Thanks to natural sugars (and there are up to 2% of them in liquids), birch sap ferments well. It is used to make beer and wine, but we will talk about kvass. Get ready to wait: everything about everything will take a couple of weeks

Where to get birch sap

Buy from the hands or in the store: kvass is bottled and paper bags are bottled by several manufacturers in Russia and Belarus. As for private traders, many cities have food markets where pickers sell fresh or frozen juice (which is also suitable). Avito also has a product.

Birch sap costs from 50 rubles per half liter. In the West, the drink is known as a fashionable organic product, so they ask for it accordingly: on Amazon, 250 ml are sold for 800 rubles.

An alternative option is to collect the juice yourself somewhere in a birch grove. They do this in April-May: every spring, pickers make holes in birch trunks and hang containers into which juice drips from the cut.

If you have never tried birch sap, keep in mind: there is individual intolerance, which is fraught with allergies.

Kvass recipes on birch sap

In the book "Kvass heals!" Maria Ostanina tells how to make kvass from birch sap. We publish three recipes - so that your eyes do not run wide, and there is a choice.

Birch kvass recipe "Tonic"

5 liters of birch sap

100 g toasted bread crusts

100 g oak bark

20 g cherry leaves

Pour birch sap into a container. We also lower the bread crusts in a gauze bag there and leave it in a warm room. As soon as three days pass, add oak bark and cherry leaves to the blank. Now you have to forget about the future kvass for two weeks. Further - simply: remember, filter, bottle, cool, drink.

Recipe for birch-lemon kvass

5 liters of birch sap

50 g honey

100 g lemon juice

30 g yeast

10 g raisins

Pour birch sap into a container, add honey, lemon juice, yeast and mix it all. Then we pour the wort into bottles, after adding a few raisins to each, cork and leave in a cool dark place. It's time for a tasting in two weeks.

Recipe for birch-honey kvass

5 liters of birch sap

200 g honey

20 g yeast

20 g raisins

Pour birch sap into a large container and heat to 30–40 ° C. Then we add honey, yeast, raisins there and put it in a warm place for two weeks - for fermentation. When you see persistent foam on the surface of the wort, it's time to pour the kvass into bottles, cork them and put them in the refrigerator. And then immediately drink.

Step-by-step recipes for kvass from birch sap with bread and dried fruits, malt and honey, grain

2018-05-24 Marina Vykhodtseva

Grade
prescription

400

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

0 gr.

carbohydrates

11 gr.

51 kcal.

Option 1: Classic birch kvass with bread

Birch sap is a valuable drink with an amazing composition and pleasant taste. Moreover, it can be used as a basis for kvass. This is a great way to identify a large amount of juice somewhere. Here is the simplest recipe for black rye bread. If there is less juice than required on the list, then you need to reduce the amount of other ingredients.

Ingredients

• 5 liters of birch sap;
• 400 g of rye bread;
• 160 g sugar.

Step-by-step recipe for classic birch kvass

We take warm juice for kvass, but it is not necessary to warm it up in advance. Better to just leave it at room temperature. You need to wait a couple of days, let fermentation begin. Then pour birch sap into a large saucepan, add sugar, put on the stove. Now we warm up, but not much. We make a pleasantly warm liquid, the sugar should dissolve.

Cut dark rye bread into slices of three or five centimeters. We send it to the oven and dry it. To get a milder taste, the pieces can be fried. Also, ruddy crusts will give kvass a brownish tint.

Add croutons from rye bread to the juice, stir and cover. It is best to use a cloth or napkin. We remove the drink for at least two days.

We check kvass. Stir gently, being careful not to break any pieces of bread. We try. If acidity and taste are not enough, leave the drink for another day. We continue to keep at room temperature, in a cold room the fermentation process will slow down.

The next day, you need to strain kvass from bread and small crumbs. But the thick does not need to be thrown away. We add a new portion of warm birch sap and do not forget about sugar, we use an average glass of sand for five liters of the drink. Strained kvass from birch sap is poured into bottles with caps, put in the refrigerator or in the cellar for five hours.

You can cook bread for kvass not in the oven, but in the microwave. To do this, lay out the pieces and run for about eight minutes at medium power.

