Probably, representatives of the older generation remember well the song performed by the legendary “Pesnyars” with the words: “And the Motherland generously gave me birch sap, birch sap” ...

This nectar of early spring with an illuminating sweetish note is dear to the heart of every Russian and has been appreciated from time immemorial. It is consumed fresh, they make healing kvass from birch sap and even moonshine.

The juice is not only tasty, but also useful, especially after winter beriberi, as it is rich in vitamins C and group B, as well as trace elements. It is drunk to increase immunity, and simply because it is delicious. He also has healing properties , helps in the treatment of a number of diseases:

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

However, despite the obvious benefits, people with kidney stones and peptic ulcers should not be overly addicted to them.

Note that birch kvass preserves all beneficial features juice.

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

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

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

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

Harvesting sap without damaging the tree

An adult healthy birch can safely give up to 7 liters of valuable sap (or sap, as it is called in another way). But it is worth taking care of its capabilities and then in the spring it will be possible to use the bounty again

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

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

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

That's why best method such:

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

Peculiarities. Good container for collecting birch sap - plastic water bottles for 5-6 liters. But it is advisable to store the juice in glass.

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

How to cook at home

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

With honey and lemon

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

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

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

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

Yeast-free, with bread leaven

This kvass is prepared on the ready bread leaven... Let's take:

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

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

Advice. For a richer color and bread flavor add 500 grams of dried rye bread crumbs.

When bottling, strain.

How to make kvass using raisins?

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

Note. Before adding raisins to kvass, do not soak it.

You don't need to wash it. And if you wash - then not for long, cold water... On the surface wild yeast will create an effect light fermentation even in the cool.

With raisins and dried fruits

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

• 200 g raisins;
• 500 g of dried apples.

You can cook in a 20 liter enamel pot... The mixture is left warm, covered for about a week. When "pungency" appears, kvass can be filtered, bottled and capped (from this time it can be kept cool).

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

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

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

With dark raisins

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

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

Children's sparkling nectar with orange

This naturally carbonated, sweet and delicious kvass really like children. And the benefits from it are hundreds of times greater than from "chemical" drinks.

For 2.5 liters of fresh birch sap you will need:

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

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

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

Advice. Bottles with clips (eg from) are good for capping.

Lemonade kvass

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

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

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

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

Delicious coffee kvass with black bread

This invigorating drink on birch sap it acts as an energetic, giving vigor and a surge of strength. The taste strongly resembles bread kvass.

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

Fry the coffee beans in a dry frying pan, stirring occasionally. Fry the crusts of bread in the oven. In a jar, fill in all the ingredients with birch sap. We put on a rubber medical glove, fasten it with an elastic band on the neck of the can.

After 2-3 days, the glove will "raise its hand", then pierce one of the fingers with a needle. If it puffs up strongly, we pierce the other finger as well. We wait until fermentation is over and the glove falls off. We filter the kvass, cork it in bottles, for a couple of days - in the refrigerator or basement. You can serve!

Dark birch-barley kvass

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

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

A few days later, when a light intoxicating taste is already felt, bottle it, seal it and send it to the cellar. Stored for up to six months, without changing the taste and useful properties. Open bottle should be drunk in a day or two.

Spicy citrus kvass with ginger and oranges

For those who love the spicy pungency of ginger and a refreshing orange, this recipe is perfect. Would need:

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

Chop oranges and lemons, grate ginger. Place in a fermentation vessel and add honey, yeast, sugar, mint leaves. Heat birch sap to 25-28 ° С. Pour in the ingredients, making sure the container is no more than 2/3 full. Cover with a thick cloth and leave warm overnight. Then bottle, seal and store cool.

Sweet kvass without yeast with dried fruits

For 5 liters of birch sap, take:

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

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

Is fermented birch sap suitable for kvass?

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

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

The kvass became viscous. Can you save him?

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

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

Conditions and terms of storage of birch kvass

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

Video - cooking recipes

A simple recipe for making birch kvass:

(1 estimates, average: 5,00 out of 5)

Cooking time: 30 minutes.

