Kvass from birch sap: the best recipes. Birch kvass for vigor and health

Birch sap is what our native nature generously shares with us in early spring. Kvass from birch sap recipes help restore strength after long winter, returning to our body, exhausted by vitamin deficiencies and depressive fatigue, the strength to live and enjoy the coming sunny days. About usefulness birch sap It’s unnecessary to say, but there is a drink that is not inferior to, and even superior to, the juice itself in the amount of organic acids, vitamins (especially group B), calcium and magnesium, phosphorus and, moreover, is perfect for people who adhere to diets and are trying to preserve and increase your health: the calorie content of such a drink is no more than 30 kcal per 100 g. This drink has been known since ancient times and is called birch kvass.

The collected birch sap is filtered, removing small debris that invariably ends up in the jar when collecting the sap, poured into 3-liter jars, adding 1 tbsp. sugar and raisins and leave for a day in a warm place (for example, in the kitchen), covered with a linen napkin. Slightly fermented juice can be removed and stored in the refrigerator, drinking 1 glass per day. It’s enough to drink this drink for 2 weeks to feel that life is still a damn interesting thing!

If this “daily brew” is left for 3-4 days in a warm place closed jar, then it will turn out the best real kvass- a fermentation product, the advantages and benefits of which will be immeasurably greater than those of “daily kvass”. This leavened-classic drink does not need any addition. more sugar or raisins, and you can drink it for almost a whole year, make delicious okroshka with it and use it in medicinal purposes not just inside.

Important! Such kvass should be stored in a closed container, without access to air and always in a dark, cool place.

Birch kvass fermented in a large 50 liter bottle should be stored in the same way. with a wide neck. A wide neck is needed in order to remove the whitish film that forms on the surface (like on cucumbers). To improve the taste of bottled kvass from birch sap, and at the same time to enrich it with vitamins, not only a full bag of raisins, but also 8-10 lemons, finely chopped into juice along with zest, will help. This kvass sours quickly, literally in 5-7 days. All that remains is to pour it into jars and bottles, seal it tightly and take it to the cellar, at a temperature of 5-10*. Kvass preserves itself - there is more than enough carbon dioxide in it.

Recipes for making kvass from birch sap are so varied that you simply can’t get tired of this drink! In addition, it contains only 1.25% alcohol, less than kefir, so even children after one year can drink it. For children, it is still better to sweeten kvass: for 0.5 liters - 1 teaspoon of sugar or honey, if there is no allergy, this is quite enough.

For gourmets, there are recipes for making kvass from birch sap that are more complex, but more refined in taste. For example, like this:

Recipe for kvass from birch sap with raisins

We will need:

10-15 liters of birch sap filtered through fabric;
100 pieces of raisins;
3 cups sugar;
1 cup fresh or pickled cranberries;
10-15 mint leaves (it’s good if it’s a sprig);
2-3 cloves;
thin rubber glove;
15-20 liter bottle.

Kvass from birch sap with raisins:

Heat the juice until room temperature.
Place mint leaves and cloves at the bottom of the bottle.
Add mashed cranberries with a glass of sugar to mint and cloves.
Pour in all the raisins.
Fill the bottle halfway (5-7 l) birch sap.
Shake until the sugar dissolves.
Add the rest of the sugar and add the remaining juice.
We pull a rubber glove over the neck of the bottle and wait for it to inflate with fermentation gas.
We put the bottle with the “welcome” glove in a warm place and wait for the glove to deflate.
Now the fermented kvass can be carefully strained (you can simply use a fine sieve) and poured into jars or bottles.
We carefully seal the jars or bottles and send the kvass to ripen in the cool for about two weeks.
After the allotted time, the drink can be enjoyed as in pure form, and in cold soups.

Advice! To make kvass from birch sap of really high quality, it is advisable to find a glass bottle rather than a plastic one - plastic can spoil the taste of the final product.

