attention to plastic bottles that contain alcohol, such as beer. Make sure there is no foreign odor. If you can’t get rid of a foreign smell, like beer, for example, then it’s better to replace the bottle. Take another container, I think this shouldn’t be a problem nowadays.

Rinse the raisins and put them in a bottle.

We also send sugar there using a watering can.

Pour birch sap. First you need to strain it through a fine sieve with gauze to get rid of small debris and bugs that got into the juice during collection. Close the lid. You need to leave it in a cool place for a week. In seven days the drink will be ready.

Many may have a question: how to make birch kvass with raisins if you are against storing drinks in plastic bottles, and especially if you don’t want to spoil such a valuable gift of nature and store it in plastic. There is an exit. Just pour it into regular glass jars or bottles of any size. Cover with nylon lids and place in storage.

Birch kvass with raisins and sugar should be stored in plastic bottles and glass jars in the cellar, but no more than 3 months.

Other recipes for birch kvass with raisins

There are many recipes for this wonderful and thirst-quenching drink; everyone can choose the one they like best in terms of ingredients and taste. Remember, kvass is not a long-term storage product; the maximum it can be stored in a cool place is 2 or 3 months.

All collected birch sap, no matter what recipe you use, must be strained through cheesecloth to get rid of wood debris and forest insects.

With dried fruits

Birch sap - 10 liters;
Dried fruits - 200 grams (apples);
Raisins - 200 grams.

The simplest recipe that our grandfathers used. Add dried fruits and raisins to the juice. They must first be washed with water. Leave for 3-7 days. In a couple of days, fermentation will begin. Periodically you need to knock the cap off the dried fruit so that it does not sour. When the typical pungency of kvass appears, it will happen in 5-7 days. It needs to be strained through cheesecloth. Store in a cool place.

My grandfather cooked in a huge twenty-liter saucepan, after a week the kvass was ready, but he did not strain, and did not take out the dried apples and raisins, but left them in the juice, over time the kvass became stronger and tastier.

With lemon

Birch sap - 3 liters;
Lemon - 0.5 pcs;
Raisins - 6 pcs;
Honey - 1 tbsp. lodge;

Wash the jar in which the kvass will be stored. Pour “birch tears” into it. Cut the lemon into slices, add honey and raisins to the jar. Cover with a nylon lid and leave for 10-14 days in a cool place, after two weeks the drink is ready to drink. In the same way, this drink can be prepared with orange. Or add these two wonderful citrus fruits together. Don’t forget to pour boiling water over them before eating, this will remove the bitterness and get rid of the wax that is used to treat the fruits so that they don’t spoil so quickly.

With honey

Prepared in the same way as the previous recipe, but without adding lemon. Used to quench thirst on a hot summer day, to strengthen the immune system. Healthy and very tasty.

With barley

Birch sap - 10 liters;
Barley - 1 kg;
Raisins - 200 gr.

Sort the barley and get rid of excess debris. Rinse thoroughly and let the water drain. Fry in a dry frying pan until the barley is brown and smells like roasted barley. Make sure it doesn't burn.

Raisins need to be doused with boiling water. Add the cooled barley and raisins to the juice and stir. Place the container with juice in a cool place, such as a cellar. The required sharpness will appear over time. You can use it after a couple of days. In a dark and cool place, this kvass can be stored for almost half a year.

With bread

“Birch Tears” - 5 liters;
Raisins - 100 gr;
Sugar - 1 tbsp;
Black bread - 400 gr.

It will be very good if before cooking the juice sits in a warm place for several days and begins to sour.

When the fermentation process begins in it, you can begin preparing the kvass itself.

Pour it into a saucepan, add sugar. We heat it up, the sugar should dissolve, but the juice should not boil. During boiling, it will lose all its beneficial properties.

In the meantime, you need to cut black, preferably rye bread into small pieces of about 3x4 centimeters. Place on a baking sheet and place in the oven for 10-15 minutes, the bread should turn into crackers, it’s okay if it burns, the color of the drink will be more saturated.