The number of products is designed for a container with a volume of 1.5 liters, if you use large containers, increase the amount of ingredients accordingly.

Today I will tell you a recipe for kvass from birch sap with raisins. As everyone knows, "birch tears" are very useful for the human body, but you can get it for a very short period, in early spring, about 2-3 weeks. During this time, cleanse and enrich your body useful microelements and vitamins that this natural drink, impossible. Therefore, I propose to extend this time and prepare birch kvass with raisins and sugar in plastic bottles... Everything original is simple and when you try this drink on a hot May day, you will definitely give up the usual lemonade or beer, it will perfectly remove your thirst and fill you with energy.

How to cook birch kvass with raisins in plastic bottles - a recipe with a photo step by step

For cooking, we need sugar, raisins, birch sap and a plastic bottle.

The dishes in which the workpiece will be stored must be thoroughly washed. Pay special attention to plastic bottles that contain alcohol, such as beer. Make sure that there is no foreign smell. If you cannot get rid of an extraneous smell, for example, beer, then it is better to replace the bottle. Take another container, I think this shouldn't be a problem these days.

Rinse the raisins and send them to the bottle.

We also send sugar there with the help of a watering can.

We pour birch sap. First, it must be filtered through a fine sieve with gauze to get rid of small debris and bugs that got into the juice during collection. We close the lid. You need to leave it in a cool place for a week. After seven days, the drink will be ready.

Many may have a question: how to make birch kvass with raisins, if you are an opponent of storing drinks in plastic bottles, and even more so you do not want to spoil such valuable gift nature and store it in plastic. There is an exit. Just pour it into regular glass jars or bottles of any size. Cover with nylon caps and send to storage.

You need to store birch kvass with raisins and sugar in plastic bottles and glass jars in the cellar, but not more than 3 months.

Other recipes for birch kvass with raisins

There are many recipes for this wonderful and thirst-quenching drink, everyone can choose the one they like best in terms of ingredients and taste. Remember kvass is not a blank long-term storage, the maximum, how long it can be stored in a cool place is 2 or 3 months.

All collected birch sap, no matter which recipe you use, must be filtered through cheesecloth to get rid of wood debris and forest insects.

With dried fruits

• Birch sap - 10 liters;
• Dried fruits - 200 grams (apples);
• Raisins - 200 grams.

The simplest recipe our grandfathers used. Add dried fruits and raisins to the juice. They must first be rinsed with water. Leave on for 3-7 days. Fermentation will begin in a couple of days. Periodically, you need to knock the cap off the dried fruit so that it does not sour. When the pungency typical for kvass appears, this will happen in 5-7 days. Strain it through cheesecloth. Store in a cool place.

My grandfather cooked in a huge twenty-liter saucepan, a week later the kvass was ready, but he did not filter, and dried apples I didn't take it out with raisins, but left it in the juice, over time the kvass became stronger and tastier.

With lemon

• Birch sap - 3 liters;
• Lemon - 0.5 pcs;
• Raisins - 6 pcs;
• Honey - 1 tbsp. lies;

Wash the jar in which the kvass will be stored. Pour "birch tears" there. Cut the lemon into slices, add honey and raisins to the jar. Cover nylon cover and leave for 10-14 days in a cool place, after two weeks the drink is ready to drink. In the same way, this drink can be prepared with an orange. Or add these two wonderful citrus fruits together. Do not forget to pour boiling water over before use, this will remove the bitterness and save you from the wax used to process the fruits so that they do not spoil so quickly.

With honey

It is prepared in the same way as the previous recipe, but without adding lemon. It is used to quench thirst on a hot summer day, to strengthen the immune system. Healthy and delicious.

With barley

• Birch sap - 10 liters;
• Barley - 1 kg;
• Raisins - 200 gr.

Sort the barley, get rid of excess garbage. Rinse well and drain off. Fry in a dry frying pan until brown and the corresponding smell of roasted barley. Make sure that it does not burn out.

