With the onset of summer and hot days, our diet changes; we want to quench our thirst with soft drinks, and one of the healthiest drinks is homemade kvass. It is not store-bought, but prepared at home, following simple rules.

When I became interested in the topic of kvass, I was extremely surprised that it turned out to be a very ancient drink. Archaeologists have found descriptions of a drink reminiscent of kvass, which date back as far as the 3rd millennium BC. e. In Rus', the first mention of kvass dates back to 989, i.e. this drink, popular among the Slavs, is more than 1000 years old. The popularity of kvass was so great that there was even a profession for a specialist in its preparation - kvassnik. Both rich and simple peasants prepared and drank kvass. And no wonder, because kvass is not only a tasty drink that quenches thirst, it is also very beneficial for our health, relieves fatigue and gives strength.

There are several types of kvass - bread, fruit, berry, beet. The most common is, of course, bread kvass. That's what we'll talk about today.

Kvass is one of the few products that are made from natural ingredients and do not contain GMOs that are hazardous to health. After all, to make kvass you need malt, which is made from barley and rye, and, fortunately for us, they have not yet been subjected to genetic modification.

Kvass is essentially one of the healthiest drinks with a pleasant bready aroma. Its effect on the body, thanks to lactic acid bacteria, is compared with kefir or yogurt. Kvass is rich in vitamins C, B, PP, E, amino acids and microelements. In kvass, due to the fermentation process, microorganisms are produced that normalize digestion, prevent the proliferation of microbes and harmful bacteria, strengthen cardiovascular system and help reduce bad cholesterol. Homemade kvass helps strengthen the immune system, reduce fatigue, and invigorate the body. Kvass is recommended for diabetics and people with pancreatic disease. Doctors recommend drinking kvass for various eye diseases, for bronchitis and even pneumonia. Kvass is an excellent source of calcium, it strengthens nails, tooth enamel and hair. And even male potency is improved by this amazing drink. And among other things, this is a low-calorie product, so you can consume it, replenish the body with all sorts of benefits, cleanse it of harmful accumulations and at the same time lose weight.

Of course, like any product, kvass has contraindications and limitations. Lactic and fruit acids can play a negative role for those who have chronic diseases stomach problems such as ulcers. This drink is not recommended for cancer patients, liver and bladder diseases. Well, it is not advisable for pregnant women and drivers to drink kvass because of the alcohol content in it.

It is very important to understand that if you decide to just buy a ready-made drink, it is unlikely to be natural. Read the ingredients yourself, you will find flavorings, sweeteners, and preservatives. This drink is often prepared not by fermentation, but simply by mixing various ingredients. The container for kvass is an obviously harmful plastic bottle. And the shelf life of such a drink is long. Whether or not to use this “kvass” is up to you. Still, it is safer and healthier to prepare homemade kvass according to the recommended recipes.

Bread kvass at home - recipe for a 3 liter jar

A classic recipe for bread kvass, a taste from childhood, when we could enjoy a cold drink from a barrel. Making kvass at home is also not difficult. I give step by step recipe with a photo to give you an idea of ​​the cooking process.

Ingredients:

• rye bread - 200 gr.
• water - 2.5 liters
• dry yeast - 2 gr. (about 1 tsp.)
• sugar - 5 tbsp. l.
• raisins - 1 handful

1. Kvass is prepared from rye bread. The bread can be cut into large slices, but I prefer nice slices into cubes. Place the sliced ​​bread on a baking sheet and place in the oven. The bread should be well fried and even until it turns black.

2. Throw the fried crackers into 3 - liter jar, they should completely cover the bottom of the jar.

3. Add sugar directly to the jar.

4. Pour boiling water over the crackers, leaving a little room for the liquid to rise during fermentation.

To prevent a glass jar from bursting, place a knife blade under its bottom.

5. Dissolve dry yeast in a separate bowl with warm water, add a little sugar and let it ferment. During this time, the water in the jar will cool down to room temperature, and we will pour “revived” yeast into it.

6. Close the jar of kvass with a plastic lid and leave it for a day in a warm place, preferably on a sunny windowsill. During this time, the crackers will rise to the top, and the kvass will acquire a characteristic brown color. Strain the kvass through clean gauze.

