How to make birch kvass at home? - The best recipes. Kvass from birch sap with raisins

Step-by-step recipes for kvass from birch sap with bread and dried fruits, malt and honey, grain

Grade
recipe

Time
(min)

Portions
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In 100 grams of the finished dish

1 gr.

0 gr.

Carbohydrates

51 kcal.

Option 1: Classic birch kvass with bread

Birch sap is a valuable drink with an amazing composition and pleasant taste. Moreover, it can be used as a base for kvass. This is a great way to locate a large amount of juice somewhere. Here is the simplest recipe for black rye bread. If there is less juice than required according to the list, then you need to reduce the amount of other ingredients.

Ingredients

• 5 liters of birch sap;
• 400 g rye bread;
• 160 g sugar.

Step-by-step recipe for classic birch kvass

We take warm juice for kvass, but there is no need to heat it in advance. It's better to just leave it at room temperature. You need to wait a couple of days and let fermentation begin. Then pour the birch sap into a large saucepan, add sugar, and place on the stove. Now we heat it up, but just a little. Make a pleasantly warm liquid, the sugar should dissolve.

Cut the dark rye bread into pieces of three or five centimeters. Place in the oven and dry. To obtain a milder taste, you can fry the pieces. Also, golden brown crusts will give the kvass a brownish tint.

Add rye bread croutons to the juice, stir and cover. It is best to use a cloth or napkin. We remove the drink for at least two days.

Let's check the kvass. Stir gently, trying not to break any pieces of bread. Let's try. If the acidity and taste are not enough, leave the drink for another day. We continue to keep at room temperature; in a cold room the fermentation process will slow down.

The next day, you need to strain the kvass from the bread and small crumbs. But there is no need to throw away the grounds. Add a new portion of warm birch sap and do not forget about sugar; for five liters of drink we use an average glass of sand. We pour the strained kvass from birch sap into bottles with lids, put them in the refrigerator or in the cellar for five hours.

You can cook bread for kvass not in the oven, but in the microwave. To do this, lay out the pieces and run for about eight minutes at medium power.

Option 2: Quick recipe for kvass from birch sap

Recipe for kvass with added malt. It can be purchased at the grocery store, the product is made from grains and usually comes in powder form. We take birch sap that has soured or has barely begun to ferment. To do this, you need to keep it for a couple of days at room temperature. This is a great way to identify a sour drink. The recipe is based on honey, but below there are amendments for using granulated sugar.

Ingredients

• 2.5 liters of juice;
• 3 pieces of bread;
• 1 tbsp. l. malt;
• 3 tsp. honey

How to quickly make kvass from birch sap

Mix birch sap with malt, add bee honey, stir and place on the stove. Heat the drink to thirty degrees. Pour it all into a jar.

While we are cutting and drying the bread. You can make very rosy, and even burnt crackers, the taste and color of the drink will change. Add the crackers to the jar with the warm liquid. Be sure to lower them so that they are quickly saturated with liquid and give off flavor.

Cover it all with a napkin and put it in a warm place. Kvass is fast, it will be ready in 4-5 hours if you used juice that has begun to ferment. In other cases it will take a little longer.

You can replace honey with regular granulated sugar in this recipe. In this case, we take approximately 50 grams of birch sap for this amount. Brown sugar is also suitable for kvass.

Option 3: Birch kvass with raisins and yeast

Recipe for delicious birch kvass with raisins. For preparation, we always take fresh pressed yeast in the specified quantity. They will ensure good fermentation of the drink, a sharp and pleasant taste.

Ingredients

• 10 liters of juice;
• 100 g raisins;
• 30 g yeast;
• 200 g honey;
• 2 lemons.

How to cook

Dissolve fresh yeast and honey in a liter of warm birch sap. Stir and let them react. While you can wash the raisins, heat the remaining juice until warm.

Pour the raisins into the juice, add the yeast mixture with honey. Squeeze the juice from the lemons and mix it all.

Cover the container with the drink with a napkin and send it for fermentation. Let stand for two or three days until you get a sharp and sour drink. Strain and cool.