Raisins need to be doused with boiling water. Send the cooled barley and raisins to the juice, mix. Place the dishes with juice in a cool place, for example, in a cellar. The required sharpness will appear over time. You can use it in a couple of days. In a dark and cool place, this kvass can be stored for almost half a year.

With bread

• "Birch Tears" - 5 liters;
• Raisins - 100 gr;
• Sugar - 1 tbsp;
• Black bread - 400 gr.

It will be very good if, before cooking, the juice is kept warm for several days and begins to acidify.

When the fermentation process begins in it, you can start preparing the kvass itself.

Pour it into a saucepan, add sugar. We heat it up, the sugar should dissolve, but the juice should not boil. During the boil, it will lose all its beneficial properties.

In the meantime, you need to cut the black, preferably Rye bread into small pieces of about 3x4 centimeters. We put it on a baking sheet and send it to the oven for 10-15 minutes, the bread should turn into croutons, it's okay if it burns, the color of the drink will be more saturated.

We send the croutons from the bread into the heated juice and mix, we also send the washed raisins there. We mix it in, it instantly acquires Brown color... Remove from heat, cover with a lid and send to infuse in a dark cool place for 3-4 days. After this time, we filter the kvass, bottle it. We send to the refrigerator.

With coffee

• Birch sap - 2.5 liters;
• Borodinsky bread - 2-3 slices;
• Sugar - 0.5 tbsp;
• Raisins - 1 tbsp. lies;
• Coffee - 1 tbsp. lodges (grains).

Roast coffee in a dry skillet.

Rinse the raisins.

Cut the bread into small pieces and dry in the oven.

Put everything in three liter jar, in a rubber glove, pierce a hole with a needle, and put it on the jar, tightly tie an elastic band around the neck. Leave in a warm place. After a while, the glove will begin to rise, which means that the fermentation process has begun. When the glove falls off, the process is complete, the drink is ready. Strain it through cheesecloth, store in the refrigerator.

With rice

• Juice - 5 liters;
• Rice - 1 tsp. Lodge;
• Raisins - 1 tbsp. lies;
• Sugar - 200 gr.

In a container, mix all the ingredients, cover and leave in a dark, not hot place for 5-7 days. After a week, the drink is ready.

With rose hips

Add 2-3 tbsp sugar to a one and a half liter bottle. spoons, raisins 5-6 pieces, a few berries of dried rose hips. Close with a stopper, store in the refrigerator, in a few days the drink will be ready.

With barberry

Birch kvass with raisins and barberry is prepared similarly to the previous recipe with rose hips.

With yeast

• Natural birch sap - 5 liters;
• Honey - 30 gr;
• Pressed yeast - 25 grams;
• Raisins - 4-6 pcs.

Add all the ingredients to the strained juice, mix and leave for three days, after three days the kvass is ready. It must be filtered and poured into clean bottles, stored in the refrigerator or cellar.

Kvass from birch sap is a rare natural nectar that is very effective in treating various diseases... Thanks to its unique properties it has a beneficial effect on human health and is an excellent thirst quencher. Further it will be about the beneficial properties of the drink and how to make kvass from birch sap correctly.

Birch nectar

The main ingredient in kvass is birch sap. You can buy it in the store, but the best thing is to collect it yourself in the forest, because to make the drink you need it fresh. The collection is carried out in early spring, when buds begin to swell on the birches. This natural nectar contains many nutrients: various trace elements, acids, salts. Thanks to its natural composition birch elixir promotes blood renewal and restoration of immunity after the winter period.

The only drawback is that it can only be harvested once a year, and in fresh it is not stored for a long time. Therefore, kvass is made from it, retaining useful properties for long time.

