– one of the most common and favorite types of this wonderful drink. Refreshing and gaining popularity among the Russian people. It is in special demand not only in summer, but also in other seasons, it is also suitable for consumption.
This homemade drink is perhaps the only one that can not only quench thirst, but also satiate a person. The first recipes for black bread appeared several centuries ago. The refreshing drink, unique in taste, gained incredible popularity among ordinary Russian people and the nobility.
Today we will share with you recipes for real Russian bread kvass at home. After all, a product prepared with your own hands is much healthier and tastier than a similar product sold in barrels or in stores.
Recipes for this drink without yeast are not complicated in preparation. When you use it, your tone increases, your performance increases and the balance of salts and fluids normalizes.
Ingredients:
- Water – 3 liters;
- Rye crackers – 300 gr.;
- Sugar – 200 gr.
Cooking method:
1. Boil three liters of water.
2. Take a three-liter jar and pour in sugar.
3. To prevent the jar from bursting, put a spoon and fill it with boiling water until it’s half-full, meanwhile you need to stir the sugar so that it dissolves.
4. We send the rye bread, which we have dried, and add the rest of the water, without adding about 2/3 of the jar to the end, so that there is room for the kvass to play. Mix well.
5. Cover and tie with gauze, and now put it in a dark but warm place.
6. After two days, take it out and put it in the sun, let it ferment so that it becomes carbonated (optional).
7. Remove the gauze, take the dishes where we will pour it, and strain the drink through a sieve or gauze.
8. Take a clean bottle, pour it over and put it in the refrigerator to cool.
9. The main thing is not to overdo it so that it doesn’t ferment.
Dry kvass recipe
This recipe gains particular popularity mainly in the summer. After all, on a hot day we really want to relieve thirst and replenish the balance with something tasty and sweet.
We will need:
- Sugar - 8-10 tbsp. spoons;
- Clean water – 3 liters;
- Granulated yeast - 5-7 peas;
- Dry kvass – 3 tablespoons.
Cooking method:
1. Boil three liters of water.
2. Pour the dry powder into a container (three-liter jar), add 1.5 liters of water, add sugar and mix thoroughly.
3. In a separate bowl, dilute the yeast with a small amount of warm water. Pour into the resulting concentrate.
4. Tie a gauze bandage around the neck of the jar and send it to a cool, dark place to ferment.
5. After three days, filter the drink and bottle it. Place in the refrigerator to cool.
From bread crusts for okroshka
Real traditional Russian okroshka is always seasoned with such a delicious drink.
The drink can be easily prepared at home. After all, not every variety is suitable for preparing this dish. We will share a good recipe for this drink for okroshka, which will be rich, sharp and not sour.
Ingredients:
- Water – 3 liters;
- Bread crusts – 400 gr.;
- Sugar – 50 gr.;
- Dry yeast – 1 teaspoon.
Cooking method:
1. First you need to dry and brown the bread in the oven. Make sure it doesn't burn.
2. At this time, boil water and pour granulated sugar into it. Mix everything and leave to cool to room temperature.
3. The crackers are ready - let them cool too.
4. Return to the sweetened water, pour a glass of water, add yeast there.
5. Mix thoroughly until the yeast is completely dissolved.
6. Now put the fragrant crackers in water with sugar.
7. Add diluted yeast to the rest of the products. Mix carefully so that the main product does not fall apart.
8. Cover the pan (three-liter jar) with gauze and leave to ferment at room temperature for 10-12 hours.
9. After the allotted time, the fermentation process should be completed when the surface of the contents of the pan (three-liter jar) is covered with foam.
10. Now you need to thoroughly strain the liquid through a sieve or 2-3 layers of gauze.
11. Pour the drink into bottles and put it in the refrigerator to mature. Now you can add 10-12 raisins if you like it, very rich in gases. After another 12-16 hours in the refrigerator, it will be completely ready for okroshka.
Delicious kvass with raisins
Ingredients:
- Black bread (rye) – 250 g;
- Sugar – 180 g (5-6 full tablespoons);
- Water – 3 liters.
- Raisins – 30 gr.
Cooking method:
How to cook rye bread with raisins:
1. We cut small pieces of rye, put them in the oven and dry them well, we should get crackers, but under no circumstances should we allow them to burn, otherwise our drink will be bitter. Under no circumstances should we add butter to the crackers.
Pour the crackers into a three-liter jar halfway.
2. Add 5-6 tablespoons of sugar to the boiled water (you can add it to taste), stir thoroughly, cool to 30 degrees.
3. We also pour 30 grams here. unwashed raisins. Fill everything with the resulting sweet water almost to the very top, leaving room for carbon dioxide. If desired, add raisins (they are needed so that the drink is saturated with carbon dioxide).