7. Throw the washed raisins into the bottom of a cleanly washed jar and pour in the prepared kvass. You can add more sugar if you wish, although I prefer not very sweet kvass. Close the jar with a lid and put it in the refrigerator.

7. But we will want this amazing drink again? For this we use old sourdough with bread. Select approximately 1 cup of starter. And we repeat the whole process again. Place fried fresh crackers at the bottom of a 3-liter jar, add starter from previous kvass or new yeast, 2 tbsp. l. sugar and pour boiling water. And so we continue this procedure every time until summer ends.

8. Enjoy a cold, tasty summer drink - homemade bread kvass.

Recipe for bread kvass without yeast at home

Not everyone likes foods or drinks with yeast. But there is always a way out - kvass can be prepared without yeast, simply by adding more raisins.

Ingredients:

• rye bread - 400 gr.
• water - 3 liters
• sugar - 120 gr. for the first time and 2-3 tbsp. l. for each next
• raisins - 30 gr.

1. As in the first recipe, toast the rye bread in the oven. If you want to get a darker kvass, then fry more.
2. Pour sugar, about 1/2 cup, into the bottom of the jar and pour in a small amount hot water. The water temperature should be approximately 80 degrees. Stir until the sugar is completely dissolved.

3. Pour the crackers into the jar and add the remaining water. Water should be poured up to the shoulders of the jar, leaving room for the swollen bread.

4. When the water has cooled to approximately 40 degrees, add the raisins. The fermentation process will depend on its quality.

5. Cover the jar with a clean towel and leave the kvass to steep in a warm place for 3 days. After this, strain the finished kvass using gauze.

6. Pour the kvass into glass jars, first throwing a few raisins into each. Close with airtight lids and place in the refrigerator.

7. We use the remaining starter for a new portion of kvass (you will need about 1/2 of the old starter). Fry the bread again, mix with the sourdough, add sugar (2-3 tbsp) and raisins and add water.

The second and subsequent starters will be ready faster - in 1.5 - 2 days.

Grandma's recipe for homemade kvass

Probably many grandmothers treated them to hearty, cold kvass in the summer, which increased their strength and quenched their thirst (almost subsided). This kvass is traditionally prepared using yeast. The difference in this recipe is that the yeast starter is infused for up to 2 days, and only then the kvass is prepared. How to make kvass at home from bread with yeast will be clear from this video.

Recipe for kvass from wort

This recipe will be useful for those who want not to bother with sourdough and prepare kvass quickly. To do this, purchase ready-made kvass wort for sourdough in the store and start preparing.

Ingredients:

• water - 5 liters
• kvass wort concentrate - 8-10 tbsp. l.
• sugar - 1.5 cups
• dry yeast - 1 tbsp. l.
• raisins to taste

1. Boil water, let it cool slightly and add kvass wort concentrate to the pan.

2. Gradually add sugar and stir.

3. Add dry yeast, stir with a spoon until sugar and yeast are completely dissolved.

4. Cover the pan with a lid and place in a warm place for a day. During this time, an active fermentation process will take place.

5. After a day, pour the finished kvass into jars, adding a little raisins to each. Be sure to tightly cover the spilled kvass with lids and place it in a cold place for 4-5 hours so that the kvass becomes more vigorous.

Homemade kvass made from rye flour

Kvass made from rye flour is also called village kvass. Its color is much lighter, and in terms of health benefits for the body, rye kvass is ahead of others. The process of preparing such kvass takes a lot of time, but the result is an excellent drink that is suitable both for quenching thirst and for okroshka.

Ingredients:

• water - 2.5 liters
• rye flour - 7 tbsp. l.
• sugar - 4 tbsp. l.
• raisins to taste

First prepare the starter from rye flour. To do this, in a 3-liter jar, 5 tbsp. l. Mix rye flour with warm boiled water (200 ml) until it becomes thick sour cream. Add 2 tbsp. l. sugar (can be replaced with honey). If desired, you can add raisins. Stir well until lumps disappear. We close the jar with a lid and place it in a warm place for 3 days. The starter must ferment and the fermentation time depends on the quality of the flour, sometimes the starter is ready earlier.