You need to collect the juice correctly. Here are some tips to help you find a quality natural elixir:

• "Birch drops" begin to collect in March, the collection lasts until the first days of April;
• it is best to harvest in the morning, because by the evening the juice almost does not flow;
• birch trees should be without signs of disease in the bark, with a diameter of about 20-25 cm;
• the most useful and delicious nectar is collected from birches, which grow singly in an open space, where there is a lot of sun;
• an incision in the tree trunk is made at a height of 50 cm from the ground, after which a groove is inserted there;
• for collection, it is better to choose those places that are far from cities and major roads in order to avoid contamination of the juice;
• make cuts on the north side of the birch - this way you can collect more nectar;
• it is better to collect liquid from wood in plastic container, but at home it needs to be poured into glass bottle to keep it longer;
• from one tree, you can take no more than 2 liters of liquid at a time;
• when the collection is complete, the incision can be repaired with moss or wax to allow the birch to regenerate.

Why birch nectar is useful:

• helps to improve metabolic processes;
• perfectly strengthens human immunity;
• raises hemoglobin in the blood;
• rejuvenates the body;
• heals many diseases.

The benefits of birch kvass

Many useful properties are attributed to birch kvass, and this drink really has them. Birch sap kvass contains many prebiotic bacteria, which are very beneficial for digestion. In addition, this elixir, due to the content of B vitamins, improves hair and skin health. It is also advised to drink it for those suffering from acne and acne. They also make lotions from kvass to moisturize and cleanse the skin.

The drink also contains a small amount of vitamin C, so its use helps to strengthen the immune system. It is especially useful in the spring, when people most often get colds.

Kvass according to these recipes is actively drunk for weight loss: according to folk medicine if you drink 1 glass of kvass instead of dinner, your body weight will start to decrease. And this is not surprising, because with such a diet, there will be a calorie deficit.

Kvass recipes are very diverse, so let's look at how to make this drink.

Honey recipes

Birch sap kvass with honey

• honey (200 g);
• birch nectar (10 l);
• raisins (3 pieces per 1 liter of drink);
• compressed yeast (50 g);
• lemon (3 pcs.).

it classic recipe kvass from birch sap with honey. In this case, the drink must be fermented with yeast. To get such kvass, strain the birch nectar and boil it for about a minute. Dissolve in warm water yeast and honey. When the prepared drink has cooled, pour the resulting solution of honey and yeast into it, squeeze out the lemon juice and add a little dried raisins. The resulting mixture must be kept warm for 2 days, then cooled, and then poured into containers.

Birch kvass with honey without yeast

• 1 tbsp honey;
• 2 tbsp bread leaven;
• some raisins;
• birch nectar (3 l).

Add honey and sourdough to the birch sap, stir the mixture thoroughly until the honey is completely dissolved. After that, we set the drink to infuse for 3-4 days. When bottling the elixir, add a few raisins to each bottle. Kvass must be left for another 2 weeks, after which it will be ready for use.

Recipes with raisins, dried fruits, barley

Birch sap kvass with raisins

You can make kvass with raisins added. You need to take the following ingredients:

• 2-3 crusts of rye bread;
• 0.5 cups of sugar;
• 100 g raisins;
• 2.5 liters of juice.

To prepare a drink, the liquid must be filtered through cheesecloth, then poured into a three-liter jar. Raisins, bread and sugar are put there. The neck of the bottle is closed with a rubber glove. Leave to roam at room temperature... After 2, maximum 3 days, the glove will lift. This will happen due to the accumulation of a large number of gas. Remove the glove, strain the juice and refrigerate for 2 days. After 2 days, the kvass will be completely ready and you can drink it.

Kvass from birch sap with dried fruits

• dried fruits (150 g);
• birch nectar (2.5 l).

Take a 3-liter jar, rinse dried fruits (for example, dried apricots) thoroughly and put in it. Fill the jar with juice to the brim, then cover it with a plastic lid with holes or ordinary gauze folded in several layers (it is important that air enters the jar). Place the jar in a warm place out of direct sunlight. Usually kvass is infused for 2 weeks. The prepared drink can be drunk chilled several times a day.

Kvass from birch sap with barley

• barley (100 g);
• birch nectar (3 l).

We filter the nectar to cleanse it of impurities. Straining can be done through cheesecloth. Next, you need to put the container in a cool place for two days.