Option 2: A quick recipe for kvass from birch sap

Recipe for kvass with the addition of malt. It can be purchased at the grocery store and is made from grains and is usually presented as a powder. We take birch sap sour or barely starting to ferment. To do this, you need to stand it for a couple of days at room temperature. This is a great way to identify a sour drink. The recipe is based on honey, but below there are amendments for the use of granulated sugar.

Ingredients

• 2.5 liters of juice;
• 3 pieces of bread;
• 1 st. l. malt;
• 3 tsp honey.

How to quickly make kvass from birch sap

We mix birch sap with malt, add bee honey, stir and put on the stove. We heat the drink to thirty degrees. We pour it all into a jar.

While cutting and drying the bread. You can make very ruddy, and even burnt crackers, the taste and color of the drink will change from this. Add croutons to a jar of warm liquid. Be sure to lower them so that they are quickly saturated with liquid and give off taste.

We cover it all with a napkin and put it in a warm place. Kvass is fast, it will be ready in 4-5 hours if juice that has begun to ferment was used. In other cases, it will take a little more time.

You can replace honey with regular granulated sugar in this recipe. In this case, we take about 50 grams for this amount of birch sap. Brown sugar for kvass is also suitable.

Option 3: Birch kvass with raisins and yeast

The recipe for delicious birch kvass with raisins. Yeast for cooking we certainly take fresh pressed in the specified amount. It is they who will ensure good fermentation of the drink, a sharp and pleasant taste.

Ingredients

• 10 liters of juice;
• 100 g raisins;
• 30 g of yeast;
• 200 g of honey;
• 2 lemons.

How to cook

Dissolve fresh yeast and honey in a liter of warm birch sap. Stir and let them react. While you can wash the raisins, heat the remaining juice to a warm state.

Pour the raisins into the juice, add the yeast mixture with honey. Squeeze the juice from the lemons and mix it all.

We cover the container with the drink with a napkin, send it to fermentation. We withstand two or three days until a sharp and sour drink is obtained. We filter and cool.

You can add not only citrus juice to such kvass, but also zest, it will give a wonderful aroma.

Option 4: Birch kvass with barley

A variety of delicious kvass made from birch sap. It is not only very useful, but also convenient, it has a lot of advantages over similar drinks. Such kvass can even be stored for future use, it does not lose its taste and useful properties. Just before that, you need to master all the rules and subtleties of cooking.

Ingredients

• 100 g of barley;
• 3 spoons of sugar;
• 3 liters of juice.

Step by step recipe

Sugar is a controversial product in such kvass. Very often a drink is prepared without it, but sand significantly speeds up fermentation and gives the desired sharpness. Strain the juice, add sugar and heat a little.

We take unpeeled barley, with husks. We wash and send to a dry frying pan. We turn on the stove, we begin to fry the grain. Stir regularly, bring to a golden color, try not to burn. Turn off the stove, cool the barley.

Add roasted barley to sweetened or regular birch sap. Pour everything into a bowl suitable for fermentation. It is best to use large glass jars. We cover, but use a breathable fabric or just gauze. We leave barley with juice to ferment.

After three days, you need to check the readiness of kvass, you can increase the fermentation time. If the drink is already ready, then we filter it from barley, cork it with airtight lids, put it in the refrigerator. For long-term storage, we put birch kvass in a cold cellar.

This version of the drink is made with barley, but there are also recipes with oats. It is important to pay special attention to the purity and quality of the grain before use. It should not have traces of mold, dark spots.

Option 5: Birch kvass with dried fruits

Fragrant and very pleasant version of birch kvass with dried fruits. Its taste will directly depend on the composition used. You can take prunes, apples, pears, dried apricots, dates. Mixing in any proportions is allowed, but be sure to measure the raisins separately.

Ingredients

• 3 liters of fresh birch sap;
• 0.7 kg of dried fruits;
• 0.2 kg of raisins.

How to cook

We filter birch sap through a fine sieve or simply put gauze in several layers. Pour into a large jar or into a clean enamel saucepan.

We wash the raisins, the rest of the dried fruits from dust and dirt. Shake off the water, pour it all into the juice. Cover with gauze or a lid with holes, leave in a warm place for 5-7 days. Since no refined sugar is added, fermentation will not go very quickly.

