How to make bread kvass at home. Kvass from rye bread

In Old Russian times, kvass was stronger than beer. Intoxicating drinks contain many vitamins, minerals and organic acids necessary for full human life. The benefits of kvass for the digestive system are due to the presence of microorganisms in the composition, the activity of which contributes to the digestion of food masses.

The drink is prepared in different ways, with the addition of the most unexpected ingredients - apples, apricots, beets, elderberry and celandine inflorescences, currant or mint leaves. Classic kvass is made from crackers with or without the addition of yeast, enriched with raisins to improve the taste. Let's learn how to make kvass at home, because the sets of products for each recipe are minimal and every good housewife has them.

How to prepare crackers for wort

The traditional components of intoxicating drinks are yeast and bread (black, rye, Borodinsky). The loaf is being sliced small cubes and dried in the oven or fried until golden brown in a frying pan. No oil is used.

Other components of kvass on rye breadcrumbs are:

Horseradish;
Drying grapes;
Natural honey;
Loose sugar;
Cool boiled water.

Experts recommend infusing the wort in glass or enamel containers. Aluminum and plastic bowls are not suitable for this purpose. Keep finished product preferably in a cool room for no longer than 3 days. Leaving the liquid idle for a long time is fraught with souring, and you should not drink peroxided kvass.

Yeast-free recipe

To make kvass at home from breadcrumbs, but without yeast, you need sourdough. It is obtained from the following products:

Make the wort like this:

Water is poured into liter jar and dissolve sugar;
Place crackers in the liquid and cover the bottle with gauze;
The starter is kept in a warm room for 48 hours;
As soon as the liquid takes on a cloudy color and a pungent odor, begin preparing the kvass itself.

The composition of the intoxicating drink includes the following ingredients:

Sugar – 1 tbsp;
Rusks – 100 g;
Boiled water – 1.5 l;
Yeast-free sourdough – 0.5 l.

Pour the wort into a three-liter bottle, add sugar and golden dried bread. Fill the jar with cool water to the top and close nylon cover. Place the container in a warm place for a day.

Take another container and pour 2/3 of the drink into it. Add boiled water, a couple of crackers and a little sugar to the first jar with the remainder. Let the wort ferment for another day. When will you taste it? ready kvass, try not to disturb the cloudy sediment during the spill.

On mint and black bread crumbs

Delicious, pleasant-smelling kvass is obtained at home by adding mint. Leaves are added to taste. What else is needed to prepare the drink?

Dissolve the yeast with warm boiled water, breaking up the lumps. Pour boiling water over clean mint leaves and let the liquid sit while you work with the bread. Cut the loaf into small cubes and dry. Pour boiling water over the workpiece and cool to 30°C.

Combine the resulting mass with yeast and mint infusion. Tie the neck of the jar with gauze and create warm conditions for the starter. On the second day, sweeten the mixture with sugar and keep the liquid warm for another 2 hours. Pour into convenient container and cool.

Caraway kvass

A dietary and preventive drink that is useful during the cold season is caraway kvass. It is prepared from an infusion of crackers, as in the first recipe, only crushed cumin is immediately added along with yeast and sugar. The product is filtered before cooling.

Caraway kvass ingredients per 20 liters of water:

Sugar – 4 cups;
Yeast – 50 g;
Cumin seed – 60 g;
Loaves of black bread – 2 kg.

On raisins and breadcrumbs of Borodino bread

To prepare kvass from crackers according to this recipe, you will need 200 g of Borodino bread, 15 g of yeast, a bottle of water, a handful of dark raisins and 1 tsp. flour. Let's take a closer look at how to make kvass from Borodino bread croutons.

Cut the baked goods into cubes and dry until crisp;
Pour boiling water over the dryer and wait 3 hours;
Mix yeast with flour and water (5 tablespoons of liquid is enough);
Pour the mass into the wort and place in a warm room for a day;
Strain the product into a convenient container and throw in clean, dry raisins;
Keep the kvass on Borodino bread crumbs warm for another 4 - 6 hours.

Subsequently, the kvass is kept in the refrigerator, but no more than 2–3 days.

The strongest kvass

Prepare at home strong kvass making bread crumbs is easy if you follow this recipe.

1 kg of crackers is poured into 3 liters of boiling water and the wort is kept for 1 day;
Drain the infusion and add sugar with diluted yeast (100 and 25 g, respectively);
The starter is allowed to ferment for another day, then it is filtered;
The liquid is poured into thick glass bottles and 4 raisins are thrown into the container;
Sealed bottles are placed in the refrigerator in accordance with temperature regime+7 – 8°C.

