Our ancestors perfectly coped with thirst, absolutely not harming your body. Morse , various compotes and, of course, kvass - these are the drinks that will cheer you up in any heat and heat. Kvass is not only deliciously delicious drink, but also the basis for many original dishes of Russian cuisine. We present to your attention several interesting recipes for cooking kvass in the home.
The recipe for homemade bread kvass
Ingredients:
- rye bread - 500 g;
- boiled water - 11 liters;
- sugar - 4 items;
- raisins - 0,5 items;
- dry yeast - 1.5 tbsp. spoons.
Preparation
So, take a large metal tank, pour in it the right amount of clean filtered cold water and put it on the stove. We bring it to a boil on high heat. Do not waste time in vain, cut small cubes of rye bread and fry it in a dry frying pan without oil to blackening. When the water boils, carefully remove the can from the fire, throw a handful of unwashed raisins and all the bread. Cover the pan with a lid and leave it all night to insist.
The next morning remove the lid, take out the bread and throw it away. In a separate bowl, mix sugar with yeast and pour the dry mixture into the water. We mix everything well, cover the vat with a plastic wrap and leave to infuse for another 6 hours, stirring the liquid every 2 hours. After that carefully remove all the raisins from the tank.
Next, take another large saucepan, gauze and strain the bread kvass several times to transparency. The finished drink is poured into plastic bottles, closed with lids and cleaned in the refrigerator for 3 days. After the lapse of time, kvass is ready for use!
Bakery kvass from birch sap
Ingredients:
- dry yeast - 1 g;
- birch sap - 3 liters;
- sugar - 30 g;
- rye crackers - 300 g.
Preparation
Now tell you how to make delicious kvass at home. Birch juice pour into a saucepan, pour sugar and throw a little yeast. All carefully mix. By the way, if you do not like an island drink, then yeast can not be added: in bread they are also present, so if you insist on a drink longer, it will have a softer taste. Then add the rusks, and if they are not, then roast rye bread in a dry frying pan, or bake in the oven until dark.
Leave the drink insisted and wander at room temperature for exactly a day. After that, kvass from bread crumbs is filtered through cheesecloth, poured into a jar and covered with a lid. We store the drink in the refrigerator. It perfectly quenches thirst and turns a little sweet with a characteristic kvass sour.
Recipe for bread kvass without yeast
Ingredients:
- rye bread - 400 g;
- raisins - 50 g;
- sugar - 3 tbsp. spoons;
- water - 2.5 liters.
Preparation
Let's consider one more option, how to make bread kvass at home. Rye bread cut into small pieces and dried until hardening in the air. Then the resulting crackers are dried in a hot oven until a dark crust appears. After that, we shift them into a 3 liter clean jar and fill it with boiled cold water.
Now gently pour the sugar and raisins. We put it in a warm place, without covering the jar with a lid, but after wrapping the neck, we should gauze properly to protect our kvass from dust.
After several days, the finished drink is filtered through cheesecloth, we pour liquid into plastic bottles, tighten the caps and clean it in the refrigerator. The remaining thick is not thrown away, as it is a leavened wort and can serve as a starter! Just when preparing a new portion of kvass, add a few fresh rye rusks to it and refill it with water.