We check the kvass, filter it, bottle it. In a cold place, such a drink is perfectly stored for up to six months.

If you want to speed up the ripening of birch kvass with dried fruits, then just add a handful of granulated sugar to it, stir. You can pour a few grains of dry granular yeast.

Option 6: Birch kvass with raisins without yeast

Another version of kvass made from birch sap and raisins, but without the addition of yeast and other auxiliary ingredients. Sugar can be replaced with honey. We use raisins of any color.

Ingredients

• 10 liters of birch sap;
• 50 pieces of raisins;
• 0.45 kg of sugar.

How to cook

Soak the raisins in warm water and let them swell for half an hour. We filter the juice, warm it up a little and combine it with granulated sugar. Let the grains dissolve. When replacing sugar with honey, you can reduce its amount.

We take the raisins out of the water, throw them into birch sap, cover the container and set to ferment for three days. Then we check the kvass, if necessary, add more time for maturation. We filter the finished drink, pour it into bottles with tight lids. You can throw a few fresh raisins into each, they will support the sharpness of kvass.

If kvass has reached the desired taste, then it is immediately filtered and cleaned in a cold place. Otherwise, the drink will simply peroxide and spoil.

Good time of the day!

What a wonderful drink called kvass. Today we will consider one of the many options. Let's analyze the question of how to cook it at home from birch sap. Such a natural drink is not only tasty and very healthy.

A selection of kvass recipes:

Real natural birch sap is stored for only 2-3 days. To extend the shelf life, they began to prepare kvass. This drink has healing properties. It contains useful substances. In general, it has a beneficial effect on the body. I would like to note that it is useful for the gastrointestinal tract. It also serves as a preventive measure against various diseases. And to all this, it quenches thirst well.

Delicious birch sap kvass with raisins

Above, we found out that the juice is stored for a very short time. As soon as the juice has been collected, it is advisable to ferment it immediately. Ours is crystal clear. This phenomenon has always amazed me. No suspension, no sediment. Just like mountain water.

We will need:

• Juice itself - 3 liters
• Raisins - a small handful (about 30 raisins)
• Lemon - half is enough. Maybe less. (optional)
• Honey to taste - approximately 2 tablespoons each

Cooking:

1. You can grind the whole lemon. Both the pulp and the zest will blend perfectly with the rest of the ingredients.

Raisins can be used light or dark. There is no such difference.

Add all ingredients to juice. Mix well.

Lemon can also be added to taste. And then in the end it can turn out to be a sour drink.

Since our juice is ice cold, the honey will not dissolve yet. In the process of fermentation, it will completely disappear.

2. Now we cover the jar with cotton fabric and fasten it with an elastic band. It is done so that midges do not get in. They are very attracted to the smell given off during the fermentation process. Put the jar in a warm place. It can be near the battery or stove. You can also put it in the sun, but you need to cover it with a newspaper. In the sun, the drink ferments just as well.

It wanders around for 3-4 days. Readiness is determined by taste. Immediately felt when the drink fermented. Slight pinching of the tongue. And immediately send it to the refrigerator.

The main thing is not to overheat.

I would like to point out. Why do we use cloth instead of lids. The fermentation process requires oxygen. Therefore, the use of rubber caps is not recommended. Kvass must breathe. Then you will definitely get delicious lemonade.

Also, this drink will have a certain degree. It is better not to drink it if you are driving. And give to children with caution.

The sweeter the kvass, the more carbonated it will be.

As the first bubbles appear, you can safely put in the refrigerator. Fermentation will continue in the refrigerator, but more slowly.

If you take juice or buy it and it has become cloudy or has already been so. Then such birch sap will not work. He seemed to be wandering around on his own. Happy enjoyment!

Recipe for kvass with brown bread

Let's look at another option at home.

Ingredients:

• Birch sap - 3 liter jar is not full
• Malt - 1 tablespoon
• Honey - 2-3 teaspoons
• Quarter of rye bread

1. Pour the juice into a large saucepan. Add malt to it. Mix everything well and send to the fire. We heat up to 30 degrees.

2. At this time, cut the bread into slices. And send to dry either in the microwave or in the oven. As you wish.

We heat birch sap so that our fermentation wakes up faster. And that means kvass will turn out faster.