Northern with blackcurrant leaf

For 1 liter of water you will need:

Rusks – 1 kg;
Liquid brewer's yeast – 3 tbsp;
Sugar – 750 g;
Leaves of berry bush - 20 g.

Bread, sugar and leaves are poured with boiling water in one bowl and mixed. Cover the container with a lid and place it in a warm place for 4 hours. The mixture is filtered and combined with the starter. The wort is kept in the cold for 2–3 days, then it is heated and boiled for 6 minutes, removing the foam cap. Next, the liquid is filtered and cooled, bottled and sealed. Kvass is kept in cold conditions for 1 day and tasted.

With lemon zest

Make it extraordinary delicious kvass at home you can use a set of products:

The crackers are steeped in boiling water for 4 hours. Diluted yeast and sugar are added to the wort. After a day, the foam is removed and mint, oregano, lemon zest. The mixture is poured into bottles, throwing a little raisin into each bottle. At room temperature The intoxicating infusion is infused for another day.

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What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps just a whole mug of this divine drink.

This wonderful cold drink known for its illuminating properties since ancient times. Until the 12th century it was considered strong alcoholic drink. In terms of its intoxicating effects, it was ahead of even fortified beer. This is where the well-known word that characterizes a good drinking session comes from: “ferment.”

Now they have learned to make it non-alcoholic, which makes supporters of a healthy lifestyle and lovers of this drink very, very happy. Store shelves are full of its numerous offerings, especially in the hot summer.

However, the greatest preference is always given to homemade kvass. Natural, vigorous, it leaves no one indifferent.

Some are sure that preparing it at home is very troublesome. But after reading today's article, you will understand that this is not at all the case. To do this, you only need to arm yourself with a supply of some ingredients and, of course, a good attitude. Let's go…

Kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has healing and beneficial properties for the body. Even children can drink it, especially when made at home. It is very easy to prepare it at home. You just need to be patient.

On yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For preparation we will need the following ingredients:

Two crusts of black bread;
1 teaspoon of granulated sugar (heaped);
2 glasses of warm water;

Preparation:

1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown crackers.

2. Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.

The mixture will ferment in a day or two. The finished starter has a sour smell and a cloudy appearance.

3. Now let's move on to the next step.

Prepare a 3-liter jar and pour all the resulting starter into it. You can sprinkle a couple more crackers and add sugar. Adjust the amount of sand yourself - some people like it sweeter, while others don’t like it.

Add boiled warm water and cover with a lid. Place in a warm and dark place. After a day, the liquid will “sparkle” and a typical smell will appear.

4. Then pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

Screw the lid well. Soon the bottles will begin to harden. This has begun fermentation. This means that the kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

That's basically all. Nothing complicated. Let's drink and enjoy!

Homemade bread kvass with yeast

The use of yeast helps speed up the maturation process of the drink. That’s why the yeast method is so often used by housewives whose families adore it. The most difficult thing in this matter is to eliminate the yeast taste. But if you follow the rules, this is not difficult to do.

One of the important secrets to obtaining a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled water from the store.

To get a beautiful rich color, crackers are fried.

Many people wonder why they have to be fried in the oven? Is it really not possible to use baked bread? Can! But the color of the liquid will then be pale. The degree of blackening of the crust directly determines the shade of the finished drink.

Ingredients:

2-3 peels rye bread;
5 tbsp sugar;
2.5 glasses of water;
15 grams of pressed yeast.

1. Cover the fried crackers with sand and pour hot water. Leave the mixture overnight under the cover of a towel. The next morning, add the yeast, stir and leave for fermentation for a day, covering with a lid.

Then remove the top layer and drain the liquid into the sink. What settles at the bottom is leaven. That's what we need.

2. The first yeast-based portion will have a characteristic taste and smell. Then, the more times the starter is used, the more distant the flavor will be.

Add another 5 tablespoons of sand, 150 g of crackers to the starter and pour warm water, almost bringing it to the neck. The jar should stay under the towel for another day. Then strain the liquid and bottle it. Add 4-5 raisins to each.

After 1-2 hours, put them in the refrigerator for a couple of hours and the kvass is ready for use.

The remainder that remains after straining can be used for further preparation of the drink.

Recipe for sourdough made from rye flour at home

You can also make your favorite drink from rye flour. It turns out no less invigorating and tasty than on bread. However, we won’t say much. It’s better to try it once than to tell how delicious it is.

Ingredients:

450 grams of rye flour;
180 grams of granulated sugar;
a pack of dry yeast;
a little less than 3 liters of water;
10-12 unwashed raisins;

Preparation:

1. According to tradition, first of all you need to prepare the sourdough, where would you be without it?!

To do this, combine a glass of flour and 1 teaspoon of sugar. Pour boiling water over it all, stirring until the mixture acquires the consistency of sour cream. Send raisins there too. Send the mixture to a warm place, after covering it with a towel.

