Russian kvass made from birch sap. We will need kvass made from birch sap with honey. Birch kvass with honey

Thanks to natural sugars (up to 2% in liquid), birch sap ferments well. It is used to make beer and wine, but we will talk about kvass. Get ready to wait: everything will take a couple of weeks

Where to get birch sap

Buy from hand or in a store: kvass is bottled and packaged in paper bags by several manufacturers in Russia and Belarus. As for private owners, many cities have food markets where pickers sell fresh or frozen juice (this is also suitable). The product is also available on Avito.

Birch sap costs from 50 rubles per half liter. In the West, the drink is known as a fashionable organic product, so they charge accordingly: on Amazon, 250 ml are sold for 800 rubles.

An alternative option is to collect the sap yourself somewhere in a birch grove. They do this in April-May: every spring, pickers make holes in the trunks of birch trees and hang containers into which sap drips from the cut.

If you have never tried birch sap, keep in mind: there are individual intolerances, which can lead to allergies.

Recipes for kvass with birch sap

In the book “Kvass Heals!” Maria Ostanina tells how to make kvass from birch sap. We are publishing three recipes so that your eyes don’t wander and there is a choice.

Recipe for birch kvass “Tonic”

· 5 liters of birch sap

· 100 g toasted bread crusts

· 100 g oak bark

· 20 g cherry leaves

Pour birch sap into a container. Place the bread crusts there in a gauze bag and leave them in a warm room. As soon as three days have passed, add oak bark and cherry leaves to the preparation. Now we need to forget about the future kvass for two weeks. Then it’s simple: remember, filter, bottle, cool, drink.

Birch-lemon kvass recipe

· 5 liters of birch sap

· 50 g honey

· 100 g lemon juice

· 30 g yeast

· 10 g raisins

Pour birch sap into a container, add honey, lemon juice, yeast and mix it all. Then we pour the wort into bottles, after adding a few raisins to each bottle, cork it and leave it in a cool, dark place. In two weeks it's time to taste.

Birch-honey kvass recipe

· 5 liters of birch sap

· 200 g honey

· 20 g yeast

· 20 g raisins

Pour birch sap into a large container and heat to 30–40°C. Then add honey, yeast, raisins and put it in a warm place for two weeks for fermentation. When you see persistent foam on the surface of the wort, it’s time to pour the kvass into bottles, seal them and put them in the refrigerator. Or even drink it right away.

Kvass made from birch sap is a soft, refreshing and healthy drink. The use of bread, raisins, barley, honey, various spices and seasonings in recipes amazes with the variety of taste and aroma - from delicately fruity to a tart, rich shade.

Classic kvass made from birch sap and bread

This option will appeal to fans of regular bread kvass, since the same products are used as the basis. Homemade birch kvass is distinguished by its vitamin content, pleasant taste and aroma.

Ingredients:

birch sap, purified through a filter – 10 l;
1 loaf of rye flour bread;
0.5 kg granulated sugar;
150 g raisins;
100 g coffee beans;
50 g black currant berries.

Cooking technology:

Cut the black bread into small pieces and dry in a frying pan without oil or on a baking sheet in the oven.
Roast coffee beans until dark brown.
Place crackers and coffee in a 15 liter bottle.
Add sugar and washed raisins.
Heat birch sap (3 l) to a temperature of 50°C.
Pour the juice into the bottle and mix with the raw materials.
Fold the gauze into several layers and tie it around the neck of the vessel.
Leave the starter for 1 day to begin the fermentation process.
The next day, shake the contents of the bottle, pour in the remaining juice, add currants.
Cover the container with gauze and put it in a warm place for 3–4 days.
Strain the finished drink, pour into glass jars or bottles, and place in the refrigerator.

Roasted coffee beans give kvass a beautiful amber hue, and in combination with berries or currant leaves - an unusual aroma and taste.

Cooking with raisins

For birch kvass with raisins, it is better to choose dark grape varieties, they will add color to the finished drink.

Ingredients:

4 liters of purified birch sap;
3 tablespoons raisins;
1 cup of sugar;
0.5 cups cranberries;
cloves - 2 pieces.

