Each of us drinks refreshing drinks in summer. Without them, it is very difficult to survive the sultry heat. Someone drinks soda, lemonade, and someone chilled tea. Everyone has their own tastes and preferences. But, what is the best and, perhaps, the most sought-after drink in the summer? Of course, this is kvass. It is being sold at every turn. This is due to the fact that it perfectly quenches thirst. Better than bread kvass can only be birch kvass. Many will be surprised because they have not heard of its existence. However, this natural drink have been used for many centuries. It remains only to figure out how to make birch kvass.
The main ingredient is Birch juice. Speech in this case we are talking about natural birch sap, and not about a drink with preservatives and dyes, which a large number of on store shelves. Natural birch sap is not only tasty, but also extremely healthy. It contains a number of substances necessary for the human body: carbohydrates, vitamins and minerals. Thanks to this, it has a number of healing properties:
- performs the function of a diuretic;
- actively removes harmful substances from the body;
- positively affects human immunity;
- normalizes bowel function.
Birch kvass also carries a lot of useful properties. The complexity of preparing the drink is that before you make birch kvass, you need to collect real birch sap.
How to get birch sap?
In winter, during frosts, you should not even try to get juice. Nothing will come of it. In the spring, when the frosts are behind us, and the sun has melted the snow, you can safely go in search of birches. Optimal time sap collection - March-April, until the moment of blooming birch buds. When collecting, do not touch very young birches. There will be little juice in them, but there is a high probability that the tree will die after that. The optimal thickness of the tree for collection will be a trunk diameter of 20 cm.
To determine whether there is currently juice in a birch, you need to insert an awl into the tree trunk about five centimeters. Then we take out the awl and look, if a drop of juice appears from the hole, then we proceed to the next step.
At a distance of half a meter from the ground, we make a hole in the tree trunk and insert a small groove into it, through which the juice will flow. I want to warn you right away that it is unnecessary to look for such a gutter in the store. It is made independently from any suitable materials. You can use a wide tube instead of a gutter.
We substitute clean dishes down. For example, a bucket, a cut plastic bottle, or any other container. Up to five liters of juice can be collected from one tree per day. You don’t need to collect a lot, optimally 3-5 liters, otherwise the tree may dry out.
Now, having collected birch sap, we turn to the issue of creating the kvass itself. There are a large number of recipes, but we will consider the best of them.
Recipe №1 Classic birch kvass
For the preparation of kvass according to this recipe, no foreign products are needed.
Fans will like this kvass classic taste, without the admixture of additional aromas.
To implement it, we need three liters of birch sap and one hundred grams of barley. 
Cooking process.
First you need to prepare birch sap. We filter it through a sieve with several layers of gauze in order to weed out all foreign objects. After that, pour the juice into a glass container and set to cool in the refrigerator.
We spread the grains of barley in a pan and put it on fire. You determine the frying time yourself. Overcooked grains will give kvass a bitter and tart taste. Slightly browned grains will give the drink a mild taste and a light golden color.
Pour the grains into gauze and tie. You should get a small bag of barley grains.
We lower the bag with grains into birch sap and leave it for four days in a warm place. During this time, kvass must be periodically stirred so that it is better infused. After the specified period, the drink should acquire a color characteristic of kvass.
It remains only to strain, pour ready kvass bottle and put it in the refrigerator.
Recipe №2 Kvass with fruits
Such kvass will have a sweet fruity taste. In order to prepare this unusual drink, you will need two and a half liters of birch sap and one hundred and fifty grams of dried fruit. Which dried fruits to use, decide for yourself, based solely on your taste. 
Cooking process.
We filter the juice and clean it from pieces of bark and other foreign objects. After that, we wash the dried fruits very carefully under running water. Dried fruits do not need to be soaked.
We put clean dried fruits in three-liter jar and pour birch sap. We wrap the top of the jar with gauze, previously folded in several layers.
We keep the jar in a warm place for three days, after which we filter finished product and bottled.
Recipe №3 Birch kvass with honey
This is one of the most best recipes. The resulting kvass will be very tasty and fragrant. This will take very little time to cook. To treat yourself to such an exquisite drink, we need:
- five liters of fresh birch sap,
- ten grams of yeast
- one lemon,
- one hundred grams of honey
Cooking process.
Pour yeast a small amount water and wait until they dissolve. You can stir with a spoon to speed up the process. After that, add honey and squeeze the lemon juice. Mix everything thoroughly.