2. As soon as the mixture begins to “stir”, foam and emit a sour smell, it is ready. This takes at least a day.

3. Now you can move on to the next step. Add the remaining flour, sugar, yeast to the resulting mass and pour in water. Mix everything thoroughly. Cover with a towel and leave warm overnight.

4. The next morning, pour the kvass into bottles or jugs and put them in the refrigerator. After a couple of hours, the cold drink is ready to drink.

That's how fast and easy it is!

How to prepare kvass for okroshka at home

Every housewife knows that it is better to use homemade kvass for cooking. Store-bought versions are sweet, which makes the cold soup not as tasty as we would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the base for this dish.

For this we need:

about 3 liters of water;
half a loaf of black bread;
50 grams of sugar;
a pack of dry yeast;

Preparation:

1. Cut the bread into cubes and place them on a baking sheet.

Place in the oven for a few minutes and bake until golden brown. Without wasting time while the crackers are simmering in the oven, combine water with sugar and boil. Then cool the sweetish syrup until warm.

2. Take half a glass of water from a saucepan and pour yeast into it, stir.

Place the crackers into the sweet water and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. The next morning, strain the kvass, pour into bottles and put 4-5 raisins in each bottle.

You can do without raisins if you don’t like carbonated kvass.

Place the bottles in the refrigerator for 10-12 hours. After this, the drink is ready to prepare okroshka!

Recipe for delicious kvass without yeast on breadcrumbs

Beginners may think that cooking without yeast is impossible, because how else can kvass ferment?! In fact, this is not true at all. This is quite real, which is especially pleasing to drink lovers who do not accept the yeasty taste.

Ingredients:

Yeast-free rye bread, about half a loaf;
3-4 tbsp sugar;
A handful of raisins;
2.8 liters of water;

Preparation:

1. Make crackers from bread. To do this, you can leave the slices in an open place for the purpose of airing, or fry them in the oven.

The latter option will give the drink a richer shade. Then you need to put them in three liter jar and fill with warm boiled water.

2. Add sugar and raisins here.

3. Mix carefully, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour into bottles. Place them in the refrigerator for several hours.

This invigorating treat is ready to eat.

Delicious homemade kvass according to grandma's recipe

Everyone remembers those unforgettable days visiting grandma. The best dishes are on the table - pies, okroshechka and, of course, kvass.

Then we ate it with pleasure, imagining that when we grow up, it will certainly be just as tasty to cook.

Kvass according to grandma's recipe easy to prepare. And if in the process you remember your beloved granny with the most tender memories, then it will turn out doubly delicious. Try it!

Ingredients:

Half a kilo of fresh beets;
50 grams of rye bread (crust);
1 full tablespoon of sugar;
3 liters of water;

Preparation:

1. Wash the beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that there is about 5 centimeters left to the neck. Add chopped bread and sugar there.

2. Carefully move and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

3. Place the jar in a warm, dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

4. As soon as the process of foam formation subsides, the kvass must be poured into bottles and stored in a cold place for cooling.

If you plan to use it as a drink, you can add more sugar. For soups it will be great if you add a little chopped garlic to it.

Kvass - unique drink. For all its taste benefits, it is also very good for health. If you have never tried cooking it at home before, then definitely give it a try. After all, after reading these recipes, you realized that it is not at all difficult.

Or maybe you have experience making homemade kvass? Share it with us, because your opinion is very important to us!

During the heat real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This delicious natural drink can also be easily prepared at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General tips:

You can make kvass from any type of bread, but the most best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc.;
use only glass, plastic or enamel containers;
prepare breadcrumbs for kvass without oil and spices;
When fermenting in tightly sealed containers, be sure to monitor the carbon dioxide level to prevent high pressure from bursting the bottles.

Kvass from bread with yeast

A simple classic option.

Ingredients:

rye bread – 0.5 kg;
water – 5 liters;
sugar – 250 grams;
pressed yeast - 20 grams (or 5 grams of dry).

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

1. Slice the bread small pieces and fry in the oven until golden brown. The more dried the bread is, the more bitterness is felt in the kvass and the darker the color, but you should not overdry it.

2. Boil water, then cool to room temperature and pour into a fermentation container.

3. Add crackers, cover the neck of the container with gauze and leave for 48 hours in a dark place at room temperature. If you need to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool to 25-30°C.

4. Dilute the yeast according to the instructions on the packet.

5. Filter the kvass wort through cheesecloth, squeezing the crackers well.

6. Pour the filtered wort into a fermentation container, add 200 grams of sugar and diluted yeast, mix well.

7. Cover the container loosely with a lid so that carbon dioxide can escape freely, then place in a dark place at a temperature of 18-25°C for 14-16 hours.