We send the bread crumbs into the heated juice and mix, and we also add the washed raisins. Mix it in and it instantly turns brown. Remove from heat, cover with a lid and leave to infuse in a dark, cool place for 3-4 days. After this time, filter the kvass and bottle it. We send it to the refrigerator.

With coffee

Birch sap - 2.5 liters;
Borodino bread - 2-3 slices;
Sugar - 0.5 tbsp;
Raisins - 1 tbsp. lodge;
Coffee - 1 tbsp. lodges (grains).

Roast coffee in a dry frying pan.

Rinse the raisins.

Cut the bread into small pieces and dry in the oven.

Put everything in a three-liter jar, use a rubber glove to pierce a hole with a needle, and put it on the jar, tie it tightly with an elastic band around the neck. Leave in a warm place. After some time, the glove will begin to rise, which means that the fermentation process has begun. When the glove falls off, the process is complete and the drink is ready. Strain it through cheesecloth and store in the refrigerator.

With rice

Juice - 5 liters;
Rice - 1 teaspoon;
Raisins - 1 tbsp. lodge;
Sugar - 200 gr.

Mix all ingredients in a container, cover with a lid and leave in a dark, not hot place for 5-7 days. After a week the drink is ready.

With rosehip

Add 2-3 tbsp sugar to a one and a half liter bottle. spoons, 5-6 raisins, several dried rose hips. Seal with a stopper and store in the refrigerator; in a few days the drink will be ready.

With barberry

Birch kvass with raisins and barberries is prepared similarly to the previous recipe with rose hips.

With yeast

Natural birch sap - 5 liters;
Honey - 30 gr;
Pressed yeast - 25 grams;
Raisins - 4-6 pcs.

Add all the ingredients to the strained juice, mix and leave for three days, after three days the kvass is ready. It needs to be strained and poured into clean bottles, stored in the refrigerator or cellar.

Since ancient times, kvass has been the most a common drink in Russian cuisine. But not everyone knows that it can be prepared from natural drinks. Birch sap is perfect for this. This is due to the fact that it does not lose its beneficial properties after cooking.

To get sap from birch trees, warm weather needed. As soon as the thaw begins after winter frosts, you need to immediately go to the nearest tree with all the necessary equipment. The tip of the awl needs to be deepened into the tree 7 centimeters in order to determine whether the sap is moving along the trunk. If a drop appears on the surface, you can safely begin collecting the liquid.

It is best to collect liquid during the daytime. At night, its movement along the trunk slows down.

The hole for collecting liquid should be approximately 50 centimeters from ground level. The number of holes should depend on the diameter of the barrel. With a diameter of 25 centimeters there is one hole, and with a diameter of 35 there are two. Calculate the number of holes incrementally. Every 10 centimeters is plus one hole. It is better to cut the bark from the south side. There is better sap flow.

Insert a boat-shaped groove prepared in advance into the hole. From one tree you can collect from 3 to 7 liters of liquid per day. You cannot drain all the liquid from the tree. It may die.

How to make kvass from birch sap at home

Classic birch kvass is made from raisins and juice. But there are many recipes with the addition of other ingredients: honey, coffee, orange, mint.

Liquid is most suitable for kvass, which has just been collected. But if you don’t have one, you can replace it with canned one. You will need 10 liters of drink.

In addition to juice, you will also need sugar and raisins.

The juice must be strained through gauze folded several times. Rinse the raisins thoroughly and place them on a towel to dry.

Kvass is prepared in glass, enamel or wooden containers.

Raisins and sugar are poured into the strained birch sap, then stirred until the latter is completely dissolved.

The starter in the container is covered with a clean cloth and left for 3 days in a warm room for the fermentation process.

The finished drink is filtered again, poured into clean bottles and stored in the refrigerator.

Recipe for kvass from birch sap with raisins

To prepare classic birch kvass at home, you will need the following ingredients:

sugar - 0.5 kg;
dried raisins - 50 pcs.;
natural birch sap - 10 l.