Kvass from birch sap with bread

We will need:

filtered birch sap – 10 l;
loaf rye bread– approx. 1 kg;
granulated sugar – 400-500 g;
raisins - a full handful;
coffee beans - a full handful;
1/2 tbsp. fresh frozen berries black currant or 10-15 dried leaves;
15 liter bottle

How to make kvass from birch sap:

We cut the bread and dry it into crackers (you can do it on a baking sheet without oil). Fry the coffee beans until black in a frying pan without oil.
Place the cooled crackers and coffee beans into the bottle.
Add all the sugar and raisins.
Add currants or their leaves.
Heat 2-3 liters of juice to 40-50* and pour it into the bottle.
We tie the neck of the bottle with a linen napkin or gauze in several layers.
Let the starter ferment for one day.
After 24 hours, shake the starter well and add the remaining birch sap.
Cover the neck again with a napkin and leave in a warm place for 3-4 days.
Strain the settled kvass and pour into small containers for storage in a cool, dark place.

Advice! It is best to store the juice not used on the first day in the refrigerator, and slightly warm it to room temperature before adding it to the starter.

Important! To those who are loose nervous system, such kvass is simply necessary! Also, this kvass is especially good for those who suffer from low acidity, as well as those whose hearts “play tricks” and their blood pressure “jumps.”

Recipes for kvass from birch sap with honey

For this recipe, freshly collected juice, cleared of small debris, should stand in the house for a short time (2-3 days).

For kvass made from birch sap with honey we will need:

10 liters of settled juice;
1200 g thickened honey;
50-100 raisins;
plastic bottle 15 l.

Recipe for kvass from birch sap with honey:

Pour all the ingredients into the bottle at once.
Seal the bottle tightly and place it on its side.
When the bottle swells and becomes completely solid (3-4 days), open it with caution, gradually releasing the fermentation gas.
We filter the fermented kvass and pour it into convenient jars and bottles, seal it tightly and put it in a cool place to “reach”.
This kvass is completely ready in 1.5-2 months, but you can drink it right away.
If you notice signs of vitamin deficiency and severe loss of strength, then you should not let the kvass sit for 2 whole months!
Take 1 tbsp. pureed cranberries, pour it with a glass of fresh honey birch kvass and drink in one gulp. Every day – one glass.
This “compote” will not only quickly quench your body’s thirst for vitamins B and C, but will also help you get out of winter depression as quickly as possible and minimize the risk of spring diseases.

Important! In this recipe, honey can be replaced with wax (remaining after boiling honey from honeycombs liquid product). The main thing is not to overdo it, otherwise the kvass will become bitter. Calculation: for 10 liters of juice – 200 g of wax.

Kvass from birch sap with barley

This recipe will appeal not only to people who want to quickly “recover,” but also to diabetics. By stimulating the regenerative processes of the entire body, this barley drink remarkably quickly lowers the level of harmful cholesterol, providing not only tangible benefits cardiovascular system, but also gradually lowering blood sugar levels.

We only need two products:

birch sap itself (filtered) – 3-5 l;
roasted barley – 1 cup.

Kvass on birch sap with barley:

Fry the barley (preferably unpeeled) in a frying pan without oil. The darker the color of the grain, the more rich in taste the kvass will be; roasted barley to the state of “black coffee” will give the kvass a light, pleasant bitterness.
After letting the birch sap sit for a day or two, add the cooled barley and sugar and, screwing the lid tightly, “forget” about the bottle for 10 days.
We filter the resulting barley kvass, bottle it and put it in a cool and dark place.
If there is no desire to filter the kvass after ripening, the barley can be dipped into the juice in the form of a sachet - a small fabric bag.
This kvass is not only a joy for the heart and blood vessels, it is also an excellent cosmetic product: it strengthens gums, tooth enamel, nourishes hair roots, and improves complexion. By optimizing metabolic processes, this drink prevents the proliferation of pathogenic flora in the intestines and accelerates weight loss, including the natural diuretic process. To enhance the removal of water, you can drink this kvass with lingonberries, or add a handful of lingonberry leaves to the “fermentation tank”.
Birch kvass fermented with oats, wheat or rice is no worse in properties. The cooking recipe does not change at all.

Advice! Since there is no sugar in the recipe, fermentation will take longer, but if consuming sugar is not contraindicated for you, add 1/2 cup granulated sugar to the wort, this will shorten the preparation healing drink for 2-3 days.
If you wish, you can add a few raisins and bread crumbs, but this is not at all necessary - kvass will ferment perfectly on grain.

Kvass from birch sap with dried fruits

It's almost national drink south of Russia! It is extremely easy to make, has a wonderful refreshing taste and perfectly quenches thirst on hot summer days.