8. Pour the kvass into a storage container, for example plastic bottles or jars, add the remaining 50 grams of sugar, mix. If you use several bottles, distribute the sugar evenly, it is needed to create carbon dioxide in the drink.

9. Seal the containers hermetically and place them in a dark place at room temperature for 4-5 hours.

10. Cool home bread kvass to a temperature of 8-11°C, transferring the bottles to the refrigerator or basement. This is necessary to stop the fermentation process. After 3-4 hours you can start tasting. Shelf life – up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

A natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

black bread – 0.5 kg;
sugar – 300 grams;
water – 5 liters;
unwashed raisins – 50 grams.

1. Cut the bread into pieces and dry it in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, stir.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation container, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to gain gas, then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11°C, you can proceed to tasting. Shelf life up to 4 days.

Kvass with raisins instead of yeast

Kvass – traditional drink with a rich history going back centuries. IN Ancient Rus' it was cooked everywhere. Every housewife knew how to make kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and healthy herbs, vegetables, and berries. There are many modern options for preparing kvass - from time-saving to leisurely, from classic recipes to innovative and exotic, for example, oat kvass.

In the article I will talk about popular methods of preparing the popular Slavic drink and give delicious step by step recipes.

History of kvass

The first mention of the miraculous and tasty drink dates back to the year 996 in ancient chronicles. The Grand Duke of the Kyiv and Novgorod lands Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but good old kvass has not lost its popularity. It has a healing and invigorating effect and a colossal amount useful properties, including:

improvement of metabolism;
restoration of water-salt balance;
positive influence on the heart and blood vessels.

Kvass – great helper digestive process because it contains carbon dioxide. It is rich in vitamins B and C. The yeast included in the composition strengthens hair and prevents the formation of acne.

Let's move on to the “main dish” of the article – recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass made from black rye bread

Ingredients:

Water – 8 l,
Rye bread – 800 g,
Yeast – 50 g,
Sugar – 1.5 cups.

Preparation:

I cut the bread into thin slices and place it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. If necessary, I reduce the temperature. I make sure that the slices are dry and not burnt.
I put water on the stove and pour in sugar. After the water boils, I add the prepared bread crumbs. I remove the pan from the stove and leave it alone for several hours. The kvass base should cool to a temperature slightly warmer than room temperature.
Add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
I cover the wort with a towel and leave it for a day. Every other day I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I strain through multi-layer cheesecloth, pour into jars and leave to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without any fuss with yeast or claims to originality.

Ingredients:

Sugar – 1 tablespoon,
Water – 3 l,
Rye bread – 400 g.

Preparation:

I take the bread and crumble it into a 3-liter jar to fill the bottom. I don’t dry it first.
I fill it with water at room temperature and add sugar.
I cover with a glass lid to allow the drink to breathe. I leave it to wander. The warmer the house, the faster kvass"It will come." 2-3 days are enough.

The resulting kvass can be used for okroshka and marinating meat. The grounds are applied several times. Before next cooking, don't forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to do homemade drink With pleasant sourness and a sweetish caramel taste in half an hour? Follow the recipe.

Ingredients:

Water – 2.5 l,
Dry yeast - 2 teaspoons,
Citric acid – 1 small spoon,
Sugar – 200 g.

Preparation:

I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
I'm making burnt sugar. I throw granulated sugar into a separate pan. I turn on medium heat. I wait until the sugar turns golden brown. It is very important not to overheat it. Otherwise, the drink will turn out bitter. Add 150 g to the brown mass cold water, I mix thoroughly.
I combine the sugar and the resulting mixture in a jar. I mix again.
I'm closing top part cans with thick fabric ( kitchen towel) and put it in a warm place for half an hour. I pour it into containers and put it in the refrigerator to cool. That's all the wisdom!

How to make kvass from white bread and yeast

main feature recipe - using a loaf white bread. It will give the kvass an unusual golden hue.

Ingredients:

Water – 3 l,
Bread – 150-200 g,
Dry yeast for baking - half a teaspoon,
Sugar – 4 tablespoons,
Raisins – 30 g.

STEP-BY-STEP PREPARATION:

I'm cutting bread. I dry the slices in a preheated oven and pour them into a 3-liter jar.
Pour in water and leave for 30 minutes, letting the crackers soften. After half an hour I add sugar, yeast and raisins. I stir thoroughly.
Cover with a lid (loosely) and leave for 1-2 days. The richness of the taste of kvass and its sourness directly depend on the amount of time. Next, I filter and bottle it. I put it in the refrigerator for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

Water – 2 l,
Borodino bread – 350 g,
Raisins – 50 g,
Mint - a small bunch.

