Kvass, especially in the summer, is a drink revered by many. The kvass you buy in the store is not always healthy. It contains the same components that are present in regular sweet soda. Most often, these kvass drinks, prepared with the help of sweeteners, dyes and flavoring additives, have nothing to do with kvass at all. It’s better to make your own homemade intoxicating drink. But preparing traditional kvass takes a lot of time and not all housewives are ready to bother with it. This article is intended for those who want to make quick kvass. Let's look at a few interesting options making quick kvass at home.

Recipe No. 1

The drink contains the following ingredients:

• 2.5 liters of water;
• dry yeast ~15 grams;
• A teaspoon of citric acid;
• A glass of sugar (waist-deep) – 200 grams.

Preparation.

For cooking we will use boiled water. Therefore, you need to boil it in advance and let it cool to room temperature. We take the container in which the kvass will be prepared; a 3-liter jar is best. Pour water into it, add dry yeast and lemon juice. Mix all the contents with a wooden spatula; the yeast and citric acid crystals should completely dissolve.

Now let's deal with sugar. In order for the drink to acquire a pleasant shade, the sugar must be burnt. Take a frying pan, pour in sugar and turn on the heat. There is no need to stir the sugar. We wait for the sugar to acquire a brownish tint and remove it from the heat. You shouldn’t overexpose sugar over the fire, because burnt sugar will give the drink a bitter taste, and we don’t need that at all. Now add half a glass directly into the frying pan cold water, mix everything. You should get a caramel syrup of a pleasant brownish color. Add the syrup to our kvass wort and mix everything again.

Cover the jar with the drink with gauze or a loose cloth and let it stand in a warm place. Just 30 minutes will be enough. After half an hour, the kvass can already be tasted. Pour the drink into bottles and cool. Quick kvass at home is ready.

Recipe No. 2

One of the components of the intoxicating drink according to this recipe is coffee. But don’t be alarmed, it will have a traditional strong taste, and the coffee will to a greater extent acts as a dye.

What ingredients will we use:

• Water – 2.5 liters;
• A teaspoon of coffee (you will need instant coffee);
• A full glass of sugar;
• Citric acid – 2 teaspoons;
• Dry yeast – 10 grams;
• 10-15 raisins.

How to prepare.

Fill the prepared kvass container with water. The water should be a little warm, but under no circumstances hot; in hot water, the yeast spores will die and kvass will not turn out. The optimal temperature is 35-40 C°.

Add sugar to the water and mix everything well until the crystals are completely dissolved. Add coffee to the jar. If no one drinks coffee in the house, then you shouldn’t buy it on purpose. Coffee can be replaced with coffee drink or chicory. The proportions remain the same. Next add lemon, yeast and raisins. When you cook it for the first time, you will appreciate it taste qualities. If the drink is not sour enough for you, increase the amount of citric acid slightly. If you have stomach problems or high acidity, then you can add just a teaspoon of citric acid, but such a drink will be a little sweet and not so sharp.

Now the workpiece can be sent for fermentation. Cover the jar with a gauze napkin and leave our kvass to ferment in a warm place. The first signs of active fermentation will begin after 15 minutes. This will be evidenced by the raisins, which are variably understood and sink to the bottom of the jar. Such a fast, intoxicating drink should ferment for 3 hours. Now you can pour kvass and coffee into bottles and send them to cool. Due to the fact that the drink contains raisins, the fermentation process will continue even after the bottles are placed in the cold. Already on the second day, such a drink will be much sharper than on the first; when poured into glasses, foam will appear on it.

Important! The yeast must be fresh. If the yeast is of poor quality or already stale, then the drink simply will not ferment and nothing will come out. Keep an eye on expiration dates.

Recipe No. 3

Regular bread kvass takes quite a long time to prepare, but you can try making quick bread kvass using crackers.

To prepare we will need:

Preparation.

The crackers need to be filled with hot water. Brew a herbal infusion of mint and currant leaves. After an hour, combine the soaked crackers and strained herbal infusion in a jar in which the kvass will be prepared. Add sugar and yeast and fill everything with water at room temperature. Mix the kvass wort thoroughly until all the dry ingredients are completely dissolved.

We send the jar of kvass to ferment for 4 hours. It is better to place it on a windowsill in the sun, cover the top with a gauze napkin.

Pour the finished intoxicating drink into bottles, add raisins and cool. As soon as the kvass has cooled, you can drink it.

Quick kvass made from crackers can be made more vigorous if you add 100 grams of grated horseradish to the drink before fermentation. For children, the option of quick kvass with the addition of horseradish is not suitable, and it is also better not to drink it for people who have problems with the gastrointestinal tract.

Recipe No. 4

Another option for homemade kvass with coffee, which is prepared just overnight.

The drink contains:

Preparation.

The drink according to this recipe will be prepared in a large enamel pan. Mix sugar, dry yeast, coffee in it and mix all the dry ingredients together. Now you can pour in water. Mix the liquid well, all the contents of the pan should completely dissolve. Now add the juice, cover with a lid and leave in a warm place overnight. We pour the finished kvass into bottles, adding a few raisins to each bottle. Once cooled, you can enjoy a delicious homemade drink.