Pour the resulting mass with birch sap and close the jar with a tight lid. After that, kvass should ferment in a warm place for several days. The degree of readiness can be determined by taste. Cooking time depends on the temperature in the room.
Recipe No. 4 Bread kvass on birch sap
Bread kvass is familiar to everyone from early childhood, but bread kvass on birch sap will reveal new taste, a long-familiar drink. To prepare it, you need to stock up on the following products in advance:
three liters of birch sap,
one gram of dry yeast,
three hundred grams of rye crackers
one and a half tablespoons of granulated sugar.
Cooking process.
Carefully filter the juice through several layers of gauze, then pour it into the pan. Pour sugar into it and mix well until completely dissolved.
After that, bring the juice to a boil and immediately remove it from the stove.
After that, add yeast and pour rye crackers. If you like a milder taste, then yeast can be omitted from the recipe. It's a matter of taste.
Cover the pan with a lid and store in a warm place for forty-eight hours. At the end of the term, kvass must be filtered from bread crumbs, bottled and put in the refrigerator.
Recipe №5 Birch kvass with orange
This drink with the addition of citrus fruits will be an excellent thirst quencher in hot summer weather. Perhaps this is the most unusual of the presented recipes. From the products we need:
- two and a half liters of fresh birch sap,
- one ripe orange
- one glass of granulated sugar,
- a bunch of mint, a bunch of lemon balm, ten grams of yeast.
Cooking process.
First of all, wash, peel and cut the orange into slices. We put the slices in a jar, then yeast and sugar. Sprinkle mint on top and fold the melisa.
Pour birch sap into a jar and mix everything thoroughly. After that, we remove the jar in a warm place. After two days, we begin to check the degree of readiness. The rate of fermentation depends on the room temperature.
The finished product remains to strain, pour into containers and add a little raisins. You can store such kvass only in the refrigerator.
As we can see, making kvass from birch sap is quite simple. It remains only to find out a few recommendations that will save you from elementary mistakes.
- Before making birch kvass, be sure to strain the birch sap through several layers of gauze. Unstrained juice will not only affect the taste of kvass, but also the quality of the final product.
- You need to collect birch sap yourself, as you can buy a low-quality and diluted product with preservatives. In the worst case, they may sell sweetened water instead of juice. Therefore, it is better to collect birch sap yourself, and at the same time take a walk through the forest and breathe fresh air.
- Kvass should ferment in a glass container; plastic bottles are not suitable for this purpose.
- The shelf life of the finished kvass is five days. Therefore, you need to make as much kvass as you can drink during this time. It will be very disappointing if the drink disappears and you have to pour it out.
- Ready kvass should be stored exclusively in the refrigerator.
- During fermentation, kvass should be in a warm room. Therefore, you can not clean the leaven in a cold cellar or pantry.
- The most useful will be kvass with honey, as there is the highest concentration of vitamins and other necessary substances.
- Despite all their healing and beneficial features, the abuse of kvass can adversely affect human health. In everything you need to know the measure.
All these tips will help to make a very tasty and healthy birch kvass. The cooking process is very simple and does not require special skills. Having tried birch kvass once, you will be amazed by it unique taste and it will become your favorite drink.
Step-by-step recipes for kvass from birch sap with bread and dried fruits, malt and honey, grain
2018-05-24 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
1 gr.
0 gr.
carbohydrates
11 gr.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 basis for kvass. This is a great way to identify a large amount of juice somewhere. Here is the simplest recipe for black rye bread. If there is less juice than required on the list, then you need to reduce the amount of other ingredients.
Ingredients
- 5 liters of birch sap;
- 400 g of rye bread;
- 160 g sugar.
Step-by-step recipe for classic birch kvass
We take warm juice for kvass, but it is not necessary to warm it up in advance. It's better to just leave it at room temperature. You need to wait a couple of days, let fermentation begin. Then pour birch sap into large saucepan, add sugar, put on the stove. Now we warm up, but not much. We make a pleasantly warm liquid, the sugar should dissolve.
We cut the dark Rye bread pieces of three or five centimeters. We send it to the oven and dry it. To get a milder taste, the pieces can be fried. Also ruddy crusts give kvass a brownish tint.
Add croutons from rye bread to the juice, stir and cover. It is best to use a cloth or napkin. We remove the drink for at least two days.