Preparation:

I am preparing an infusion based on mint. I pour boiling water over the herb and let it brew.
I cut the loaf into small cubes and throw it into a jar. I thoroughly wash the raisins, dry them and add them to the bread. I pour the herbal infusion and add boiled water to the jar. I close the lid.
I leave it in a warm place for a day. Next, I pour it into a bottle, carefully separating the grounds using gauze. I screw the lid on and put it in the refrigerator.

Helpful advice. The taste of okroshka kvass will become richer if you add fresh currant leaves to the mint.

Simple okroshka kvass

Ingredients:

Baker's yeast – 50 g,
Water – 7 l,
Rye bread – 2 kg,
Sugar – 2 heaped tablespoons.

Preparation:

I grind the bread and dry it in the oven. I transfer the browned pieces into a saucepan and pour boiling water over them. I leave it for 4 hours, letting the bread sit.
I drain the liquid, add yeast, pour in sugar. I stir thoroughly and put the drink in a warm place. I let the kvass brew for 5-6 hours. I strain and cool.

Wonderful homemade kvass a quick fix"Ready for okroshka!

Recipe for kvass without starter on oatmeal

Ingredients:

Oat groats- 1 kg,
Sugar – 5 tablespoons,
Water – 2 liters,
Raisins – 20 g.

Preparation:

I wash the oats thoroughly. I pour it into a jar, add sugar and raisins.
I pour boiled water.
Cover with a cloth and place in a warm place. I'm waiting 2 days.
For the first time, the drink will acquire a sweetish, but weakly expressed taste, so I drain it.
I add sugar and pour fresh water. I leave it for another two days. Later allotted time, straining aromatic drink with a slight sourness and pour it into a bottle.
I close the lid and leave for 12 hours for carbonation (natural saturation with carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

Borodino bread – 4 slices,
Raisins - 3 tablespoons of the dark variety, 1 small spoon of the light variety,
Dry yeast – 4 g,
Sugar – 4 tablespoons,
Water – 3 l.

Preparation:

I dry Borodino bread correctly. The natural way, no oven. I cut it into slices and leave it on a baking sheet in an open place for 1 day.
I take a frying pan and brown the bread. Ready crackers should cool. I throw it into a pan or jar.
I add sugar, yeast, dried berries.
I fill it with warm water. I mix it carefully. I seal the jar tightly with gauze and leave it to cook throughout the day.
I separate the starter from the drink. I use a sieve, then cheesecloth.
I bottle it and add more white raisins. To get a richer taste, put it in the refrigerator for 2 days.

It takes a long time to prepare kvass according to the recipe, but the result will live up to expectations. Kvass made from bread and raisins will be very aromatic and spicy.

Let's do kvass from bread and millet

Ingredients:

Brown bread crusts - 3 pieces,
Millet – 2 cups,
Sugar – 3 tablespoons,
Water – 3 l.

Preparation:

I dry the sliced bread in the oven. I put cereal, prepared crackers, and sugar in a 3-liter jar. I mix thoroughly.
I pour boiled water and close the jar. I let it brew for two days.
You will know that the kvass is ready by the formation of bubbles. I carefully drain the drink and fill the pre-prepared bottles with it. I store it in the refrigerator.

Video recipe

Don’t throw away the wheat sourdough; you can use it to make a stronger and more flavorful drink.
To give original taste Add two components to wheat kvass - coriander and cumin.

How to prepare Russian kvass in a barrel

Classic old recipe for cooking delicious drink in a barrel.

Ingredients:

Crushed rye malt – 1 kg,
Crushed barley malt – 600 g,
Rye flour– 600 g,
Rye bread (preferably stale or weathered) – 80 g,
Rye crackers – 130 g,
Mint leaves – 30 g,
Molasses – 1 kg.

Preparation:

I make a dough based on flour, malt and 3 liters of water. I mix thoroughly in a large container. I cover the top with a thick cloth. Let it brew for 1 hour.
I transfer the dough into a cast iron bowl (you can use another one, the main thing is one with fireproof properties), and put it in a preheated oven. After evaporation, I thoroughly mix the dough and leave for 1 day.
I'm slicing bread. I put the dough in a large container and fill it with 16 liters of boiling water. I add crackers and crushed bread. I mix thoroughly and leave it alone for 8 hours.
After the wort starts fermenting, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are mandatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
I refill the remaining starter with boiling water. I've been waiting for 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it to ferment.
I send the barrel to the ice cellar. After the fermentation process has subsided, I add molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal it with a sleeve. I'm waiting 4 days.
The drink can be stored for several months without loss of taste. The main thing is not to expose it to heat, install it in a cold place with a constant temperature.

