Kvass is one of the national drinks of Russia and Eastern Europe. Many studies have proven that kvass is beneficial for digestion, detoxification, and is the most effective drink for cooling off on a hot summer day.

In addition to its great taste, kvass has a wide range of useful and healing properties; it is one of the most nutritious and healthy drinks among all existing today. Kvass is a folk remedy for vitamin deficiency, since kvass contains many essential microelements and vitamins, namely: lactic acid, B vitamins, calcium, magnesium, phosphorus, as well as amino acids (including essential ones).

If we talk about medicinal and healing properties, then recipes for kvass made from black bread are famous for their content of vitamin B, and it is this that speeds up the healing process of wounds. The drink is usually made from wheat, rye, rye bread, barley or buckwheat bread.

Kvass is not considered an alcoholic drink, but drivers should still remember that it has a very low alcohol content (from 0.7 to 2.2%). This result is achieved during the fermentation process. It takes two to three days to make real kvass. Sometimes kvass is called “bread drink”.

Story

This is a very old drink. It became especially popular in the 16th century and was often served at royal and ducal balls. Nowadays, recipes for kvass made from black bread have not lost their popularity, and, as indicated in ancient recipes, this drink still consists of bread.

Tribute to tradition

If we talk about a simple recipe for kvass from black bread, then you will need the following list of ingredients:

• 2 liters or 8 glasses of water:
• 3 slices of classic black, dark or rye bread;
• a handful of raisins or 1/4 cup;
• 225 grams of sugar - 1 glass;
• 1/2 tbsp. spoons of dry yeast “Saf-moment”;
• a little soda.

This is a traditional set of ingredients that is used in the recipe for kvass made from fresh black bread. Lately, chefs have often been experimenting with innovative products, and their latest achievement is beet kvass. This popular tonic drink is listed in the “Book of Cultural Heritage of the Nation.”

It is made simply: beets, water, salt and a whey-based starter. The drink turns out to be slightly sour, earthy, and not quite similar to what we are used to buying in stores and kiosks.

There are more than a hundred recipes for kvass made from black bread, yeast, water, additional fruits and sweets.

It is believed that yeast was invented quite recently, but our ancestors managed just fine without it. The trouble is that starting the fermentation process without commercial yeast is very difficult for the modern user.

Kvass basics

Kvass is a lacto-fermented drink with a very low alcohol content. It used to be that the best kvass was the one made with sourdough from rye or wheat. Honey and fruit give this drink a sweetness that counteracts the natural sourness. You can also use medicinal herbs to enhance the healing properties of this drink.

Kvass differs depending on the region of preparation, but it has always been present on the Russian table.

Bread is the head of everything

Rules for Russian families during the time of Ivan the Terrible: “Take four tablespoons of honey and strain, as honey may give sediment. Place it in a jar and leaven it using a regular soft loaf of bread, without additional yeast. When the fermentation process begins, transfer the contents to a large barrel.”

Later they began to use malt. This is a sprouted grain that contains enzymes and bacteria. The malt reacts with other elements, such as bread, honey, flour or fruit, and the fermentation process begins. Once the process is started, the sprouted grains are crushed and added to the pan with kvass.

Recipe based on black bread

This kvass can be stored in the refrigerator for up to a week. Every day in the refrigerator the sweetness of the drink will decrease. The optimal taste is considered just 1 day after preparation.

Ingredients needed for the black bread kvass recipe:

• 10 liters of water;
• 9 slices of black, Borodino or rye bread. It is advisable that the bread be at least yesterday's bread, crackers are fine;
• 1 handful of raisins;
• 1.8 kg (4 cups) sugar;
• 1.5 tbsp. l. active dry yeast;
• 3 large plastic bottles of mineral water.

This recipe for homemade black bread kvass takes several days to prepare. If you decide to use it, it is better to start in the evening.

