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

Kvass is a traditional drink with a rich history dating back centuries. In Ancient Rus' it was cooked everywhere. Every housewife knew how to make kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and healthy herbs, vegetables, and berries. There are many modern options for preparing kvass - from time-saving to leisurely, from classic recipes to innovative and exotic, for example, oat kvass.

In the article I will talk about popular methods of preparing the popular Slavic drink and provide delicious step-by-step recipes.

History of kvass

The first mention of the miraculous and tasty drink dates back to the year 996 in ancient chronicles. The Grand Duke of the Kyiv and Novgorod lands Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but good old kvass has not lost its popularity. It has a healing and invigorating effect and a colossal number of beneficial properties, including:

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

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in vitamins B and C. The yeast included in the composition strengthens hair and prevents the formation of acne.

Let's move on to the “main dish” of the article – recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass made from black rye bread

Ingredients:

• Water – 8 l,
• Rye bread – 800 g,
• Yeast – 50 g,
• Sugar – 1.5 cups.

Preparation:

1. I cut the bread into thin slices and place it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. If necessary, I reduce the temperature. I make sure that the slices are dry and not burnt.
2. I put water on the stove and pour in sugar. After the water boils, I add the prepared bread crumbs. I remove the pan from the stove and leave it alone for several hours. The kvass base should cool to a temperature slightly warmer than room temperature.
3. Add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
4. I cover the wort with a towel and leave it for a day. Every other day I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I strain through multi-layer cheesecloth, pour into jars and leave to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without any fuss with yeast or claims to originality.

Ingredients:

• Sugar – 1 tablespoon,
• Water – 3 l,
• Rye bread – 400 g.

Preparation:

1. I take the bread and crumble it into a 3-liter jar to fill the bottom. I don’t dry it first.
2. I fill it with water at room temperature and add sugar.
3. I cover with a glass lid to allow the drink to breathe. I leave it to wander. The warmer the house, the faster the kvass will arrive. 2-3 days are enough.

The resulting kvass can be used for okroshka and marinating meat. The grounds are applied several times. Before next cooking, don't forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to make a homemade drink with pleasant sourness and a sweetish-caramel taste in half an hour? Follow the recipe.

Ingredients:

• Water – 2.5 l,
• Dry yeast - 2 teaspoons,
• Citric acid – 1 small spoon,
• Sugar – 200 g.

Preparation:

1. I take warm boiled water and pour it into a jar. I add citric acid and yeast. Mix slowly and thoroughly.
2. I'm making burnt sugar. I throw granulated sugar into a separate pan. I turn on medium heat. I wait until the sugar turns golden brown. It is very important not to overheat it. Otherwise, the drink will turn out bitter. I add 150 g of cold water to the brown mass and mix thoroughly.
3. I combine the sugar and the resulting mixture in a jar. I mix again.
4. I cover the top of the jar with a thick cloth (kitchen towel) and put it in a warm place for half an hour. I pour it into containers and put it in the refrigerator to cool. That's all the wisdom!

How to make kvass from white bread and yeast

The main feature of the recipe is the use of a loaf of white bread. It will give the kvass an unusual golden hue.

Ingredients:

• Water – 3 l,
• Bread – 150-200 g,
• Dry yeast for baking - half a teaspoon,
• Sugar – 4 tablespoons,
• Raisins – 30 g.

STEP-BY-STEP PREPARATION:

1. I'm cutting bread. I dry the slices in a preheated oven and pour them into a 3-liter jar.
2. Pour in water and leave for 30 minutes, letting the crackers soften. After half an hour I add sugar, yeast and raisins. I stir thoroughly.
3. Cover with a lid (loosely) and leave for 1-2 days. The richness of the taste of kvass and its sourness directly depend on the amount of time. Next, I filter and bottle it. I put it in the refrigerator for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

• Water – 2 l,
• Borodino bread – 350 g,
• Raisins – 50 g,
• Mint - a small bunch.