You can add not only citrus juice to this kvass, but also zest, it will give a wonderful aroma.

Option 4: Birch kvass with barley

A variety of delicious kvass made from birch sap. It is not only very useful, but also convenient, and has many advantages over similar drinks. This kvass can even be stored for future use; it does not lose its taste and beneficial properties. Just before this you need to master all the rules and subtleties of cooking.

Ingredients

• 100 g barley;
• 3 spoons of sugar;
• 3 liters of juice.

Step by step recipe

Sugar is a controversial product in such kvass. Very often the drink is prepared without it, but sand significantly speeds up fermentation and gives the desired sharpness. Strain the juice, add sugar and heat a little.

We take unhulled barley, with husks. Wash and place in a dry frying pan. Turn on the stove and start roasting the grain. Stir regularly, bring until golden brown, trying not to burn. Turn off the stove and cool the barley.

Add roasted barley to sweetened or regular birch sap. Pour everything into a container suitable for fermentation. It is best to use large glass jars. Cover, but use breathable fabric or just gauze. Let the barley and juice ferment.

After three days you need to check the readiness of the kvass; you can increase the fermentation time. If the drink is already ready, then strain it from the barley, seal it with airtight lids, and put it in the refrigerator. For long-term storage, we put birch kvass in a cold cellar.

This version of the drink is made with barley, but there are also recipes with oats. It is important to pay special attention to the purity and quality of the grain before use. There should be no traces of mold or dark spots on it.

Option 5: Birch kvass with dried fruits

A fragrant and very pleasant version of birch kvass with dried fruits. Its taste will directly depend on the composition used. You can take prunes, apples, pears, dried apricots, dates. Mixing in any proportions is allowed, but be sure to measure the raisins separately.

Ingredients

• 3 liters of fresh birch sap;
• 0.7 kg of dried fruits;
• 0.2 kg raisins.

How to cook

Strain the birch sap through a fine sieve or simply add several layers of gauze. Pour into a large jar or a clean enamel saucepan.

We wash the raisins and other dried fruits from dust and dirt. Shake off the water and pour it all into the juice. Cover with gauze or a lid with holes and leave in a warm place for 5-7 days. Since no refined sugar is added, fermentation will not proceed very quickly.

We check the kvass, filter it, and bottle it. In a cold place, this drink can be stored well for up to six months.

If you want to speed up the ripening of birch kvass with dried fruits, then simply add a handful of granulated sugar to it and stir. You can sprinkle in a few grains of dry granulated yeast.

Option 6: Birch kvass with raisins without yeast

Another version of kvass made from birch sap and raisins, but without the addition of yeast and other auxiliary ingredients. Sugar can be replaced with honey. We use raisins of any color.

Ingredients

• 10 liters of birch sap;
• 50 pieces of raisins;
• 0.45 kg sugar.

How to cook

Soak the raisins in warm water and let them swell for half an hour. Strain the juice, heat it up a little and combine with granulated sugar. Let the grains dissolve. By replacing sugar with honey, you can reduce the amount.

We take the raisins out of the water, pour them into birch sap, cover the container and leave to ferment for three days. Then we check the kvass and, if necessary, add more time for maturation. Strain the finished drink and pour it into bottles with tight lids. You can throw a few fresh raisins into each, they will maintain the sharpness of the kvass.

If the kvass has reached the desired taste, it is immediately filtered and stored in a cold place. Otherwise, the drink will simply turn sour and spoil.

Birch sap is rich in vitamins and macroelements that are so necessary for our body, but not everyone knows how to make birch kvass from it at home

Birch sap is rich in vitamins and macroelements that are so necessary for our body, but not everyone knows how to make birch kvass from it at home. After all, a fresh drink does not have a long shelf life, and kvass can be enjoyed for many more months.

Birch kvass is an excellent alternative to preserving sap using preservatives. During its production, no beneficial substances are lost, but remain in the drink.