Try making kvass according to the recipes we offer and delight your family with a wonderful, refreshing homemade drink. The benefits of kvass have been scientifically proven; it is not without reason that in the old days this intoxicating drink was so revered. Bread kvass was present both in the peasant hut and in the royal chambers. Don’t deny yourself the pleasure, especially since you won’t have to spend a lot of time preparing quick kvass.

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Well, what Russian person doesn’t like kvass? This drink always comes in handy at any table. And in the summer, in the midst of unbearable heat, kvass becomes the only salvation from thirst. Kvass is not only good for health, it also perfectly restores strength, invigorates and saturates the body with energy.

What is kvass

Kvass is a traditional Slavic drink made from flour and barley (or wheat) malt. The production of kvass is based on fermentation, which gives the drink such a unique taste and aroma. Usually kvass is prepared from dry rye bread. Depending on the recipe of the region in which kvass is prepared, honey, various aromatic herbs, berries and fruits can be added to the drink.

Interestingly, Slavic cuisine recipes often used kvass as a base for cold dishes. Today, the most famous such dish is okroshka with kvass. In ancient times, the fermentation process of kvass was brought to such an extent that the drink turned out to be alcoholic and high-proof. This is where the expression “ferment” comes from, that is, “to drink.”

Today, according to GOST, the proportion of alcohol in kvass should not exceed 2%. And in Europe, a special commission on alcoholic products equated kvass to low-alcohol beer. Kvass is divided into bread, berry, honey, fruit, milk, honey and okroshka.

The benefits of kvass

In addition to the fact that kvass has a pleasant, sweet and sour taste, it has a very beneficial effect on the functioning of the entire body. Kvass improves the functioning of the cardiovascular system and speeds up metabolism. This drink contains special acids, thanks to which kvass can perfectly quench thirst. Kvass contains a sufficient amount of carbon dioxide, which is absorbed into the walls of the stomach, increases appetite and improves digestion. Therefore, kvass is recommended to drink for those who suffer from poor appetite, as well as during the recovery period after illness.

Kvass is filled with vitamins B1 and E, sugars, microelements, amino acids, and enzymes. Regular consumption of homemade kvass will help boost immunity, improve digestion, and raise the overall tone of the body. The drink contains beneficial lactic bacteria, which affect the digestive system in the same way as kefir, fermented baked milk, yogurt, and yogurt. Kvass is often prescribed for consumption by people suffering from dysbiosis.

Kvass is a fairly nutritious product and it is not recommended to abuse it when losing weight. After all, it was kvass that saved many residents of besieged cities from exhaustion and hunger during the war. Just like any other drink, kvass has contraindications. People suffering from liver cirrhosis, hypertension and gastritis should not drink kvass.

Today, on store shelves you can find a “kvass drink”, which tastes a little like real kvass. It is made from soda, sweeteners and flavorings. This drink has nothing to do with real kvass, and therefore does not provide any benefit. And the taste is not at all what we drank as children. To get natural, tasty and healthy kvass, you need to prepare it yourself.

To prepare this kvass, we need 5 liters of clean water, 5 grams of dry yeast, a glass of sugar and half a kilo of rye bread. Please note that the bread should be plain, without additives such as cumin or other seasonings.

1. Boil water and leave it to cool. Then pour it into a container where the kvass will be prepared. It is best to choose glass bottles and jars, plastic containers or enamel pans.
2. While the water is cooling, the bread needs to be dried in the oven. Slice the rye loaf and place the bread on a baking sheet. Dry thoroughly. If you want to get a rich color of kvass with a slight bitterness, the bread needs to be dried until dark. If you prefer sweet and light kvass, you should dry the crackers only slightly.
3. Mix crackers with water, cover the container with gauze and leave for two days. Do not cover the jar with a tight lid. Carbon dioxide released during fermentation can simply rupture the container.
4. If you want to get kvass in accelerated mode, then the crackers and water need to be boiled for 20 minutes, then removed from the heat and covered with gauze. This way the fermentation process will happen much faster.
5. After the specified time, the kvass mass must be strained. Squeeze the crackers thoroughly. Pour the strained liquid back into the fermentation container.
6. Add two-thirds of a glass of sugar and yeast diluted with a small amount of warm water to the kvass. Mix the mixture thoroughly and leave for a day.
7. After this, pour the kvass into bottles, adding the remaining sugar prepared for kvass to each of them. Sugar on last stage is added to form carbon dioxide, because many of us love kvass precisely for its pleasant bubbles.
8. When the kvass is poured into bottles, they must be tightly closed so that gas does not escape. Then place the containers in the refrigerator to stop the fermentation process. When the drink has cooled, it is ready to drink.

This kvass should be stored in the basement or refrigerator. It will not only quench your thirst after a hard day at work, but also help restore energy and strength.

How many people - so many tastes. Some people like kvass made with yeast, while others prefer to use fruits and berries as a starter. In our recipe we will add raisins to kvass. It not only allows the kvass to ferment well, but also gives it a subtle, elusive taste and aroma.

To prepare this kvass, we will need the same amount of ingredients, only we need to take a little more sugar than a glass, about 300 g. Instead of yeast, we will take a handful of raisins, about 50 g.