How to make birch kvass according to this recipe:

birch liquid must be cleared of debris and passed through a sieve;
raisins should be washed with warm water and placed on a paper towel to dry;
pour into liquid washed raisins and sugar. Mix everything thoroughly until the dry ingredients are completely dissolved;
The kvass should be poured into a glass container and covered with a clean cloth. Leave to ferment for 3 days;
when the drink is prepared, it should be strained and poured into a clean container;
put away for storage in the refrigerator or basement. The maximum shelf life is 4 months.

Recipe for birch kvass with raisins, honey and lemon

For the right preparing a similar drink take the following ingredients:

dried raisins - 4 pcs.;
yeast - 25 g;
medium-sized lemon - 2 pcs.;
birch sap - 5 l;
honey - 30 g.

Preparation consists of the following steps:

You should wash the lemons and pour boiling water over them. After this, cut into medium-sized pieces;
through gauze folded several times, you need to strain the birch sap;
rinse the raisins in warm water and dry;
Add yeast, raisins, lemon and honey to birch sap. Mix everything;
Leave the drink in a warm room for three days. After this time, strain ready kvass and pour it into a clean container.

Recipe for kvass made from birch sap, orange and raisins

The following products will be useful to you:

lemon balm or mint - several sprigs;
raisins - 1 pinch;
sugar - 1 glass;
large orange - 1 pc.;
yeast - 10 g;
freshly collected birch sap - 2.5 l.

Preparation is as follows:

The orange must be washed well, doused with boiling water and dried a little. After this, cut into rings and place in a clean glass container;
grind the yeast with sugar and pour into a container with oranges;
rinse the lemon balm or mint sprigs and also place them in the container with the ingredients;
rinse and dry the raisins;
Strain the juice through cheesecloth, which is thickened several times. After straining, it is poured into a glass container. Stir everything well and leave for 2 days to ferment in a warm room. When the drink is ready, it must be strained again and poured into clean bottles, first putting raisins in each;
put the drink in the refrigerator and after a day you can drink it.

Recipe for birch kvass with coffee beans, bread and raisins

To prepare kvass according to this recipe, you need the following components:

raisins - 1 handful;
Borodino stale bread - 3 slices;
coffee beans - 1 handful;
natural birch sap - 2.5 l;
granulated sugar - 100 g.

How to prepare this drink correctly:

pour coffee beans into a dry frying pan and fry a little over low heat;
Slices of Borodino bread are laid out on a baking sheet and placed in the oven. The bread is dried for 10 minutes at a temperature of 60 degrees;
rinse the raisins in warm water and dry them on a towel;
raisins, slices of bread, coffee beans are laid out in a three-liter clean jar;
Birch sap is also filtered there. Sugar also needs to be poured into this jar. Stir everything well;
a medical glove is put on the neck of the jar and pierced with a needle;
the jar of starter is left for three days in a warm room;
after the glove is blown off, the drink must be strained again and poured into clean glass bottles;
store in the refrigerator or basement.

Recipe for making kvass from birch sap, rose hips and raisins

To make this drink at home, prepare the following ingredients:

raisins - 20 pcs.;
granulated sugar - 1 cup;
rose hips - 20 pcs.;
birch sap - 5 l.

The method of preparing this drink consists of the following stages:

Strain the birch sap through several layers of gauze. Pour it into a glass container with a wide neck;
add sugar to the juice and mix well until all crystals are completely dissolved;
Rinse the rose hips and raisins well and dry them on a paper towel;
add rose hips and raisins to the container with birch sap;
Close the container with the drink with a lid and send it to the cellar for storage.

Recipe for birch kvass with dried fruits and raisins

Required Products:

dried fruits - 1 kg;
raisins - 300 g;
natural birch sap - 5 l.

How to prepare a drink according to this recipe:

All dried fruits must be washed in warm water. Place them on a paper towel to dry;
Place dried fruits and raisins in a dry, clean glass container. Pour strained birch sap over these components;
this drink is infused for 4 days in a warm room, stirring occasionally;
After fermentation is complete, the kvass is poured into clean containers, screwed on with lids and stored in the refrigerator.