The next stage is the activation of the starter. We must add 2 tbsp to the resulting starter. l. rye flour, 2 tbsp. l. sugar and add warm water to the shoulders of the jar, stir well. We close the jar with gauze and send it to a warm place (a sunny windowsill would be good) for 5 whole days.

After 5 days, strain the kvass and put it in the refrigerator.

But that's not all - the grounds that remain at the bottom will be useful for a new portion of kvass. You can use the grounds all summer, just activate it each time. To do this, you need to add kvass to the grounds every time after decanting. new flour and sugar or honey, add warm water and leave to brew for a couple of days. This way you will get a wonderful one for all hot days healthy drink with minimal costs.

Homemade kvass from malt

Another recipe easy to prepare homemade kvass from malt. Malt is soaked and sprouted seeds of cereals - barley, rye, oats, etc. Malt starts the fermentation process and is widely used for making beer and kvass. Making malt is a labor-intensive process, so we will use ready-made rye malt, which is sold in the store.

We will need:

• rye malt - 110 gr.
• water - 5 liters
• dry yeast - 3 tsp.
• sugar - 400 gr.

Boil water in a saucepan, and immediately after boiling, add malt into it. Stir well to dissolve all lumps.

Pour a little malt solution (about 1/2 cup) into a separate glass, cool to about 35 degrees, then add yeast. Cover the glass with a towel and place in a warm place to ferment for 10-15 minutes.

Pour sugar into the remaining solution and mix well until it is completely dissolved.

Add the fermented yeast to the warm malt solution and leave to brew for about 12 hours.

Afterwards all that remains is to strain the kvass through cheesecloth, pour it into bottles and put it in the refrigerator. It is advisable for the kvass to stand in the refrigerator for another 1-2 days.

I hope that warm days are finally here and we can enjoy delicious summer drinks.

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Kvass has been famous in Rus' since ancient times: it quenches thirst, increases appetite, and has a tonic effect.
Homemade kvass with a sweet and sour taste and the aroma of fresh rye bread. A unique “bouquet” is given to it by fragrant herbs and spices - mint, cinnamon, honey, horseradish, rowan berries, a sprig of black currant...

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We offer you 23 recipes for a wide variety of kvass - some will definitely suit your taste, and in the summer they will become a regular guest on your table!

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Recipe for traditional rusk kvass

1. Rye crackers (1 kg) are fried in the oven until golden brown. Place in a saucepan, add warm water and leave in a warm place for a couple of hours, stirring occasionally.

2. The infusion is drained. The remaining crackers are poured again with water, left for 1-2 hours and poured into the infusion that was obtained earlier.

3. The resulting wort is cooled to 20 degrees.

4. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort.

5. Leave in a warm place for 12 hours.

6. Ready kvass is poured into jars or bottles and stored in a cool place.

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Lemon-mint kvass

Ingredients:

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Water - 3l

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250 g rhubarb,

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Sugar 3 tbsp.

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Honey 7-8 tbsp.

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Two lemons

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Mint and currant leaves

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Preparation:
You need to boil 3-4 liters of water, put 250 grams of rhubarb stems cut into pieces into it. Cool the infusion to a temperature of 60-70°C, add three tablespoons of sugar, 7-8 tablespoons of honey, chopped zest and juice of two lemons, add mint and currant leaves. This whole mixture must be stirred well to completely dissolve the sugar and honey, and left to infuse for 24 hours. After this, the drink must be strained through a thick cloth, poured into containers with tight-fitting lids and placed in a cool place. After one to a week and a half, fragrant soft drink ready.

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Kvass "Boyarsky"

Ingredients:

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1 kg stale rye bread,

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1:18

1.3 sugars,

1:41

60g yeast,

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1 tbsp wheat flour,

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Mint to taste

Prepare the starter. To do this, dilute the yeast with a glass of warm water and place in a warm place. Pour boiling water over the dried mint and leave to steep. Cut the bread into slices, pour boiling water over it and cool to 30-40 degrees. Add the starter, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour the kvass into bottles, seal them well and store in the cold.

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Kvass "Vegetable"

Kvass can also be made from vegetables. I make beet and carrot kvass. To do this, grate carrots (beets) on a coarse grater, which I add to water with sugar and bread sourdough, or yeast (for the first time). For 6 liters of raw water - 0.5..1 kg of carrots, a glass of sugar, 6-10 g of yeast (a tenth of a small pack). Infuse, depending on the ambient temperature, for 1-3 days. Strain. Pour into bottles, add a few raisins, seal, place in the refrigerator... Be healthy!