We will need:

5 liter bottle;
freshly collected and filtered birch sap (3-4 liters);
raisins - approx. 1 glass;
dried fruits – 800g - 1kg.

How to make kvass from birch sap:

We put raisins and washed dried fruits into the prepared bottle at once. We make several small holes in the lid of the bottle for gas to escape. Fill the fruit-raisin mixture with birch sap, screw on the lid with holes and leave to ferment in a warm place.
As fermentation progresses, shake the bottle vigorously 2-3 times a day. Fermentation continues for at least a week!
After the end of ripening, the finished kvass must be strained, discarding the raisins and dried fruits. Pour the saturated with organic acids healthy kvass in smaller containers and leave until hot days in the cellar or refrigerator.
This kvass can also be varied by adding bread and sugar, lemon zest and yeast, in which the fermentation process will go much faster, but then the subtle fresh “spirit” of birch sap will be lost and the drink will acquire the taste of ordinary bread kvass. Of course - delicious! But, alas, it’s not the same...

Advice! The dried fruit mixture can be replaced with prunes or dried wild pear.
Many people believe that only juices infused with these dried fruits without apples, dried apricots, etc., they have the right to be called real birch kvass!

Important! Before you start “loading,” dried fruits must be washed (but not soaked!) in hot water.

All the recipes for kvass made from birch sap proposed here have one essential detail: they do not contain yeast. This - pure product, fermented without additional process catalysts, this is what distinguishes it from birch mash, which is often passed off as kvass with yeast. However, real kvass is not inferior to light mash in terms of the amount of lactic acid, and even surpasses it in the content of many vitamins and microelements. It’s a pity that such a “magical” drink can only be stored for six months or a little longer. The further fate of birch kvass after six months is sad - it turns into vinegar.
It can also be “helped” to turn into vinegar by loosely closed lids, direct exposure to light rays and excessive heat.

Important! To preserve the properties of the drink, you must follow basic storage rules, the main one of which is that open kvass should be drunk no later than two days later!
To do this, it is poured into small “containers” and stored, after opening, in the refrigerator, tightly wrapping the lid.
If you want to sweeten the kvass, then this should be done immediately before use, adding sugar to a glass, and not to a whole “container”.

Previously necks glass bottles with kvass, they were dipped into boiling wax or sealed with liquid wax, excluding the slightest ingress of air. Maybe it makes sense to return to the ancient practice, since we just can’t part with the ancient habit of drinking birch kvass to stay healthy, beautiful and cheerful? And also - grateful to our native land for this amazing gift - birch sap!

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

2018-05-24 Marina Vykhodtseva

Grade
recipe

403

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

0 gr.

Carbohydrates

11 gr.

51 kcal.

Option 1: Classic birch kvass with bread

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

Ingredients

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

Step-by-step recipe for classic birch kvass

We take warm juice for kvass, but there is no need to heat it in advance. It's better to just leave it at room temperature. You need to wait a couple of days and let fermentation begin. Then pour the birch sap into large saucepan, add sugar, put it on the stove. Now we heat it up, but just a little. Make a pleasantly warm liquid, the sugar should dissolve.

Cut the dark rye bread into pieces of three or five centimeters. Place in the oven and dry. To get more mild taste You can fry the pieces. Also golden brown crusts will give the kvass a brownish tint.

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

Let's check the kvass. Stir gently, trying not to break any pieces of bread. Let's try. If the 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 the kvass from the bread and small crumbs. But there is no need to throw away the grounds. Add a new portion of warm birch sap and do not forget about sugar; for five liters of drink we use an average glass of sand. We pour the strained kvass from birch sap into bottles with lids, put them in the refrigerator or in the cellar for five hours.

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

Option 2: Quick recipe for kvass from birch sap

Recipe for kvass with added malt. It can be purchased at the grocery store, the product is made from grains and usually comes in powder form. We take birch sap that has soured or has barely begun to ferment. To do this, you need to keep 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 using granulated sugar.

Ingredients

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

How to quickly make kvass from birch sap

Mix birch sap with malt and add Bee Honey, stir and put on the stove. Heat the drink to thirty degrees. Pour it all into a jar.

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

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 you used juice that has begun to ferment. In other cases it will take a little longer.

You can replace honey with regular granulated sugar in this recipe. In this case, we take approximately 50 grams of birch sap for this amount. Brown sugar Suitable for kvass too.