4. Leave the jar in a dark place at room temperature, covering it tightly with a thin cloth or gauze in two layers.
5. After 2-3 days, depending on the temperature in the room, the fermentation process will begin. It will be ready in 3-4 days, you need to try it to avoid peroxide.
6. The liquid must be drained, filtered through layers of gauze, and placed in the refrigerator.
7. You don’t have to throw away the crackers, leave half for the next sourdough. Then add a handful of fresh raisins, 3-4 tbsp. l. Sahara. Fill with water, cover with gauze, and it will be ready in the morning!
How to cook from wort
As a rule, a drink from wort is made by that part of the people who like the dark color of the liquid and the special aroma.
Ingredients:
- Kvass wort - 2 tbsp. l.;
- Cooled boiled water – 3 l;
- Sugar - 150 g;
- Dry yeast - ½ tsp is enough;
- Raisins - a pinch.
Cooking method:
1. Take a three-liter jar. Dissolve the wort and sugar in 0.5 liters of warm water at temperatures up to 35 degrees. Sugar can be used to taste.
2. Pour the resulting liquid into a jar, add the rest of the water, then the yeast, do not mix.
3. Cover with a lid for 1-2 days after the fermentation process. Once or twice a day we check the taste of the drink, if the result is satisfactory, we pour it into plastic bottles, adding a few zests to each of them. Next, carbonation will occur.
4. Then we put it in the refrigerator to cool and can be consumed when it becomes foamy and the bottle becomes hard.
Video on how to cook with sourdough
Drink to your health!!!
Known as an excellent thirst quencher. To make kvass from wort at home, need from 2 to 5 days. You don't need any special skills or talents to make it.
Even a child can cope with the recipe for this ancient drink. The fastest way to make kvass is from wort, and not from sourdough. Therefore, below are some of the most popular recipes for kvass from wort.
Ingredients:
- granulated sugar 150 g;
- kvass wort 3 tbsp. l.;
- dry yeast 6 g or ½ tsp;
- water 3 l;
- raisins to taste.
Preparation:
First you need to boil the water. Let it cool to 38 - 40 °C. Next, stir the wort with water in the prepared jar. Add yeast, sugar and mix everything thoroughly. Cover the jar with a lid with holes for the release of carbon dioxide.
After 10 hours, you need to taste the drink. This is necessarily done in order to check the amount of sugar. If necessary, add sugar.
After 24 hours, when fermentation begins, pour the liquid into containers with raisins. A couple of pieces are enough for 1 bottle. Leave containers with kvass at room temperature. And when the drink becomes foamy, move it to the refrigerator. Once it has cooled, it is ready to eat.
Ordinary kvass
Ingredients:
- kvass wort 2 tbsp. l.;
- dry yeast 1.5 tsp;
- rye bread 3 pieces;
- granulated sugar 150 g;
- boiled water 2.5 l.
Preparation:
Dissolve sugar in a bowl of hot water. While the resulting syrup cools to 35 - 40 ° C, dry the rye bread in the oven until it becomes breadcrumbs. Pour kvass wort into sweet water and stir. Add warm crackers and 1.5 tsp to the container. yeast. In this case, the bread should be slightly warm or cold, otherwise kvass will not turn out. The optimal temperature will be 37 °C. Mix everything well so that there are no suspended matter left at the bottom.
Cover the top with gauze folded 5-6 times and tie it with an elastic band. Leave the pan warm, but not in the sun. You need to taste the preparation after 24 hours. If the drink has become quite tasty and intoxicating, then it’s time to cool it. After 48 hours, strain the liquid and bottle it. Kvass from the wort is ready.
Kvass Starorussky
Ingredients:
- wheat grains 3 cups;
- kvass wort ½ cup;
- black currant leaves 20 pcs.;
- water 4 l;
- honey 1.5 cups;
- ginger, hops, cardamom to taste.
Preparation:
- Wash the wheat grains and soak them in cool water for 10 hours. Then rinse again and leave in warm water for germination for 48 hours. To prevent the seeds from souring, you need to periodically change the water. When sprouts appear, rinse the grains and grind them with a blender or meat grinder.
- Place the spices in gauze folded in several layers and place in a pan of water (4 l). Add currant leaves. Boil the liquid for 5 minutes, remove the gauze.
- Cool the water to room temperature. Place the wheat mass, honey and wort into the pan. Stir everything well and cover with folded gauze.
- Leave in a warm place for 2 days. If a lot of foam appears, filter the drink. Then pour into bottles and after 6 hours the kvass is ready.
But what if you don’t have kvass wort on hand? It can also be done at home.
Kvass wort - composition and preparation
Ingredients:
- water 12 l;
- rye bread 1 kg.
