The recipe for kvass

The history of kvass is more than a thousand years old, it appeared long before the baptism of Rus, where barley, wheat, rye and oats were always grown, on the basis of which the best kvass was prepared. The preparation of the drink in those distant times required a lot of effort from the landlady, since the procedure for its creation was very laborious: from soaking the grain and germinating it to preparing the wort it took about 70 days. Thanks to this drink Rusich experienced severe winters without diseases, since kvass has bactericidal properties.

Today, many ways of cooking kvass have been lost: pear, apple, mint, peasant and other species are forgotten.

Modern industry has redrafted the recipe for kvass beyond recognition. The sweet substitutes sold in shops with taste of the present drink have very little in common, therefore we suggest you to prepare real kvass by yourself.

The recipe for kvass today takes as its basis the kvass concentrate, and in order to prepare a drink, you only need to stock up on this ingredient. And the process of preparation is quite simple. By the way, the concentrate can be successfully replaced with toasted breadcrumbs.

Bread kvass

The recipe recommends kilograms of black bread cut into cubes, dried in the oven. Then add six tables of breadcrumbs of boiling water to 10-12 hours, then strain. Take 25 g of yeast and the same amount of wheat flour, stir them in a piece of infusion from biscuits, put in a warm place, let them come up.

To brew 10 g of mint in a piece of dried bread, boil everything and add 300 g of sugar. When yeast approaches, you need to pour them into the solution of biscuits, add the mint with sugar, mix, cover with a napkin, place in a warm place and stand there until thick foam appears. It should be removed, drain the liquid and pour into bottles, not topping up. Close tightly with lids and put in cold. Wait 12 hours. Kvass is completely ready.

The recipe for kvass exists, of course, not one, they are known more than 150. You can prepare a drink in the following ways.

Kvass beer on kefir

Rye bread cut into small pieces together with crusts, dry in the oven to get a glass of small biscuits. Mix half a glass of beer and kefir, pour half of the crackers and leave for 6 hours to start the fermentation process. For one raw peeled carrots and beets grate on a small grater, then pass them through a meat grinder, put a tablespoon of dried raspberry leaves, a teaspoon of salt, a tablespoon of honey and mix. The resulting mixture is diluted with three liters of warm water (about 35-45 degrees), put for a further fermentation for a couple of days in a warm place.

The recipe for kvass from raspberry

A glass of berries need to be crushed slightly and pour three liters of boiling water, let it brew for a day, then drain. Add 60 g of sugar, 10 grams of yeast and citric acid (at the tip of the knife). Stir everything and leave to wander for another day.

Kvass rowan-apple

Rinse a glass of dried apples, pour boiled water (50 degrees) for about an hour and a half, then scroll in the meat grinder along with 1 carrot and 0.5 cups of mountain ash. Pour the prepared mass with warm water and 2 cups of leavened duck, leave for several days for fermentation. Readiness is determined by the taste of the drink. Kvass must be filtered, the thick can be left to prepare the next portion (store it in the refrigerator).

In this recipe, it is allowed to mix dried apples with pears, and rowan - to replace aronia.

Kvass on the lees should not be given to children, it is better not to use it even for adults, if you want to drive. For such cases, there is kvass without yeast.

Berry unleavened kvass

Berries (strawberries, blueberries, strawberries or any others) must be cleaned and washed, then kneaded in enameled dishes. Cook the sugar syrup (a liter of water, 100 g of sugar), cool it to 40 degrees and pour it berries at the rate of 6: 1. Infuse the mixture within a day, without removing it in the refrigerator, strain through gauze. It can take only a few days to store such kvass, but if it takes longer, the drink is bottled, not topped up to 5-7 centimeters, clogged and tied. Kvass should be kept in the refrigerator.