Recipe for making birch kvass with mint, honey, ginger, apples and raisins

For this wonderful drink you will need the following products:

raisins - 75 g;
lemon - 0.5 pcs.;
fresh ginger root - 40 g;
mint - 10 leaves;
light honey - 5 ml;
instant yeast - 3 g;
apples - 5 pcs.;
granulated sugar - 100 g;
natural birch sap - 2 l.

The preparation method consists of the following stages:

Wash the apples and cut them in half. Remove the core and cut into small pieces. Put them in a saucepan and pour birch sap into it. Place the pan on the stove and boil. After boiling, boil the apples and juice for another 3 minutes. After the time has passed, remove the pan from the heat and wait for the mass to cool;
dilute 1 teaspoon of granulated sugar and yeast in half a glass of warm broth. Leave this mixture in a warm place for 20 minutes;
Pour the diluted yeast into the birch decoction. Add sugar, honey and squeeze lemon juice there;
Peel and chop the ginger root using a fine grater. Wash mint leaves and raisins;
Add all the prepared ingredients into the broth and stir well. Cover the container with a thick, clean cloth and leave for 12 hours in a warm room;
strain the finished kvass and pour it into a dry, clean container.

Tricks and tips for making birch kvass with raisins

Kvass can be stored under the right conditions for up to 6 months.
When preparing, you can add various herbs that have medicinal properties to kvass.
It is not recommended to use plastic containers for starter culture.
It is better to prepare kvass only with natural birch sap.
To get rid of wood debris, you must strain freshly collected birch sap.

Attention, TODAY only!

What can you add to your homemade birch drink?

The most common addition is raisins, or other dried fruits, for example, dried apples, and I will give this recipe. They create excellent conditions for fermentation of barley and bread. Citrus fruits, coffee beans, mint, rose hips, honey and various herbs will enrich the taste of kvass and fill it with vitamins.

Kvass from birch sap - a classic recipe

The classic version of cooking on bread is how the drink was prepared in the old days. A minimum of effort is required, and the technology is 100 percent proven for centuries.

Take:

Juice – 10 liters.
Rye crackers – 200 gr.
Oak bark - ½ cup.
Dried berries – 300 gr.

How to do:

Pour 10 liters of juice into an oak barrel. Place 200 grams of rye crackers in a fabric bag. The bag should have a long rope so that it can be easily pulled out later. Two days later, when fermentation begins, add 300 grams to the barrel. dry cherry berries, half a glass of oak bark and several stalks of dill. After two weeks, the drink is ready.

Recipe for kvass with raisins at home

The following is a homemade recipe that my mother absolutely loved.

You will need:

Birch sap – 2.5 liters.
Sugar – ½ cup.
Coffee beans - a handful.
Black bread - 2 pieces.

How to cook:

Pour 2.5 liters of juice into a three-liter jar. Add half a glass of sugar, a handful of raisins, a handful of coffee beans (they can be fried a little) and a couple of crusts of Borodino bread. We put a rubber glove on top. And after a couple of days, when the glove says: “Hello everyone,” we filter this drink and put it in the refrigerator. Wait two days and you can drink!

How to make birch kvass with yeast and orange

We love this drink recipe with the whole family.

Take:

Birch sap – 2.5 liters.
Orange.
Live yeast – 10 gr.
Sugar.

Pour 2.5 liters of juice into a three-liter jar, add 1 chopped orange, 1 glass of sugar. Then 10 gr. Grind the yeast with a small amount of sugar and carefully pour into the jar. You can add mint and lemon balm. On the second day, when the kvass has fermented, strain and bottle it, adding a couple of raisins to each. Place in the refrigerator.

Kvass with birch sap and barley - a successful recipe

Barley is an excellent substitute for yeast, the fermentation process is fast, and the taste of the homemade drink will not let you down.

You will need:

Juice – 3 liters.
Barley - a glass.