Day 1

1. Boil 10 liters of water.
2. While the water is boiling, take two slices of bread and toast them in the oven or toaster until lightly crusted. Toasted bread makes kvass darker.
3. Once the water begins to boil, add a handful of raisins and toasted bread, cover and let sit overnight or at least 8 hours. It is advisable to keep the drink in a warm place.

Day 2

1. Carefully remove the toasted bread and discard it.
2. In a medium bowl, combine 4 cups sugar, optional 1/2 tsp. citric acid and 1.5 tbsp. l. yeast, add this mixture to kvass. Mix the contents of the pan thoroughly.
3. Cover the pan with this mixture with gauze or a bandage folded in several layers and leave in a warm place for another 6 hours, stirring every couple of hours.
4. Discard any raisins that float to the surface. Using a strainer or cheesecloth, pour the kvass into plastic bottles. Cover them loosely and leave them in the refrigerator overnight. The next day, after the bottles have cooled completely, the caps can be screwed on tighter. During cooling, the kvass will actively release oxygen, and if the caps are immediately tightened tightly, the bottles may burst.

Tip: It is better to store kvass in plastic soda bottles, as they are designed for storing drinks under pressure. The recipe for kvass made from black bread and raisins is considered a classic, thanks to its balanced taste, sweetness and bitterness at the same time.

Day 3

You can enjoy the finished drink.

Depending on what fruits you add to the recipe for kvass made from black bread with yeast, the taste of the finished drink will change. These can be apples, pears, plums, raspberries. A recipe for kvass made from black bread and raisins will allow you to get a classic drink with a slight bitterness and a spicy aftertaste.

Recipe without yeast

One of the oldest known recipes for kvass made from black bread without yeast is quite simple, and it is still easy to make today at home. A loaf of yesterday's rye bread, as a rule, is all that is needed for the correct recipe for kvass without yeast. It is poured with boiling water and left for 24 hours. During this time, the bread is soaked with water, after which sugar and sourdough are added. As soon as fermentation begins, the kvass is bottled and left in the refrigerator. You can drink the drink after 2-3 days in the refrigerator.

One of the oldest known recipes for kvass made from black bread without yeast is quite simple, and it is still easy to make today at home. A loaf of rye bread is usually all that is needed for a proper kvass recipe. The bread is poured with boiling water and left for 24 hours. During this time, the bread is soaked with water, after which sugar and sourdough are added. As soon as fermentation begins, the kvass is bottled and left in the refrigerator. You can drink the drink after 2-3 days.

Recently, there has been a recipe for making homemade kvass from black bread based on flour, which is used as a base ingredient. But a few slices of rye bread will give the finished drink an interesting aftertaste, which is impossible if the kvass is made only from flour.

Alternative options

One of the other key components of kvass is lactobacilli. They add refreshing notes and tartness that complement the taste of rye bread. If you don't want to rely on the natural process of natural fermentation, you can use a combination of yeast and lactobacilli. You can also add a little lemon juice to achieve a subtle sourness. The optimal proportion is 1 tablespoon per 3 liters of the finished drink.

When the basic recipe for kvass already seems boring, your favorite drink can be diversified with grains, hops, yeast, various herbs, spices, fruits and even vegetables. Here “all means are good.”

Cabbage soup

Also, many will be surprised by the fact that in Rus' kvass was used to prepare the original national dish - cabbage soup.

In order to prepare meat soup from fresh cabbage, you need to make sure in advance that you have the following list of products available:

• Beef (you can also have pork, but it is fattier) - 0.8 kg.
• Potatoes - 300 g.
• Cabbage - 300 g.
• Carrots - 200 g.
• Onions - 100 g.
• Black peppercorns - 5 peas.
• Salt (coarse, rock) - 1 pinch.
• Bay leaf - 1 pc.
• Tomato puree - 100 grams.
• Water - 0.5 l.
• Kvass - 3 l.
• Sunflower oil (necessarily refined) for frying meat - about 40 ml.