Cooking technology:

Wash the cranberries, dry them, grind them with sugar.
Soak raisins in cold water for 10 minutes.
Place raisins, cranberries with sugar, and clove seeds in a bottle.
Pour 2 liters of juice at room temperature into a bottle, mix with the ingredients until the sugar dissolves.
Add the remaining juice to the container.
Place a rubber glove over the neck of the bottle.
When it inflates, transfer the container with the starter to a dark place.
The readiness of the drink is determined by the glove; it should deflate.
Strain the finished kvass and pour into a glass container.

In order not to spoil the taste and quality of kvass, it is recommended to choose a glass container for its preparation. It is not recommended to use plastic containers.

How to make kvass from birch sap and barley

Barley birch kvass is a healthy drink for blood vessels and the heart, has a diuretic effect, stimulates metabolism in the body.

Ingredients:

birch sap – 5 liters;
barley – 1.5 cups;
sugar – 300 grams.

Cooking technology:

Clear birch sap from wood debris, filter, let stand for 1 - 2 days.
Fry the unpeeled barley grains in a frying pan without adding fat. The degree of roasting is chosen as desired - dark-colored beans will give the finished drink a richer taste.
Pour roasted barley, sugar into a 10-liter jar, pour in the settled juice, and close with a lid.
Place the jar in a warm place for 8 – 10 days.
Stir the contents of the jar 1 – 2 times a day.
Strain the kvass and pour into containers.
Store in a dark, cool place.

The barley can be placed in a gauze bag and left in this form in the jar until the fermentation process is completed. The finished kvass does not need to be filtered; all excess debris will remain in the bag.

With wort

Wort is a ready-made concentrate for quickly preparing kvass at home. It is a decoction of bread crumbs, crusts, flour and malt.

To prepare kvass from birch sap and wort you will need the following products:

concentrated wort - 3 tablespoons;
granulated sugar – 250 grams;
birch sap – 3 liters;
dry yeast - ½ teaspoon;
raisins – 10 pieces.

Cooking technology:

Heat purified birch nectar to a temperature of 30 – 40°C.
Mix yeast and sugar.
Pour pre-washed raisins and sugar mixture into a glass jar and add 1 liter of juice.
Mix all ingredients until sugar dissolves.
Pour in the kvass wort and the remaining amount of juice.
Mix carefully and put a glove on the neck of the jar.
After the glove is inflated, pierce holes in it and move the jar to a warm place out of direct sunlight.
After 16 - 20 hours, check the readiness of the kvass.
Strain the drink and bottle it.

The amount of sugar can be changed to taste, this will not affect the quality of kvass.

Birch kvass with lemon

A refreshing drink made from birch sap with lemon contains a large amount of vitamin C, which enhances the body's protective functions and gives it strength to fight various diseases and infections.

Ingredients:

lemons – 2 pieces;
sugar – 400 grams;
mint – 2 sprigs;
honey – 1 glass;
birch sap - 6 liters.

Cooking technology:

Wash the lemons, pour boiling water over them, cut into cubes.
Prepare the juice - peel, strain.
Mix lemons with honey.
Pour the lemon mixture, sugar, and add mint leaves into a 10-liter bottle.
Pour in 2 liters of juice and stir.
Add the rest of the juice, cover the jar with a gauze napkin.
Place in a warm place for 2 – 3 days.

A vitamin drink based on birch sap is consumed not only in its pure form, it is excellent for making okroshka. The dish turns out nutritious, tasty and aromatic.

Cooking technology with oats

Oat dishes are used in many diets; they help improve digestion, remove harmful waste and toxins from the body, and increase vitality.

Ingredients:

birch nectar – 3 liters;
sugar – 200 grams;
oats – 1 cup;
1 cinnamon stick;
2 tablespoons raisins.

Cooking technology:

Rinse the oats under running cold water and place in a glass jar.
Add sugar, prepared raisins, and a cinnamon stick, broken into 3 parts.
Pour 1 liter of juice into a jar and stir.
After the sugar has dissolved, add the remaining juice.
Cover the jar with a gauze napkin.
Leave for 3 – 4 days.
Pass the finished kvass through a filter and pour into storage containers.

Clear kvass is obtained from raw oats. To add color and a slight bitterness, sourdough oats are fried in a frying pan without adding oil.