3. After warming up, remove the pan from the heat. Pour the birch mixture into a jar. While we were heating, our honey completely dissolved. We shift the crackers into a jar.

If you do not have malt, then I advise you to roast the bread more strongly. To make it dark brown. Then it will give such a rich taste. And in our example, this role is played by malt.

You can replace honey with sugar. It will take about 50 grams.

4. Now we put the jar in a warm place. You don't need to cover. 2-3 hours and kvass is ready. Has a slight sourness.

Grandfather's kvass recipe: cooking video

Watch the video. It shows how to cook real Russian village kvass.

While writing this article, I wanted to once again prepare a wonderful natural drink. It is truly useful, because it combines honey, birch sap. They contain a lot of important substances for the body. It is good to take it when there is beriberi. So drink to your health.

And with you was the first culinary specialist. Please rate and like. Leave your comments below. Share recipes with friends. Good and happiness to you!!

Probably, representatives of the older generation perfectly remember the song performed by the legendary "Pesnyary" with the words: "And the Motherland generously gave me birch sap, birch sap" ...

This nectar of early spring with an illuminating sweet note is dear to the heart of every Russian and has been valued from time immemorial. It is consumed fresh, curative kvass is made from birch sap and even moonshine.

Juice is not only tasty, but also useful, especially after winter beriberi, as it is rich in vitamins C and group B, as well as trace elements. They drink it to increase immunity, and simply because it tastes good. And also he has healing properties, helps in the treatment of a number of diseases:

• perfectly cleanses the body, removes toxins and deposits in blood vessels, joints;
• strengthens the cardiovascular system;
• improves brain activity;
• enhances physical endurance, gives energy;
• useful for people who have problems with the gastrointestinal tract, as it restores the acid-base balance;
• due to diuretic properties, removes excess water from the body, relieves swelling and partially regulates blood pressure;
• boosts immunity.

However, despite the obvious benefits, people with kidney stones and peptic ulcers should not get too carried away with them.

Note that birch kvass retains all the beneficial properties of the juice.

Important. Kvass prolongs the preservation of valuable juice up to six months, while sterilization significantly reduces its benefits.

The "thorns" of the resulting carbon dioxide improve the taste, perfectly quenching thirst, refreshing in the heat. Drinking a glass of birch kvass daily, you will quickly feel improvements:

• in a week or two, beriberi and spring depression will pass, energy and efficiency will increase;
• prebiotic bacteria, invariably present in fermentation products, along with the vitamin-mineral complex of kvass, improve the functioning of internal organs: improve digestion, get rid of poisons accumulated in the liver and kidneys;
• the skin heals, there is an active elimination and healing of youthful acne;
• the condition of hair and nails improves: brittleness is eliminated. Hair begins to grow better, have a healthy look.

Attention. For beauty, in addition to the use of kvass, masks and lotions from it are used.

Harvesting juice without damaging the tree

An adult healthy birch can give up to 7 liters of valuable juice (or apiary, as it is called in another way) without harm. But it is worth taking care of its capabilities, and then in the spring it will be possible to use bounties again.

Carefully. If too much juice is taken away, the birch may die.

Therefore, do not be greedy and carefully "heal" the wounds after the selection of the healing fluid, so that the tree has enough nutrition for further development.

Some "tourists" use this technique: they break off a branch from a birch, and insert a stump into a bottle. Then they take the collected raw materials, and leave the wounds on the trees. A broken branch can also cause the death of a tree!

So the best method is:

Take a tube of small diameter (silicone, metal, wood) and drill a hole exactly in size in a birch (no deeper than 5 cm), at a distance of about half a meter from the ground. Insert the tube tightly into it and lower the tip of the tube into the jar. You can use a groove instead of a tube.

Peculiarities. A good container for collecting birch sap is plastic water bottles of 5-6 liters. But it is desirable to store juice in glass.

After the selection of juice in reasonable quantities, a wooden cork (a piece of dry twig, etc.) is hammered into the hole. The cork will quickly swell and seal the wound. It is advisable to additionally lubricate the chopik with garden pitch before hammering in order to protect the birch from possible infection.

How to cook at home

The combination of birch sap with honey is especially useful. Two useful components complement each other, and kvass based on them is extremely tasty and healing.