1. Dry the crackers in the same way as in the previous recipe. It is very important here not to overdry the crackers, otherwise the drink will turn out bitter.
2. Add crackers and sugar to boiled water. Mix the mixture thoroughly and pour it into the fermentation container. Please note that the container should not be full, leave approximately 10% empty space.
3. Then add raisins to the composition and mix the future kvass again. Cover the container with a piece of clean gauze and leave at room temperature.
4. After a day or two, you will see that fermentation has begun in the container - bubbles and a sour smell will appear, the crackers will begin to move. If this does not happen, it means the raisins were of poor quality. Therefore, approach the choice of raisins for kvass with special responsibility - the entire taste and consistency of the drink depends on it.
5. After 48 hours, the kvass should be ready. It is filtered, a small amount of sugar is added to it and bottled. For beauty and taste, you can add a few raisins to each bottle. Let this be the “highlight” of your drink.
6. When the tightly closed bottles have cooled (after about 3-4 hours), the kvass will be ready for use.
7. It can be stored in the refrigerator for no more than three days. But the drink turns out so tasty that it won’t last even three days - believe me!

There are a lot of kvass recipes, each of them is tasty and unusual. Even in one region in Rus', in one yard, 5 housewives made kvass, and each had her own recipe, different from the others. We’ll tell you about a few more kvass recipes that you can prepare at home.

Kvass recipes

This is a very healthy, tasty and easy to prepare drink. A kilogram of fresh beets must be grated or chopped in a meat grinder. Put it in three liter jar grated beets, a piece of rye bread, half a glass of sugar and a pinch of salt. Fill the ingredients with water and place in a warm place (the temperature should not be higher than room temperature). Do not forget that the kvass is not covered tightly with a lid - only with gauze. In a day, the kvass will begin to ferment. And in two days it will be completely ready. It needs to be bottled and stored in the refrigerator. Regular consumption of this kvass has a great effect on the body - blood vessels are strengthened, the heart works better, and constipation disappears.

Birch kvass. This is a natural and healthy product. Birch sap must be taken fresh - immediately after collection. Boil it over low heat to evaporate excess water. Then wait until the liquid cools down. Add yeast to the warm liquid and let it ferment for a couple of days. It is very important to choose the temperature of the liquid when you add the yeast to it. If the liquid is hot, the yeast will simply cook, but if the liquid is not cold enough, the yeast will not act. The optimal temperature for fermentation is 30-35 degrees.

Apple kvass. For this recipe you will need sour apples. Grate 5-6 sour green apples and add three liters of water. Boil this compote for half an hour and let it cool. Add a teaspoon of yeast and a little sugar to the warm mass. Place the jar on the windowsill and cover the neck with gauze. This kvass ferments a little longer than two days, about 3-4 days, but its taste has a delicate apple tint.

Honey kvass. In Rus', honey kvass was considered a festive drink, which was prepared before great celebrations and significant feasts. Boil 4 liters of clean water and cool it. Then add a tablespoon of dry yeast, the same amount of rye flour, a large handful of raisins, a glass of honey and lemon cut into small pieces. Mix the entire composition thoroughly and leave to infuse as usual. After a day, you need to pour another liter of water into the container and let the kvass completely ferment. You can determine the readiness of the drink by the raisins - when they all completely float to the surface, this means that the kvass can be bottled.

Berry kvass. This kvass recipe was relevant in the spring, when the berries were ripening in the forests - tasty, juicy, healthy. To prepare the drink, you can take any kind - strawberries, raspberries, wild strawberries, blueberries. The mixture of berries should be thoroughly crushed to a pulp and poured with three liters of boiling water. After a day, strain the prepared mixture and add a little yeast to it. There is no need to add sugar - the berries already give a fairly sweet taste. For piquancy and sourness, you can add a little lemon juice to the kvass. Kvass is infused for about 2-3 days, after which it can be bottled, cooled and consumed with pleasure.

To prevent mold from forming on the surface of the container while preparing kvass, you need to take absolutely clean fermentation containers. Boil water thoroughly and use only clean ingredients. And then you can enjoy and please your family with such a healthy and tasty drink.

Video: how to make homemade kvass

Bread kvass is a traditional Russian drink. They drank kvass in Rus' all year round and in peasant huts, and in monasteries, and in noble estates, and in royal chambers. People noted that bread kvass easily quenches thirst, relieves fatigue and quickly restores strength, so fasting for ordinary people kvass became the main source of vitamins, along with onions and black bread. Useful properties Doctors also noted kvass; in infirmaries and hospitals, bread kvass was equated with medicine. Already two centuries ago, doctors knew that kvass improves digestion and expels microbes. Modern scientists confirm: bread kvass regulates the activity of the gastrointestinal tract, prevents the proliferation of harmful microorganisms, raises the overall tone of the body, and strengthens the cardiovascular system.

Useful properties of bread kvass

Not everyone knows the benefits of kvass. Therefore, we will tell you in more detail about the beneficial properties of bread kvass. Homemade bread kvass helps digestion, inhibits pathogenic microflora and promotes better metabolism. Thus, homemade bread kvass is a preventative dietary drink and increases performance. Since ancient times, the beneficial properties of bread kvass have been used by people to prevent vitamin deficiency, because it contains many vitamins (E, group B) and microelements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

Bread kvass is useful:

• for treatment nervous system, hypertension, heart and vascular cleansing, as well as to improve mood - due to the presence of lactic acid, amino acids, magnesium, calcium, trace elements and B vitamins in rye kvass;
• bread kvass increases potency, treats the eyes, liver, strengthens teeth, and when drunk on an empty stomach it helps the secretion of gastric juice, and is used in diets for weight loss;
• for gastritis with low acidity, it is useful to drink kvass before meals;
• beet kvass restores liver cells and has a choleretic effect; it is also used for arrhythmias.