Option 3: Birch kvass with raisins and yeast

Recipe for delicious birch kvass with raisins. For preparation, we always take fresh yeast, pressed in specified quantity. They are the ones who will provide good fermentation drink, sharp and pleasant taste.

Ingredients

10 liters of juice;
100 g raisins;
30 g yeast;
200 g 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 until warm.

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

Cover the container with the drink with a napkin and send it for fermentation. We stand for two or three days until we get a sharp and sour drink. Strain and cool.

You can add to such kvass not only citrus juice, but also the 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, and has many advantages over similar drinks. This kvass can even be stored for future use; it does not lose its taste and beneficial properties. Just before this you need to master all the rules and subtleties of cooking.

Ingredients

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

Step by step recipe

Sugar is a controversial product in such kvass. Very often the 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 unhulled barley, with husks. Wash and place in a dry frying pan. Turn on the stove and start roasting the grain. Stir regularly, bring until golden brown, trying not to burn. Turn off the stove and cool the barley.

Add roasted barley to sweetened or regular birch sap. Pour everything into a container suitable for fermentation. It is best to use large glass jars. Cover, but use breathable fabric or just gauze. Let the barley and juice ferment.

After three days you need to check the readiness of the kvass; you can increase the fermentation time. If the drink is already ready, then strain it from the barley, seal it with airtight lids, and put it in the refrigerator. For long-term storage We let the birch kvass into the cold cellar.

This version of the drink is made with barley, but there are also recipes with oats. It is important to divide before use Special attention purity and quality of grain. There should be no traces of mold or dark spots on it.

Option 5: Birch kvass with dried fruits

A 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 raisins.

How to cook

Strain the birch sap through a fine sieve or simply add several layers of gauze. Pour into a large jar or a clean enamel saucepan.

We wash the raisins and other dried fruits from dust and dirt. Shake off the water and pour it all into the juice. Cover with gauze or a lid with holes and leave in a warm place for 5-7 days. Since refined sugar is not added, fermentation will not proceed very quickly.

We check the kvass, filter it, and bottle it. In a cold place, this drink can be stored well for up to six months.

If you want to speed up the ripening of birch kvass with dried fruits, then simply add a handful of granulated sugar to it and stir. You can sprinkle in a few grains of dry granulated 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 sugar.

How to cook

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

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

If the kvass has reached the desired taste, it is immediately filtered and stored in a cold place. Otherwise, the drink will simply turn sour and spoil.

– the pride of national kvass brewing. The recipe was invented by the Slavs. Since ancient times, the valuable tree was worshiped, and the wood elixir was added not only to kvass, but also to wine and honey. The legendary Scythian birch tree was cooked on its basis.

How to make kvass from birch sap at home? The secrets of cooking have been preserved to this day, I will tell you about them in the article. Natural birch sap is excellent preparation for kvass, since during the fermentation process it does not lose its beneficial properties and qualities. Birch “tears” are a natural preservative given to us by nature, more healthy and natural compared to products Food Industry.

Let's move on to the cooking technology. Several recipes are available.

Classic kvass with birch sap and barley

Kvass on birch sap with barley - source useful substances and vitamins. It tastes like regular kvass with yeast. The cooking process is simple and takes minimal time.

Ingredients:

Juice – 3 l,
Barley – 100 g.

Preparation:

Fresh Juice I carefully strain birch trees from wood chips, bark and other extraneous natural “gifts”. To do this, I use gauze folded in several layers. I let it cool for two days.
I dry the barley in a frying pan. The taste of the drink directly depends on the roasting time. If you keep the unrefined grains longer, then future kvass it will turn out bitter. For delicate taste lightly fry the barley so that the grains have golden color.
I pour grains wrapped in gauze into the purified and cooled juice for convenience.
I insist kvass in a warm place. During ripening, I stir it 2 times a day. After 3-4 days, the kvass will darken and acquire a pronounced grain taste.
I strain it and bottle it.

Video recipe

Kvass from birch sap with dried fruits

Ingredients:

Birch sap – 2.5 l,
Dried fruits – 150 g.

Preparation:

I rinse dried fruits in running water several times. I don’t soak it, but immediately put it in a prepared jar.
I pour birch sap and cover it with a towel or multi-layer gauze.
Fermentation requires heat.

