Hello. The heat will come very soon. I would like to at least hope so) And what is best to quench your thirst. For me it is kvass.

Therefore, in the summer we always try to do it at home. True, I appointed my husband responsible for this, he is good at it.

And today I will tell you several ways to make delicious kvass, including for everyone's favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time to ferment. But still, I prefer to make it at home, rather than buy it in the store.

In the store, most often just a carbonated drink with a taste of kvass. There, as a rule, all sorts of flavors and dyes are added.

Since there is never a lot of kvass, I immediately indicate the ingredients for 2 three-liter jars. And for insisting, you can use a bucket. The drink is strong enough.

Ingredients:

• Borodinsky bread - 1 loaf
• Boiled water - 6 liters
• Yeast - 60 gr.
• Sugar - 0.5 cups
• Rye flour - 1 glass
• Raisins - 2 teaspoons

1. Place the pieces of bread on a baking sheet and place in the oven to brown a little.

2. Then transfer the rusks to the water. The water should be about 30 degrees.

3. In the meantime, they are soaked, let's make the leaven. Take yeast, add sugar there and pour a glass of water.

4. Stir the yeast slightly to disperse, and add a glass of flour.

5. Stir and let sit for one hour.

6. In an hour, it should rise as in the picture.

7. Pour it over the breadcrumbs in water.

8. Stir and let sit for 10 hours. After this time, take out the crackers, squeeze out and you can discard it, and leave it for another day for good fermentation.

9. After pouring it into jars, add 1 teaspoon of raisins to each and 2 tablespoons of sugar diluted with water. Close the lid and let it ferment for 10 hours.

And then it can already be drunk or poured into okroshka.

Kvass recipe for okroshka from rusks

There is a very interesting recipe for making this drink specifically for okroshka. It is not so sweet, but it contains additional ingredients that make the cold soup even tastier.

Ingredients:

• Rye bread rusks - 200 gr.
• Water - 1 liter.
• Fresh yeast - 10 gr.
• Horseradish root - 25 gr.
• Honey - 1 tablespoon
• Flour - half a tablespoon
• Raisins - 30 gr.
• Sugar - 1-1.5 tablespoons

1. Put in a three-liter jar well-roasted crackers, pour boiling water (1 liter), tightly close the jar with a lid and leave to infuse for 3-4 hours.

2. After this time, dilute the yeast. Add a little flour and warm water to them, then stir well until the yeast dissolves. Leave them on for 10 minutes.

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add the dissolved yeast there.

5. Add sugar and stir. Cover with a towel and place in a warm place to ferment overnight.

6. After a day - grate the horseradish root on a fine grater and add to the pot.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and keep it in the refrigerator for several days.

Delicious and aromatic kvass is ready. Drink, add to okroshka and enjoy.

Cooking method without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

• Rye bread - 250 gr.
• Sugar - 180 gr. (slightly less than a glass)
• Raisins - 20 gr.
• Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Place in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool down to about 30 degrees.

5. Place the croutons in a 3 liter jar.

6. Then add the raisins there.

7. And fill the cooled water.

8. Cover the top with gauze. You can fix it with an elastic band and leave to ferment for 2 days in a warm, dark place

You can not close it tightly with a lid, otherwise it will not ferment, but simply sour.

9. And this is how it looks in two days. Leave it in a warm place for another two days.

10. After the elapsed time, pour the kvass through a sieve with cheesecloth into a saucepan.

11. Leftover bread is a ready-made sourdough for a new portion. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. And add sugar to our drink and stir.

13. Prepare bottles and place 5 raisins at the bottom. Using a funnel, pour our drink into bottles, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate with carbon dioxide.

15. After six hours it will become carbonated, put it to cool in the refrigerator, because it is more pleasant to drink chilled. And that's all, you can use it.

On a hot summer day, it will be just super. Refreshing, aromatic, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

According to this recipe, we will make our drink based on sourdough and rye malt.