So, beneficial properties of bread kvass obvious, but you should not abuse sour kvass for chronic ulcers and gastritis, hyperacidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, you should add honey to taste. Bread kvass acquires beneficial properties thanks to a combination of cereals, yeast and natural ingredients (herbs or berries). There are many types of bread kvass: sour or sweet kvass, bread kvass with mint, rye kvass with horseradish, okroshka kvass, kvass with fruits and berries, kvass without yeast.

IN pre-revolutionary Russia there was a hierarchy of kvass:

• honey kvass was considered the most high-born, and the best honey from all over the country went to St. Petersburg for the throne's kvass;
• monastic kvass- the same famous kvass, it was infused with kalach instead of yeast and made in monasteries where they raised their own bees;
• Zhitny kvass from barley and rye malt prepared in landowners' and peasants' houses.
• berry kvass, infused with all kinds of strawberries, lingonberries, cranberries and bird cherries, was considered cheap.

Homemade bread kvass, photo by I. Bykov

How to make homemade kvass

It is quite difficult to prepare real bread kvass, as it was made in Rus'. To prepare bread kvass, grain (rye or barley) is first soaked, germinated, steamed, dried, ground, and wort is prepared from it. It is filled with water, fermented for several days, and infused. This whole procedure takes a lot of time... However, you and I can prepare homemade bread kvass from the extract of this drink or kvass wort.

Rules for making homemade bread kvass

1. The yeast must be the freshest, and the bread for the wort must be rye.
2. Kvass is prepared in cooled boiled water.
3. It is recommended to store kvass in a cool place.
4. Ready kvass should be consumed within 2-3 days. With more long-term storage it loses its taste and becomes sour.
5. The container in which the wort is infused must be glass or enamel; kvass cannot be prepared in aluminum containers, as it oxidizes.
6. To prepare berry kvass, only ripe, selected, undamaged berries are used.

For those who want to get a healing and tasty drink, we advise you to prepare homemade bread kvass using the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For the starter, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. At the same time, crush the bread. Cover the jar with the starter with a cloth and leave it to ferment in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough starter

1 tbsp. spoon of granulated sugar
1 - 2 slices rye bread
0.5 liters of prepared sourdough
1.5 liters of chilled boiled water

And so a day or two passed, you tasted the sourdough and made sure it was ready. The liquid should be cloudy and taste sharp. First, take a 2 liter jar, pour the starter into it, add 2 pieces of rye bread (crushed), 1 tbsp. spoon of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers, dried in the oven until golden brown, in a jar. In this case, the kvass will steep for much longer, but will acquire a golden color almost immediately. A day or two later, after tasting the first kvass, pour 2/3 of the liquid into a separate container. Add the remaining starter in the jar with boiled water cooled to room temperature, add 1 - 2 chopped pieces of fresh rye bread, close the lid and leave again.

Homemade bread kvass recipes

Since store-bought kvass can hardly be called useful, many people want to know how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, preparing kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to make homemade kvass from crackers:
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. 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. The resulting wort is cooled to 20 degrees. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in a warm place for 12 hours. The finished kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to prepare Boyarsky kvass at home
Ingredients: 1 kg of stale rye bread, 5 liters of water, 1.3 sugar, 60 g of yeast, 1 tbsp of wheat flour, 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 dried mint and leave to infuse. 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.

Borodinsky kvass recipe

Making Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to prepare Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water over and let the wort steep for 3 hours. Dissolve yeast with flour and add to wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days you can drink kvass. Borodino kvass is ready.

Vigorous kvass with horseradish

Making kvass with horseradish, raisins and honey at home
Ingredients: 4 l of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to prepare vigorous kvass with horseradish. Pour boiling water over the crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to make beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to prepare beet kvass. Peel the beets and grate them on a coarse grater. Place in a 3-liter jar and fill with water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and place in a warm place for 3-4 days. You can add a clove of garlic to almost finished kvass. Beet kvass is ready.

Recipe Kvass razhnaya

How to make rye kvass at home
Ingredients: 1 loaf of rye bread, 2 cups of sugar, 1 packet of dry yeast, several sprigs of mint, a handful of blackcurrant leaves
How to prepare rye kvass: Cut the bread into slices and leave to dry for a day. Then brown the crackers in the oven. Pour boiling water over the crackers and leave for 12 hours. Brew mint and currants: pour boiling water and let steep for 15 minutes. Strain the crackers through cheesecloth or a sieve, add a decoction of mint and currants, sugar and yeast to the resulting infusion. Stir and leave to ferment for 5 hours. When the kvass starts to foam, remove the foam, strain and bottle.

Thanks to its special composition, it has an excellent effect on the body: it invigorates, gives strength, nourishes with energy, improves the functioning of the entire digestive system.

Its healing effect has been proven over centuries of use; in the USSR it was sold in barrels, to which there were always queues.

It is not surprising that many people are interested in the question of how to make kvass at home so that it is endowed with all the properties inherent in the drink, and also has an excellent taste, is refreshing and invigorating.

We'll tell you how to make it yourself delicious kvass By different recipes. You will have plenty to choose from!

Proven experimentally: kvass helps restore the balance of salts, minerals and water in the human body.