How to cook:
Cut the bread into small pieces, pour boiling water (0.75 l). Leave for half an hour, then pour in the same amount of water (0.75 l) and place in a warm place for 2 hours.
Ready-made dry mixture, or wort, or even kits, with which you just mix the contents of the bags with warm water and let it brew.
Real kvass requires a different approach. You could even say respect, because it takes a lot of time to tinker with the wort. First of all, you need rye, barley or wheat. You should buy not what is offered for feeding birds, but packages marked “for germination.” The grains are thoroughly washed with warm water and soaked in cool water. At the same time, it is not enough to simply leave the bowl in a bright, cool place - the water must be changed for fresh water two to three times a day. In a day or two the sprouts will hatch. As soon as this happens, the grains are placed between two layers of gauze on a tray, pallet, baking sheet - any shallow container. The top layer of fabric is regularly moistened with water, and the grains are turned. Recommended temperature is 10-18oC. Within a week, the sprouts will be as long as the grain itself. At this point, germination is stopped and the product is dried for about 20 hours at a temperature not exceeding 45-55 ° C. The finished malt is then light in color and suitable for light kvass. If you need red kvass, the malt is roasted until dark. It is then ground in a coffee grinder and used or stored.
Properly prepared and dried wort has a sweet and aromatic taste, and the roots and sprouts are easy to separate from the grains.
Turning homemade malt into wort is a much simpler task. Pour boiling water over the powder (the proportions depend on the recipe), let it brew for half an hour and add the rest of the kvass ingredients - water, sugar and yeast.
If kvass is ripened in an open container, raisins are added to make it sparkling. If it is closed, then add less sugar so that the gas does not burst the bottle or jar.The fermented liquid is allowed to ripen in a cool place.
Option for dummies
A simpler version of wort is made from crackers. For white kvass, use wheat bread, for red kvass, rye bread. The first is good in okroshka, the second is for quenching thirst. The bread cut into slices is dried in the oven (the degree of toasting will affect the color), pour boiling water over it and leave for 7-8 hours. The next steps are the same: add sugar, yeast and water, let it ferment and ripen.
It is easy to diversify the taste of such kvass if you use cabbage brine, whey or birch sap instead of water. In summer, kvass is easy to make from fruits. Then apple or other decoction is used as a wort.
Real kvass with a cap of airy foam, bubbles of gas that cheerfully shoot into the nose, sweet, but with a slight sourness can be prepared only in two ways: from rye crackers and from wort. How? Let's talk about this.
Attempt at writing
If you decide to try making this drink, prepare it in small quantities to begin with. Through trial and error, after a few times you will work out your ideal one from kvass wort. Why from wort? Because it is easier to handle than with sourdough made from bread, grains and other components. Just note: really tasty kvass is made from kvass wort concentrate. It is from concentrate, and not from a diluted mixture. It lasts a long time, and the quality of the original product is high. This is the kind of kvass you want and want to drink, especially when it’s hot. So, let’s first prepare everything you need: sugar, water, concentrate, yeast. Boil 3 liters of water and leave to stand. In another container of slightly larger volume (five-liter bottle, saucepan, etc.) we put the ingredients in the quantities indicated in the recipe for kvass from kvass wort. You need to pour half a liter of warm (not hot!) water and dissolve 2 tablespoons of concentrate and sugar in it. Depending on how sweet you want the drink, sugar is added from 1/2 cup to 2/3. Stir the mixture until the ingredients are well dissolved. After this, the recipe for kvass from kvass wort instructs to add the remaining 2.5 liters of water (it should not be cold or warm - regular room temperature) and add a stick of yeast (6 g). An important condition: only fresh yeast is suitable, otherwise the drink will not turn out the way you would like.
And one more thing: many people like kvass not in its pure form, but with berry additives: raisins, prunes, etc. You can add a handful of dried fruits you have to the preparation. The recipe for kvass from kvass wort fully allows for such “liberty”. The semi-finished product should be covered and left aside for several days to ferment. You can try it in 2 days. If the taste is satisfactory, strain carefully, pour into bottles and drink, keeping the excess in the refrigerator. Or leave it for another day or two to “reach”.
Homemade wort
And now a recipe for those who are interested not only in kvass wort, but also in the recipe for the wort itself - homemade. It should be prepared at least a week before you plan to start the drink itself. To do this, take a glass of rye, wash it and soak it for a couple of days (no more) in ordinary boiled water that has been left in the room.