Preparation:

1. I am preparing an infusion based on mint. I pour boiling water over the herb and let it brew.
2. I cut the loaf into small cubes and throw it into a jar. I thoroughly wash the raisins, dry them and add them to the bread. I pour the herbal infusion and add boiled water to the jar. I close the lid.
3. I leave it in a warm place for a day. Next, I pour it into a bottle, carefully separating the grounds using gauze. I screw the lid on and put it in the refrigerator.

Helpful advice. The taste of okroshka kvass will become richer if you add fresh currant leaves to the mint.

Simple okroshka kvass

Ingredients:

• Baker's yeast – 50 g,
• Water – 7 l,
• Rye bread – 2 kg,
• Sugar – 2 heaped tablespoons.

Preparation:

1. I grind the bread and dry it in the oven. I transfer the browned pieces into a saucepan and pour boiling water over them. I leave it for 4 hours, letting the bread sit.
2. I drain the liquid, add yeast, pour in sugar. I stir thoroughly and put the drink in a warm place. I let the kvass brew for 5-6 hours. I strain and cool.

Wonderful homemade “quickly” kvass for okroshka is ready!

Recipe for kvass without starter on oatmeal

Ingredients:

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

Preparation:

1. I wash the oats thoroughly. I pour it into a jar, add sugar and raisins.
2. I pour boiled water.
3. Cover with a cloth and place in a warm place. I'm waiting 2 days.
4. For the first time, the drink will acquire a sweetish, but weakly expressed taste, so I drain it.
5. I add sugar and pour fresh water. I leave it for another two days. After the allotted time, I strain the aromatic drink with a slight sourness and pour it into a bottle.
6. I close the lid and leave for 12 hours for carbonation (natural saturation with carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

• Borodino bread – 4 slices,
• Raisins - 3 tablespoons of the dark variety, 1 small spoon of the light variety,
• Dry yeast – 4 g,
• Sugar – 4 tablespoons,
• Water – 3 l.

Preparation:

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

It takes a long time to prepare kvass according to the recipe, but the result will live up to expectations. Kvass made from bread and raisins will be very aromatic and spicy.

Let's do kvass from bread and millet

Ingredients:

• Brown bread crusts - 3 pieces,
• Millet – 2 cups,
• Sugar – 3 tablespoons,
• Water – 3 l.

Preparation:

1. I dry the sliced ​​bread in the oven. I put cereal, prepared crackers, and sugar in a 3-liter jar. I mix thoroughly.
2. I pour boiled water and close the jar. I let it brew for two days.
3. You will know that the kvass is ready by the formation of bubbles. I carefully drain the drink and fill the pre-prepared bottles with it. I store it in the refrigerator.

Video recipe

• Don’t throw away the wheat sourdough; you can use it to make a stronger and more flavorful drink.
• To add an original taste to wheat kvass, add two components - coriander and cumin.

How to prepare Russian kvass in a barrel

A classic old recipe for preparing a delicious drink in a keg.

Ingredients:

• Crushed rye malt – 1 kg,
• Crushed barley malt – 600 g,
• Rye flour – 600 g,
• Rye bread (preferably stale or weathered) – 80 g,
• Rye crackers – 130 g,
• Mint leaves – 30 g,
• Molasses – 1 kg.

Preparation:

1. I make a dough based on flour, malt and 3 liters of water. I mix thoroughly in a large container. I cover the top with a thick cloth. Let it brew for 1 hour.
2. I transfer the dough into a cast iron bowl (you can use another one, the main thing is one with fireproof properties), and put it in a preheated oven. After evaporation, I thoroughly mix the dough and leave for 1 day.
3. I'm slicing bread. I put the dough in a large container and fill it with 16 liters of boiling water. I add crackers and crushed bread. I mix thoroughly and leave it alone for 8 hours.
4. After the wort starts fermenting, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are mandatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
5. I refill the remaining starter with boiling water. I've been waiting for 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it to ferment.
6. I send the barrel to the ice cellar. After the fermentation process has subsided, I add molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal it with a sleeve. I'm waiting 4 days.
7. The drink can be stored for several months without loss of taste. The main thing is not to expose it to heat, install it in a cold place with a constant temperature.