We check kvass. Stir gently, being careful not to break any pieces of bread. We try. If 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 kvass from bread and small crumbs. But the thick does not need to be thrown away. We add a new portion of warm birch sap and do not forget about sugar, we use an average glass of sand for five liters of the drink. Strained kvass from birch sap is poured into bottles with caps, put in the refrigerator or in the cellar for five hours.
You can cook bread for kvass not in the oven, but in microwave oven. To do this, lay out the pieces and run for about eight minutes at medium power.
Option 2: A quick recipe for kvass from birch sap
Recipe for kvass with the addition of malt. It can be purchased at the grocery store and is made from grains and is usually presented as a powder. We take birch sap sour or barely starting to ferment. To do this, you need to stand it for a couple of days at room temperature. This great way definition of a sour drink. The recipe is based on honey, but below there are amendments for the use of granulated sugar.
Ingredients
- 2.5 liters of juice;
- 3 pieces of bread;
- 1 st. l. malt;
- 3 tsp honey.
How to quickly make kvass from birch sap
Mix birch sap with malt, add Bee Honey, stir and put on the stove. We heat the drink to thirty degrees. We pour it all into a jar.
While cutting and drying the bread. You can make very ruddy, and even burnt crackers, the taste and color of the drink will change from this. Add croutons to a jar of warm liquid. Be sure to lower them so that they are quickly saturated with liquid and give off taste.
We 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 juice that has begun to ferment was used. In other cases, it will take a little more time.
You can replace honey with regular granulated sugar in this recipe. In this case, we take about 50 grams for this amount of birch sap. Brown sugar for kvass is also suitable.
Option 3: Birch kvass with raisins and yeast
The recipe for delicious birch kvass with raisins. Yeast for cooking we certainly take fresh pressed in the specified amount. They are the ones who will provide good fermentation drink, sharp and pleasant taste.
Ingredients
- 10 liters of juice;
- 100 g raisins;
- 30 g of yeast;
- 200 g of honey;
- 2 lemons.
How to cook
Dissolve in a liter of warm birch sap fresh yeast and honey. Stir and let them react. While you can wash the raisins, heat the remaining juice to a warm state.
Pour the raisins into the juice, add the yeast mixture with honey. Squeeze the juice from the lemons and mix it all.
We cover the container with the drink with a napkin, send it to fermentation. We withstand two or three days until a sharp and sour drink. We filter and cool.
You can add not only citrus juice to such 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, it has a lot of advantages over similar drinks. Such kvass can even be stored for future use, it does not lose its taste and useful properties. Just before that, you need to master all the rules and subtleties of cooking.
Ingredients
- 100 g of barley;
- 3 spoons of sugar;
- 3 liters of juice.
Step by step recipe
Sugar is a controversial product in such kvass. Very often a 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 unpeeled barley, with husks. We wash and send to a dry frying pan. We turn on the stove, we begin to fry the grain. Stir regularly, bring to a golden color, try not to burn. Turn off the stove, cool the barley.
Add roasted barley to sweetened or regular birch sap. Pour everything into a bowl suitable for fermentation. It is best to use large glass jars. We cover, but use a breathable fabric or just gauze. We leave barley with juice to ferment.
After three days, you need to check the readiness of kvass, you can increase the fermentation time. If the drink is already ready, then we filter it from barley, cork it with airtight lids, put it in the refrigerator. For long-term storage let birch kvass into 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. It should not have traces of mold, dark spots.
Option 5: Birch kvass with dried fruits
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 of raisins.
How to cook
We filter birch sap through a fine sieve or simply put gauze in several layers. Pour into a large jar or into a clean enamel saucepan.
We wash the raisins, the rest of the dried fruits from dust and dirt. Shake off the water, pour it all into the juice. Cover with gauze or a lid with holes, leave in a warm place for 5-7 days. Since no refined sugar is added, fermentation will not go very quickly.
We check the kvass, filter it, bottle it. In a cold place, such a drink is perfectly stored for up to six months.
If you want to speed up the ripening of birch kvass with dried fruits, then just add a handful of granulated sugar to it, stir. You can pour a few grains of dry granular 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 of sugar.
How to cook
Soak the raisins in warm water and let them swell for half an hour. We filter the juice, warm it up a little and combine it with granulated sugar. Let the grains dissolve. When replacing sugar with honey, you can reduce its amount.
We take the raisins out of the water, throw them into birch sap, cover the container and set to ferment for three days. Then we check the kvass, if necessary, add more time for maturation. Ready drink strain, pour into bottles with tight lids. You can throw a few at each fresh raisins, they will support the sharpness of kvass.