Birch sap is a vitamin gift from nature. Unfortunately, this is a seasonal product and cannot be enjoyed fresh for long. For this reason, kvass is prepared from the juice with various additives and spices. When processed, birch sap does not lose its beneficial qualities, and in this form can be stored for up to 4 months.

In the sultry heat, you want to drink cold kvass made from birch sap, the recipe for which our ancestors knew in Ancient Rus'. The drink not only quenches thirst, but also fills the body with useful components. The presence of prebiotics in birch kvass puts it on a par with fermented milk products. This product is quite common on supermarket shelves, but it is better to make it at home to be 100% sure of its quality and usefulness.

Many historians say that as early as 6,000 BC, ancient people drank a drink very similar to modern kvass. It was prepared from bread crusts, tree bark and herbs.

The first memories of a healing drink are found in the manuscripts of Pliny, Hippocrates and Herodotus. Ancient scientists spoke of this product as a cure for many ailments.

In general, the word “kvass” in Old Russian means “sour drink.” As you can see, initially this word had a slightly different meaning. “The Ipatiev List” and “The Legend of the Rich” mention a useful product. A little later, kvass became a very popular drink in Rus'; both the boyars and the mob drank it.

At first, kvass was prepared only from stale rye bread. But time does not stand still, and traditional recipes are supplemented and changed. So, later kvass was prepared from rye and barley malt, adding mint leaves and raisins. Interestingly, the northerners used currant leaves and Irish moss as integral ingredients of the drink. At the same time, they began to prepare kvass from birch sap.

In the 19th century, Russian scientists began to study kvass for the presence of useful components. Even the legendary scientist Mendeleev, who loved to drink kvass, studied it for the content of micro- and macroelements.

Birch sap was popular in the vastness of the Soviet Union in the 50s of the last century. Therefore, it is not surprising that in 1946, thanks to the Institute of Nutrition of the Academy of Medical Sciences, a recipe for making kvass from birch sap was recommended. In those days, juice, granulated sugar, lactic acid bacteria and yeast were used to make the drink. It was then cooled to 6°C, sweetened, decanted and poured into containers.

After the collapse of the USSR, the production of birch sap and kvass from it fell sharply, and now the product has become less accessible.

Unfortunately, the modern quality of most food products does not correspond to those produced during the Soviet Union. Therefore, the question of the usefulness and quality of products is very acute, especially when it concerns young children. Therefore, most people, choosing between store-bought and homemade kvass, choose the latter option.

Birch kvass - benefits and harm

The drink, made from natural birch sap, is a fermentation product.

On a note! According to recent studies, when drinking one glass of drink daily for 14 days, general health improves: vitamin deficiency, depression and chronic fatigue disappear.

Due to the fact that kvass from birch sap contains a colossal amount of vitamins, enzymes, organic acids, macro- and microelements, it has a beneficial effect on almost all systems of human internal organs:

Normalizes the functioning of the digestive system. Birch kvass is a source of prebiotics, which contain a group of B vitamins. Along with lactic acid products, the fermented drink helps restore the balance of beneficial microorganisms in the intestines.
Improves the condition of skin, hair and nails. This property is again associated with the presence of prebiotics and B vitamins in kvass. Traditional healers use birch kvass to combat pimples, acne and acne.
Increases the body's defenses and prevents the development of many pathologies. Due to the content of ascorbic acid (vitamin C), taking kvass from birch sap helps prevent colds and ARVI, and also strengthens the immune system.
Has a diuretic effect. Birch kvass, by slightly accelerating the work of the kidneys, helps get rid of swelling. Due to this property, it is taken for weight loss, although there is debate about fat burning.
Removes toxic substances and waste from the body. This property is associated with the presence of prebiotics and other beneficial elements in kvass.

On a note! Sometimes birch kvass is used as a steam-generating agent in baths.

Inhaling steam helps in the treatment of diseases of the upper respiratory tract and skin diseases.

Despite its great benefits, it has some contraindications. It is highly not recommended to drink it for the following pathologies:

pancreatitis;
gastritis with increased acidity;
cholecystitis;
dysbacteriosis;
food intoxication.