How to make kvass with barley:

Clean the juice from dirty impurities and pour into a container.
Fry the barley grains in a dry frying pan, this will improve the taste of the birch drink - it will become soft and tender. Do not overcook, otherwise the kvass will become bitter.
Pour the grains into the juice (or throw them in a gauze bag).
Leave in a warm place for 3-4 days, stirring the contents periodically.
After the specified time, strain the kvass and pour into bottles.

Recipe with rose hips and raisins

I pour the juice into bottles, add some raisins, dried rose hips, sugar (based on 2.5 liters - 3 tablespoons), and put it in the refrigerator.

Apple kvass with birch sap

You can prepare apple kvass for summer. To do this, pour dried fruit - dried apples with birch berries, seal tightly and put in the refrigerator. The drink will be ready in 2 months.

Recipe for kvass with yeast

I recently found an interesting recipe for kvass: the birch bark needs to be heated in a large saucepan to a temperature of 35 degrees. For 2.5 liters put 40 grams. fresh yeast. Place in a cool place for four days, then pour into jars and seal. The drink can be stored for six months.

Homemade kvass with birch sap and lemon

You can make a simple drink, which I called lemonade as a child. Cooking recipe: take 2.5 liters of birch, add half a glass of sugar, juice from 2 lemons (if you like it sour, you can use three). Mix well and leave for two hours. You can add a mint leaf and ice cubes.

Herbal recipe

Herbal infusions of birch sap are incredibly beneficial for health. You can use St. John's wort, raspberry and currant leaves, mint - each of the herbs will add its own aroma and medicinal properties.

You can make infusions like this: Bring the birch tree to a boil, add 3 tbsp. spoons of herbs per liter of juice, close tightly and leave for 8-10 hours. Then we filter the infusion and store it in the refrigerator. You can add lemon and honey.

Juice syrup

You can make syrup from birch trees in an apartment. To prepare, boil the juice in a wide-bottomed saucepan until about 1/3 has evaporated. Then add fresh. Repeat the boiling process 2-4 times. Be sure to skim off the foam. The resulting syrup is filtered and stored in the refrigerator.

The benefits of birch kvass

A little about . If you are interested in more detailed information, follow the link and read.

Experts in traditional medicine will tell you that after a long winter the body is especially weakened, but nature generously took care of it and gave it a wonderful drink. The drink will increase the body's resistance to various infections and give vitality. The benefit of kvass is that with its help you cleanse the body of harmful substances.
The magic drink is useful for its general strengthening, vitamin, and blood purifying properties. It is indispensable for diseases with high fever: colds, bronchitis, tuberculosis.
The action of birch grass largely coincides with the medicinal properties of birch buds. The juice is useful for diseases of the gastrointestinal tract with low acidity, peptic ulcers, chronic gastritis during exacerbation.
Homemade kvass will also help the beauty of women: wipe your face for acne and other inflammatory skin problems.
Birch drink is successfully used for various metabolic disorders, joint diseases, gout, rheumatism, and arthritis. Excellent results are known when the juice is used externally. They treat eczema, lichen, diathesis, fungal diseases. Birch buds will also help to cope with serious diseases; about the remedies prepared from them,
The juice can treat kidney diseases. It perfectly expels sand, destroys some types of stones, and is a good diuretic. Drink in the morning, on an empty stomach, 1 glass per dose.

Dear readers, you know proven recipes for making kvass from birch sap at home, tell us about them in the comments, don’t skimp. You will learn how to collect juice correctly from this amazingly interesting video.

And more okroshkas. But I don’t know how to make kvass, svekrovkin is too complicated for me (it contains yeast, wheat decoction, etc.), but who is simple, from pieces of bread? Pliz, save me!