Fry the unpeeled barley grains in a pan, then pour them into the birch sap. You need to insist the elixir in a warm place for four days. Over time, kvass becomes dark and has a characteristic barley flavor.

Over time, the resulting drink must be filtered and bottled. Kvass with birch sap in sealed bottles is stored in the cellar for up to six months.

Bread recipe

Kvass from birch sap with bread is well suited as a dressing for okroshka or just as a drink for the dinner table.

• black bread (400 g);
• birch sap (5 l);
• sugar (1 tbsp.).

To make bread kvass, first bring it to fermentation Fresh Juice... Next, you need to pour it into a saucepan and add granulated sugar... We put the saucepan on the stove and heat the liquid until the sugar melts. Important: you cannot bring the juice to a boil!

Cut the bread into small pieces 3-5 cm wide. Then put the sliced ​​bread in the microwave for about 8-10 minutes. If you want the kvass to eventually turn dark, like jelly, let the bread pieces burn a little. Add the resulting croutons with a crispy crust to a saucepan and mix the resulting mixture thoroughly.

When the liquid begins to darken, cover the pan with a lid and place in a cool place for 3 days. Bread kvass from birch sap is made at home for a long time. But at the exit we have a very tasty elixir that quickly quenches thirst.

As you can see, making kvass from birch sap is easy task... You can also experiment and add your own ingredients to give the drink unique taste... Now you know how to make kvass from birch sap, and you will no longer have any problems with its preparation.

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

Kvass made from birch sap is a rather unusual drink. It is not difficult to prepare it, but as a supplement to the diet, it fits perfectly. There are 3 ways to make this drink.

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

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

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

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

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

Birch kvass useful properties

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

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

Why drink kvass from birch sap?

• If you drink kvass regularly, your blood circulation will improve. This is especially felt after winter.
• The body will be replenished with vitamins, the skin will be cleaner and healthier.
• Kvass removes decomposition products and toxins from the body.
• Birch sap drink is a diuretic.
• If you regularly drink birch kvass, you can normalize the level of acidity in the body.
• Kvass improves the work of the human gastrointestinal tract;
• It is useful to drink kvass for people whose work is connected with mental stress.
• Kvass will also be useful for those who have heart disease.
• Birch kvass - good remedy to strengthen the immune system.

Birch kvass at home recipes

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

Classic birch juice with raisins

The recipe is considered one of best options it's pretty simple to prepare and enjoyable to drink. To prepare a drink you need:

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

Take a fine sieve and strain the birch sap through it. If there is no sieve, you can use regular cheesecloth in several layers. Wash the raisins in parallel and dry them.

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

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

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

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

Birch kvass with honey

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

Would need:

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

Take a deep container and pour the strained birch sap into it. Squeezed lemon juice, dissolved yeast, honey and raisins are added to the juice. Close the container lid tightly and hide for 4 days in a dark place and make sure that no sunlight gets there.

Later the right time the kvass is filtered and you can drink it right away. The drink has rich taste and nice smell... In winter, such kvass can become an additional tool for strengthening immunity and fighting colds.

Birch kvass with large brown raisins

To prepare this type of kvass you will need dark raisins quantity not less than 25 pieces and 3 liters of birch sap.

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

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

Birch kvass with bread and grain coffee

An interesting version of birch kvass with roasted grain coffee and black bread. The recipe is quite easy to prepare, and the taste of kvass is memorable. If you have not tried this type of drink yet, then it's time to prepare it.

Of the products you need:

• borodinsky stale bread 4 pieces;
• birch sap - about 3 liters;
• a handful of coffee beans;
• a handful of regular raisins;
• sugar, about 100 grams.

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

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

Remember to make small holes in the fingers of your gloves to allow excess gas to escape. At the end of the fermentation period, the drink can be filtered, cooled to your favorite temperature and served.

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

This will only increase the concentration of vitamins in birch kvass. Birch sap for preparing such a drink is collected on its own.

If you manage to collect and prepare a large volume of birch sap during the season, then throughout the winter you will be provided with tasty and nutritious drinks.