Ingredients for the starter culture:

• Rye flour - 250 gr
• Water - 2 glasses

Ingredients for kvass:

• Rye sourdough - 4 tablespoons
• Water - 3 liters.
• Roasted rye malt - half a glass
• Sugar - 7 tablespoons
• Raisins - 1 tablespoon
• Coriander and cumin (optional) - 1/2 tsp each

Fastest dry yeast recipe

To be honest, I have never heard of such a recipe before. To be honest, I even doubted whether it was kvass. And then I rummaged through the Internet and found out that it is called "coffee". I tried to do it and I can say one thing, it tastes well, very similar)

Ingredients:

• Instant coffee - 1.5 teaspoon
• Sugar - 1/3 cup
• Dry yeast - 1.5 teaspoon
• Citric acid - 1/2 teaspoon
• Boiled water

1. Add coffee to a mug, pour all sugar and dilute with hot boiling water to dissolve everything.

2. Then add citric acid there, stir and pour everything into a bottle.

3. Then add cold boiled water there, it will slightly dilute the hot boiling water.

4. Then add dry yeast there.

5. And add more water, but not to the very top, since the yeast will give a reaction, gases will come out there. Then close the lid and shake the bottle well, shake it a little. Leave it on for 6 hours.

6. After 6 hours it is ready and can be refrigerated or consumed.

As you can see, it cooks really quickly, you can put it on overnight, and in the morning you will already have a delicious drink.

Well, here we have considered completely different, not similar to each other, recipes for the preparation of this kvass conditions. You can try to cook them all in turn and choose the one you like.

Well, now I want to wish you good luck and I will wait for you again to my place. If my recipes were useful to you, write in the comments. All the best to you.

Kvass. Probably the best drink for the hot summer season. And summer has almost come and soon there will be traditional yellow barrels on wheels at all crossroads of the city.

I confess that I do not really trust such street draft, as well as store-bought carbonated drinks, and I prefer to make kvass at home. It is not difficult and only requires patience.

How much patience you need depends on how you will cook it.

There are 2 main types of recipes: with and without yeast. The version with yeast is a little faster and takes 1 to 3 days on average from the moment of cooking to the moment of first pouring into glasses.

Today we will talk about such yeast recipes.

By the way, for the most impatient at the end there will be a video clip about cooking in just 6 hours. It can no longer be called bread, since there is no bread in it, but the taste is the same barrel. Not a bad express option.

Homemade kvass with live yeast and sugar

The first recipe is one of the simplest and does not require the preparation of sourdough. Instead, dough is used, as in the manufacture. In addition, it is one of the fastest - it takes only 1.5 days.

It is designed to prepare a drink in the amount of two 3 liter cans. This is exactly the amount that will be enough until the next batch is ready. And you will definitely make the next batch as soon as you taste this wonderful taste.

Ingredients:

• Borodino bread - 1 loaf
• Boiled water - 6 l
• Live yeast (wet) - 100 g
• Sugar - 100 g
• 1 cup (250 ml) warm (about 35 degrees) water
• Wheat flour - 1 cup (250 ml)

Preparation:

1. Cut the bread into plates, put it on a baking sheet and send it to the oven, preheated to 160-180 degrees, so that it dries. This is an important stage, the process must be constantly monitored so that the bread does not burn, but only browns. Some pieces may burn a little, that's okay. The main thing is that most of the pieces become dry and ruddy.

This can take 15 to 20 minutes.

There is no need to turn the bread over during drying. Cooking on one side is sufficient.

2. Put the resulting crackers in a container with 6 liters of boiled water at room temperature. As such a container, you can use a plastic bucket, an enamel pot or a bowl. The material is not important, what is important is sufficient capacity and convenience for subsequent pouring.

3. While the crackers are soaked, prepare the dough. To do this, knead live yeast in a separate deep saucepan, add sugar to them, a glass of warm water and mix a little, letting the yeast "break up". Then put a glass of flour in a bowl and mix everything.

Do not be confused by the lumps, we do not cook the dough, so do not try to stir everything to perfect uniformity.

4. Cover the pan with a clean dry towel and leave it in a warm place for 1 hour. During this time, the yeast will begin to work and the dough will rise 2-3 times.

If the dough has not risen, then the yeast has already deteriorated and cannot be cooked from it. Fresh yeast is needed.