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Kvass "Bread"

On the 1st day - add half of the black bread, toasted until black in the oven, to 5 liters of warm, boiled water (preferably black bread crackers prepared in advance over the winter).

IN warm water add 3 cups granulated sugar. Mix half a glass of warm water with granulated sugar and half a briquette of yeast.

1.5 - 2 days after fermentation, pour the kvass into bottles and put it in the refrigerator. A day later we drink KVAS!

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Kvass "Russian"

Ingredients:

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Bread-1000g.,

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Sugar-200g.,

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Yeast-50g.,

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Water-6 liters (5 liters for soaking crackers and 1 liter for diluting yeast),

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Raisins-50g.

Cut the bread into slices and dry in the oven. Crush the crackers into pieces and pour boiling water over them. After 6 - 8 hours, strain the liquid (it should be transparent, with a brown tint), add sugar and diluted yeast. Cover the dishes, after 12 hours pour the infusion into bottles, putting 2-3 raisins in each. Seal the bottles tightly. Keep the kvass in a warm place for the first day, and then put it in the cold. The most delicious kvass is 4-day aged.

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Simple bread

Ingredients:

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4 slices of black bread, Borodino,

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5-6 raisins,

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1.5 cups granulated sugar,

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1 teaspoon of yeast.

Fry the bread in the oven, put it in a 3-liter container, add 1.5 cups of granulated sugar, raisins and yeast and pour raw cold water, stir, cover loosely with a lid and let it brew for a day. Cool. Kvass is ready!

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Kvass "Birch"

Ingredients: birch sap, raisins.

The Belarusian neighbors treated us and shared the recipe: Take fresh birch sap, pour it into a 1.5-liter plastic bottle, throw in 5-10 raisins, screw the lid on tightly and put it in the cellar until summer. It turns out delicious.

P.S. Open very carefully!

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Kvass "Apple"

Cook 4 liters of dried fruit compote (apples 200 grams), taste sugar, let cool to 30 degrees, then add 5 grams of yeast (diluted in a plate until foam appears), leave overnight, strain and bottle, add a couple of raisins, put in the refrigerator.

Ingredients:

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malt extract, crackers, water, yeast, sugar.

3 loaves of crackers for 12 liters clean cold water. After 6 hours, when the crackers have settled and given the taste of rye bread, the wort is ready. Pass through cheesecloth. Add dry yeast (for 12 liters - at the tip of a tablespoon) and sugar (for 12 liters 500 g). mixing ingredients after 0.5 hours

Mix 0.5 tablespoon of malt extract. Leave the mixture for a day or two to ferment. After 24 hours and passing through cheesecloth, pour 3 liters into jars and put in the refrigerator until cool, you will get dark medicinal kvass. Bon appetit!

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Kvass "Bread Gold"

Ingredients:

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Black bread 1 loaf,

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Water 6 liters,

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Sugar 5 tbsp. false.,

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Dry yeast for baking 2 tbsp. spoons,

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Raisins 50 gr.

1. Prepare the starter:

Cut the black bread into slices and fry in the oven until dark brown, after the crackers have cooled (you can do it the next day), take two 3-liter containers and add the crackers equally, you get half a loaf per container. Pour 1 tbsp there. spoons (not heaped) of yeast and 2 tbsp. spoons of sugar. Pour 15 pcs onto each balloon. unwashed black raisins and fill it all with water at room temperature (but not cold or boiling water). Place the cylinders (without covering them with a lid) in a dark, dry place and place a cloth or tray under them, as during fermentation water may spill on the floor. After three days, you can strain the kvass through a fine sieve (do not throw away the bread from the cans; it will go into sourdough) into a saucepan and add 6 tbsp. spoons of sugar or to taste. Stir the kvass and pour into dark one-and-a-half-barrels, into which add three raisins in advance. Close the lid, keep the half-and-half with kvass at room temperature for 3 hours, then put it in the refrigerator in a supine position. Kvass can be consumed immediately after it has cooled, but I recommend keeping it for another 2 days.