Useful properties of birch kvass

Kvass infused with birch nectar is rich in substances that have a good effect on the human body, improve the functioning of the immune system, and strengthen the cardiovascular system.

By drinking this drink, you can not only get a pleasant taste and quench your thirst in hot summer weather, but it also helps remove harmful substances from the body and improve digestion (if such a problem exists). Kvass made from birch sap has diuretic properties. It is recommended to drink it to get rid of swelling. Regular consumption of birch sap or kvass restores the environment in the stomach and normalizes its acid-base balance.

The organic acids and enzymes included in the composition, magnesium and iron, calcium salts, vitamins and macroelements saturate the human body. This drink can be drunk by children, adults and the elderly.

Birch kvass is consumed not only as a tasty and healthy drink. It is used for cosmetic purposes; it is used to make anti-aging face masks or hair strengthening products.

Advice! Drinking birch sap helps in the fight against colds, and is also an excellent preventative during the cold season and for boosting immunity.

Contraindications

Even one of the healthiest drinks has minor contraindications. They are based on individual intolerance to the product and the body’s allergic reaction to birch pollen. It is in these cases that it is not recommended to use birch sap or kvass or use it with caution.

Rules for collecting birch sap

In early spring, along with the end of frost and rising temperatures, sap flow begins, and it is at this time that lovers of this drink begin to collect it. In order to determine its beginning, you should carefully make a small depression with an awl, about 5–7 cm. A drop of birch sap that appears means that you can start collecting it.

The choice should be made on a birch tree whose trunk is at least 25 cm. A tree of this size has only one cut to collect sap. For every additional 10 cm, 1 hole can be added to the diameter of the trunk. If you do not follow these rules, you can ruin your birch tree.

Advice!It is better to collect birch sap during the day, since sap flow slows down at night, and as a result, a little less will flow into the bottle than you would like.

To make a cut to collect sap, it is better to choose the southern side of the tree, at a height of 50–60 cm, insert a special boat-shaped groove into it. You can collect from 3 to 7 liters of juice per day from one tree. After collecting, it is necessary to cover the cut with dirt or moss, otherwise the liquid will continue to drain and the birch tree may dry out.

It is more convenient to collect juice in a plastic container, but for storage it is better to pour it into glass bottles, which will preserve the healing properties of the drink.

Advice! To collect birch sap, you should not choose a young tree or one that grows outside the window. Birch should be looked for away from populated areas and roads, as trees tend to absorb all harmful substances in the air.

Nuances of preparation

In order for birch kvass to turn out tasty, you need to know some rules:

Advice! Birch sap and kvass contain a large number of phytocytes. They are a natural antibiotic. Drinking this drink for sore throat, bronchitis, and pneumonia is very useful.

Best Recipes

There are many recipes and ways to make birch kvass at home. Below are the most common ones.

Birch kvass with raisins (classic recipe)

To prepare you will need:

• 10 liters of fresh birch sap;
• Granulated sugar - 500 grams;
• Raisins – 100 grams (50 pcs.)

Cooking method:

Clean the birch nectar using a strainer or gauze filter, rinse the raisins well and dry. In an enamel saucepan, mix sugar and juice until completely dissolved. Add raisins and cover with a cloth lid. Leave to ferment at room temperature for three to four days. Pass the resulting drink through a gauze filter again and pour into clean glass bottles, close the lids tightly, and cool. A tasty healthy drink is ready to drink.

Advice!Classic birch kvass with raisins is ideal for making okroshka. It will add interesting notes to your favorite dish.

Birch kvass with the addition of large dark raisins

When using large dark raisins, the recipe and fermentation time changes slightly.

Required components:

• Fresh birch nectar – 3 liters;
• Large dark raisins – 25 berries.

Cooking method:

Rinse and dry the berries well, strain the nectar through a strainer. In a glass or enamel bowl (it is best to use a three-liter glass jar), mix all the ingredients. Close the container with the future drink tightly and place it in a cool place for three months, for example, in a basement. After the allotted time, the kvass must be strained and you can enjoy the wonderful drink.