With honey and lemon

Sweet and sour tingling taste will appeal to both adults and children. Take:

• 10 liters of fresh birch sap;
• 50 g raw baker's yeast;
• 200 g (half a glass) of honey;
• juice from 1-3 lemons (to taste).

Mix a glass of sap and yeast, let rise. Add honey, mix. Then - lemon juice.

Mix the mass with birch sap. You can - in a large bottle or in a saucepan, then pour into three-liter jars (not at the very top) and close with nylon lids. Leave at room conditions. After 3-4 days the drink is ready.

Without yeast, on bread sourdough

This kvass is prepared on ready-made bread sourdough. Let's take:

• 10 liters of juice;
• 3-4 tablespoons of honey;
• 7 tablespoons of bread sourdough.

We mix the ingredients. We insist in the room for 3-4 days. We bottle it and send it to the coolness of the basement or cellar for a couple of weeks to reach.

Advice. For a richer color and bready taste, add 500 grams of dried rye crackers.

When bottling, strain.

How to cook kvass using raisins?

The addition of raisins is due to the fact that from this kvass acquires additional sharpness, the amount of carbon dioxide increases in it. This makes it even more pleasant to drink, and at the same time it is hundreds of times more useful than store-bought carbonated drinks made from chemical components.

Note. Before adding raisins to kvass, it is not soaked.

You may or may not wash. And if you wash - then not for long, with cold water. The wild yeast on the surface will create the effect of light fermentation even in cool weather.

With raisins and dried fruits

This recipe will help add a pleasant fruity note to the finished kvass. Choose dried fruits to your taste, you can mix (pears, apples, cherries, prunes, dried apricots, etc.). A recipe has been known for a long time, according to which, based on 10 liters of birch sap, they take:

• 200 g raisins;
• 500 g dried apples.

You can cook in a 20-liter enamel saucepan. The mixture is left warm, covered for about a week. When “burning” appears, kvass can be filtered, bottled and corked (from now on, keep cool).

Attention. To protect kvass from insects, it is advisable to cover the pan with gauze (in 2-3 additions), and then with a lid.

If you do not filter, but take the pan to the basement with all the contents, then day by day the drink will become tastier and stronger.

Making this kvass on the basis that children will also drink it, you can add half a glass of sugar, and at the end of fermentation, strain it.

With dark raisins

This kvass is prepared in early spring, but it will gain the necessary properties only by the summer. It is pleasant not only to drink it, but also to cook okroshka on it (see:). It does not lose its healing properties for a long time.

Take 10 liters of birch sap and 80 large black raisins. Mix everything in a large bottle, close the lid tightly and send it to the cellar, where it will slowly ripen. A ready-made drink can be bottled, corked and enjoyed all summer long.

Children's "carbonated" nectar with orange

This naturally carbonated, sweet and tasty kvass is very popular with children. Yes, and the benefits of it are hundreds of times greater than from "chemical" drinks.

For 2.5 liters of fresh birch sap you will need:

• 1 chopped orange;
• a handful of raisins (50 g);
• 10 g raw baker's yeast;
• a couple of sprigs with mint and lemon balm leaves. Considering that natural birch sap is available only in early spring, it can be dried, but fresh is better;
• 1 cup of sugar.

Distant yeast (mash, add a pinch of sugar, a little juice, wait until they start to rise). Mix everything except raisins in a jar. Put in a warm place for a couple of days.

When fermented, pour into half-liter glass bottles. Add 3 raisins to each, seal securely and send to the cellar or refrigerator. A day later, sweet birch kvass is ready.

Advice. Bottles with clips (for example, from) are good for corking.

lemonade kvass

This kvass with lemon is an excellent immune stimulant, moreover, it is delicious and refreshing. Both adults and children will like it.

A simple option is to replace the orange with a lemon in the previous recipe. But a drink with honey is more useful. So let's take:

• 10 liters of fresh birch sap;
• juice from 3-4 lemons;
• 3 spoons of honey;
• 50 g raw yeast;
• 50 g raisins.

Mix all the ingredients at once, stir. There is a possibility - we close the whole drink in one container, no - we pour it into jars, distributing the raisins equally. We put it in the cold. After 3-4 days, kvass is ready for use.