2. If you like the kvass, then a second time we do without yeast.

We do everything the same as the first time, but instead of yeast we put two tablespoons of starter per 3 liters. balon (the bread that was left from the first time) and kept it for two days. Bon appetit!

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Simple homemade bread kvass without yeast

Ingredients: Brown bread, sugar water

We take pieces of bread (one loaf), fry them on gas over an open fire, so that the bread burns a little, fill it with water (10 liters) and sugar (a little, to taste, I sprinkle a glass). We put it in a warm place (in the sun, in the kitchen...), after three days the first one is ready, then we drain it, add one more toasted bread to the planting, a little sugar, again water, and let it sit. This can be done several times. Each next time it turns out tastier, it really relieves thirst, especially cold.

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Kvass "Russian"

Ingredients: Rye flour, rye bread, mint leaves, sugar. water.

Brew rye flour with boiling water and let rise for 3-4 hours. Boil water, add rye bread slices, mint leaves, sugar (to taste) into the water. Let it cool to room temperature and add the rye flour starter there.

Kvass is infused for 24 hours. This kvass perfectly quenches thirst in the summer, as an excellent drink; it can also be used to prepare okroshka in summer heat. BON APPETIT!

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Kvass from seaweed with Eleutherococcus

Ingredients: Distilled or spring water, canned seaweed, Eleuthero tincture, sugar, hibiscus, lemon.

Add 1 tablespoon of hibiscus (dry) to spring water at room temperature (3 liters) and leave, shaking occasionally, for 2 hours. Add 1/2 can of canned seaweed (kelp) and 150 grams of sugar. Leave in a dark place at room temperature for 2 days. Strain. Pour into bottles (1.5 liter) In each bottle add 1 slice of lemon and 2 tablespoons of Eleutherococcus tincture with alcohol and a whisper of salt (preferably sea). Place in the refrigerator for a day. The taste will surprise you!

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Kvass "Dark"

Ingredients: Sugar - 1 kg, citric acid - 10 g, yeast (preferably regular bread) - 20 g, water - 10 liters, vanillin to taste (a teaspoon or less), a tablespoon of rice.

Sugar 250 gr. it is overcooked in a frying pan (it would be better if it burns) and is poured along with the rest of the ingredients (750 grams of sugar, citric acid, yeast dissolved in warm water, vanillin, rice) with 10 liters of warm water. All this is fermented for 12 - 15 hours. Due to the caffeine content in the drink, it is WELL invigorating:).

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"Mead"

Ingredients: honey, water, sugar, hops, kefir, raisins.

In 2 liters of warm water, put 10 - 20 tablespoons of honey, pour in a decoction of hop cones (unstrained) - half a glass, put half a glass of sugar and a teaspoon of kefir. Sprinkle in some washed raisins and leave. When the raisins float to the surface, they are filtered and the mead is ready.

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Kvass "Light"

Ingredients: Rye bread, dry yeast, sugar, water.

Pour rye crackers or rye bread crusts (1/5 of the container volume) with clean cold water. Add dry yeast (per 1 liter - on the tip of a knife) and sugar (5 pieces per 1 liter). Close the container and turn over several times, mixing the ingredients. Then, without closing the lid tightly, so as not to impede the access of air, leave the composition for a day or two to ferment.

Strain the fermented mixture and bottle it, adding 2 pieces of sugar for every 0.5 liter (or to taste). Place the bottles in the refrigerator to cool. All. Drink and enjoy.

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Kvass "Petrovsky"

Ingredients:

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1 liter of bread kvass,

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25 g horseradish,

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2h. spoons of honey,

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4-5 cubes of edible ice.

Dissolve honey in bread kvass. In order for it to dissolve better, the kvass must be slightly heated. Then chop the pre-peeled and washed horseradish root into it into small shavings. Seal the kvass well and keep it in the cold for 10-12 hours. After this period has passed, strain it through cheesecloth. Serve kvass with edible ice cubes.

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Kvass "Hemp"

Ingredients: Dry hemp, hop cones, hemp inflorescences, honey, caraway seeds. "Borodsky" bread.