Birch honey kvass

Ingredients:

• Fresh birch sap - 10 liters;
• Raisins - only 3 berries;
• Live yeast (fresh) – 50 grams;
• Liquid honey – 35–40 grams;
• Lemon (medium size) – 3 pieces.

Cooking method:

Squeeze the lemons and mix in a deep container with strained birch sap. Add live yeast, honey and raisins. Make sure that all components are mixed evenly, pour the resulting mixture into a glass container, close tightly and place in a cool place where bright light does not penetrate. After 3-4 days, you can try a fresh tonic drink.

Birch sap with orange

Required Products:

• Natural and fresh birch sap – 2.5 liters;
• Orange – 1 piece;
• Raisins – 15–20 grams (10 pieces);
• Melissa and mint to taste;
• Granulated sugar 250 - grams;
• Yeast – 10 grams.

Cooking method:

Grind a little sugar and yeast and pour into a prepared glass jar, add the orange cut into pieces. Pour in the remaining granulated sugar, add a sprig of lemon balm and a few mint leaves. Fill the jar with juice, cover with a lid and leave for two days.

Strain the fermented mixture through a sieve or gauze filter and pour into bottles. Add 2-3 raisins to each of them. Place the drink in the refrigerator for a day. Exactly one day later you can quench your thirst on a hot day with a delicious drink with citrus notes.

Advice!Early spring is the best time to prepare kvass based on birch nectar with raisins. This way, a delicious cold drink will be ready for summer. It’s better to stock up on a drink that contains honey before winter to boost your immunity.

Bread birch kvass with coffee beans

To prepare kvass you will need:

• Fresh birch sap – 2.5 liters;
• Borodino bread (preferably stale) – 2-3 pieces;
• Granulated sugar – 100 grams;
• A handful of raisins;
• A handful of coffee beans.

Cooking method:

In a frying pan, without adding oil, fry the coffee beans. Dry the pieces of bread in the oven. Rinse the raisins thoroughly and dry. Mix all the ingredients in a glass container (a three-liter jar is good for this), pour everything with juice. Place a rubber glove over the neck of the jar and carefully pierce it with a needle. Place the starter in a warm place for two to three days. After this time, the kvass should be won, the deflated glove will indicate this. Pour the already strained drink through a gauze filter into glass bottles and place in a cool, dark place. After three days, you can enjoy a divine tonic drink, rich in vitamins and minerals.

Advice! To be sure of the naturalness of the birch drink, you should not buy it in the store; it is better to collect it yourself. When preparing kvass, you can add various medicinal plants and herbs. This will only add vitamins and substances to the healthy drink, which are so missing in early spring.

Birch kvass with added dried fruits

There are two ways to prepare kvass from dried fruits based on birch nectar.

Ingredients:

• Natural fresh birch sap approximately three liters;
• 150 grams of dried fruit mixture.

Cooking method:

Place thoroughly washed dried fruits in a glass jar, fill with nectar and cover with a gauze lid. There must be access to oxygen. Place the jar of future kvass to steep at room temperature for two weeks. After time, strain the finished drink and you can drink and enjoy the amazing taste.

Ingredients:

• Freshly collected birch sap - 3 liters;
• Mixture of various dried fruits – 200 grams;
• Dry yeast – 10 grams;
• Honey optional.

Cooking method:

Rinse the dried fruit mixture well under running water and dry. Place in a container for future fermentation (not plastic). Pour in the yeast and pour birch nectar over everything. If desired, add honey to the starter for taste. Cover the container with a gauze lid and place in a warm place. After two days, the drink is ready, all that remains is to strain through a fine strainer and you can drink the tonic cool kvass.

Advice! When preparing kvass using yeast, you must carefully monitor the time and try not to overcook it. In a warm room, this drink is prepared very quickly, so you need to be especially careful.

Birch-barley kvass

Lovers of traditional bread kvass will love birch-barley kvass. They have almost the same taste, but this drink is richer in vitamins and microelements. It will also be a good base for okroshka. Below are two recipes for a birch-barley drink.