Discussion

Throw 2 teaspoons of yeast into a three-liter jar + one-fifth dry kvass + 4 tablespoons of sugar + warm
boiled water. After one and a half to two days, the starter is ready. Take two to four spoons of sourdough per three-liter jar + 150 grams of sugar by volume + a quarter of dry kvass + warm boiled water. Place all this in a warm place - after eight hours the kvass is ready. Honey. Less sugar + another 4 hours and vigorous kvass. It is advisable to drain it and cool it.
And this is from pieces. Cut a loaf of rye bread into cubes and dry in the oven. It's better if the cubes are slightly scorched. Take 1/3 of the crackers, pour into a 3-liter bottle, add 3 full tablespoons of sugar, 20 raisins, 1/2 teaspoon of dry yeast (or 1 level teaspoon). Fill with plain cold boiled water, but not to the top (3 cm should not be enough to reach the throat). Tie the top with gauze and put it in the kitchen (not in the refrigerator) for 2 days. After two days, put it in the refrigerator for several hours so that fermentation stops and the bread sinks to the bottom. Then drain in a colander and add sugar to taste (about 2 tablespoons). Drain again.
A 3 liter bottle yields 2 liters of kvass.

Discussion

There is both a powder and a type of thick syrup

But it is different :))

There is kvass wort - a thick liquid substance in a vodka-type bottle. It is diluted with water, yeast, bread, sugar are added, and the whole mixture is infused. Yield: 5 liters. Some of my friends just dilute it with mineral water to taste (by the way, it’s not bad at all)

There is kvass wort concentrate - in 0.5 liter jars, quite thick, but enough for a much larger volume of kvass (we use it extremely rarely for some reason)

And there is also dry kvass - this is powder. I didn't buy it :)

Fire supplement II "Milky Way" LLC "Vitaprom" State Research Institute of Nutrition, Russian Academy of Medical Sciences Dry fortified mixture based on milk and soy protein isolate, enriched with galega herb extract Juices, drinks, decoctions, teas III Fruit juices and drinks "HIPP", Austria "Nestlé" , Germany Natural juices and drinks enriched with vitamins and iron Tea for pregnant and lactating women "HIPP", Austria "Kruger", Instant herbal teas with the addition of medicinal herbs, fruit powders and sugars Infusions and decoctions of edible and spicy-flavored vegetables and herbs Homemade infusions and decoctions of lactogenic vegetables and...
...Cream 10-15% with caraway seeds. Pour 2 cups of cream into a ceramic pot, add 2 tablespoons of cumin seeds, close the lid and place in the oven to simmer (at low heat) for 30-40 minutes. Cool to room temperature; drink for breakfast and dinner. Drink half a glass for breakfast and dinner.

Caraway kvass. Rye bread, cut into small pieces, is dried, lightly fried, poured with water and left for 3-4 hours. After this, the infusion is filtered, yeast, sugar, cumin are added and placed in a warm place to ferment for 10-12 hours. For 1 kg of black bread - 40 g of caraway seeds, 500 g of sugar, 25 g of yeast, 10 liters of water.
...In the 19th century, it turned out that this drink actually has bactericidal properties - cholera vibrios and typhoid bacilli die in it within 20 minutes. Real, classic kvass, thanks to the carbon dioxide and amino acids it contains, is an excellent thirst quencher. It's filling. In addition, kvass belongs to the group of so-called fermented drinks, and therefore promotes faster digestion of food.

Secret. With regular consumption, kvass improves the functioning of the nervous system.
Not recommended. Drink carbonated kvass sold in bottles. Additives of food colors, sweeteners, lemon, sorbino...

How to make homemade kvass for okroshka. Recipes: Moscow sour cabbage soup, rhubarb kvass, caraway kvass, lemon kvass, mint kvass, apple kvass, jellied soup, okroshka, radish with kvass in the Ural style.
...We leave it in a warm place for 2-3 hours. When the dough has risen, dilute it in 17 liters of boiling water, stir and let it settle. Carefully pour the infused clear wort into another container, mix with honey, add 1/2 cup of yeast starter and leave to ferment. When the wort has fermented, pour the young kvass into bottles and seal them by tying the corks with wire. We keep the bottles in a warm place for as long as possible - the kvass should ferment - and in the cold. In 3 days the kvass will be ready. By the way, the remaining grounds can be poured with boiling water again and insisted a second time: there will still be kvass, although not as tasty.