Kvass from birch sap with honey

Ingredients:

“Tears” of birch – 5 l,
Fresh yeast– 50 g,
Lemon – 1 piece,
Honey – 100 g,
Raisins – 3 pieces.

Preparation:

I strain the kvass through cheesecloth. I pour the yeast with a small amount of water - 40-50 ml.
I squeeze the juice out fresh lemon.
I mix the liquids, add honey, add yeast.
I take a 5-liter bottle, wash it, and put a few dried grapes at the bottom.
I pour the drink and close the lid loosely. I put the birch-honey mixture in a cool place.
After 3 days, the kvass is ready for use.

How to make bread kvass with birch “tears”

Ingredients:

Juice – 3 l,
Dry yeast – 1 g,
Rye crackers – 300 g,
Sugar – 1.5 tablespoons.

Preparation:

I pour the pre-strained juice into a saucepan, add sugar and mix thoroughly. I add yeast for a sharp taste. To make the drink softer and less vigorous, you can only add rye crackers. I use and bread products, and yeast.
I leave it to steep throughout the day. I put it in a warm place.
I pour the drink into jars or bottles, straining thoroughly. I put it in the refrigerator.

I use it as a refreshing and invigorating drink and a small base. Use the recipe for your health!

Preparing birch kvass with orange

Ingredients:

Birch “tears” – 2.5 l,
Orange – 1 piece,
Sugar – 1 glass,
Raisins – 25 grams,
Melissa and mint - several bunches,
Yeast – 10 g.

Preparation:

I peel the orange and cut it into slices. I knead the yeast with a small amount Sahara. I put the mixture in a jar, throw in bunches of fresh grass, chopped orange and the remaining granulated sugar.
I stir and pour in the juice. I put it in a warm place. It will take from 2 to 4 days to prepare depending on the temperature.
Finished product I bottle it. I use 0.5 liter containers. I sprinkle a few raisins into each for flavor. I put it in the refrigerator for storage.
In a day, birch kvass will “ripen” and can be used as soft drink or an unusual base for okroshka.

Video recipe

The benefits and harms of kvass from birch sap

Beneficial features

The classic bread drink contains a large number of probiotic bacteria, which have a beneficial effect on the gastrointestinal tract and the body’s immunity. Using birch sap instead of filtered water only enhances positive effect. Content of salts of magnesium, potassium, manganese, iron, aluminum and others useful components has a beneficial effect on the general condition of the body.

The drink invigorates, refreshes and tones, is used as a preventative against colds, during the spring period of vitamin deficiency, etc.

The “tears” of the original Russian tree contain natural immune defenders – phytoncides. This active substances, suppressing the development of bacteria produced by plants naturally.

Kvass based on birch sap is used as a replacement for expensive cosmetics. A rejuvenating mask is made from it. The product is applied to the face steamed after the bath and left for half an hour. Then the natural mask is washed off with water. A hair strengthening product is made from kvass, which is suitable for normal and oily hair.

Contraindications

In moderate doses, the drink is harmless. Gastritis and other inflammations of the mucous membrane are a contraindication for frequent use. The prohibition for consumption is an allergy to birch pollen, which is rare.

To strengthen the immune system, many begin to collect birch sap and make delicious kvass. Birch sap is not inferior to many vitamins; for this it is worth going to the forest to put up jars. Kvass made from birch sap is very rich in vitamins, which are very necessary for our body. Many people have known this drink since ancient times. They drink kvass from various wastes and toxins, cleanses the liver and digestive tract. Birch sap begins to be collected from the end of April to the end of May, but you need to be very careful in the forest, many are afraid of encephalitis ticks. There are a lot different recipes kvass Today we will look at the most famous ones.

Ingredients:

Birch sap 8 - 10 liters;
Sugar 500 gr;
Dried raisins 500 gr;
1. Strain fresh birch sap from debris.
2. Rinse the raisins in hot water
3. Mix raisins with sugar and add birch sap. Stir until the sugar is completely dissolved.
4. You need to pour it into jars, preferably 3-liter ones. We close it not with a lid, but with a thin cloth or take gauze.
5. Keep the kvass for 2 days.
6. Strain our finished kvass and enjoy.
7.Can be stored for 4 months.