If kvass has reached the desired taste, then it is immediately filtered and cleaned in a cold place. Otherwise, the drink will simply peroxide and spoil.
Birch sap - very delicious drink, but in fresh it is available for a very short time. To preserve its useful properties, you can prepare it for the winter. By combining birch sap with barley, you can cook very delicious kvass, which will not only refresh, but also bring considerable health benefits.
Useful properties of birch sap and kvass from it
Kvass from birch sap with barley allows you to preserve and increase the beneficial properties of its components for 4-6 months. Benefits of this drink include:
- strengthening the body's defenses;
- increase in vitality;
- stimulation of metabolism;
- normalization of digestion;
- cleansing the body of toxins, toxins;
- improvement of blood circulation;
- activation of the regenerative forces of the body.
In addition, birch kvass has a diuretic effect and at the same time is able to fill the body with vitamins B and C, micro and macro elements (including potassium, manganese, copper, calcium), organic acids and other useful substances.
Thanks to barley, birch kvass is very useful for diabetics, as it is able to quickly reduce cholesterol and sugar levels. It is also able to strengthen tooth enamel and gums, nourish hair roots, and improve complexion.
By optimizing metabolism, kvass prevents the pathogenic flora from multiplying in the intestines, and by accelerating the removal of fluid from the body, it helps to get rid of extra pounds.
It is interesting! Birch kvass is superbly refreshing in hot weather, especially if served well chilled, with traces of condensation on the bottles.
Regular consumption of this drink helps in the fight against various problems and diseases of the body:
- beriberi and decreased immunity;
- diseases of the gastrointestinal tract (with low acidity) and kidneys;
- joint diseases (gout, rheumatism, arthritis);
- colds, coughs.
Contraindications and side effects
There are no direct contraindications to the use of birch sap with barley, as well as obvious side effects. You will have to refuse this drink only in case of individual intolerance or allergy to birch pollen.
You should be very careful with birch kvass for those who suffer from stomach ulcers, cholecystitis, pancreatitis, urolithiasis and dysbacteriosis. Generally in medicinal purposes this drink can only be used as part of complex therapy and after a mandatory consultation with a doctor.
cooking recipes
Birch kvass can be prepared according to many recipes - based on bread, dried fruits, with barley. In any case, it is preferable to use fresh natural birch sap for preparation. You can buy it, but it is better to assemble it yourself.
Important! Front at the beginning of work, birch sap can be filtered through gauze folded in several layers. This will help clear it of possible debris.
Classic croutons recipe
To create kvass according to a classic, proven recipe, you will need the following set of ingredients:
- birch sap - 10 l;
- crackers - 200 g;
- oak bark - ½ cup;
- dried cherries - 300 g;
- dill stalks - a few pieces.
It is better to cook kvass in wooden barrel. Juice is poured into it, croutons are folded into a piece of gauze. Having connected its ends so that a bag is obtained, a long rope is tied to it and the bag is lowered into the barrel. If kvass is prepared in several barrels, then there should be several bags of breadcrumbs - one for each. top ropes do not need to be immersed in juice.
After two days, fermentation of the juice will begin, at which time it will be necessary to remove the crackers from the barrel and add oak bark, cherries and dill stalks. After that, kvass will need two weeks to infuse.
Important! Cannot be used to make kvass plastic container, a birch barrel can be replaced with an enameled or glass container.
Birch kvass with barley
A very tasty drink is obtained from juice with the addition of barley. To give it softness, barley grains need to be fried in a dry frying pan until golden brown. And if you bring them to a dark, almost black color, kvass will acquire a bitter taste. If sugar is not added to it, the fermentation process will last a little longer, but if sugar is not contraindicated, then you can add about half a glass of sand, which will speed up the process by 2-3 days.
Important! In order not to filter the finished kvass, barley can be dipped into it in a bag.
Together with barley, you can add a small piece of honey juice to birch sap - about 6 * 6 cm. You can also get interesting flavor nuances by adding raisins or crackers. If you add a few berries or lingonberry leaves to a container with fermenting juice, this will enhance the diuretic effect and speed up the removal of excess water from the body.
Birch kvass is an amazingly tasty drink that will not only refresh you on hot days, but also bring considerable benefits to your body. The main recipe can be varied by changing the degree of barley roasting or adding dried fruits, honey, crackers to the drink. By preparing birch sap with barley, you can save its beneficial properties for many months.