For preparation you will need:

• 10 liters of birch nectar, preferably freshly collected;
• 1 kg. selected barley.

Cooking method:

Wash and dry the barley, then fry it in a frying pan until golden brown. Pour the grains into a container with strained birch sap and mix. Place in a cool room. Gradually the juice will begin to get stronger. After making sure that it has reached the desired strength, strain and pour into the prepared container. This kvass can be drunk until mid-summer.

Required ingredients:

• 10 liters of fresh birch sap;
• Half a kilogram of barley;
• 500 grams of sugar;
• 800 grams of rye bread;
• 100 grams of dried mint.

Cooking method:

Cut the rye bread and dry it in the oven. Fry pre-washed and dried barley in a frying pan until golden brown. Boil the juice in advance and add all the ingredients to it when it has cooled slightly. Leave the mixture at a temperature of 22–24 degrees for fermentation for three days. Next, you should strain it, pour it into a specially prepared container and leave it to cool. You can enjoy the divine taste of a cool drink. Kvass prepared in this way can be safely stored for six months.

Making birch kvass at home is not a complicated process. If you want to enjoy a healthy tonic drink, you need to spend very little time on it. A good addition to collecting birch nectar is to walk through the forest and enjoy its beauty. And you will be sure that birch kvass is made exclusively from natural ingredients.

And yeast. And there is also kvass made with birch sap. In principle, birch sap is the same as water, but it contains more minerals.

Moreover, natural birch sap is very different from the one sold in the store. At least because the “store-bought” one has a lot of sugar and is canned. Natural – not sweet.

Kvass from birch sap at home

To prepare kvass, take:

• Birch sap – 2 l.
• raisin.
• sugar – 250 g.
• pressed yeast – 10 g.

It's very easy to prepare. Take a glass jar, grind the yeast and pour it into the jar. We also put sugar and some raisins there. You can also add mint for taste.

After this, pour birch sap into the jar, cover with a lid and leave for 2 days. After this, strain the kvass and drink.

Kvass from birch sap with raisins

To prepare kvass with raisins, take:

• birch sap – 10 l;
• sugar – 500 g;
• raisins - 50-60 berries.

First, put the raisins in cold water to swell, and strain the juice to clean them.

Now put raisins and sugar in a jar with strained juice. We close the jar and let it ferment for 2-3 days.

After this, we filter the finished kvass, bottle it and store it in the refrigerator.

Kvass on birch sap with barley

In this recipe we will add barley to birch sap. For 3 liters of fresh birch sap, you will need 100 g of barley.

We strain the juice to clear it of debris. After this, we put the jar in a cold place to brew for a couple of days.

Next, prepare the barley. It needs to be fried. If you fry it only until golden brown, the taste of the drink will be mild. If the barley is roasted very strongly, to a dark color, the taste of the drink will be slightly bitter.

We put the grains in a jar and let it steep for 4 days. Every day the drink will darken - this is normal. After 4 days, strain the kvass and put it into bottles in a cool place.

Preparing kvass from birch sap with honey

In this recipe we add honey to birch sap. Also, for a better taste, add lemon.

We take:

• birch sap – 2 liters.
• honey – 400 g.
• lemons – 4 pcs.
• dry yeast – 10 g.

Strain the birch sap through cheesecloth. We remove the zest from the lemons and add it to the birch sap. We squeeze the lemons ourselves there. Add 200 g of honey, cover with gauze and leave to ferment in a warm place for 6-8 hours if yeast is added and 10-12 if without it.

After the time has passed, remove the zest from the kvass, add the remaining 200 g of honey and mix well. Pour into bottles, close and leave at room temperature for 2 hours. Then put in the refrigerator and after another 6 hours the kvass is ready.

Kvass on birch sap with bread

Usually bread kvass is made with water. In this recipe we will make it with birch sap.