This drink makes it easier to digest fatty and meat dishes. In addition, it increases appetite.

We present to you grandma's recipe. It is prepared from any variety of rye bread. Using the basic recipe you will get kvass like from a barrel. Components:

• black bread, cut into slices or cubes and dried in the oven - half a loaf. To make a clear drink of dark cognac color, the bread should not be dried, but toasted;
• sugar - up to 350 g during the preparation of the drink, plus another 2 spoons for sourdough;
• yeast - 20 gram bag of dry or 40-50 g of compressed;
• water - up to 10 liters for making kvass, plus about 0.5 liters - for preparing sourdough.

This homemade kvass recipe can be supplemented with a few leaves if desired. mint or blackcurrant.

This homemade recipe kvass assumes that leaven will be initially made:

1. It is advisable to first break the prepared bread and fill a liter jar with it up to half.
2. Boil some water and pour over the bread.
3. When the mass swells, mix well to form a liquid paste. Cool until warm.
4. Add two tablespoons of sugar with yeast.
5. Cover with gauze (not a lid) and let it remain in a warm place to ferment. During this process, the mass will make noise and emit carbon dioxide; it is for this reason that hermetic closure is not recommended.
6. In a day or two, a lot depends on the temperature in the room, the starter will be ready.
7. Using this recipe for homemade kvass, you need to add to the starter clean water, in quantities up to 10 liters.

If you like sour taste, or it is further intended for okroshka, you can add minimal sugar. If you want sweet kvass, add at your discretion - from 100 to 350 grams. Leave it warm again, covered with gauze, and after a day or two, try the healthy and tasty drink.

Yeast kvass contains many B vitamins, which are responsible for health internal organs, cleansing the skin and making hair strong and beautiful. Therefore, it is especially useful for those who have acne and other skin problems. Besides, rich content Since ancient times, vitamin C has helped fight scurvy and served as a means of recovery from illness and exhaustion.

Using the same recipe, prepare quick kvass at home using raisins. It speeds up ripening. For 10 liters add 20 - 25 raisins. After cooking, the raisins are thrown away, and the grounds (aka sourdough) are reused, adding a little more crackers.

Vigorous kvass with horseradish

Find out how to make kvass at home with a particularly rich, sharp taste. This drink is called vigorous kvass because it is prepared using horseradish, giving the drink sharpness and special properties.

In ancient times, this drink was endowed with the ability raise male strength . Which is not surprising, since kvass generally increases energy, endurance, and quickly restores strength.

Here is the recipe wonderful drink. Among others positive qualities, kvass with horseradish cleanses blood vessels, helps fight atherosclerosis. You will need:

• crackers made from black bread - about 800 g;
• 100 -120 g honey;
• yeast - 10 g dry or 20 g pressed;
• horseradish (grated root) – 100 g;
• raisins – about 50 g;
• prepared water (pure spring or filtered) – 4 l.

Never use untreated tap water with bleach. Not only is chlorine far from beneficial to our health, it also contributes to the deterioration of the taste of the drink and rapid souring.

Pour boiling water over the crackers in a jar and let them sit for 3 – 4 hours. Then mix well and strain. Add the yeast, first checking that the infusion of crackers is warm, but not hot.

Keep warm for about 4 hours, then honey, grated horseradish. Mix thoroughly until the honey is completely dissolved. Now pour in 4 liters of water and stir again.

You can bottle it, add raisins in equal portions and leave in a warm place for 2 hours. Cool the finished kvass with horseradish and enjoy the sharp but pleasant taste.

Try making this homemade kvass. Perhaps it will become your favorite - it has a rich, refreshing taste, it can be consumed simply as a drink, and can also be used for a variety of dishes.

Red

Prepared with citric acid and chicory, it is different specific taste and beautiful rich color . Ingredients:

• 3 liters of water;
• sugar – 200 – 250 g;
• instant chicory - 3 tbsp. l;
• mint leaves;
• 10 g dry or 25 g compressed yeast;
• citric acid – from 0.5 tsp. (to taste).

Preparation:

1. Boil water with sugar, chicory and mint, leave to cool.
2. Mix the yeast with a spoon of sugar, add a little water (literally a few spoons), stir, let it rise like a cap.
3. Pour yeast into a warm broth (temperature should not be higher than 39°C), stir, and let it sit warm for 2 - 3 hours.

If you like a soft-tasting drink, two hours will be enough. Therefore, after this time, try it and if it is already ripe for you, finish cooking.

Into the almost ready red kvass add citric acid to get the drink you like, then store it in the refrigerator or basement.

Beetroot honey

Here's how to prepare honey kvass at home with beets. Ingredients:

• honey – 2 tablespoons;
• 1 medium-sized beetroot;
• black bread - a slice;
• raisins - a handful;
• 2 or 2.5 liters of water (so that there is 3 centimeters short of the edge of a three-liter jar).

Preparing this homemade kvass does not require much effort.

IN three liter jar First, dilute the honey with a small amount of warm water, cut the beets into small cubes, put them in a jar, add raisins, a piece of black bread, add warm water, cover with a plastic lid and leave for 3 days in a warm place to ferment.

Then pour into bottles and add 3 more pieces. raisins

White whey

The whey that invariably remains after you discard the curd is itself valuable calcium-rich product. However, few people like to drink it just like that. Try turning it into kvass! Delicious, and also healthy! Ingredients:

• 3 liters of whey;
• 1 cup sugar (or less);
• 20 g dry yeast.