How to prepare vigorous kvass

Ingredients:

Dry yeast – 30 g,
Black bread – 800 g,
Boiled water – 4 l,
Honey – 100 g,
Horseradish – 100 g,
Sugar – 80 g,
Raisins - to taste.

Preparation:

I cut the bread and place it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
I pour boiling water over the crackers. I insist 4 hours. I take cheesecloth and strain the wort. I add yeast, throw in sugar and put it in a warm place to ferment.
After 6-7 hours, I bottle the almost finished drink. I put 2-3 raisins in each for flavor.
I don’t close it until I notice bubbles forming near the neck of the bottle. Only then do I cork the bottles and put them in the refrigerator for two hours.
I rub it

Thanks to its special composition, homemade kvass perfectly quenches thirst, increases performance and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty foods, and also restores the balance of salts and fluids in the body.

Homemade kvass contains many vitamins and useful microelements. The drink contains most B vitamins. During the fermentation process, organic acids are formed, so the drink has a particularly beneficial effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Rus', the drink was famous as an excellent cure for scurvy and exhaustion of the body.

The fermentation process promotes the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or yogurt, neutralizing harmful microflora and supporting beneficial ones. It turns out that kvass is a great way to get rid of dysbiosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this purpose it was used special recipe kvass This drink was given to men on their wedding day in order to produce healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any homemade kvass (provided that it is prepared correctly) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent research by scientists has proven that kvass contains high content calcium, which means the drink can strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink; it can be included in various weight loss programs and diets. 100 g of regular bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very beneficial effect on the process of parting with extra pounds. Low calorie kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking the drink for 14 days. After this course, not only will the extra pounds be lost, but digestion will also be normalized. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is approximately the same, but the benefits from such a drink are much greater. You can drink beet kvass in any quantity. A beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass cannot harm your figure. With beet kvass you can make full-fledged fasting days.

Sourdough for kvass

Good sourdough- a guarantee of the success of delicious homemade kvass. Without preliminary preparation It is impossible to prepare a drink using this base. This sourdough recipe uses yeast, sugar, water and bread.

Required ingredients:

Black bread - half a liter jar;
60-70 g sugar;
15-20 g dry baker's yeast;
Water.

Cooking method:

Cut the black bread into cubes and dry it on a baking sheet in the oven (or in a frying pan). Boil water in a kettle. Place the dried crackers in a liter jar and fill with boiling water. The crackers will swell during the infusion process, so you need to calculate the amount of water so that you get a creamy slurry. It’s better to pour less water at first so that you can add more later. If there is too much water, you can add more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean gauze and leave to cool. When the water reaches a temperature of about 35 degrees, you can add yeast. Yeast is placed only in warm water. Mix everything thoroughly and leave the starter to ferment. Cover the jar with a napkin, not a plastic lid, since carbon dioxide is formed during the fermentation process. The finished starter is enough for 10 liters of homemade black bread kvass.

Sourdough starter for kvass made from hops

Preparing a hop starter for homemade kvass is very simple. Hop cones can be bought at any pharmacy.

Required ingredients:

Hops - 3 tbsp. l.;
Water - 0.5 l;
Sugar or honey - 1 tbsp. l.;
Flour - according to consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. Place the pan on slow fire and boil for about 15 minutes. After which we filter the hop decoction and cool to 38-40 degrees. Add a tablespoon of sugar or honey and mix thoroughly. Then add flour so that you get a creamy mass. Cover the container with a napkin and put it away for 1-1.5 days. Ready starter can be stored in the refrigerator.

Best Recipes kvass at home:

Recipe 1: Bread kvass

Homemade kvass made from bread is very healthy; the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required ingredients:

For sourdough:

2 cups boiled water at room temperature;
Rye bread - 1 piece;
Granulated sugar - 1 tsp.

For the kvass itself:

Sugar - 1 tbsp. l.;
2 pieces of rye bread;
0.5 liters of starter;
One and a half liters of boiled water.

Cooking method:

For the starter: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will occur for 24-48 hours.

Preparing kvass: When the starter is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the starter. Take a 2 liter jar and pour out the starter. Add 2 crushed pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. In this case, kvass should be infused more long time. After a day or two, pour the kvass into another container (about 2/3 of the liquid), and pour the remaining starter into a new one. Don't forget to add 2 slices of bread. Cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required ingredients:

Borodino bread - 2 pieces;
Water - 3 liters;
1 tsp. flour;
Yeast - 15 g;
Raisins - 1 handful.