Delicious coffee kvass with brown bread

This invigorating birch sap drink acts like an energy drink, giving vigor and a surge of strength. The taste strongly resembles bread kvass.

• 2.5 liters of birch sap;
• 150 g crusts of black Borodino bread;
• 50 g raisins;
• 0.5 cups of sugar;
• 50 g coffee beans (some consider the number of grains as raisins.

Roast coffee beans in a dry frying pan, stirring occasionally. Roast the bread crusts in the oven. In a jar, pour all the ingredients with birch sap. We put on a rubber medical glove, fix it with a rubber band on the neck of the jar.

After 2-3 days, the glove will “raise its hand”, then we pierce one of the fingers with a needle. If it inflates a lot, we pierce the other finger. We wait until the fermentation is over and the glove falls off. Kvass is filtered, sealed in bottles, for a couple of days - in the refrigerator or cellar. You can submit!

Dark birch-barley kvass

The rich color of dark beer and the slightly intoxicating properties of this kvass will appeal to lovers of refreshing drinks with a slight degree.

It is necessary to take 1 kg of selected barley, wash it, dry it, and then fry it in a dry frying pan until golden or almost brown. Pour into a container, pour 10 liters of fresh birch sap. Cover and leave to ferment in the room. Try periodically.

After a few days, when a slight hoppy taste is already felt, bottle it, cork it and send it to the cellar. It is stored up to six months, without changing the taste and useful properties. An open bottle should be drunk a day or two in advance.

Spicy citrus kvass with ginger and oranges

For those who love the spicy spiciness of ginger and the refreshing orange, this recipe is for you. Would need:

• 3 liters of birch sap;
• 2 oranges;
• 50g grated fresh ginger root;
• 5 g fast-acting dry yeast;
• 1 tsp honey;
• 150 g of sugar;
• 15 mint leaves (fresh or dried)
• 0.5 lemon - optional.

Cut oranges and lemons, grate ginger. Put in a fermentation container and add honey, yeast, sugar, mint leaves. Heat birch sap to 25-28°C. Pour in the ingredients, making sure that the container is no more than 2/3 full. Cover with a thick cloth and leave warm for a day. Then bottle, seal and store refrigerated.

Sweet kvass without yeast with dried fruits

For 5 liters of birch sap, take:

• 250 g of any dried fruits that you like;
• 1.5 cups of sugar;
• 50 g raisins.

Dissolve sugar in strained birch sap, add raisins. Cover, leave warm for three days, then strain, bottle, add 3 raisins for every half liter, cork and send for a week in the cold.

Is fermented birch sap suitable for kvass?

As a rule, even in the refrigerator, freshly picked birch sap is stored for no more than two to three days. Many believe that such a product is already spoiled and cannot be saved. But in vain, because it is perfect for kvass, but only if the fermentation process has just begun. Do not pull, but turn the juice into kvass, which is stored much longer and prolong the benefits of a natural Russian healer.

You can use a simple recipe from what is on hand. For 2.5 liters of apiaries, take 1.5 cups of sugar (honey), a handful of raisins and a few dried crusts of black bread.

Kvass became viscous. Can it be saved?

Kvass sometimes becomes viscous, although it does not change the taste. This happens more often with sugary drinks.

Most likely, not the best processes began in kvass, and the best solution would be to put a brew on it and overtake it. Birch moonshine is clean and pleasant to drink.

Conditions and terms of storage of birch kvass

It is believed that birch kvass is stored for no longer than three months. However, connoisseurs claim that they drink it all summer and even the whole year, until the new collection of apiary. In most cases, kvass in a hermetically sealed state in the basement can be stored for up to six months. That is, if there is enough stock, then you can drink it all summer.

Video - cooking recipes

A simple recipe for making birch kvass:

How to save birch sap in the form of kvass:

Kvass from birch sap with raisins:

Homemade birch kvass from barley and caramel malt:

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Hello, in this article you will learn how to make birch kvass at home. Birch kvass in winter is a source of natural vitamins. The chemical composition of the drink is impressive and it is difficult to find a better option for increasing resistance to colds.

Kvass from birch sap is a rather non-standard drink. It is easy to prepare, and as an addition to the diet, it is ideal. There are 3 ways to prepare such a drink.