Next, the cooking process is very similar to preparing any soup. Vegetables are washed, peeled, cut and added to a pan with 0.5 liters. water. While the vegetables are stewing, the meat is fried. Next, the meat is added to the vegetables, and the whole mixture is simmered until cooked. Then seasonings, tomato puree and 3 liters of kvass are added. You can prepare kvass for cabbage soup yourself in advance, or you can buy ready-made “Kvass for cabbage soup”, it is not so sweet.

Some of the most unusual recipes include kvass made from Jerusalem artichoke, beets, beet tops and greens.

Kvass with citric acid and chicory

• Sugar - 300 g.
• Chicory - 1.5 tbsp. l.
• Citric acid - 1 tsp.
• Pressed yeast - 40 g.
• Water - 5 liters.

Preparation: chicory must be dissolved in a glass of boiling water, wait for the sediment to settle. Pour into a clean glass, leaving the sediment. Heat the rest of the water to a temperature of 40°C and dissolve sugar and yeast in it.

Add dissolved chicory to the yeast syrup. Stir and let stand in a warm place for 4-5 hours. Pour the kvass into plastic bottles and enjoy the finished drink. It must be stored in the refrigerator.

Kvass is an affordable drink that does not contain alcohol and has virtually no contraindications. On a hot summer day, it will be a delight for children and will replace modern lemonades with unknown ingredients. The only limitation is that people with open gastric or duodenal ulcers are not recommended to drink the drink.

In hot weather, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This delicious natural drink can also be easily prepared at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General tips:

• You can make kvass from any type of bread, but the best drinks are made from black rye loaves without the addition of caraway seeds, dill, etc.;
• use only glass, plastic or enamel containers;
• prepare breadcrumbs for kvass without oil and spices;
• When fermenting in tightly sealed containers, be sure to monitor the carbon dioxide level to prevent high pressure from bursting the bottles.

Kvass from bread with yeast

A simple classic option.

Ingredients:

• rye bread – 0.5 kg;
• water – 5 liters;
• sugar – 250 grams;
• pressed yeast - 20 grams (or 5 grams of dry).

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

1. Cut the bread into small pieces and fry in the oven until golden brown. The more dried the bread is, the more bitterness is felt in the kvass and the darker the color, but you should not overdry it.

2. Boil water, then cool to room temperature and pour into a fermentation container.

3. Add crackers, cover the neck of the container with gauze and leave for 48 hours in a dark place at room temperature. If you need to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool to 25-30°C.

4. Dilute the yeast according to the instructions on the packet.

5. Filter the kvass wort through cheesecloth, squeezing the crackers well.

6. Pour the filtered wort into a fermentation container, add 200 grams of sugar and diluted yeast, mix well.

7. Cover the container loosely with a lid so that carbon dioxide can escape freely, then place in a dark place at a temperature of 18-25°C for 14-16 hours.

8. Pour the kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, stir. If you use several bottles, distribute the sugar evenly, it is needed to create carbon dioxide in the drink.

9. Seal the containers hermetically and place them in a dark place at room temperature for 4-5 hours.

10. Cool homemade bread kvass to a temperature of 8-11°C, transferring the bottles to the refrigerator or basement. This is necessary to stop the fermentation process. After 3-4 hours you can start tasting. Shelf life – up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

A natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

• black bread – 0.5 kg;
• sugar – 300 grams;
• water – 5 liters;
• unwashed raisins – 50 grams.

1. Cut the bread into pieces and dry it in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, stir.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation container, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to gain gas, then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11°C, you can proceed to tasting. Shelf life up to 4 days.

Kvass with raisins instead of yeast

For a long time it was used to quench thirst and treat diseases; it was for its cooking that the samovar was originally used. Almost any product can be the basis for this drink, but kvass made from rye bread has remained the most popular for many centuries. Making this bread “juice” does not require much effort, and the variety of recipes can satisfy absolutely any taste preferences.