Birch kvass with the addition of oranges

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

What you need for a drink:

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

To prepare a drink, you will need a large glass container. Usually this is a 3 liter can. First, put sugar and yeast in it, grind until smooth.

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

After that, the drink can be filtered and served. Someone likes warm kvass, some are only delicious cold drink... Choose the option that suits you and enjoy the bright taste.

Birch kvass with barley

This type of drink tastes like bread kvass. Kvass takes a little longer to prepare than its counterparts, but also taste qualities kvass will be different.

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

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

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

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

Birch kvass with black bread and barley

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

To prepare a drink you need:

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

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

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

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

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

It is worth knowing about birch kvass

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

Kvass is not poured into plastic containers and is not stored there. For this purpose, only glass jars or enameled dishes.

Birch kvass can be stored for 4 months, provided that it is kept in a cool place. To prepare a drink, you only need fresh yeast, the fermentation reaction will be better.

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

We hope you enjoyed the article "How to make birch kvass at home"!

Birch sap has gained wide popularity due to its rich chemical and biological composition. In addition, such a drink brings great benefits to the body.

But drink it in pure form, it is possible only for a limited period of time, but on its basis you can prepare a very tasty, refreshing, and most importantly healthy kvass.

Our ancestors also noticed that those who fermented in wooden barrels birch sap, significantly increased efficiency and perfectly quenched thirst and hunger.

There are several different options making kvass based on birch sap.

All of them are united by two traditional factors:

1. Freshly harvested sap of this tree.
2. Wooden barrels for fermentation and direct preparation of the drink itself.

In modern conditions, it is not always possible to use containers made of real wood for preparing a drink, so you can replace it with a glass jar or an enamel pan.

With raisins

This is one of the most the oldest recipes. Ready drink has a distinct taste of birch sap. It perfectly quenches thirst and helps to recover faster after heavy intense exertion.

For cooking you will need:

• 5 liters of birch nectar;
• 250 g granulated sugar;
• 50 g dark raisins.

Important! It is not recommended to wash raisins before use. It is he who will act as yeast, since on the surface of unwashed dried berries, there are all the necessary bacteria.

Cooking process:

1. Heat the juice to a temperature of 40 degrees.
2. Add granulated sugar to it and mix thoroughly until all its particles are completely dissolved.
3. Pour the syrup into a fermentation vessel.
4. Add raisins to the liquid and mix well.
5. Cover the container with a cloth and place in a warm place for three days to ferment.
6. Pour the drink into bottles and refrigerate for another three days. After that, kvass is considered ready to eat.

Reference! The finished drink prepared on the basis of birch nectar should be stored in a sealed container in a cool place. In this case, the guaranteed shelf life is 20 weeks.

Watch a video on how to make kvass from birch sap with raisins and dried fruits:

With barley

One more old version cooking delicious and healthy kvass... It uses a minimum of products, and final result will pleasantly surprise and delight you with taste and aroma.

Cooking components:

• freshly harvested birch sap - 6 l;
• dry barley - 200 g.

The soft drink prepared according to this recipe is very similar in color and aroma to ordinary bread kvass. It can be stored in an airtight closed bottles in a cold place for up to 7 months.

Making kvass from birch nectar is very simple:

1. The liquid must be thoroughly filtered through several layers of gauze.
2. Sort through the barley and remove damaged or empty kernels.
3. Pour the grain into a suitable container.
4. Heat the juice over low heat to 65 degrees and pour the barley over it.
5. The container is covered with a cloth and removed to a dark and warm place for 4 days. Then the kvass is filtered and cooled.

Reference! It is recommended to enhance the taste of the finished drink and to color it in a pleasant brown color, fry the beans in a dry frying pan until golden brown. It must be borne in mind that if the barley is not separated from the husk, ready-made kvass there will be a slight bitterness in the aftertaste.

The video shows how to properly prepare birch kvass with barley, oats and wheat:

With bread

Another option for making delicious and refreshing kvass is with bread.