Choose according to your taste and the ingredients you have at home. For the price, such a delicacy is cheap, given that the juice is collected on its own and is always free.

Nature does not skimp on surprises, in spring there is a lot of birch sap in the forests and forest belts. The only warning is roads and places where there are warehouses with fertilizers and poisons nearby.

You can not collect birch sap near fields with vegetables and grain crops. The reason is simple - seedlings are treated with chemicals.

Some of them are absorbed into the air, settle on the ground and, together with rainwater, feed the nearest trees. Naturally, birch sap with chemical additives is not the best basis for kvass.

In all other respects, collecting birch sap is quite simple and you can cook kvass all year round.

Birch kvass useful properties

Given that there are no preservatives and harmful ingredients in birch kvass, it can be called a natural product. The chemical composition of the drink contains organic acid, iron, vitamins, minerals, magnesium, enzymes and trace elements.

It is useful to drink birch kvass in the spring, there are no vitamins yet, and many feel all the delights of vitamin deficiency. In the process of obtaining kvass from birch sap, valuable substances are not lost, which attracts lovers of this drink.

Why drink kvass from birch sap?

• If you regularly drink kvass, then blood circulation will become better. This is especially true after winter.
• The body will be replenished with vitamins, the skin will be cleaner, and health will be stronger.
• Kvass removes decay products of substances and toxins from the body.
• Birch sap drink is a diuretic.
• If you regularly drink birch kvass, you can normalize the level of acidity in the body.
• Kvas improves the work of the human gastrointestinal tract;
• It is useful to drink kvass for people whose work is associated with mental stress.
• Kvass will also be useful for those who have heart disease.
• Birch kvass is a good remedy for strengthening the immune system.

Birch kvass at home recipes

The drink is prepared in several ways with the addition of berries, medicinal aromatic herbs, raisins and honey. Add your favorite additives to kvass, experiment and get new taste sensations.

Classic birch sap with raisins

The recipe is considered one of the best options, it is quite simple to prepare and it is pleasant to drink. To prepare a drink you need:

• wet yeast, not less than 50 grams;
• birch kvass. For such a volume of yeast, it needs 10 liters;
• 50 pieces of ordinary raisins and about 0.5 sugar.

Take a fine sieve and strain the birch sap through it. If there is no sieve, you can use ordinary gauze in several layers. In parallel, wash the raisins and dry them.

Take a saucepan that will not burn on fire and pour sugar into it, add juice there and stir until the sugar is completely dissolved. After that, pour raisins into the mixture, cover with a clean cloth and leave for 4 days.

This will be enough to complete the fermentation process. After that, kvass is filtered and poured into a clean container. The most delicious drink straight from the fridge.

Consider where you will store it. If there is no space in the refrigerator, you can leave it on the balcony; in winter, you can do without using the refrigerator.

This drink can be used as a base for cold soup. For example, okroshka with its addition turns out to be incredibly tasty and rich.

Birch kvass with honey

Another option for a delicious drink with birch sap. It is prepared in almost the same way as the previous version, only with the addition of honey. Let's see what you need to prepare this type of drink.

Would need:

• birch sap with a volume of at least 10 liters;
• 3 pieces of large lemons;
• wet yeast, 50 grams;
• raisins 3 pieces;
• honey in liquid form, about 50 grams.

Take a deep container and pour strained birch sap into it. Squeezed lemon juice, dissolved yeast, honey and raisins are added to the juice. Close the lid of the container tightly and hide for 4 days in a dark place and make sure that sunlight does not get there.

After the right time, kvass is filtered and you can immediately drink it. The drink has a rich taste and pleasant smell. In winter, such kvass can become an additional tool to strengthen the immune system and fight colds.

Birch kvass with large brown raisins

To prepare this type of kvass, you will need at least 25 dark raisins and 3 liters of birch sap.

Take an enamel container or a large glass jar. Birch sap, already filtered through a sieve, is poured there and raisins are added.

The mixture is hidden in a dark place for four days and tightly closed with a lid. After that, sift kvass through a sieve to remove particles of raisins and you can drink the drink.