To prepare we will need:

• Birch sap - 2 l
• Rye bread – half a loaf
• Sugar - 5 tbsp. l.
• Raisins – 30 g
• Dry yeast - 0.5 tsp

Cut the bread into cubes and fry in the oven until golden brown. Pour juice into a container, add crackers and sugar. Mix everything to dissolve the sand. Next, pour in the yeast, stir and let it ferment for 4 hours. After this, strain the liquid through cheesecloth. Add some raisins and pour into a storage container. Put the kvass in the refrigerator.

Video recipe for homemade kvass from birch sap

And again the recipe for birch kvass. This time we will study it in this short video.

A refreshing seasonal drink that uses birch sap instead of water, which improves the taste and increases the beneficial properties. We will look at the correct recipe and technology for preparing birch kvass with honey, in which you can control the sweetness and richness of the wort.

It is advisable to make kvass with fresh juice, but canned kvass is also suitable. The main thing is that the juice does not have time to turn sour. The choice of honey determines the flavor of the finished drink: the lightest option will be with flower or linden honey, while buckwheat and other dark varieties give a richer taste. Lemons add sourness and a light citrus aroma.

Yeast selection. The preferred option is store-bought wine yeast and homemade raisin starter (prepared 3-4 days before working with juice). Baker's pressed and dry yeast produce characteristic alcoholic tones that not everyone likes.

Ingredients:

• birch sap – 2 liters;
• honey – 400 grams;
• lemons – 4 pieces (medium);
• sourdough or yeast - for 3 liters of wort (or 10 grams of baking powder).

Recipe for kvass from birch sap with honey

1. Strain the juice through cheesecloth and pour into a fermentation container.

2. Pour boiling water over the lemons, rinse in running water and wipe dry to remove the preservative from the skin, which is used to treat the fruits for long-term storage.

3. Remove the zest from the lemons - the top ball of the peel without white pulp (gives bitterness). Add the zest and lemon juice squeezed from the pulp to the fermentation container.

4. If the honey is thick, slowly heat it in a saucepan or saucepan over a water bath until liquid before mixing with other ingredients. Initially, liquid honey can be used immediately.

Attention! Honey should not be heated above 60 °C, otherwise it will lose its beneficial properties.

5. Add half of the honey (200 grams according to the recipe) to the birch sap and lemons. Add starter or yeast. The container should be filled no more than 65%; if necessary, it is better to divide the kvass wort into a couple of jars.

6. Stir, cover with gauze (to prevent insects from getting inside). Transfer the container to a dark place with a temperature of 20-27 °C.

7. Leave the kvass to ferment for 10-12 hours (with dry yeast, 6-8 hours is enough). After 30-90 minutes from the moment the yeast is added, foam should appear and hissing should be heard, this means that everything is going fine. You cannot let the drink ferment for longer than 14-16 hours, otherwise it will become alcoholic.

8. Remove lemon zest. Add the second part of honey to the birch kvass - about 200 grams. You can add more or less, depending on your taste.

9. Stir until smooth. Pour the drink into bottles, leaving 3-5 cm of free space from the neck, and seal tightly with stoppers.

The sediment at the bottom can be left for the next portion of kvass. Store the starter hermetically sealed in the refrigerator for up to 5 days.

10. Leave the kvass at room temperature for 1-2 hours to saturate with carbon dioxide - gas appears, then transfer the bottles to the refrigerator, basement or cellar. After 6-10 hours the drink is ready to drink.

Hello, in this article you will learn how to make birch kvass at home. Birch kvass in winter is a source of natural vitamins. The chemical composition of the drink is impressive and it is difficult to find a better option for increasing resistance to colds.

Kvass made from birch sap is a rather non-standard drink. It is easy to prepare and is ideal as a dietary supplement. There are 3 ways to prepare this drink.

Choose according to your taste and the ingredients you have at home. In terms of price, such a delicacy is cheap, taking into account the fact that the juice is collected on its own and is always free.

Nature does not skimp on surprises; in the spring there is plenty of birch sap in the forests and shelterbelts. The only caution is roads and places where there are warehouses with fertilizers and poisons nearby.