To taste, you can add orange peel and a little raisins.

Yeast and sugar need to be poured with whey and sent to a warm place. To make white kvass sharp and tasty at home, you will need fermentation for 12 hours.

After which the drink is bottled, adding a few zests and, if desired, orange peels. Cover tightly and allow to ripen for 2 days.

Healing rice

You can easily make a refreshing, slightly carbonated drink from rice. And not from the sea, but from the ordinary one. They say that rice kvass is excellent cleanses joints, normalizes metabolism. You will need:

• 150 g rice (it is better to take long grain);
• 1.5 liters of water;
• a glass of sugar;
• 5 g yeast (dry);
• 50 g raisins.

Rice kvass according to this recipe is prepared as follows:

1. Boil 100 g of rice (weigh it dry), the rice broth can be drained, or you can add it to future kvass, diluting it with water to the required amount.
2. Mix the boiled cereal with yeast, a quarter of the sugar and raisins. Set aside, covered with a towel, for about an hour. At this time, fry the remaining 50 g of raw rice with another quarter of the sugar until the mass becomes amber in color (do not overfry either).
3. Place everything together in a jar, add the remaining sugar and fairly hot water (but not boiling water). Stir. Cover the container with gauze and leave it warm for 5 days. After this period, strain and refrigerate for another day.

Rice kvass is prepared from sea ​​rice. But it has a drawback: rice needs constant care, otherwise it will spoil.

Apple

You will need:

• natural apple juice– 1 l;
• warm water - 3 l;
• sugar – 150 – 200 g;
• dry yeast in the amount of 1 tsp.

Place warm water and juice in a saucepan, add yeast mixed with sugar, stir. Let it ferment in a warm place under the lid for 12 hours. Then bottle it and put it in a cool place.

Some people prepare apple kvass at home with the addition of a tablespoon instant coffee at the mixing stage.

Ginger

This drink is popular not only for its wonderful taste, but also for its excellent cleansing and metabolism-stimulating properties. For those losing weight, this is an excellent drink. The only note is that it is advisable to take half as much sugar.

To prepare ginger kvass according to the traditional recipe, you will need:

• ginger root - about 50 grams, this is 3-4 cm, depending on the thickness;
• 1 lemon;
• 180 g sugar;
• 2 liters of water;
• up to 20 raisins.

Grind the peeled root (three, grind). Squeeze the juice from the lemon. Boil water, dissolve sugar in it, cool, add ginger and lemon juice. Cover the dishes with a napkin, leave for two days, then filter through a sieve. But this is still a semi-finished product.

To give it sharpness, pour it over plastic bottles, add 7-8 raisins to each and put in the refrigerator. A sign of ripening is the bottles hardening, which takes 2 days. Open carefully, allowing gas to escape!

This, like other homemade kvass recipes, will perfectly complement lemon zest or mint.

Wheat or barley

Wheat or barley kvass is also prepared. For this you will need 400 gr. oats or wheat, sugar - 2 spoons or honey - 4 spoons, a handful of raisins and 3 liters of water. We put grain and honey in a jar.

Accordingly, to obtain kvass from barley - barley, kvass from wheat - wheat. Fill with water and leave for 3-4 days. Drain. This drink cannot be called tasty, but it is suitable for okroshka.

To drink, fill it with water again and add sugar/honey. After 3 days, the drink with a rich taste is ready.

From dried fruits

Prepare kvass from dried fruits with the addition of honey.

Drink made from dried fruits - refreshing, tasty, with a pleasant fruity aroma. It is prepared from a variety of dried fruits and berries - apples, pears, cherries, strawberries, raspberries. Both individually and assorted. You will need:

• dried fruits – from 0.5 kg;
• raisins - 100 g;
• honey – 200 – 300 g;
• water – 1 l;
• 1 raw egg white (optional)

Cook dried fruits and raisins until soft. We take out the mass and wipe it. Add honey, half a liter of water, bring to a boil, skimming off the foam. Cool until warm, beat in egg white.

This gives the finished drink a clear, light color. But this procedure can not be carried out. Let sit and drain carefully.

Pour in the decoction of dried fruits and leave to ferment. After 3–4 hours, close the vessel with a lid and put it in the cellar for 3 days to mature.

You learned about the healing properties, got acquainted with in a variety of ways preparing a favorite Russian drink. To be healthy and vigorous, make it a regular guest on your table, and share recipes on social networks with friends or add yours in the comments below.

Sugar - 0.5 cups;

Dry yeast - 30 g;

Raisins - 50 g;

Instructions

Cut the bread into small flat pieces. Place the bread in a single row on a baking sheet and place in the oven. You need to dry the bread on low heat until a golden brown crust forms. The crust should not be overcooked, otherwise the kvass will acquire a taste.

After 2 days, strain the kvass through cheesecloth or a sieve, so as to completely separate all the grounds. Place the grounds in the refrigerator. Pour the remaining sugar and raisins into the jar. The raisins must first be thoroughly washed. Mix the contents well and leave for 12 hours in a warm place.

Pour the kvass into bottles and close the lids very tightly. Place the kvass in the refrigerator for a day. After a day you can drink kvass.