Despite the fact that the word “kvass” is of Russian origin, the drink itself has a fairly extensive geography of distribution. Thus, more than 8,000 years ago in Egypt, fermented drinks were produced from barley, and the Babylonians made from fruits. In Rus', during the reign of Prince Vladimir, rusk kvass was also repeatedly mentioned in chronicles.

Over the past centuries, people have been able to create many recipes for making kvass from rye bread and crackers. However, no matter how our world modernizes, the basis of this drink will remain the same as it was during the reign of King Pea.

If you plunge into the recent hot Soviet days, when yellow barrels served as a kind of oasis, you can definitely note that the taste of that socialist drink was incomparable and was certainly not inferior to ancient Russian kvass. Nowadays, it is becoming more and more difficult to find something similar in stores, so in order to enjoy unrivaled bread “juice”, you should prepare it yourself. The cook will happily tell you how to make kvass from rye crackers and bread.

Kvass made from rye bread. Recipe No. 1

Ingredients

• — 10 l + -
• Rye flour bread- 1 loaf + -
• — 25 g + -
• — 200 g + -
• Raisins - 10-15 pcs. + -

Preparation

• First of all, we need to cut the bread into cubes, the edges of which will be 1-2 cm. Then we place the bread pieces on a baking sheet and put them in the oven to dry. As soon as the cubes have turned red, the kvass base can be removed from the oven. Everything takes about 10-15 minutes.
• Boil water in a large saucepan, turn off the heat and while the water is still hot, add the dried bread into it and leave for 6-7 hours. After the allotted time, the bread infusion should be filtered
• When the time for infusing the crackers comes to an end, we will need to work on the “active substance”. Not big amount Pour the yeast in slightly warm water and wait until it is completely dissolved.
• The next step is mixing the main components. Pour the cloudy yeast liquid into the water strained from the bread, add a glass of sugar and mix it all thoroughly.
• After the granulated sugar has completely dissolved, cover our jug ​​with a lid and leave it to “think and wander” for another 6-7 hours.
• This time is more than enough for the almost finished drink to foam. When this happens, we need to pass all the liquid through the three-layer gauze filter again. This is almost the end of the road to the intended goal; there are still minor manipulations with the raisins left.
• We throw several raisins into pre-prepared clean bottles, jars, wineskins, flasks (whatever is more convenient for you) (2-3 pieces are enough for a 1.5 liter vessel). We fill the “amazing” containers with semi-kvass, close them tightly and leave them in the cold (but not frost!) for a couple of days.
• And now the day and hour has come when cool kvass awaits you! Enjoy!

Ingredients

• Rye bread crackers— 1/2 kg + -
• - 1 glass + -
• Raisins – 55 g + -
• Black currant leaves- 5 pieces. + -
• Mint leaves - 7 pcs. + -
• — 35 g + -
• — 4.5 l + -

Preparation

1. Place rye crackers toasted until brown in a large bowl (about 5 liters) and pour boiling water over them. Let the wort steep for 4 hours, then strain.
2. Dilute the yeast in 200 ml of warm bread infusion and pour into the main volume. We also add granulated sugar to the wort and add aromatic mint and currant leaves.
3. Cover the container with the kvass preparation with clean gauze and keep it warm for about half a day.
4. After 12 hours, we filter the infusion again and pour it into eggplants, where raisins were previously placed at the rate of 2-3 pieces for each liter of future kvass.
5. We place the sealed vessels in the refrigerator for three days, and after the required period, we listen to the taste of the wonderful drink, which is so pleasant on a hot summer day.

Interesting information from the cook: rye bread is baked without the use of yeast. For its production, rye sourdough is used, from flour, water and salt, and the fermentation process is achieved thanks to the activity of lactic acid bacteria. Kvass made from black bread has excellent taste and has many beneficial properties.

Recipe for kvass from rye bread without yeast No. 3

Some people do not particularly appreciate the yeast aroma that comes from the kvass in which this additive is used. It is for such whims that the following recipe without yeast is designed.