You cannot collect birch sap near fields with vegetable and grain crops. The reason is simple - the seedlings are treated with chemicals.

Some of them are absorbed into the air, settle on the ground and, together with rainwater, feed nearby trees. Naturally, birch sap with added chemicals is not the best basis for kvass.

In all other respects, collecting birch sap is quite simple and you can prepare kvass all year round.

Birch kvass beneficial properties

Considering that birch kvass contains no preservatives or harmful ingredients, it can be called a natural product. The chemical composition of the drink contains organic acid, iron, vitamins, minerals, magnesium, enzymes and trace elements.

It is useful to drink birch kvass in the spring; there are no vitamins yet, and many feel all the delights of vitaminosis. In the process of producing kvass from birch sap, no valuable substances are lost, which is what attracts lovers of this drink.

Why drink kvass from birch sap?

• If you drink kvass regularly, your blood circulation will improve. This is especially felt after winter.
• The body will be replenished with vitamins, the skin will be cleaner, and health will be stronger.
• Kvass removes breakdown products and toxins from the body.
• A drink made from birch sap is a diuretic.
• If you regularly drink birch kvass, you can normalize the level of acidity in the body.
• Kvass improves the functioning of the human gastrointestinal tract;
• It is useful to drink kvass for people whose work involves mental stress.
• Kvass will also be useful for those who have heart disease.
• Birch kvass is a good remedy for strengthening the immune system.

Birch kvass at home recipes

The drink is prepared in several ways with the addition of berries, medicinal aromatic herbs, raisins and honey. Add your favorite additives to kvass, experiment and get new taste sensations.

Classic birch sap with raisins

The recipe is considered one of the best options; it is quite simple to prepare and pleasant to drink. To prepare the drink you need:

• wet yeast, at least 50 grams;
• birch kvass. For such a volume of yeast you need 10 liters;
• 50 pieces of regular raisins and about 0.5 sugar.

Take a fine sieve and strain the birch sap through it. If there is no sieve, you can use regular gauze in several layers. At the same time, wash the raisins and dry them.

Take a saucepan that will not burn over the fire and pour sugar into it, add juice and stir until the sugar is completely dissolved. After this, add raisins to the mixture, cover with a clean cloth and leave for 4 days.

This will be quite enough for the fermentation process to end. After this, the kvass is filtered and poured into a clean container. The most delicious drink straight from the refrigerator.

Think about where you will store it. If there is no space in the refrigerator, you can leave it on the balcony; in winter you can do without using a refrigerator.

This drink can be used as a base for cold soup. For example, okroshka with its addition turns out incredibly tasty and rich.

Birch kvass with honey

Another option for a delicious drink with birch sap. It is prepared in almost the same way as the previous version, only with the addition of honey. Let's see what you need to prepare this type of drink.

Required:

• birch sap with a volume of at least 10 liters;
• 3 pieces of large lemons;
• wet yeast, 50 grams;
• raisins 3 pieces;
• honey in liquid form, about 50 grams.

Take a deep container and pour strained birch sap into it. Squeezed lemon juice, dissolved yeast, honey and raisins are added to the juice. Close the lid of the container tightly and hide it for 4 days in a dark place and make sure that sunlight does not get there.

After the required time, the kvass is filtered and can be drunk immediately. The drink has a rich taste and pleasant aroma. In winter, such kvass can be an additional means of strengthening the immune system and fighting colds.

Birch kvass with large brown raisins

To prepare this type of kvass, you will need at least 25 dark raisins and 3 liters of birch sap.

Take an enamel container or a large glass jar. Birch sap, already filtered through a sieve, is poured into it and raisins are added.

The mixture is hidden in a dark place for four days and tightly closed with a lid. After this, sift the kvass through a sieve to remove raisin particles and the drink is ready to drink.

Birch kvass with bread and coffee beans

An interesting version of birch kvass with roasted coffee beans and black bread. The recipe is quite easy to prepare, and the taste of kvass is memorable. If you haven’t tried this type of drink yet, then it’s time to make it.