How to prepare vigorous kvass

Ingredients:

• Dry yeast – 30 g,
• Black bread – 800 g,
• Boiled water – 4 l,
• Honey – 100 g,
• Horseradish – 100 g,
• Sugar – 80 g,
• Raisins - to taste.

Preparation:

1. I cut the bread and place it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
2. I pour boiling water over the crackers. I insist 4 hours. I take cheesecloth and strain the wort. I add yeast, throw in sugar and put it in a warm place to ferment.
3. After 6-7 hours, I bottle the almost finished drink. I put 2-3 raisins in each for flavor.
4. I don’t close it until I notice bubbles forming near the neck of the bottle. Only then do I cork the bottles and put them in the refrigerator for two hours.
5. I rub it

Greetings, our dear readers. Today we will learn how to make homemade kvass - a miracle drink from ancient times. Many people think that it is difficult to prepare. But after reading our recipes, you will find out that it is quite simple. Some recipes are generally quick to make and will allow you to quench your thirst quickly.

I haven’t delved much into history, but I know where the Russian expression “ferment” came from. We associate it with drinking - alcohol. The fact is that kvass used to be an alcoholic drink. And now it can be done like that. It turned out to be a kind of beer analogue. More precisely, beer is an analogue of kvass, so more precisely.

Well, over time it was made non-alcoholic, and thus it became much healthier. Its best advantage is that it perfectly removes thirst. All these sweet carbonated drinks, on the contrary, make you want to drink, drink and drink more. But kvass doesn’t - especially when it’s cold.

And also, it is used to make okroshka in the summer - another favorite summer dish and another topic for our blog.

Kvass at home can be different: kvass wort, rye bread, honey, fruit, berry...

The fastest and easiest way to prepare kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that the kvass concentrate contains no preservatives.

Homemade kvass recipe for a 3-liter jar.

I offer you a simple, urban option for preparing kvass in a three-liter jar. The process will not take much time - in just a day you will already have a refreshing, sparkling, cool drink.

Save the bread starter from the first batch so that you won't need yeast for subsequent preparations. Homemade bread kvass recipe is designed for a 3 liter jar.

Ingredients:

• Borodino bread - 5 slices;
• Raisins - 1 handful;
• Sugar - 3 tablespoons;
• Dry yeast - 0.5 teaspoon;
• Purified water - 3 liters.

Cut Borodinsky or other rye bread into small pieces, cubes or rectangles.

Dry the bread in the oven until lightly burnt - this will give the kvass a beautiful color and flavor. After toasting, pour the crackers into a jar or pan.

Add sugar and washed raisins to the jar. Raisins add sharpness to kvass.

Pour boiled water, but cooled to 70 ° C (approximately), over the crackers. Leave the future kvass to steep for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast and sugar in half a glass of warm water. When the yeast comes to life, you can add it to the jar and stir.

Cover the jar with gauze to protect the drink from dust or insects, place it in a very warm place, maybe on a windowsill in the sun. Let the kvass ferment for about 1 day, but not less than 12 hours.

Then strain the kvass through two layers of gauze, pour into bottles and seal well. Place in the refrigerator to ripen for another day or less. To add even more sharpness, you can throw two or three more raisins into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can select part of the starter (fermented bread) and no longer add yeast to the new portion, but otherwise follow the recipe.

This kvass quenches thirst very well and is very tasty to eat in okroshka. Bon appetit.

Kvass made from rye bread without yeast.

Homemade kvass is famous not only for its invigorating taste, but also as the proud name of one of the national dishes. It also has healing and beneficial properties for the body. Even children can drink it, especially when made at home. It is very easy to prepare it at home.