Please note

During the fermentation process, sugar turns into alcohol, which means that kvass will contain 1-2% alcohol. Car enthusiasts and parents of small children need to remember this.
Yeast cannot be diluted in hot water, otherwise the fermentation process will be incomplete.
While the fermentation process is in progress, the jar of kvass should not be closed with a tight lid.

Useful advice

You can use any bread to make homemade kvass, but rye bread will give the kvass a rich brown color. Stale bread is also perfect for making kvass. If the bread is stale, there is no need to dry it in the oven.

Related article

Sources:

• how to make kvass from bread

Homemade rusk is a drink that perfectly quenches thirst and is suitable for making your favorite summer dish - okroshka. Once you have mastered the basic recipe, be sure to try cooking kvass various flavor nuances. On summer party Serve your guests a few homemade drinks to choose from - they will surely appreciate such a selection.

You will need

• Homemade rusk kvass: - 500 g rye crackers; - 5 liters of water; - 300 g sugar; - 30 g of yeast. Currant kvass: - 500 g of crackers; - 5 liters of water; - 15 g yeast; - 200 g sugar; - 0.5 cups of currant jam; - currant leaves and fresh mint. Kvass with horseradish and honey: - 600 g of crackers; - 4 liters of water; - 300 g sugar; - 30 g yeast; - 100 g honey; - 100 g horseradish.

Instructions

Prepare the basic raw materials for kvass a – crackers from rye or Borodino bread. Cut the loaf into slices, and then into narrow ribbons or cubes. Toast the crackers in the oven until a thin crust forms, being careful not to burn them. For the drink, crackers can be crushed in a mortar or minced in a meat grinder, turning them into fine crumbs.

Try several cooking options kvass and choose the one that seems more suitable to you. Raw materials can be poured with boiling or warm water, added sugar or pre-prepared sugar syrup, added to kvass a decoction of mint, currant leaf, raisins, honey, cumin, horseradish or jam - and as a result get more and more new variations of this drink. However, the base of the cracker kvass but remains unchanged - these are rye crackers, yeast and water.

Kvass is prepared in bulk containers - glass or enamel. Pour the crackers into it, pour boiling water over them and leave the mixture for 10 hours. In a separate bowl, boil sugar mixed with a glass of water. Pour the rusk infusion into another container, add sugar syrup and yeast to it. Stir the mixture and leave for 4 hours - during this time the fermentation process occurs.

Remove the foam from the finished drink, strain kvass put it through cheesecloth into the refrigerator for aging, pouring it into glass jars or bottles. Add a few twists to each one. In 2 hours young kvass will be ready. The longer it sits, the richer the taste will be. However, it is not recommended to keep it for more than two days; it is better to drain the remains and fresh kvass.

Leftovers from the first batch kvass The new wort can be used. Add breadcrumbs and yeast to part of the mixture. Instead of sugar, add half a glass of homemade sugar to the mixture. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour hot boiled water over the wort, add a decoction of herbs and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and put in the refrigerator.

Try another unusual option - kvass with and horseradish. Pour boiling water over the crackers and leave to steep for 4 hours. Strain the infusion through cheesecloth, add yeast and sugar. Put kvass for fermentation for 4-6 hours. Grate the horseradish root and mix it with liquid honey. Add the resulting mixture to the young kvass, mix thoroughly, pour into jars or bottles and refrigerate.

Related article

Sources:

• homemade kvass from crackers

Kvass is a cool and refreshing drink that can quench your thirst and be used as a base for making okroshka. Homemade kvass is quite easy to prepare. There are many original recipes making kvass at home, which not only makes this drink tasty, but also healthy.

Classic rye kvass

Cut a loaf of rye bread into slices. Then place the bread pieces on a dry baking sheet and place in the oven at maximum temperature. We are waiting for the bread slices to become dark in color. Care must be taken to ensure that the bread does not burn. Place the crackers in a suitable container and pour in 5 liters of boiling water. Cover with a lid and leave to steep for 5 hours. Strain the wort through cheesecloth, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Stir, cover with a lid and leave overnight. Pour the finished kvass into bottles, seal it and put it in the refrigerator to cool.

Bread kvass with dried fruits

Pour the dried fruit mixture with water and cook for 10-15 minutes. Pour boiling water over dried rye bread and leave in a sealed container for 3 hours. Strain the decoction of dried fruits and the wort and combine them together. Add sugar, yeast and place in a warm place for fermentation. Pour the fermented kvass into bottles and put 3 raisins in each. Place in a cool place. Instead of sugar, you can use honey boiled with water. After 3 days, the kvass is ready.

Kvass with mint or oregano

Prepare exactly the same as, only add a little honey and flavor with fresh or dried mint or oregano, dipping a gauze bag in kvass for 10 hours. Mint gives a refreshing taste, and oregano improves digestion.

Kvass with calamus

Calamus roots have a beneficial effect on the digestive system, improve the condition of the gums, and lower blood pressure. Add calamus infusion to bread kvass prepared in the usual way. To a 3-liter jar of kvass, add 1 glass of calamus root infusion or soak dry calamus roots (80 grams) in a gauze bag for 5 hours.