5. Pour the dough into a container with bread and mix well. Next, cover the container with a dry clean towel and leave for 10 hours.

I understand perfectly well that at this stage the appearance of the drink is extremely unpresentable. But be patient, the final look is much nicer.

6. After 10 hours, we squeeze the crackers and throw them away, and leave the future kvass to ferment for another day in the same way under a towel (so that dust and debris do not fall).

After a day, the bread drink can be poured over the cans. To get rid of all impurities, you need to do this by pulling 3-4 layers of gauze over the necks.

The sweetness is adjusted after cooking. If the kvass was prepared for, then sugar can not be added and it will be more vigorous. And if it was made for drinking, then you need to dissolve in a glass of water from 3 to 5 tablespoons of sugar, pour it into a jar and mix.

Highly carbonated drink made from rye bread with raisins

But this cooking option involves the preliminary preparation of the sourdough. Not to say that it is more difficult, just longer. Only the sourdough itself is defended for 3 days.

Ingredients:

• Rye bread - 1 loaf
• Dry yeast - 1/3 teaspoon
• Sourdough sugar - 1 tablespoon and 3 tablespoons for kvass
• Raisins yellow or black - 10-15 pieces

Preparation:

1. Cut a loaf of rye bread into small pieces 2-3 centimeters in size. We take a 0.5 liter jar and put some of the pieces into it, filling it up to the waist.

The remaining slices are sent to dry in the oven at a temperature of 150-170 degrees. Just as in the first recipe, we achieve ruddy, not burnt.

Put the finished croutons in a bag and move on to the next stage.

How to make a 3 liter jar starter culture at home

Now let's prepare the leaven. To do this, pour 1 tablespoon of sugar into a jar with breadcrumbs and carefully, so that the jar does not crack, pour boiling water at the level of the belt. Now we wait until the contents have cooled to room temperature, and only then add dry yeast and stir with a spoon.

It is imperative to wait for cooling, the yeast dies at high temperatures. Don't make this common mistake.

The contents of the jar are the sourdough. Cover it loosely with a lid or clean towel and leave to ferment for 3 days. Not necessarily in a warm place, room temperature is sufficient.

It is advisable to stir the leaven once a day. The fact that she is ready will be clear by smell. At first, it will be a specific mash smell, which will eventually turn into a characteristic bread smell. This will mean complete readiness.

2. Let's continue. When the sourdough is ready, take a 3 liter jar and fill it 1/3 with the previously prepared breadcrumbs. Add 3 tablespoons of sugar.

Lovers of a sweet drink can add up to 5-6 spoons.

3. Now for a very important point: adding color. The darker color does not depend on how much fried rye bread you use, but on the temperature of the water in which you soak it.

If you pour the crackers with cold water, then the kvass will turn out to be light. And if you pour boiling water over them, the color will be dark.

When pouring boiling water into a jar, it is not necessary to pour it to the brim, so you will have to wait a long time for it to cool. It is enough to cover the croutons with water.

4. Put half of the prepared starter in a cooled jar, add boiled (not hot, remember yeast) water without adding 3 centimeters to the neck, mix and leave for a day, covered with gauze.

You need to put a plate under the jar, since during fermentation, part of the liquid can overflow

5. The secret of a carbonated drink is to add raisins to the can. Throw 8-10 pieces into it before removing the ferment and 5 more pieces into the finished kvass and it will be carbonated.

6. After a day, filter the resulting drink first through a sieve, and then through cheesecloth.

We use the used crackers and the remaining sourdough to prepare another can of a bread drink.

Photo recipe with dry yeast and malt

Using this option, you get a real self-assembled tablecloth. After drinking or filtering the ready-made kvass from the can, you can refill it with water and, after waiting 10 hours, get another 3 liters of a delicious refreshing drink. And you can do this up to 5 times without losing taste. Isn't it great?

Ingredients:

• Dry yeast - 1 tsp
• Wheat flour - 3 tablespoons
• Sugar - 3 tablespoons
• Water - 500 ml
• Rye bread - 1/4 loaf
• Rye malt - 1 tablespoon

Preparation:

1. Combine flour, yeast and sugar in a deep bowl. Stir slightly, add 0.5 liters of warm (30-35 degrees) water and now mix thoroughly with a whisk. Cover the resulting mixture with a film or towel and leave for 15 minutes.