Birch kvass with bread and coffee beans

An interesting version of birch kvass with roasted coffee beans and black bread. The recipe is quite easy to prepare, and the taste of kvass is remembered. If you haven't tried this type of drink yet, it's time to prepare it.

From the products you need:

• Borodino stale bread 4 slices;
• birch sap - about 3 liters;
• a handful of coffee beans;
• a handful of ordinary raisins;
• sugar, about 100 grams.

The bread is dried in the oven until the crust hardens. Coffee is roasted in a hot pan, but do not add oil when frying. The raisins are washed and also dried.

All elements are placed in a 3-liter jar and filled with a prepared volume of birch sap. An ordinary rubber glove is put on top of the jar, and the container is placed for three days in a dark place.

Don't forget to make small holes in the fingers of the gloves to let excess gas escape. At the end of the fermentation period, the drink can be filtered, cooled to your favorite temperature and served.

This drink contains many macronutrients and nutrients. In winter, such a drink will be more than useful. Additionally, you can add medicinal herbs, ginger.

This will only increase the concentration of vitamins in birch kvass. Birch sap for the preparation of such a drink is collected independently.

If you have time to collect and prepare a large amount of birch sap during the season, then you will be provided with tasty and nutritious drinks all winter.

Birch kvass with oranges

Birch kvass turns out to be quite spicy if you add oranges there. Preparing the drink is quite simple, and the taste is bright enough to make it.

What you need for a drink:

• Birch sap with a volume of about 3 liters.
• Big orange.
• Medicinal herbs, lemon balm and mint. They are added to taste.
• Live yeast, about 10 grams.
• Sugar - 0.25 kilograms.
• Raisins - 20 grams.

To prepare the drink, you will need a large glass container. Usually it is a 3 liter jar. First, sugar and yeast are placed in it, ground to a homogeneous mass.

Then put the chopped orange and herbs. This whole mixture is poured with juice. The jar is closed and placed in a dark place. The average fermentation period is 3 days.

After that, the drink can be filtered and served at the table. Someone likes warm kvass, some people like only a cold drink. Choose the option that suits you and enjoy the bright taste.

Birch kvass with barley

This type of drink tastes like bread kvass. Kvass is prepared a little longer than its counterparts, but the taste of kvass will be different.

Such kvass can be used as a prevention of colds and as a base for cold soups.

To prepare this type of drink, you will need a ten-liter bucket of birch sap and a kilogram of barley. Barley is washed, dried and fried in a pan.

You need to fry the grain until golden brown. Then strain the juice and pour into a container with grain. The mixture must be put in a dark place and kept there until it becomes strong.

After that, the drink is filtered and served on the table. For taste, you can add honey, sugar or a few slices of orange.

Birch kvass with black bread and barley

Another type of birch kvass with barley and slices of bread. The taste of the drink will differ from barley kvass in a more seasoned taste and richness.

To prepare a drink you need:

• 0.5 golden-roasted barley.
• Birch sap, about 10 liters.
• Dried mint, about 100 grams.
• 0.5 kilograms of granulated sugar.
• 0.8 kg of rye bread.

It will be easy to prepare a drink, and its aroma and taste will allow you to enjoy new food notes. Prepare an enamel container and boil the juice, put it aside, let it cool down a bit.

In the meantime, roast the barley until golden brown, and cut the bread into pieces and dry in the oven. Put the prepared elements into the cooled juice. Cover the container and set aside for three days.

The temperature in the room where your future drink is located should not be less than 24 degrees Celsius. After the fermentation process is over, you can strain the kvass, pour it into a clean container and drink it whenever you want.

This drink can be drunk instead of compote, used as a base for cold soups or drunk to prevent colds.

It is worth knowing about birch kvass

Fresh kvass is well suited for making kvass. If you want a drink in winter, you can use a canned or frozen version, but the taste will already be different.

Kvass is not poured into plastic containers and is not stored there. For this purpose, only glass jars or enamelware are used.

Birch kvass can be stored for 4 months, provided that it stands in a cool place. Only fresh yeast is needed to prepare the drink, the fermentation reaction will be better.

In addition to the listed drink recipes, there are several more options. You can experiment with supplements, add berries, herbs and fruits. You can find your favorite taste of birch kvass only through experimentation.

We hope you liked the article “How to make birch kvass at home”!