On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. To prepare we need these Ingredients:

• Black bread - 2 crusts;
• Granulated sugar - 1 teaspoon (with a heap);
• Water - 2 glasses (warm).

Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown crackers.

Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.

The mixture will ferment in a day or two. The finished starter has a sour smell and a cloudy appearance.

Prepare a 3-liter jar and pour all the resulting starter into it. You can sprinkle a couple more crackers and add sugar. Adjust the amount of sand yourself - some people like it sweeter, while others don’t like it.

Add boiled warm water and cover with a lid. Place in a warm and dark place. After a day, the liquid will “sparkle” and a typical smell will appear.

Then we pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

Screw the lid well. Soon the bottles will begin to harden. This has begun fermentation. This means that the kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

Once cooled, you can safely drink and enjoy.

Homemade kvass with mint and currant leaves.

This kvass has been made for a very long time, even by our grandparents. The taste of mint and currant perfectly quenches thirst in the sultry heat.

We will need:

• Water - 2.5 l;
• Rye crackers - 200 g;
• Sugar - 100 g;
• Raisins - 30 g;
• Yeast - 20 g;
• Mint - 10 g;
• Black currant leaves - 8 pcs.

Dissolve the yeast in a glass of warm water. Pour boiling water over rye crackers and leave for 3 hours.

Strain the wort obtained in this way through several layers of gauze, add sugar, yeast, mint and black currant leaves. Leave for 10-12 hours, covered with a clean napkin.

When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

Recipe for kvass with sourdough and rye flour.

I never thought, but it turns out you can make kvass with rye flour. Nothing complicated, try it, very tasty.

Ingredients:

• Rye flour - 450 g;
• Sugar - 180 g;
• Dry yeast - a pack;
• Water - 3 liters (a little less);
• Raisins - 10-12 pcs (not washed).

Of course, first we’ll prepare the starter.

To do this, combine a glass of flour and 1 teaspoon of sugar. Pour boiling water over it all, stirring until the mixture reaches the consistency of sour cream. We'll also send the raisins there. Send the mixture to a warm place, after covering it with a towel.

As soon as the mixture begins to “stir,” foam, and emit a sour smell, it is ready. This takes at least a day.

Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. Mix everything thoroughly. Cover with a towel and leave warm overnight.

The next morning, pour the kvass into bottles or jugs and put it in the refrigerator. After a couple of hours, the cold drink is ready to drink.

That's how fast and easy it is!

Homemade kvass according to grandma's recipe.

This drink has been prepared for a very, very long time. It is noteworthy that it is prepared without yeast. At the same time, the taste is amazing. Although it’s not for everyone, those who don’t like beets may not like the taste. But we advise everyone to try it at least once. After all, it’s not only tasty, but also healthy.

We will need:

• Fresh beets - 500 g;
• Rye bread - 50 g (crust);
• Sugar - 1 tablespoon;
• Water - 3 liters.

Wash the beets, peel and cut into small pieces. We place them in a three-liter jar and fill it with water so that there is about 5 centimeters left to the neck. Add chopped bread and sugar there.

Mix thoroughly and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

We put the jar in a warm, dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

As soon as the foam formation process subsides, the kvass should be poured into bottles and stored in a cold place for cooling.

If you plan to use it as a drink, you can add more sugar. For soups it will be great if you add a little chopped garlic to it.

Homemade kvass (video recipe), bonus.

Well, as a bonus, we decided to show you another good recipe. Some people find it easier to perceive information in video format.

Well, that's all for us, leave your comments below, join us in Odnoklassniki and support us on our channel in Yandex.Zen.

Kvass is a unique drink inherited from our ancestors. It is not only tasty, but also healthy. And it quenches thirst very well, unlike sweet sodas, which contain many unknown ingredients. Making kvass at home is not that difficult, but your health will not suffer. Bon appetit and bye everyone.