Ingredients:

• Rye bread – ½ loaf;
• Water – 2-2.5 l;
• Granulated sugar -15 tbsp;
• Raisins -10g;

Preparation:

1. As usual, cut the bread into small pieces and bake in the oven until dark brown.
2. Fill a three-liter vessel almost halfway with crackers.
3. Boil water in a saucepan, dissolving sugar in it.
4. After cooling the sweet liquid to room temperature, pour in the crackers so that the jar is filled “up to the shoulders” and add raisins to it for the best fermentation effect.
5. Covering the container with a fabric “lid”, we leave the kvass to ferment.
6. During the first two days, you will be able to observe the phenomenon of rye crackers floating freely in the wort, up and down. Don’t worry, such movements indicate that the process of kvass formation is in active mode.
7. After 4 days, you can “remove”, or rather “drain” the long-awaited harvest of finished kvass.

Interesting information from a cook: the process of forming kvass from rye bread is fraught with secrets. For example, sugar under the influence of yeast can turn into alcohol. This factor is the reason for the low alcohol content in the drink, about 2%. However, drivers should not play with fire and tempt fate on the road (there are many hungry traffic police officers there). If you are planning a trip while driving a vehicle, then refrain from drinking leavened libations.

How to prepare kvass

homemade kvass from rye bread

2 l

30 minutes

45 kcal

5 /5 (1 )

How to find a drink that can relieve your thirst in a matter of seconds on a hot summer day? Choose kvass! Following a recipe proven over centuries, you can easily prepare this delicious, natural drink at home. Let's pamper our family together with fragrant and refreshing kvass. Join us as we begin a culinary lesson on making kvass from bread at home. I will tell you and show you in photos and videos how to make real homemade kvass from black bread according to an old recipe that has been passed down from mouth to mouth for decades in our family.

Did you know?
What are the benefits of homemade bread kvass? Firstly, this magical drink helps normalize metabolism and improve food absorption. Secondly, kvass quickly saturates and invigorates the body, providing you with energy for the whole day, reduces fatigue and increases performance. Moreover, this wonderful elixir has a beneficial effect on the cardiovascular system, and also helps strengthen tooth enamel, and is indispensable for weight loss. However, in addition to its benefits, bread kvass can also cause harm to the body. First of all, people suffering from gastritis or cirrhosis of the liver are strictly forbidden to drink homemade bread kvass.

Kitchenware

• First, let's prepare the spicy one. knife and wooden or plastic board for slicing bread.
• Next we need liter glass jar for sourdough.
• Small bowl useful for infusing yeast.
• Regular fork will be needed to knead some components.
• Need to prepare later three liter glass jar for making kvass.
• To strain the kvass we need gauze, sieve and deep bowl.
• Also prepare a clean container for ready-made kvass.
• Don't forget about the spacious nasty.

General list of required ingredients

Ingredients	quantity
To prepare sourdough
fresh yeast	10 g
granulated sugar	45-50 g
Rye bread	2 handfuls
water	400 ml
To prepare kvass
leaven
crackers	3 handfuls
granulated sugar	45-50 g
raisin	optional
water boiling water	1 l
water at room temperature	1-1.5 l

Step-by-step preparation of kvass

Let's prepare the starter

Let's prepare kvass

Final stage

Video recipe for making bread kvass at home

This video tells in detail how to properly prepare bread sourdough for aromatic kvass at home. Also, after watching this video, you will learn about some tricks that will be useful to you in the process of making homemade bread kvass.

HOMEMADE KVASS - well, very tasty!

Real homemade kvass according to the Family Kitchen recipe. Delicious bread kvass on rye bread and yeast sourdough. The best summer drink is homemade kvass to quench your thirst and prepare okroshka. Aromatic, rich kvass is a natural drink. How to make kvass. How to prepare sourdough for kvass.
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2016-07-12T06:00:00.000Z

• Fresh yeast can be safely replaced with three grams of dry yeast. However, the most delicious kvass comes from fresh yeast.
• To make kvass, you can use absolutely any type of bread, but the best kvass is made from black rye bread without any additives, such as caraway seeds or dill.
• Remember that the higher quality the rye bread, the tastier the kvass will be. I advise you to use several types of rye bread for bread kvass and you will be guaranteed a pleasant, uniquely rich taste.