Repeat the procedure every day so that the rye does not disappear. When the grain germinates well, it can be processed further. The water is drained, the rye is sent to the oven and dried, then ground through a meat grinder and blender. That's it, the wort (dry starter) is ready. Collect it in a linen rag and use it as needed. What good can be made from this? Well, for example, here’s kvass: pour a liter of boiling water over half a glass of rye flour, stir and let cool. During this time, mince a lemon (with peel), a large apple (preferably sweet), 3 handfuls of raisins and a handful of other dried fruits. For better taste and aroma, you can add spicy herbs or currant or raspberry leaves. Everything is mixed and placed in a cooled flour bowl. Add more water (a liter and a half), add a tablespoon of honey and a little sugar. Cover the workpiece and let it ferment for several days. Strain, sweeten if necessary, and drink to your health! Dry the wort again and you can use it again! Happy drinking!
You will need a base, which is sold in grocery stores. When choosing wort, keep in mind that “malt extract” is the name used by some manufacturers; it is the same product.
Having free time and the desire to make the base for kvass yourself, you can do it yourself without purchasing a store-bought product.
Classic recipe for kvass from kvass wort
Let's look at a recipe based on wort.
Ingredients
Servings: – + 10
- water 3 l
- kvass wort 2 tbsp. l.
- sugar 150 g
- dry yeast ½ tsp.
- raisin 50 g
Calories and BJU per 100 g
Calories: 12 kcal
Proteins: 0.2 g
Fats: 0 g
Carbohydrates: 3.4 g
2 hours 0 min. Video
Prepare a three-liter jar. Dissolve the wort and sugar in 0.5 liters of warm water (maximum possible temperature - 35 degrees). It is permissible to use any amount of sugar; this ingredient is added to taste.
Pour the resulting liquid into a jar, add the rest of the water, then the yeast, do not stir.
Cover the jar with a lid, proceed to the next stage after 1-2 days, when fermentation occurs.
Periodically check the taste of the drink, when you are satisfied with the result, pour it into plastic bottles, add a few zests to each of them. Next, carbonation will occur.
Use kvass when it becomes foamy and the bottles become hard. Store in the refrigerator.
How to make kvass from kvass concentrate
Do you like kvass? A tasty drink will be obtained when using concentrate.
Ingredients:
- base – 1.5 tbsp. l.;
- a glass of sugar;
- boiled water – 3 liters;
- yeast in the amount of 6 g (live).
Preparation:
- Pour the prepared concentrate into a clean container designed for 3 liters, then a liter of water (temperature 80 degrees).
- Infuse the liquid for three hours.
- Add sugar, pour out the rest of the cooled water, add yeast. Fill the jar up to the hanger.
- After 3-4 days, when fermentation is complete, pour the finished product into containers and cool.
Video cooking
How to make kvass from sourdough
Ingredients:
- rye sourdough – 20 g;
- wort – 200 g;
- cooled boiled water – 6 liters;
- sugar – 6 tbsp. l.;
- raisin.
Preparation:
- Dilute the starter with a small amount of liquid. Use a saucepan to prepare the drink.
- Add the wort and stir the liquid thoroughly.
- After 12 hours you will see air bubbles, indicating primary fermentation. Add sugar and stir the liquid.
- Add some raisins to the bottles of kvass and leave for 12 hours.
- You will receive the ready-to-drink drink in seven days. Keep it in the refrigerator during this time.
The benefits and harms of kvass from wort
The beneficial effect of kvass from kvass wort prepared at home on the gastrointestinal tract is due to its chemical composition. The drink does not allow harmful bacteria and microbes to multiply, improves the condition of dysbiosis, normalizes metabolism, digestion, and the functioning of the cardiovascular system. Beneficial properties appear during fermentation, as in kvass made from rye flour.
The vitamins present in the composition have a positive effect on the immune system, and acids remove dead and diseased cells. With the help of homemade kvass, they reduce weight, eliminate fatigue, improve well-being and the condition of tooth enamel. It is useful for hypertension, pancreatic diseases and diabetes. Thanks to the vitamin C content, blood vessels are cleansed and cholesterol is removed. Kvass is also useful for the body of people who suffer from heartburn, heaviness in the stomach, and increased gas formation.
It is useful to drink the drink for glaucoma and other eye lesions. With regular use, vision improvement is observed. Kvass is an effective remedy against viruses and bacteria. It benefits the body for tonsillitis, otitis media, pneumonia, and bronchitis.
Harm and contraindications
Some people should give up kvass. This drink is harmful for ulcers and provokes exacerbation. It is contraindicated to use it if you have cancer, problems with the gallbladder or liver. It is not recommended to drink kvass for drivers, pregnant or lactating women due to the increased risk of edema and bowel dysfunction. If kidney function is impaired or there are problems with the urinary tract, it is permissible to drink a small amount of the drink.
Kvass is one of the drinks that are perfectly refreshing and have a rich taste. A lot of useful properties allow you to use kvass from kvass wort, oats, chicory for various health problems. However, before including it in your diet, study the existing indications and contraindications. Choose the recipe that you like the most, cook and eat a natural product!