Fragrant kvass made from birch sap with honey and lemon

Ingredients:

Birch sap 6-8 liters;
Liquid honey 40 g;
Lemon 3-4 pcs.; lemon acid 2h/l;
Yeast (preferably live 50 g)

1. Decant the birch sap from small debris.
2. Squeeze lemon juice or dilute with 2 tsp citric acid.
3. Add liquid honey.
4. Dilute live yeast with water.
5. Mix all ingredients.
6. Pour everything into glass jars. The drink must be tightly covered with a cloth and kept for 3 days at room temperature.

Delicious kvass made from birch sap with black bread and coffee

Ingredients:

Birch sap 2-3 liters;
Black bread 3 crusts;
Sugar 150 gr;
Small raisins 50 gr;
Coffee beans 50 gr

1. Strain the birch sap.
2. Roast coffee beans for 3-4 minutes.
3. Pour in raisins hot water, rinse well. Dry the raisins.
4. In three liter jar add sugar, coffee, raisins and add juice.
5.Instead of the lid, insert a rubber glove with a punctured hole into the jar.
6. When the glove rises, the kvass begins to ferment. We wait 2 days for the rubber glove to return to its position.
7. Put it in the refrigerator. You can drink it after 24 hours.

Dark kvass from birch sap with barley

Ingredients:

Birch sap 3 liters;
Dry yeast on the tip of a spoon.;
Barley 3-4 tbsp;
Crackers without seasoning 150 g;
Sugar 3 tbsp;

Barley gives kvass not only aromatic taste, but also dark color kvass You can make okroshka from barley kvass in the summer.

1. Pour the juice into enamel pan and reheat.
2. Pour the juice into an enamel pan and heat it up.
3. Fry the crackers in a frying pan without oil and place in the pan.
4. Fry the barley too and put it in a saucepan.
5. Stir with sugar until it dissolves.
6. Cover with a lid and leave for 36 hours for the kvass to ferment. Place in the refrigerator.

How to deliciously prepare kvass from birch sap with oranges

Ingredients:

Orange 1 piece;
Birch sap 2 - 3 liters;
Raisins 2 tsp;
Yeast 10 g;
Mint 3 leaves;

1. Cut the oranges into slices.
2. Grate the yeast with sugar.
3. Add orange, yeast, sugar and birch sap to the jar.
4. Pour into jars and add raisins. Keep in the refrigerator for 24 hours and the kvass is ready!

Sweet kvass made from birch sap with dried fruits without yeast

Kvass made from birch sap is soft, refreshing and healthy drink. The use of bread, raisins, barley, honey, various spices and seasonings in recipes amazes with the variety of taste and aroma - from delicately fruity to a tart, rich shade.

Classic kvass made from birch sap and bread

This option will appeal to fans of regular bread kvass, since the same products are used as the basis. Homemade birch kvass is distinguished by its vitamin content, pleasant taste and aroma.

Ingredients:

birch sap, purified through a filter – 10 l;
1 loaf of rye flour bread;
0.5 kg granulated sugar;
150 g raisins;
100 g coffee beans;
50 g black currant berries.

Cooking technology:

Cut the black bread into small pieces and dry in a frying pan without oil or on a baking sheet in the oven.
Roast coffee beans until dark brown.
Place crackers and coffee at 15 liter bottle.
Add sugar and washed raisins.
Heat birch sap (3 l) to a temperature of 50°C.
Pour the juice into the bottle and mix with the raw materials.
Fold the gauze in several layers and tie it around the neck of the vessel.
Leave the starter for 1 day to begin the fermentation process.
The next day, shake the contents of the bottle, pour in the remaining juice, add currants.
Cover the container with gauze and put it in a warm place for 3–4 days.
Strain the finished drink, pour into glass jars or bottles, and place in the refrigerator.

Roasted coffee beans give kvass a beautiful amber hue, and in combination with berries or currant leaves - unusual aroma and taste.

Cooking with raisins

For birch kvass with raisins, it is better to choose dark varieties grapes, they will add color to the finished drink.

Ingredients:

4 liters of purified birch sap;
3 tablespoons raisins;
1 cup of sugar;
0.5 cups cranberries;
cloves - 2 pieces.