Place dry hemp in a saucepan with water (1 kilogram of hemp per 5 liters of water), heat the water, add 1300 gr. honey 150 gr. caraway seeds, 300 grams of hop cones and hemp inflorescences. warm it all up, but do not boil, then remove from the heat, remove the hemp and add 700 grams of sliced ​​bread. cool in the cold, then heat again to about 45 - 50 degrees Celsius, remove from heat and bottle through cheesecloth, let steep for about 5 days. Kvass is ready.

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Kvass "Banana"

Ingredients: bananas, yeast, water.

Stir 2-3 kg of very soft (overripe) bananas in 5 liters of warm water, add yeast and leave in a warm place for a day. Skim off the foam and strain carefully. Let it sit and strain again. (And if you have enough patience, then a third time.) Pour into bottles, seal well, put in a cold place, and after 1 - 2 days it is ready.

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Kvass "Bread with beets"

Ingredients: bread crumbs, baked beets, sugar, yeast.

Dry bread crumbs (1 kg) until dark, bake beets (2 pieces) in the oven until they become crackers, a handful of raisins and pour boiling water (10 l) over everything, leave for 12 hours (you can do it for a day). Strain kvass through cheesecloth, add 5g. yeast, 2 cups sugar and leave in a warm place for 8 hours. Pour into bottles and refrigerate.

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Homemade bread kvass

Ingredients:

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Rye crackers 500g;

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Yeast 40g;

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Granulated sugar 200g;

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Raisins 50 gr;

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Fresh mint shoots 5-10;

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Black currant 3-4 leaves;

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Water 4 l.

Cut the bread into slices and dry in the oven until dark Brown. Pour boiling water over the crackers and let sit warm for 3-4 hours. Strain the wort through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a clean cloth, let the kvass brew in a warm place for 10-12 hours.

When the wort has fermented well, it should be strained again and bottled, with several raisins placed in each bottle. Seal the bottles well and put them in the refrigerator. After 3 days, the kvass is ready.

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Fruit kvass from juices

Add 1 liter of any fruit juice and 1 kg of sugar to 10 liters of boiled hot water. When the water has cooled enough, sprinkle the yeast on top. Then put the kvass in a warm place to ferment. After active fermentation begins, pour the kvass into bottles and seal tightly. After 2-3 days, the kvass will be ready for use.

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Kvass "Orange"

Cut 500 g of oranges into thin slices and lightly crush with 500 g of sugar, then pour them with 10 liters of boiled water, add the juice of one lemon (or 1 g of citric acid diluted in 100 ml of water and another 400 g of sugar. Pour in the yeast. After a few hours, strain through cheesecloth, pour into bottles and seal tightly. Leave for a day at room temperature, then place in a cool place. After 1 - 2 days, the kvass can be consumed.

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Every good housewife should know how to make kvass.
If you are one of those people, try making kvass at home using these tips
Healthnews.

How to make kvass: preparing kvass starter

Before we put in the kvass, we need to prepare
sourdough Take a loaf of bread - it's best if it's , and cut it into small pieces. Place in the oven and dry.

Transfer to a clean three-liter jar. Embankment 150-200
gram of sugar and pour boiling water. Do not pour water to the very edge, otherwise it will
During fermentation, the starter will splash out of the jar.

Dissolve half a packet of dry yeast in a small bowl and
add to the already cooled water in the jar. Mix well, cover the jar with gauze and
put in a warm place for two days.

After two days, a sediment forms at the bottom of the jar. This is what will happen
grounds that will need to be used to make kvass. The remaining
drain the liquid: anyway, the first time it doesn’t look at all like homemade
kvass.

Making kvass at home

To put kvass, you will again need dried
bread - less this time, about 1/3 of a loaf per 3 liters of ready-made kvass.

Choose which one you like best: white, black or
rye, or prepare a mixture of various crackers. The important thing is that the crackers should
be dried completely - under-dried bread can cause the development of
kvass of rotting processes. Not very appetizing.

Add 70 to 150 grams of sugar to the jar of breadcrumbs. Many
It is recommended to add a little raisins to homemade kvass to give it a deeper,
rich aroma.

Pour boiling water over the kvass, stir well and let cool until
room temperature. Add about 4 tablespoons of starter to the cooled kvass,
which we talked about above. In principle, you can buy sourdough in regular
store, but the pleasure of homemade sourdough is incomparable.