Homemade kvass - 5 simple recipes for making bread kvass. updated: May 31, 2018 by: Subbotin Pavel

You can prepare bread kvass either using yeast or without it. Below are several recipes for making bread kvass, which differ in the composition and taste of the final product. Which recipe for kvass from Borodino bread to choose for yourself is a personal matter for everyone.

The basis for this refreshing, foamy drink is known to be rye bread. But what kind of bread should you choose, since it is presented in a wide range on store shelves? When choosing this main ingredient, you need to remember that the color saturation of the final product directly depends on the type of bread chosen. Kvass made from Borodino bread at home has a particularly rich color and taste.

Preparation:

Cut the bread into portions, place on a baking sheet and place in a preheated oven to dry. It is important to dry the bread, and not to fry it, and especially not to overcook it, otherwise the burnt crusts will make the drink bitter;

Place the resulting crackers in an enamel pan, add sugar and hot water, stir until the sugar dissolves;

Cool the mixture of crackers, sugar and water to 45°C, take a small amount of warm water into a separate bowl, and pour the rest of the liquid into a bottle or large saucepan;

Dissolve the yeast in the selected liquid, stir it well and add the resulting mixture to the rest of the mixture in the pan;

Mix the contents of the container, cover with a clean piece of cloth and place in a warm place for 2 days.

After this time, strain the kvass from Borodino bread with yeast through a sieve, then filter through several layers of gauze. The resulting liquid base should be poured into a glass jar, seasoned with sugar and added raisins, which will help the drink become aromatic. Leave the drink in the refrigerator for another day. The next day, the drink must be carefully drained so that all the sediment remains at the bottom of the jar.

Store ready-made homemade kvass from Borodino bread with yeast in the refrigerator at a temperature of 8-10°C for no more than 3 days. The remaining bread cake is suitable for further use as a sourdough starter.

Kvass from Borodino bread with raisins

A recipe for kvass from Borodino bread with unwashed raisins is very popular among people who cannot stand the smell of yeast or who simply do not want to make and drink kvass prepared using them.

Ingredients:

• 1/2 part of a standard loaf of Borodino bread (about 300 g);
• 2 liters of water;
• 150-180 g sugar;
• 25-30 g unwashed raisins.

The raisins in this recipe are used as a source of natural "wild" yeast. That is why there is no need to wash the berries before preparing kvass; this will help preserve on their surface the microorganisms necessary to begin the fermentation process.

Preparation:

Cut the bread into cubes with a side of 3-4 cm;

Place on a baking sheet in a single layer and place in the oven for 5 minutes to dry at a temperature of up to 180°C;

Place the prepared lightly browned and dried crackers in a saucepan, pour boiling water over them and add 75 g of sugar, stir;

Cover the neck of the jar with gauze to protect the drink from flies and place the container in a dark place at room temperature.

After 8-20 hours, the first signs of fermentation should appear, such as hissing, a slight sour smell and foam on the surface of the liquid. 3 days after the start of the fermentation process, it is necessary to filter the liquid through 4-5 layers of gauze and let it stand; the remaining pomace should be reused. Just one handful of such cake is enough and the new wort will again turn into aromatic kvass. This procedure can be repeated no more than 4 times, and then fresh starter should be prepared. It should be stored no longer than 24 hours and only in the refrigerator.

Next, the finished kvass needs to be poured into storage containers, leaving 3-5 cm of free space, sealed tightly and stored in the refrigerator for 2-3 days. If desired, you can add honey or sugar to the finished drink and use it to prepare okroshka.

Recipe for kvass from Borodino bread without yeast

If desired, you can make kvass from Borodino bread without yeast, but the preparation process will be longer and the taste of the drink will not be as strong.

Ingredients:

• 390 g Borodino bread;
• 35 g granulated sugar;
• 1.7 liters of purified water.

Preparation:

Cut the bread and place it in a glass bottle, add sugar;

Fill the bottle with warm water, cover with a lid and send for further fermentation for 4 days in a warm place;

The finished drink should be strained through a piece of gauze folded in four, add sugar or honey to taste and cool.