• It is not necessary to cut the bread into cubes; you can break it with your hands into pieces of any shape.
• Rye crackers must be baked until golden brown. If they are slightly burnt in the oven, do not use them in the process of making kvass. Such crackers will give the drink an unpleasant bitter taste.
• I recommend adding raisins to kvass, as they promote active fermentation.
• I advise you to use water that has been previously boiled and cooled to room temperature for the recipe.
• To prepare kvass, choose glass or enamel containers.
• In order for the starter to turn out to be of high quality and to cook as quickly as possible, the jar with it must be placed in a warm, bright place so that the sun's rays fall on it. For example, a windowsill is a great place for sourdough.
• Make sure that the kvass does not ferment. Otherwise, it will turn sour and all your efforts will be in vain.
• The finished drink can be flavored with blackcurrant leaves, mint, as well as horseradish, honey and any spices, depending on the preferences and tastes of your household.
• The resulting kvass can be used in cooking to prepare dough for salted crackers, as well as as a base for sour cabbage soup or okroshka.
• If you want to increase the shelf life of kvass, store it in a dark, cool place.

Other options for making kvass

• You already know how to quickly make bread kvass at home. Try now this wonderful, very tasty and aromatic one.
• I also advise you to pay attention to it, it is not only healthy and tasty, but also has pronounced healing properties. In addition, oatmeal kvass is very easy to prepare and does not require culinary experience from the housewife.
• I suggest you try it too. The main advantage of this magical drink is the complete absence of the characteristic yeast smell inherent in kvass made with yeast. At the same time, the drink turns out to be inimitably tasty and very satisfying.
• In addition, be sure to take a closer look at this very unusual, but incredibly aromatic drink. This version of kvass is relevant for any time of year, since for its preparation you can use not only fresh, but also canned birch sap.

Eat healthy and never get sick!

Write in the comments about your impressions regarding the above recipe. Also, be sure to share your own kvass recipes and tell us what ingredients you use to prepare this refreshing drink yourself. I look forward to your feedback, as well as new and interesting recipes!

Kvass, prepared with one’s own hands, can not only relieve a person of thirst, but also correctly set up and regulate material metabolism in the body. In addition, kvass, created in compliance with certain rules and technologies, has an excellent effect on the functioning of the gastrointestinal tract, nourishes the body with components beneficial to the body and health, and also cleanses it of excess toxins.

Everyone can create rye-type kvass, created at home, by using various components and in a variety of ways and recipes, each of which has its own characteristics. All you need to do is choose your own method, which will be the most interesting.

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Kvass based on rye bread

The classic recipe for kvass, made from rye bread, is simple, which is why this particular recipe is popular and widespread. The total time for preparing a kvass drink is no more than 3 days, so you can try kvass very soon. It is enough to take:

• 8 liters of clean water
• 300 grams (1.5 cups) sugar
• loaf of bread or bread slices
• dry yeast – 50 grams.

The taste and color parameters of the prepared drink depend entirely on the bread, so it is recommended to dry it a little. After this, the slightly dried bread should be cut into small slices, put on a baking sheet and left in the oven for one-third of an hour at 200 degrees. It is important not to overcook the bread crumbs.

You need to heat the water in a saucepan, and then add all the prepared sugar to it and stir. The water should be brought to a boil, and then add bread crumbs and remove the container. This will be the base for the drink, and it should cool down to 30 degrees.

After 2-3 hours, when this base is still a little warm, you need to add yeast to it and mix thoroughly. It is important that the yeast is completely dissolved in the water.

Also, for such a drink with this recipe, you can use pressed yeast, but you should first grind it and then add it.