All materials on the site Priroda-Znaet.ru are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!
Cooking time: 30 minutes.
The number of products is calculated for a 1.5 liter container, if you use larger containers, increase the amount of ingredients accordingly.
Today I will tell you a recipe for kvass from birch sap with raisins. As everyone knows, "birch tears" are very useful for the human body, but it can be mined for a very short period, in early spring, about 2-3 weeks. During this time, cleanse and enrich your body useful trace elements and vitamins that this natural drink contains is impossible. 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 the usual lemonade or beer, it will perfectly remove thirst and fill you with energy.
How to cook birch kvass with raisins in plastic bottles - a recipe with a photo step by step
For cooking, 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 those plastic bottles that have contained alcohol, such as beer. Make sure that there is no foreign smell. If you can’t get rid of the foreign smell, for example, beer, then it is better to replace the bottle. Take another container, I think this should not be a problem in our time.
Rinse raisins and put into a bottle.
We send sugar there with the help of a watering can.
Pouring birch sap. First, it must be filtered through a fine sieve with gauze to get rid of small debris and bugs that got into the juice during collection. We 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 even more so 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 ordinary glass jars or bottles of any size. Cover with nylon lids and send to a storage place.
Store birch kvass with raisins and sugar in plastic bottles and glass jars need in the cellar, but not 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 that he likes best in terms of ingredients and taste. Remember kvass is not a long-term storage preparation, the maximum it can be stored in a cool place is 2 or 3 months.
All collected birch sap, no matter which 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 used by our grandfathers. Add dried fruits and raisins to the juice. They must first be rinsed with water. Leave for 3-7 days. After a couple of days, fermentation will begin. Periodically, you need to knock off the cap from dried fruits so that it does not sour. When the pungency typical for kvass appears, it will happen in 5-7 days. It must be filtered through cheesecloth. Store in a cool place.
My grandfather used to cook in a huge 20 liter pot, after a week the kvass was ready, but it did not filter, and dried apples I didn’t take it out with raisins, but left it in the juice, over time, kvass became stronger and tastier.
With lemon
- Birch sap - 3 liters;
- Lemon - 0.5 pcs;
- Raisins - 6 pcs;
- Honey - 1 tbsp. lodges;
Wash the jar in which kvass will be stored. Pour "birch tears" into it. Cut the lemon into slices, add honey and raisins to the jar. cover nylon cover 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 an orange. Or add these two wonderful citrus fruits together. Do not forget to pour boiling water over before use, this will remove the bitterness and save you from the wax that the fruits are treated with so that they do not deteriorate so quickly.
With honey
Prepared in the same way as the previous recipe, but without the addition of lemon. It is used to quench thirst on a hot summer day, to strengthen the immune system. Useful and very tasty.
with barley
- Birch sap - 10 liters;
- Barley - 1 kg;
- Raisins - 200 gr.
Sort the barley, get rid of excess debris. Rinse well and let the water drain. Fry in a dry frying pan, until brown and the corresponding smell, roasted barley. Make sure it doesn't burn out.
Raisins need to be boiled. Send the cooled barley and raisins to the juice, mix. 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 the juice stands warm for several days before cooking and starts to sour.
When the fermentation process begins in it, you can start 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 the boil, 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. We put it on a baking sheet and send it to 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 croutons from bread to heated juice and mix, we also send washed raisins there. We mix it, it instantly turns brown. Remove from heat, cover with a lid and send to infuse in a dark, cool place for 3-4 days. After this time, we filter kvass, 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. lodges;
- Coffee - 1 tbsp. lies (grains).
Roast coffee in a dry frying pan.
Rinse raisins.
Bread cut into small pieces and dry in the oven.
Put everything in a three-liter jar, pierce a hole with a needle in a rubber glove, and put it on the jar, tie it tightly with an elastic band around the neck. Leave in a warm place. After a while, the glove will begin to rise, which means that the fermentation process has begun. When the glove falls off, then the process is completed, the drink is ready. Strain it through cheesecloth, store in the refrigerator.
with rice
- Juice - 5 liters;
- Rice - 1 teaspoon;
- Raisins - 1 tbsp. lodges;
- Sugar - 200 gr.
In a container, mix all the ingredients, cover with a lid and leave in a dark, not hot place for 5-7 days. A week later, the drink is ready.
With rosehip
In a one and a half liter bottle add sugar 2-3 tbsp. spoons, raisins 5-6 pieces, a few dried rose hips. Close the cork, store in the refrigerator, after a few days the drink will be ready.