Who among us, on a hot summer day, has not exclaimed: “Oh, I wish I had some cold kvass now!” Drinking kvass, of course, is not a problem - you can buy it from a barrel near a neighboring house, or bottled in different containers and names. But, according to doctors, kvass offered in this form is full of chemicals, dyes, preservatives and other, not at all useful, chemicals. All that remains is to prepare the kvass with your own hands; it will certainly be natural.

If it seems to you that this process is complicated and you can’t handle it, then this is absolutely not true! You will read in this article how to simply and deliciously make kvass with your own hands.

What you need to make kvass at home

To prepare tasty, aromatic and natural kvass you won’t need much at all. You will need: rye bread (dark, Borodino bread is suitable), water, sugar, yeast and a 3-liter jar.

How to make kvass from Borodino bread

Cut the bread into slices about 1 cm thick, place on a baking sheet and dry in the oven over low heat. Periodically turning the pieces over, bring them to a state of “lightly fried”. That is, the already dark bread should fry a little and darken.

Important: do not let the bread become charcoal! Yes, the color of the kvass will be rich, but there will be a bitterness that is inappropriate for kvass.

1. Pour 3 liters of water into a large enamel pan and bring to a boil.

2. Turn off and put 2 slices of bread into the water.

3. Leave to cool to room temperature.
Tip: in addition to bread, you can add a handful of dry mint, lemon balm, hop cones, raisins, etc. to the water.

4. While the contents of the pan are cooling, thoroughly wash the 3-liter jar.

5. Put 1 tsp in it. dry yeast (watch the expiration date!) and 3 tbsp. Sahara.
Tip: Instead of dry yeast, you can use wet, compressed yeast. You will need a very small piece. If you have a 100 gram packet of yeast, cut off a thin cross-section of plastic, about 2 mm, from it. This amount is enough to make kvass.

6. Next, pour the cooled contents of the pan through cheesecloth into a jar. Using a spoon with a long handle (it is convenient to use a wooden spoon or a spatula with a long handle), mix and place in a warm place, covered with a plastic lid.

7. After a few minutes, you will notice that chains of small balloons are rushing upward from the bottom of the jar - the fermentation process has begun.
Important: the contents in the jar must be poured “up to the hangers”. Fermentation produces quite a lot of foam, which can spill over the edges of the jar.

8. After a day, or even two, you will notice that fermentation activity has decreased significantly or stopped altogether. Take two one and a half liter clean bottles.

9. Using a funnel, pour 1 tbsp into each. sugar and carefully, trying not to disturb the sediment, pour the kvass.

10. Close the bottles and shake them vigorously to dissolve the sugar added to the kvass.

11. Chill in the refrigerator for a few hours and you are ready to drink!

Kvass turns out to be a beautiful tea-amber color, with the aroma of herbs or the taste of raisins.

Important: do not pour out the remaining sediment from the jar, it will be very useful to you!

Advice: if you have a lot of people who want to drink kvass, and it is quickly absorbed, then a day after you set the first jar to ferment, repeat the process.

How to make kvass carbonated?

Having taken a sample from chilled kvass, you realized that the kvass is good, but it does not have that sharpness and carbonation that makes it so pleasant. This flaw can be easily corrected. This is why you will need the sediment from the jar that you saved. Next time, pour kvass into bottles so that there is a little free space left in them (do not add about 3-4 cm to the desired level). Top the bottles with kvass and add a small amount of the remaining starter. Leave the bottles of kvass at room temperature for a day, and then move the kvass from Borodino bread into the refrigerator with your own hands. When you want to drink kvass after it has cooled, open the bottle carefully: the kvass will be quite noisy, but how delicious it is.

Kvass perfectly quenches thirst in the summer heat. Fans of kvass-based okroshka will also rate its taste with fairly high delight scores.