To prepare classic kvass at home, the resulting mixture must be covered with gauze or a simple thin towel, and then take the strained mixture and place it in some place with a good temperature. And this is where the process of preparing kvass will begin. It won’t be another day before the kvass will be fully prepared, however, for those who most like the spicier drinks of their bread pieces, it is recommended to infuse the drink for several more days (2-3 days).

After the kvass is prepared for use, you need to prepare several glass jars with lids so that the kvass can be stored in a cold place, as well as gauze. The drink must be filtered and left somewhere in a cool room. This very place can be a refrigerator or a cellar. If desired, you should add sugar to the kvass, but it should be noted that the concentration of sugar will increase the strength of the drink.

If necessary, you can add raisins. You can use black or white raisins, and then the drink will have a slight fruity aroma.

During the process of straining the drink, sediment may remain, and you should not pour it out, since based on this residue you can make another fresh portion of kvass.

Kvass on rye sourdough, a simple recipe

You can make excellent kvass at home, and you don’t need to use yeast. All you need to do is use a specific starter. To create a starter, you should prepare the following components:

• Sugar - one large spoon;
• Rye bread – 2-3 pieces;
• Sourdough – 500 milliliters;
• Water – 1.5 liters.

It is necessary to pour the starter into a two-liter pan or jar, as well as place sugar and bread for proper preparation according to the recipe. The starter should have a pungent odor and be cloudy. It is necessary to stir sugar and bread pieces into the starter, and also add water to the brim.

In this case, the water should not only be boiled, but also infused until room t. In order for kvass based on rye sourdough to turn out golden and bright in color, you need to add bread.

In this form, the drink must be infused for two days in a warm place, and after that it is necessary to strain the drink and pour it into another container. Bottles and cans will do. The kvass must be carefully poured, leaving about 1/3 of the drink at the bottom of the old container. This sediment will be the basis for a new starter. And all you need to do is pour a little water into this very remainder, as well as fresh bread or pieces of bread and place them in a container with the remainder of the kvass in some place with a normal temperature for the room. This secondary kvass is great for making cold soups.

Another interesting sourdough recipe

To create such a starter, you need to prepare the following components:

• 2 glasses of water;
• 1 piece of rye bread;
• 1 small spoon of sugar.

You need to boil water in a saucepan, heat it and then let it cool to room temperature. After this, you need to pour sugar into this water and mix thoroughly until it is completely dissolved. After this, you should take rye bread, knead it properly and add it to sweet water.

After this, you need to pour the drink into a small jar and leave it all in a room with a warm temperature for 3 days. As soon as the drink has a peculiar pungent odor and the liquid becomes cloudy, you can already drink kvass.

• In reality, there are no complex recipes for preparing classic kvass using pieces of bread, but to create a truly high-quality, tasty and healthy drink, you need to remember some rules. For example, in order for kvass to have a delicate and pleasant taste, it must be prepared in enamel or glass water.

• Before creating a drink based on bread or bread pieces, you should cut it into small pieces and dry it a little. To do this, just use the oven. It is permissible to store bread in glass jars and use it at your own discretion.

• Most often, recipes for creating a kvass drink on bread do not indicate sugar or its quantity. This is due to the fact that the drink can be prepared both for drinking and for future use as a base for soups. For soup or okroshka, kvass without sugar is used, and for drinking, sweet kvass is allowed.

• Sugar should be added according to your own taste. Sugar can be added according to your own taste, so you can adjust the amount yourself. But you should remember that sugar is responsible for how strong the drink will be. Therefore, when preparing kvass based on bread according to a recipe for children and teenagers, you can use honey or fruit syrup.

• When using black bread or pieces of bread, it is important to ensure that the drink does not turn sour, because black bread has a stronger fermentation. Therefore, it is necessary to monitor the process every day. Kvass must be stored in a cool place. A refrigerator, cellar or balcony will do. This is important so that fermentation does not continue. Otherwise, the kvass may become unusable and ferment.