There is no consensus on whether birch kvass can be consumed by young children, pregnant and nursing mothers. In many sources you can find completely different information. Therefore, it is better to introduce the drink into the diet, starting with a small dose (50 ml), so as not to cause an eating disorder or increase lactation.

Traditional recipes for birch kvass

Since ancient times, our grandfathers and great-grandfathers loved to experiment just as we do now. Therefore, recipes for preparing a healthy drink with the addition of honey, cranberries, barley and other ingredients have survived to this day.

Birch kvass with yeast. To prepare the product, you need to prepare:

birch sap – 10 l;
yeast – 40 g.

First, the juice is boiled, cooled and yeast is added. Then it is placed in a cool room for two to three days, this can be a cellar or basement. When the drink is infused, three-liter jars are “blown” over hot steam, kvass is poured into them and the lids are rolled up. It can be stored in the pantry for about 6 months, and even longer in the refrigerator.

Recipe with Borodino bread. To prepare a delicious drink you need to purchase the following ingredients:

Borodino bread – 1 loaf;
birch sap – 3 l;
raisins – 1 tbsp. spoon;
roasted coffee – 1 tbsp. spoon.

A few crusts of Borodino bread should be placed in a three-liter jar, as well as raisins and roasted coffee. The entire mixture is poured with birch sap, and gauze is placed on the neck of the jar and a rubber glove is put on. When it swells, the kvass should be filtered and poured into a clean container. The drink is placed in the refrigerator for two days, after which it is ready to drink.

Cranberry and honey recipe. To prepare birch kvass, you need to prepare:

birch sap – 3 l;
honey - 2 tbsp. spoons;
cranberries – 3 tbsp. spoons;
mint leaves.

Add honey, cranberries and mint to a three-liter jar. Then the container is filled with birch sap, a rubber glove is put on it and placed in a warm place. When the glove inflates, it means the fermentation process has already ended. Kvass must be strained and poured into a clean jar. The drink is left for 2 days in the refrigerator and then drunk.

Country recipe. To prepare kvass from birch sap you will need the following ingredients:

birch sap – 10 l;
black bread crackers – 200 g;
dried cherries - to taste;
dill - to taste.

Birch sap is poured into an oak barrel. Rusks are placed in a linen bag and lowered into a barrel, tied on a long rope. The fermented juice must stand for 2 weeks in the basement or cellar. After the fermentation process is completed, dill and some dried cherries are added to the kvass.

Original recipes for birch kvass

By adding a variety of ingredients, you can prepare very tasty kvass, which will be much healthier than Coca-Cola, Fanta and other carbonated drinks.

Recipe with added orange. To prepare the drink you need to purchase:

birch sap – 2.5 l;
yeast – 10 g;
granulated sugar – 250 g;
orange – 1 pc.;
mint - a few leaves;
raisins – 3 tbsp. spoons.

What could be more pleasant than a glass of refreshing drink on a hot day? It is kvass that, like nothing else, removes thirst. And if it is made from birch sap, and even prepared with one’s own hands, it has a doubly beneficial effect on a person. How to make kvass from birch sap at home or in the country, visual step-by-step recipes that describe this process in detail will help you.

How to express birch sap? How to make kvass from birch sap? What beneficial substances will you get from the produced drink? – the answers to these questions are described in detail in the article. People who want to fill their body with vitamins will definitely need advice on how to make kvass from birch sap. This gift of nature will delight you with its unsurpassed taste and cheer you up for the whole day. A glass of this miraculous drink a day, and your well-being will be a step higher. A tonic drink does not require financial investment, which is important in our time. Here you just have to find free time to extract sap from the birch tree and, while this is happening, you can mentally relax in nature, enjoying the surrounding landscape.

Useful properties of birch sap

The transparent drink, slightly sweet in taste, is actually rich in minerals, vitamins and carbohydrates. The simple-looking juice contains essential oils, saponins, tannins and many chemical elements (potassium, calcium, copper, manganese). In addition, birch sap is quite high in calories and modern nutritionists prescribe using it as a medicinal drug to keep your figure in shape.