Products you need:

• Borodino stale bread 4 pieces;
• birch sap – about 3 liters;
• a handful of coffee beans;
• a handful of regular raisins;
• sugar, approximately 100 grams.

The bread is dried in the oven until the crust hardens. Coffee is roasted in a hot frying pan, but do not add oil when frying. The raisins are washed and also dried.

All elements are placed in a 3-liter jar and filled with the prepared volume of birch sap. An ordinary rubber glove is put on top of the jar, and the container is placed in a dark place for three days.

Don't forget to make small holes in the fingers of the gloves to allow excess gas to escape. After the fermentation period has expired, the drink can be strained, cooled to your favorite temperature and served.

This drink contains many macroelements and nutrients. In winter, such a drink will be more than useful. Additionally, you can add medicinal herbs and ginger.

This will only increase the concentration of vitamins in birch kvass. Birch sap for preparing this drink is collected independently.

If you manage to collect and prepare a large volume of birch sap during the season, you will be provided with tasty and nutritious drinks all winter.

Birch kvass with oranges

Birch kvass turns out to be quite piquant if you add oranges to it. The drink is quite simple to prepare and the flavor is bright enough to make.

What you need for the drink:

• Birch sap about 3 liters.
• Big orange.
• Medicinal herbs, lemon balm and mint. They are added to taste.
• Live yeast, about 10 grams.
• Sugar – 0.25 kilograms.
• Raisins – 20 grams.

To prepare the drink you will need a large glass container. Usually this is a 3 liter jar. First, add sugar and yeast and grind until smooth.

Then add chopped orange and herbs. This whole mixture is poured with juice. The jar is closed and placed in a dark place. The average fermentation time is 3 days.

After this, the drink can be filtered and served. Some people like warm kvass, while others only like a cold drink. Choose the option that suits you and enjoy the bright taste.

Birch kvass with barley

This type of drink tastes like bread kvass. Kvass takes a little longer to prepare than its analogues, but the taste of kvass will be different.

This kvass can be used to prevent colds and as a base for cold soups.

To prepare this type of drink you will need a ten-liter bucket of birch sap and a kilogram of barley. The barley is washed, dried and fried in a frying pan.

The grain should be fried until golden brown. Then strain the juice and pour it into a container with grain. The mixture must be placed in a dark place and kept there until it becomes strong.

After this, the drink is filtered and served. For taste, you can add honey, sugar or a few slices of orange.

Birch kvass with black bread and barley

Another type of birch kvass with barley and slices of bread. The taste of the drink will differ from barley kvass with a more mature taste and richness.

To prepare the drink you need:

• 0.5 barley roasted until golden brown.
• Birch sap, about 10 liters.
• Dried mint, approximately 100 grams.
• 0.5 kilograms of granulated sugar.
• 0.8 kg rye bread.

It will be easy to prepare the drink, and its aroma and taste will allow you to enjoy new food notes. Prepare an enamel container and boil the juice, set it aside and let it cool a little.

Meanwhile, fry the barley until golden brown, and cut the bread into pieces and dry in the oven. Place the prepared elements into the cooled juice. Cover the container and set aside for three days.

The temperature in the room where your future drink is standing should not be less than 24 degrees Celsius. After the fermentation process is over, you can strain the kvass, pour it into a clean container and drink whenever you want.

This drink can be drunk instead of compote, used as a base for cold soups, or drunk to prevent colds.

This is worth knowing about birch kvass

Fresh kvass is well suited for making kvass. If you want a drink in winter, you can use a canned or frozen version, but the taste will be different.

Kvass is not poured into plastic containers and is not stored there. For this purpose, only glass jars or enamel dishes are used.

Birch kvass can be stored for 4 months, provided that it is kept in a cool place. To prepare the drink, you only need fresh yeast, the fermentation reaction will be better.

In addition to the drink recipes listed, there are several more options. You can experiment with additives, add berries, herbs and fruits. You can find your favorite taste of birch kvass only through experimentation.

We hope you liked the article “How to make birch kvass at home”!