Fresh carrot kvass

Wash and peel the carrots. Grate on a coarse grater and put in a 3-liter glass jar, add dried brown crust of bread, pour warm boiled water and leave for 10 hours, covering the jar with gauze. After infusion, strain the liquid (wort) and add yeast diluted in warm water, with a small amount of flour and leave to ferment overnight. After this, you can add citric acid at the tip of a knife. The result will be not only a refreshing drink, but also a drink enriched with vitamins and microelements. For 3 liters of kvass you will need 150 grams of carrots, a glass of sugar, 20 grams of yeast, 500 grams of rye bread, citric acid, a tablespoon of flour.

Lemon kvass "Ekaterininsky"

To prepare Ekaterininsky kvass, prepare 700 grams of lemons, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Add granulated sugar to a pan of water and wait for the water to boil. Then you need to cool the water and sugar. Grate the lemon zest, squeeze the juice out of the lemons, mash the yeast and add everything to the pan. Mix everything, throw in a handful of raisins and put in a cool place for 3 days.

Over more than 1000 years of its history, it has acquired the status of not only a national, but also the most healthy drink. Even in Rus' they knew: kvass not only quenches thirst well on a hot summer day, it is also useful for vitamin deficiency, increased fatigue, and has bactericidal power. And most importantly, it can be prepared at home. You just need to know that kvass is produced by fermentation and infusion of bread, water, sugar, malt and yeast. To taste, you can add raisins, lemon, herbs, cranberries, lingonberries, rowan. Don’t forget that kvass can be used to make okroshka or, for example, tyurya or botvinya.

You will need

• • 25 g yeast
• 3 liters of water
• 1 kg rye crackers
• 100 g raisins
• 100 g sugar
• 100 g honey
• 200 g ginger root or 100 g horseradish

Instructions

Video on the topic

Please note

If, when adding horseradish or ginger, the kvass turns out to be very spicy, the volume of these additives recommended in the recipe can be halved.

Useful advice

As flavoring additives for homemade kvass Blackcurrant, cherry or lemon balm leaves, dried fruits and berries are also suitable.

Kvass is cool and invigorating, just what you need in the sultry heat. This drink has been drunk for several thousand years and the Slavs were the first to make it. There are many varieties of kvass: strawberry, raspberry, beetroot, apple, pear and even spiced. We will learn in more detail about the benefits of our usual bread kvass.

Instructions

Kvass is the perfect summer drink. It quenches thirst well, adds strength after exhausting heat and fills the body with useful substances. Kvass contains vitamins B, C, PP and E, calcium, magnesium, phosphorus and various amino acids, proteins, carbohydrates and organic acids.

A good property is that kvass stimulates the gastrointestinal tract, improves metabolism, and acts on the stomach, like kefir, supporting healthy microflora. It helps get rid of heaviness in the stomach after overeating and has a mild laxative effect.

It has been noticed that with frequent, but not excessive, consumption of kvass, tooth enamel is strengthened, hair falls out less, and brittle nails disappear. And, thanks to the yeast content in kvass, acne and pustules on the skin disappear. To improve the condition of hair and skin, kvass is used externally, rinsing hair and applying lotions to the face.

Drinking kvass during the period will also bring a lot of benefits to you and your baby, if there are no contraindications. It helps improve immunity and replenish vitamins. Of course, you shouldn’t get too carried away with this drink because of the risk of gaining extra pounds. There are 21 kcal per 100 ml of drink.

Even useful things have contraindications. For example, kvass is not recommended for people with urolithiasis, high blood pressure, kidney disease, gastrointestinal disorders (colitis, increased flatulence, diarrhea), as well as people with gastritis and stomach ulcers. Pregnant women should not drink the drink if there is a threat of pregnancy and increased uterine tone.

Unfortunately, store-bought drinks with “Kvass” are far from the real drink in their composition and origin. They contain a lot of chemicals and preservatives, so such a product will not benefit the body. It’s better if you don’t be lazy and prepare a soft drink yourself in. Moreover, there are so many different recipes on the Internet.

Video on the topic

When no one wants to eat dried bread, they have to throw it away or give it to the birds. Because it is no longer possible to return it to its original taste, which induces appetite. But for an experienced housewife, everything goes well. And if bread really cannot be given its original state, then let’s go a different way - let’s use ingenuity!

You will need

• Old bread, starting to go stale (the main condition: not moldy).

Instructions

We dry the crackers.
To do this, take bread (you can also use fresh bread here; the variety is not important). Turn on the oven at 180 degrees. We cut our bread into small cubes. Place on a baking sheet. Place the baking sheet in the oven. Keep the crackers covered for about 10 minutes, waiting for them to brown. Then turn off the oven and leave to cool without removing the crackers from it. The main thing is to maintain the golden mean: do not let the breadcrumbs burn and become under-dried. Burnt crackers are inedible, and half-dried crackers spoil quickly.

Fry the croutons.
Cut the bread into medium-sized pieces. Various croutons: , garlic, .
To prepare croutons with, ingredients: 3 eggs, 1 glass of milk. Mix milk and eggs, beating until smooth all the time in one direction (so that the white does not curl back). If we want to get toast for tea, then add 2 tbsp. spoons of sugar. Dip the pieces of bread into the resulting mixture and place them in a heated frying pan. And then, while frying on all sides, be sure to carefully ensure that they do not burn!
There are two ways to prepare garlic croutons. First, the already obtained croutons are rubbed with salted garlic mass; second, first fry the garlic in a frying pan, and only then add croutons. But be warned: garlic burns very quickly!

We are preparing kvass.
We will need: 3 l. water, 200 g. sugar, 20 g.