Along with the healing properties that affect the figure, this juice increases the efficiency of the immune system, strengthens the cardiovascular system, and stimulates brain activity. As a diuretic, it relieves swelling and is therefore highly recommended for women who have just become mothers. The sweetish liquid is recommended for all people to drink: adults, children, sick and healthy.

Birch sap has a healing effect on the body, namely:

removes harmful substances from the body;
serves as a prophylactic agent;
improves digestion;
restores the acid-base environment in the stomach;
has diuretic properties.

How to get birch sap?

Extraction of sap from birch trees depends on warm weather. After the winter cold, when the thaw begins, you can safely go with the devices to the nearest trees. To determine whether there is sap flow along the trunk, you should deepen the tip of the awl into the tree by 5-7 centimeters. If a drop of liquid appears on the surface, then you can safely start collecting it, while planning how to continue making kvass from birch sap.

It is better to collect sap during the day, since at night its movement along the tree trunk slows down.

So, when it has been determined that there is sap in the birch tree, you should start drilling holes. The distance from the ground should be approximately 50 cm. The number of holes depends on the diameter of the trunk. For example, the diameter of a birch trunk is 25 cm, which means there is one hole, and so on, increasing, + 10 cm is + 1 hole. It is better to make cuts to the bark on the south side, where there is more abundant sap flow. A pre-prepared boat-shaped groove should be inserted into the resulting hole. From one tree per day you can pump 3 - 7 liters of liquid.

You cannot drain all the liquid from the tree, otherwise it will die.

You can use a plastic bottle as a container for collection; this is very convenient, but you cannot further store the juice in it, as it loses some of its healing properties. When you come home, be sure to pour the birch nectar into a glass container.

Step-by-step description of preparing kvass from birch sap

The clear, sweetish juice can be consumed not only in its pure form, but also made into kvass. This type of drink will appeal to those who do not really like birch sap, but need its beneficial contents. A cooling salvation in hot weather is kvass, which is based on birch sap. How to make kvass, several types of step-by-step recipes for making kvass from birch sap with the addition of other products will help you.

Recipe for kvass from birch sap with honey

Ingredients:

birch sap – 10 l;
pressed yeast – 50 g;
– 200 g;
lemon - to taste (3 pcs).

Sourdough stages:

Recipe for kvass from birch sap with bread

Ingredients:

birch sap – 5 l;
sugar – 150 g;
bread in pieces (black) – 400 g.

Sourdough stages:

The more the bread is browned, the more rich and dark the kvass turns out.

Recipe for kvass from birch sap with raisins

Ingredients:

birch sap – 10 l;
sugar – 500 g;
raisins - about 50 pieces.

Sourdough stages:

Recipe for kvass made from birch sap with the addition of orange

Ingredients:

birch sap – 2.5 liters;
large orange – 1 piece;
raisins, mint, lemon balm - to taste;
sugar – 250 grams;
pressed yeast – 10 grams.

Sourdough stages:

Recipe for kvass made from birch sap with the addition of dried apple fruits

Ingredients:

birch sap – 5 liters;
dried apple fruits – 1 kg;
raisins – 300 g.

Sourdough stages:

Useful tips on how to properly make kvass from birch sap:

before fermentation, freshly collected birch sap with your own hands must be strained through gauze, cotton cloth or a sieve;
tasty and healthy kvass is obtained better from juice collected with one’s own hands;
Plastic dishes are not suitable for fermentation; it is better to take glass containers;
birch kvass with raisins is suitable as a base for okroshka;
kvass can be stored for up to 120 days;
store kvass in a cool place;
Birch kvass combines positively with various medicinal herbs;
This refreshing drink with the addition of raisins is best prepared in the spring, so that by summer you can delight yourself with sips of coolness;
Kvass made with birch sap with honey is better in summer or autumn to boost your immunity in winter.

After reading the recipes, stop asking questions about how to make kvass from birch sap. It’s as easy as shelling pears, you just need to set aside a few hours for this procedure and continue to enjoy the results.

To delve into the preparation process in more detail, to clearly see what should be done and why, below is a step-by-step video of kvass made from birch sap.

Video recipe for making kvass from birch sap

Birch sap has gained wide popularity due to its rich chemical and biological composition. In addition, such a drink brings great benefits to the body.

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 is necessary to take 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.