Cooking method:

Cut the bread into pieces and dry it in the oven. Pour boiling water and leave for 3 hours. We dilute the yeast with flour and add it to the bread. Leave the mixture for one day. We strain, bottle, and add 1-2 raisins into each bottle. Keep the kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass “Borodinsky” is ready.

Recipe 3: Bread kvass with horseradish

This homemade kvass turns out to be very vigorous and rich. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required ingredients:

Water - 4 liters;
Rye crackers - 800 g;
Yeast - 20 g;
Honey - 100 g;
Grated horseradish - 100 g;
Raisins - 50 g.

Cooking method:

Place the crackers in a jar and pour boiling water over them. Let it sit for 3-4 hours. After this we filter. Spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and pour into bottles. Add raisins to each bottle. Let it set for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required ingredients:

A kilogram of rye flour;
Water - 10 liters.

Cooking method:

Knead from flour batter without salt. To do this, take a kilogram of rye flour per 1 liter of water. Stir until homogeneous mass. Cover the container with the dough with gauze and wrap it with cloth several times. Keep in a warm place for 2-3 days. Dilute the fermented dough with boiled water and leave at room temperature. Strain through cheesecloth. As you use kvass, you can add boiled water to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough rye kvass

This homemade kvass is made from rye flour using sourdough. The starter from the bottom of the bucket, after drinking the kvass, will do. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required ingredients:

Rye flour;
0.5 liters of starter;
Water;
A glass of sugar.

Cooking method:

Take 2 handfuls of flour and 1 glass of sugar and put them in a bucket. Divorce warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the starter. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and stored in the refrigerator. Pour the leaven remaining at the bottom of the bucket into a jar. The starter can also be stored in the freezer. You can make kvass from the new starter by first defrosting it and mixing it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass made from rye flour is one of the most common ways to make everyone’s favorite drink. This kvass is prepared with yeast; the recipe also uses sugar and water.

Required ingredients:

Half a glass of sugar;
Half a kilo of rye flour;
Water - 8 liters;
Fresh yeast - 15 g.

Cooking method:

We dilute the yeast in warm water and leave for some time until it increases in volume.

Mix rye flour with boiling water and knead the dough to the consistency of thick sour cream. Let the dough cool to 35 degrees. Then add more warm boiled water and sugar. Add the risen yeast. Mix everything and leave to ferment for one day. Afterwards, strain and put in the refrigerator for 2 days.

Recipe 7: Kvass without yeast

A very simple homemade kvass recipe that uses only bread, water and sugar. It’s very tasty to cook okroshka with this kvass.

Required ingredients:

300 g rye or wheat bread(or 50/50);
Warm water - one and a half liters;
1 tbsp. l. Sahara.

Cooking method:

Crumble the bread into a one and a half liter jar. Add sugar and fill the jars with warm water up to the shoulders. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days, the kvass can be used. Drain the kvass and add a little more sugar and bread to the mixture and refill it.

Recipe 8: Kvass without yeast with wheat and honey

This homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot useful substances, enzymes and bifidobacteria. The drink can be served festive table instead of soda. Some time after consuming kvass, the digestive system.

Required ingredients:

Wheat - 3 cups;
Boiled water - 4 liters;
Kvass wort - 8 tablespoons;
Sugar or honey - one and a half glasses.

Cooking method:

Wash the wheat and fill it with cold water for 10 minutes. Then drain the water and rinse again. Cover the bowl with a wheat towel and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and the water renewed so that the grains do not sour. The readiness of wheat is indicated by the appearance of small sprouts on the grains (about 2-3 mm). Grind the sprouted wheat grains in a meat grinder. Pour warm water into a five-liter jar (not completely). Place rolled wheat in a jar. Pour in sugar and add kvass wort. Mix everything thoroughly and add water (if there is room left). Cover the jar with a napkin and leave it for two days near the radiator or in a basin of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

Ancient recipe homemade Russian kvass. The drink is prepared from crackers, barley malt, rye flour, stale rye bread and molasses.

Required ingredients:

A kilogram of crushed rye malt;
Crushed barley malt - 300 g;
Rye flour - 600 g;
Rye crackers- 130 g;
Stale rye bread - 80 g;
Molasses - 1 kilogram;
Mint - 30 g.