Cooking technology:

Wash the cranberries, dry them, grind them with sugar.
Soak raisins in cold water for 10 minutes.
Place raisins, cranberries with sugar, and clove seeds in a bottle.
Pour 2 liters of juice at room temperature into a bottle, mix with the ingredients until the sugar dissolves.
Add the remaining juice to the container.
Place a rubber glove over the neck of the bottle.
When it puffs up, move the container with the starter to a dark place.
The readiness of the drink is determined by the glove; it should deflate.
Strain the finished kvass and pour into a glass container.

In order not to spoil the taste and quality of kvass, it is recommended to choose a glass container for its preparation. Plastic containers use is not recommended.

How to make kvass from birch sap and barley

Barley birch kvass is a healthy drink for blood vessels and the heart, has a diuretic effect, stimulates metabolism in the body.

Ingredients:

birch sap – 5 liters;
barley – 1.5 cups;
sugar – 300 grams.

Cooking technology:

Clear birch sap from wood debris, filter, let stand for 1 - 2 days.
Fry the unpeeled barley grains in a frying pan without adding fat. The degree of roasting is chosen as desired - dark-colored beans will give the finished drink a richer taste.
Pour roasted barley, sugar into a 10-liter jar, pour in the settled juice, and close with a lid.
Place the jar in a warm place for 8 – 10 days.
Stir the contents of the jar 1 – 2 times a day.
Strain the kvass and pour into containers.
Store in a dark, cool place.

The barley can be placed in a gauze bag and left in this form in the jar until the fermentation process is completed. The finished kvass does not need to be filtered; all excess debris will remain in the bag.

With wort

Wort is a ready-made concentrate for instant cooking kvass at home. It is a decoction of bread crumbs, crusts, flour and malt.

To prepare kvass from birch sap and wort you will need the following products:

concentrated wort - 3 tablespoons;
granulated sugar – 250 grams;
birch sap – 3 liters;
dry yeast - ½ teaspoon;
raisins – 10 pieces.

Cooking technology:

Heat purified birch nectar to a temperature of 30 – 40°C.
Mix yeast and sugar.
IN glass jar pour in pre-washed raisins, sugar mixture, pour in 1 liter of juice.
Mix all ingredients until sugar dissolves.
Pour in kvass wort and the remaining amount of juice.
Mix carefully and put a glove on the neck of the jar.
After the glove is inflated, pierce holes in it and move the jar to a warm place out of direct sunlight.
After 16 - 20 hours, check the readiness of the kvass.
Strain the drink and bottle it.

The amount of sugar can be changed to taste, this will not affect the quality of kvass.

Birch kvass with lemon

A refreshing drink made from birch sap with lemon contains a large amount of vitamin C, which enhances the body's protective functions and gives it strength to fight various diseases and infections.

Ingredients:

lemons – 2 pieces;
sugar – 400 grams;
mint – 2 sprigs;
honey – 1 glass;
birch sap - 6 liters.

Cooking technology:

Wash the lemons, pour boiling water over them, cut into cubes.
Prepare the juice - peel, strain.
Mix lemons with honey.
Pour the lemon mixture, sugar, and add mint leaves into a 10-liter bottle.
Pour in 2 liters of juice and stir.
Add the rest of the juice, cover the jar with a gauze napkin.
Place in a warm place for 2 – 3 days.

A vitamin drink based on birch sap is consumed not only in its pure form, it is excellent for making okroshka. The dish turns out nutritious, tasty and aromatic.

Cooking technology with oats

Oat dishes are used in many diets; they help improve digestion, remove harmful waste and toxins from the body, and increase vitality.

Ingredients:

birch nectar – 3 liters;
sugar – 200 grams;
oats – 1 cup;
1 cinnamon stick;
2 tablespoons raisins.

Cooking technology:

Rinse oats under running water cold water, transfer to a glass jar.
Add sugar, prepared raisins, and a cinnamon stick, broken into 3 parts.
Pour 1 liter of juice into a jar and stir.
After the sugar has dissolved, add the remaining juice.
Cover the jar with a gauze napkin.
Leave for 3 – 4 days.
Pass the finished kvass through a filter and pour into storage containers.

Clear kvass is obtained from raw oats. To add color and a slight bitterness, sourdough oats are fried in a frying pan without adding oil.

Birch sap is a vitamin gift from nature. Unfortunately this seasonal product, and enjoy it in fresh doesn't take long. For this reason, kvass is prepared from the juice with various additives and spices. During processing, birch sap does not lose its useful qualities, and in this form can be stored for up to 4 months.