Karelian cuisine: cooking of Russia. National cuisine

There may also be milk soup, and also fish soup made from pickled fish. However, the latter is now rarely prepared, except in villages. The fact is that, following the traditional recipe, before the end of cooking (about five minutes), such fish soup should be passed through a layer of birch charcoal - this will relieve the fish soup of bitterness and possible unpleasant odor. Agree, in urban conditions birch charcoal is not always at hand... Chicken eggs are added to Karelian fish soup. In general, unlike Russian fish soup, which is transparent, Karelian fish soup is cloudy. After all, in addition to milk and eggs, it may also contain Icelandic moss, birch and pine buds, sourdough and rye flour.
Fish main courses are mainly fish pies. They were baked in Russian ovens (they came to...

...The fish is gutted and washed well. Coarse salt is poured inside. The fish is placed in a wooden barrel or tub with its backs down. Each row must be sprinkled with salt. Then cover the barrel with a lid. When the fish is juiced, place a weight on top and place the fish in a cool place.
After standing like this all summer, the fish will be salted, but will begin to emit an unpleasant odor. To avoid this, you can top it with nettles while salting. Kevätkala is considered good if the fish does not bend when held by the tail in a horizontal position.

Caviar pancakes Ingredients: fresh fish roe, rye or oatmeal,...

But you can drink it in its pure form only for a limited period of time, but on its basis you can prepare very tasty, refreshing, and most importantly healthy kvass.

Our ancestors also noticed that birch sap fermented in wooden barrels significantly increased efficiency and perfectly quenched thirst and hunger.

There are several different options for making kvass based on birch sap.

All of them are united by two traditional factors:

Freshly collected sap from this tree.
Wooden barrels for fermentation and direct preparation of the drink itself.

In modern conditions, it is not always possible to use containers made of real wood to prepare a drink, so you can replace it with a glass jar or enamel pan.

With raisins

This is one of the most ancient recipes. The finished drink has a distinct taste of birch sap. It perfectly quenches thirst and helps to quickly restore strength after heavy intense exercise.

For preparation you will need:

5 liters of birch nectar;
250 g granulated sugar;
50 g dark raisins.

Important! It is not recommended to wash raisins before use. It is this that will act as yeast, since on the surface of unwashed dried berries there are all the necessary bacteria.

Cooking process:

Heat the juice to a temperature of 40 degrees.
Add granulated sugar to it and mix thoroughly until all its particles are completely dissolved.
Pour the syrup into a fermentation container.
Add raisins to the liquid and mix well.
Cover the container with a cloth and place in a warm place for three days to ferment.
Pour the drink into bottles and put it in the refrigerator for another three days. After this, kvass is considered ready for use.

Reference! The finished drink made from birch nectar should be stored in a hermetically sealed container in a cool place. In this case, its guaranteed shelf life is 20 weeks.

Watch the video that tells you how to make kvass from birch sap with the addition of raisins and dried fruits:

With barley

Another ancient option for making tasty and healthy kvass. It uses a minimum of products, and the end result will pleasantly surprise and delight you with its taste and aroma.

Ingredients for preparation:

freshly collected birch sap - 6 l;
dry barley - 200 g.

The non-alcoholic drink prepared according to this recipe is very similar in color and aroma to ordinary bread kvass. It can be stored in hermetically sealed bottles in a cool place for up to 7 months.

Preparing kvass from birch nectar is very simple:

The liquid must be carefully filtered through several layers of gauze.
Sort the barley and remove damaged or empty grains.
Pour the grain into a suitable container.
Heat the juice over low heat to 65 degrees and pour it over the barley.
Cover the container with a cloth and put it in a dark and warm place for 4 days. Then the kvass is filtered and cooled.

Reference! To enhance the taste of the finished drink and color it a pleasant brown color, it is recommended to fry the grains in a dry frying pan until golden brown. It must be taken into account that if the barley is not separated from the husk, the finished kvass will have a slight bitterness in the aftertaste.

The video shows how to properly prepare birch kvass with barley, oats and wheat:

With bread

Another option for making delicious and refreshing kvass is with bread.