Method 1. Old-fashioned

Ingredients for cooking:

• birch sap 2 l;
• 3 crusts of rye bread;
• 150 g granulated sugar;
• 50 g raisins.

This recipe appeared several centuries ago.

Preparing kvass is very simple:

1. Strain the birch sap thoroughly.
2. Put scalded and dried raisins in a jar.
3. Add granulated sugar and bread crusts to the container.
4. Heat the juice to a temperature of 40 degrees and pour the contents of the container with it.
5. Mix everything thoroughly and remove for fermentation for two days in a warm place.

Ready kvass, strain and bottle. It is ready for use immediately after chilling in the refrigerator.

Method 2. Refreshing

Cooking components:

• 5 liters of birch nectar;
• 250 g granulated sugar;
• 15 pcs. raisins;
• 450 g rye bread;
• 50 g fresh leaves mint;
• 250 g of barley.

Reference! The finished drink has a pleasant, invigorating and refreshing taste. It is best used for consumption in its pure form.

The more it is chilled, the more pleasant it is to drink.

The cooking process consists of the following steps:

1. Cut the bread into small cubes with a side of about one and a half centimeters and dry in the oven until crusty. The main thing is that the crackers do not burn.
2. V thick-walled skillet, it is advisable to melt sugar in cast iron and boil it until a caramel shade is obtained. No need to add water!
3. In a similar container, it is necessary to fry the barley grains until golden brown.
4. Strain the birch sap through cheesecloth and pour into a large saucepan.
5. Boil the nectar for a couple of minutes slow fire, then remove the container from the stove.
6. Cut in small pieces mint leaves and add them to the hot juice container.
7. Pour all the other ingredients into the liquid, mix well and leave for half an hour. during this time, the granulated sugar will completely dissolve, and the crackers will soften.
8. Pour the liquid into a glass jar and put on a glove with a small hole in your finger.
9. Leave for three days at room temperature.
10. Pour the ready-made kvass into bottles, adding three raisins to each one for each liter of the finished drink.
11. Cool the kvass for 24 hours in the refrigerator.

Important! Kvass based on birch sap, prepared according to any of these recipes, should not be stored in plastic bottles. For storage, ordinary glass jars are best suited, which can be hermetically closed with tight nylon lids.

The video describes the technology for making kvass from birch sap with bread:

How to drink correctly?

Birch kvass contains all the same beneficial properties as the juice of this tree. Despite its apparent benefits, this non-alcoholic drink should be consumed in limited quantities, and besides, not all people can use it.

Reference! Birch kvass has a powerful diuretic effect, so it should be drunk in limited quantities for people with diseases of the urinary system, as well as for those people who suffer from urolithiasis.

This drink should be consumed in accordance with the following recommendations:

1. If kvass is used for the first time, then a single dose should not exceed 100 ml. Moreover, on the first day, it is allowed to drink no more than 250 ml of this drink.
2. If this drink is used as a base for making cold soups, then it must be diluted with purified water in a 1: 1 ratio.
3. Even with good portability of this useful soft drink you should not consume more than 1 liter per day. In this case, the daily volume of kvass, it is better to divide into several equal portions.
4. It is best to drink such liquid after meals, especially for those people who have high acidity of the stomach and diseases such as ulcers or gastritis.

Attention! Children under 10 years old, it is better not to give birch kvass at all. Most pediatricians say that it is best to include this drink in the diet no earlier than at the age of 12. In this case, kvass can be drunk 150 ml once a day, no more than three times a week.

Properly prepared birch sap - real benefit for the body, but only if it correct use, storage and preparation.

Particular attention should be paid to the main ingredient - birch sap:

1. Collecting nectar is best done away from urban areas.
2. It is necessary to collect sap from trees in early spring, it is at this time that it contains the maximum concentration of nutrients.
3. Suitable for harvesting are birches that are at least two years old and with a trunk diameter of at least 25 cm.

Important! The collected nectar is recommended to stand for 3-5 hours before further use, and then carefully filtered through several layers of gauze.

Only birch kvass prepared with all these recommendations can be considered a real healthy product.