With barberry
Birch kvass with raisins and barberry 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.
We add all the ingredients to the strained juice, mix and leave for three days, after three days the kvass is ready. It must be filtered and poured into clean bottles, stored in a refrigerator or cellar.
To strengthen the immune system, many begin to collect birch sap and make delicious kvass. Birch sap is not inferior to many vitamins, for this it is worth going to the forest to put jars. Kvass from birch sap is very rich in vitamins, which are very necessary for our body. This drink has been known to many since ancient times. They drink kvass from various toxins and toxins, cleanses the liver and digestive tract. Birch sap begins to be collected at the end of April until the end of May, but you need to be very careful in the forest, many are afraid of encephalitis mites. There are a lot different recipes kvass. Today we will look at the most famous.
Ingredients:
- Birch sap 8 - 10 liters;
- Sugar 500 gr;
- Dried raisins 500 gr;
- 1. We filter fresh birch sap from debris.
2. We wash the raisins in hot water
3. Mix raisins with sugar and add birch sap. Stir until the sugar is completely dissolved.
4. It is necessary to pour into jars, preferably 3 liters. We close not with a lid, but with a thin cloth or take gauze.
5. Keep kvass for 2 days.
6. We filter our finished kvass and enjoy.
7.Can be stored for 4 months.
Fragrant kvass from birch sap with honey and lemon
Ingredients:
- Birch sap 6-8 liters;
- Liquid honey 40 gr;
- Lemon 3-4 pieces; lemon acid 2h/l;
- Yeast (preferably live 50 gr)
- 1. We decant birch sap from small debris.
2. Squeeze out lemon juice or dilute with 2 tsp citric acid.
3. Add liquid honey.
4. We dilute live yeast with water.
5. Mix all the ingredients.
6. Pour everything into glass jars. The drink must be tightly closed with a cloth and kept for 3 days at room temperature.
Delicious birch sap kvass with black bread and coffee
Ingredients:
- Birch sap 2-3 liters;
- Black bread 3 crusts;
- Sugar 150 gr;
- Small raisins 50 gr;
- Coffee beans 50 gr
- 1. We filter the birch sap.
2. Roast coffee beans for 3-4 minutes.
3. Pour the raisins hot water, wash well. Dry the raisins.
4. Put sugar, coffee, raisins into a three-liter jar and pour juice.
5.Into the jar we insert a rubber glove with a pierced hole instead of a lid.
6. When the glove rises, then kvass began to ferment. We are waiting for 2 days, when rubber glove will return to its position.
7. We put it in the refrigerator. You can drink after a day.
Dark kvass from birch sap with barley
Ingredients:
- Birch sap 3 liters;
- Dry yeast on the tip of a spoon.;
- Barley 3-4 tbsp;
- Crackers without seasonings 150 gr;
- Sugar 3 tbsp;
Barley gives kvass not only a fragrant taste, but also a dark color of kvass. From barley kvass, you can cook okroshka in the summer.
- 1. Pour the juice into enamel pan and warm up.
2. Pour the juice into an enamel pan and heat it up.
3. In a pan without oil, fry the croutons and send to the pan.
4. Fry the barley too and put it in a saucepan.
5. Stir with sugar until dissolved.
6. Cover with a lid and leave for 36 hours to ferment kvass. Place in the refrigerator.
How to cook tasty kvass from birch sap with oranges
Ingredients:
- Orange 1 pc;
- Birch sap 2 - 3 liters;
- Raisins 2 tsp;
- Yeast 10 gr;
- Mint 3 leaves;
- 1. Cut oranges into slices.
2. Grate yeast with sugar.
3. In a jar, add an orange, yeast, sugar and pour birch sap.
4. Pour into jars and add raisins. Keep in refrigerator for 24 hours and kvass is ready!
Sweet kvass from birch sap with dried fruits without yeast
Ingredients:
- Dried fruits 1 kg;
- Birch sap 2 - 3 liters;
- Raisins 300gr;
- Barberry sweets 2-3 pcs;
- Mint 3 leaves;
- 1. Rinse the raisins and dry for about an hour.
2. Add all ingredients to a container, preferably jars.
3. Keep kvass for 3-4 days at room temperature.
4. You need to stir every day. After it stops fermenting, you need to bottle.
Video Lemonade from birch sap. Preservation of birch sap
Video-How to preserve birch sap for the winter