Cooking method:

Mix malt and flour with three liters hot water. Knead the mixture into a dough, mix thoroughly until all lumps are separated. Cover the bowl with the dough with a cloth and leave for one hour. Then we transfer the dough into a refractory cast iron bowl, cover with a lid and put in the oven to evaporate. Mix the reduced dough, scrape off the sides of the dish and add boiling water. After a day, transfer the dough to a large vat, where the kvass will infuse. Pour in 16 liters of hot water, add crackers and bread. Mix everything thoroughly and leave to infuse and lighten for 10 hours. When the grounds have settled, pour the fermented wort into a clean, steamed barrel. Pour 15 liters of hot water into the remaining grounds. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The barrel is then put into the glacier. When fermentation becomes less strong, add molasses (1 kilogram per 30 liters of kvass). We seal the barrel. In 3-4 days the kvass will be ready. This kvass can be stored for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. The drink is prepared using kvass wort. You can purchase the ingredient at a bakery or grocery store. The wort should be thick and almost black. You won't be able to make kvass from liquid wort.

Required ingredients:

1 tsp. raisins;
Half a teaspoon of dry yeast;
150 g sugar;
2 tbsp. l. kvass wort;
Three liters of water.

Cooking method:

Dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then add the yeast, mix, cover with a lid and leave for 48 hours. Kvass needs to be tasted periodically. When the drink reaches the desired state, it can be bottled and add 1-2 zests to each. The bottles are capped and left until carbonated. When the bottles become hard, they can be stored in the refrigerator. After a day, homemade kvass from the wort can be consumed.

Recipe 11: Beet kvass

Beet kvass- a real healing balm. The drink is especially useful for hypertensive patients. Beet kvass cleanses the body of waste and toxins.

Required ingredients:

1 large beet;
Boiled, cooled water - 2 liters;
4 tbsp. l. Sahara;
1 stale crust of bread.

Cooking method:

Wash the beets, peel them and grate them on a coarse grater. Place the beets in glass jar, add bread crust and sugar. Fill everything with boiled water. Cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and seal it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass made from birch sap is a very tasty and healthy drink that nature itself gives. This kvass has a beneficial effect on the body and has many beneficial properties.

Required ingredients:

Sugar - 400 g;
Birch juice— 10 liters;
Raisins - 50 pieces.

Cooking method:

To prepare the drink, it is better to use glass or enamel dishes. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is filtered again and bottled. The bottles are corked and stored in a dark, cool place. You can store kvass for a long time (until autumn).

Recipe 13: Bolotov's kvass from celandine

Bolotov's kvass from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and condylomas. You need to take the drink for at least a month. This kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart diseases. Properly prepared kvass has an aroma fresh apples. The taste is pleasant, with a slight bitterness.

Required ingredients:

3 liters of spring or well water;
1 tsp. sour cream (no more than 15% fat content);
A glass of sugar;
Half a glass of pure celandine herb (dry or fresh).

Cooking method:

We boil water and cool it. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and sink it to the bottom of the jar using a weight. We wrap the neck of the jar with gauze in three layers. Every day the contents of the jar must be mixed and mold removed from the surface. On the fifth day, a precipitate should appear. Pour the kvass into another jar and discard the sediment. Add water to the previous level. on day 14, the kvass will begin to foam a little. That's how it should be. On day 14, the kvass will be ready. Pour out a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf of the refrigerator. Add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After this, you need to use new grass. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). If there are no unpleasant sensations, the dose is increased to half a glass per dose. The course lasts 2 weeks, after which kvass is taken for another month, once a day, to consolidate the effect.

Is kvass ok for pregnant women?

Kvass can be classified as low alcohol drinks, therefore, pregnant women are always faced with the acute question of its safety. The opinions of doctors here are strongly divided. Some believe that pregnant women should absolutely not consume kvass, but most experts believe that small quantities drinks are not capable of causing harm to the expectant mother and the baby. A little kvass is even beneficial, as it contains many vitamins, microelements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant, refreshing taste. Undoubtedly, it is better to give preference to kvass rather than carbonated drinks containing a large number of dyes and preservatives.

However, kvass is different from kvass. It is highly undesirable for pregnant women to drink store-bought kvass. We are talking not only about store-bought kvass, in which the fermentation process is achieved chemically (which means it contains many unnatural components), but also about a draft drink too. The quality of barrel kvass is often questioned. In addition, during its production, hygienic and sanitary standards are often violated. The greatest danger is represented by kvass, which is sold in small barrels on the market. Pumps and taps are rarely washed; these items are usually stored in dirty, dusty drawers and boxes where harmful microorganisms actively multiply. There are always a few drops of kvass left in the tap, and what could be better than such a medium for the growth of bacteria? With each glass of such kvass, the risk of these bacteria entering your body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold, refreshing drink, it is better to buy it at a stationary point, and not at the market or along a dusty road. Such places often sell expired or spoiled drinks.

The characteristic taste of a drink unsuitable for consumption is pronounced sour, giving off bitterness. Perfect option for pregnant women (and for any other person) - homemade, fresh kvass prepared with your own hands.