Method 1. Ancient

Ingredients for cooking:

birch sap 2 l;
3 crusts of rye bread;
150 g granulated sugar;
50 g raisins.

This recipe appeared several centuries ago.

Preparing kvass is very simple:

It is necessary to carefully strain the birch sap.
Place scalded and dried raisins in a jar.
Add granulated sugar and bread crusts to the container.
Heat the juice to a temperature of 40 degrees and pour it into the contents of the container.
Mix everything thoroughly and put it away for fermentation for two days in a warm place.

Ready kvass, strain and bottle. It is ready to eat immediately after cooling in the refrigerator.

Method 2. Refreshing

Ingredients for preparation:

5 liters of birch nectar;
250 g granulated sugar;
15 pcs. raisins;
450 g rye bread;
50 g fresh mint leaves;
250 g barley.

Reference! The finished drink has a pleasant, invigorating and refreshing taste. It is best used in its pure form.

The more chilled it is, the more pleasant it is to drink.

The cooking process consists of the following steps:

Cut the bread into small cubes with a side of about one and a half centimeters and dry in the oven until crusty. The main thing is that the crackers do not burn.
In a thick-walled frying pan, preferably cast iron, melt the sugar and boil it until a caramel color is obtained. No need to add water!
In a similar container, you need to fry the barley grains until golden brown.
Thoroughly strain the birch sap through cheesecloth and pour into a large saucepan.
Boil the nectar over low heat for a couple of minutes, then remove the container from the stove.
Finely chop the mint leaves and add them to the container with the hot juice.
Pour all other ingredients into the liquid, mix well and leave for half an hour. During this time, the granulated sugar will completely dissolve and the crackers will soften.
Pour the liquid into a glass jar and put on a glove with a small hole in the finger.
Leave for three days at room temperature.
Pour the finished kvass into bottles, adding three raisins to each bottle for each liter of the finished drink.
Cool the kvass for 24 hours in the refrigerator.

Important! Kvass based on birch sap, prepared according to any of these recipes, should not be stored in plastic bottles. For storage, ordinary glass jars are best suited, which can be hermetically sealed with thick nylon lids.

The video describes the technology for preparing kvass from birch sap with bread:

How to drink correctly?

Birch kvass contains all the same beneficial properties as the sap of this tree. Despite its apparent benefits, this non-alcoholic drink should be consumed in limited quantities, and not all people can drink it.

Reference! Birch kvass has a powerful diuretic effect, so it should be drunk in limited quantities by people with diseases of the urinary system, as well as by those people who suffer from urolithiasis.

This drink should be consumed in accordance with the following recommendations:

If kvass is used for the first time, then a single dose should not exceed 100 ml. In this case, on the first day you are allowed to drink no more than 250 ml of this drink.
If this drink is used as a basis for preparing cold soups, then it must be diluted with purified water in a 1:1 ratio.
Even if this healthy non-alcoholic drink is well tolerated, you should not consume more than 1 liter per day. In this case, it is better to divide the daily volume of kvass into several equal portions.
It is best to drink this liquid after a meal, especially for those people who have high stomach acidity and diseases such as ulcers or gastritis.

Attention! It is better not to give birch kvass to children under 10 years of age. Most pediatricians say that it is best to include this drink in the diet no earlier than 12 years of age. In this case, you can drink 150 ml of kvass once a day, no more than three times a week.

Properly prepared birch sap is a real benefit for the body, but only if it is consumed, stored and prepared correctly.

Particular attention should be paid to the main ingredient - birch sap:

It is better to collect nectar away from urban settlements.
It is necessary to collect sap from trees in early spring; it is at this time that it contains the maximum concentration of useful substances.
Birch trees that are at least two years old and with a trunk diameter of at least 25 cm are suitable for harvesting.

Important! Before further use, it is recommended to leave the collected nectar for 3-5 hours, and then carefully filter through several layers of gauze.

Only birch kvass prepared taking into account all these recommendations can be considered a truly healthy product.