Cover the jar with gauze so as not to attract small midges, and
leave in a warm place for a couple of days. After the period has passed as much as possible
carefully strain the kvass and pour it into portioned bottles, close them with lids and
keep for another two days in a warm place so that the homemade kvass becomes more
carbonated.

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 a high calcium content, 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 such a course, not only will they leave overweight, but also normalizes digestion. 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 is a guarantee of delicious success homemade kvass. Without preliminary preparation of this base, preparing a drink is impossible. 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. We cover the jar with a napkin and not a plastic lid, since during the fermentation process carbon dioxide. 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 low heat and simmer 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. The finished 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, we 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, pour into bottles, throw 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:

Mix the flour into a batter without salt. To do this, take a kilogram of rye flour per 1 liter of water. Stir until smooth. 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. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to temperature 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 with 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

An old recipe for 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 of hot water. Knead the mixture into a dough, stirring 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 cool 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, you can bottle it 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 is 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 a 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 a mass useful 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 containers. 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. Kvass can be stored 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 clean grass celandine (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). With absence discomfort 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 a low-alcohol drink, so 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. 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. An ideal option for pregnant women (and for any other person) is homemade, fresh kvass prepared with your own hands.

Kvass is a traditional drink with 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 provide 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. Grand Duke 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 number of beneficial properties, including:

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

Kvass is an excellent aid to the digestive process, as 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:

1. 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.
2. I put water on the stove and pour in sugar. After the water boils, 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.
3. Add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
4. 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:

1. I take the bread and crumble it into a 3-liter jar to fill the bottom. I don’t dry it first.
2. I fill it with water at room temperature and add sugar.
3. 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 make a 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:

1. I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
2. I'm cooking burnt sugar. I put it in a separate pan granulated sugar. 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. I add 150 g of cold water to the brown mass and mix thoroughly.
3. I combine the sugar and the resulting mixture in a jar. I mix again.
4. I'm closing top part jars with a thick cloth (kitchen towel) and place them in 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 of 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:

1. I cut bread. I dry the slices in a preheated oven and pour them into a 3-liter jar.
2. 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.
3. 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:

1. I am preparing an infusion based on mint. I pour boiling water over the herb and let it brew.
2. I cut the loaf into small cubes and throw it into a jar. I wash the raisins thoroughly, dry them and add them to the bread. I pour the herbal infusion and add boiled water to the jar. I close the lid.
3. 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:

1. 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.
2. 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:

• Oatmeal – 1 kg,
• Sugar – 5 tablespoons,
• Water – 2 liters,
• Raisins – 20 g.

Preparation:

1. I wash the oats thoroughly. I pour it into a jar, add sugar and raisins.
2. I pour boiled water.
3. Cover with a cloth and place in a warm place. I'm waiting 2 days.
4. For the first time, the drink will acquire a sweetish, but weakly expressed taste, so I drain it.
5. I add sugar and pour fresh water. I leave it for another two days. After the allotted time, I strain the aromatic drink with a slight sourness and pour it into a bottle.
6. 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 dark variety, 1 small spoon - light,
• Dry yeast – 4 g,
• Sugar – 4 tablespoons,
• Water – 3 l.

Preparation:

1. I dry Borodino bread correctly. Natural way, without oven. I cut it into slices and leave it on a baking sheet in an open place for 1 day.
2. I take a frying pan and brown the bread. Ready crackers should cool. I throw it into a pan or jar.
3. I add sugar, yeast, dried berries.
4. I'm pouring warm water. I mix it carefully. I seal the jar tightly with gauze and leave it to cook throughout the day.
5. I separate the starter from the drink. I use a sieve, then cheesecloth.
6. 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:

1. I dry the sliced ​​bread in the oven. I put cereal, prepared crackers, and sugar in a 3-liter jar. I mix thoroughly.
2. I pour boiled water and close the jar. I let it brew for two days.
3. 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 add an original taste to wheat kvass, add two components - coriander and cumin.

How to prepare Russian kvass in a barrel

Classical 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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:

1. 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.
2. I pour boiling water over the crackers. I insist 4 hours. I take gauze and strain the wort. I add yeast, throw in sugar and put it in a warm place to ferment.
3. After 6-7 hours, I bottle the almost finished drink. I put 2-3 raisins in each for flavor.
4. 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.
5. I rub it