2. When the yeast comes up (this will be clear by the air bubbles that appear in the mixture), add the malt to it and beat it again with a whisk.

3. Pour the resulting mixture into a 3 liter jar and put pieces of rye bread there. We cut them so that they can crawl into the neck.

Please note that in this recipe, you do not need to keep bread in the oven beforehand. You can take not fresh, but stale. Not moldy, of course.

4. Now add to the jar of warm water at a temperature of 30-35 degrees, not reaching a couple of centimeters to the neck. Cover the neck with a clean towel and leave the jar in a warm place for a period from 15 hours to a day.

5. Kvass is ready. We filter it through cheesecloth into a suitable container and put it in the refrigerator to cool down to make it tastier.

And the ready wort remains in the jar for the next portion. Once again, pour warm water into this jar almost to the brim and leave for 10 hours. As I said, this way you can cook up to 5 servings.

Video of a quick method of cooking without sourdough with citric acid

But if one day is too long for you, then here is a video on how to make kvass in 6 hours. True, it is made without bread at all, therefore it is bread not in content, but in taste.

To be honest, I don't know which of these recipes tastes better. They all have their own nuances that make each one special. If I were you, I would try everything and only then decide which is more important: the speed of cooking or the final taste.

And I have everything for today, thank you for your attention.

The same kvass for which there were queues on the streets of the city, and which was always present on the table in the rural courtyard, remained far in the past.

But today we have a great opportunity to make homemade kvass by right the number one drink in the house. The recipes for preparing this wonderful drink with its unique taste, as it has been prepared in Russia for a long time, are carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary specialists - experts in their field.

The drink, which came to us from ancient Egypt, took root in Russia, becoming at the same time food. After all, there are countless dishes in the recipe for which kvass is included.

Homemade kvass made with your own hands has a beneficial effect on our health. It regulates the metabolism in the body, improves the activity of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, helps to remove toxins from the body. I suggest you make a great drink - according to the traditional recipe from rye rusks, as I do.

Homemade rye kvass

You will need one loaf of rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar, and raisins to taste.

• First, I dry the bread crumbs in the oven over high heat. They should turn out golden brown, and I always make sure that they do not burn. Homemade rye bread kvass is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones up and gives strength. It was him that our ancestors took with them to hay.
• Then I boil water in a large saucepan and pour sugar into it, stir. I add crackers to the water and leave everything to cool and infuse.
• After making sure that the base has cooled down, in a small amount of it, I grind the yeast to their liquid state and pour everything into the base. For this, it is better to take fresh pressed yeast. I stir the mixture well so that the yeast is completely distributed in the water, and the maturation of homemade kvass occurs evenly.
• I tie the pan with the future kvass with a thin towel so that any flying animals do not covet it, and set it aside for fermentation for a day or a half.
• If you like kvass with a slightly sharper taste, you can let it sit longer. I start drinking my drink in a day, but since I prepare a large amount of it at once, then over time it becomes sharp, I also drink it with pleasure, and treat my friends.
• After a day and a half, I filter the finished drink into another container and add more sugar to taste. But a little, so that the drink is not too strong.
• I add a handful of raisins there so that my homemade kvass acquires a specific flavor. Raisins give the drink a special aroma, and also contribute to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, honey to kvass. This will diversify the taste of the drinks you prepare.
• I leave it for another day and then, draining it from the sediment, I filter it completely. I wash the raisins and put them back into the finished kvass.
• I put the drink in the cool cellar. In your case, this could be a pantry or refrigerator.
• I use the remaining wort after straining to make homemade kvass a second time.
• To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I prepare kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink tastes better, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

• Cut black rye bread into small pieces, put on a baking sheet and put in the oven to dry. Make sure that the bread is not overcooked or burnt. Otherwise, the finished kvass will taste bitter.
• To boil water. Pour crackers into a jar (preferably a 3 liter). Crafts for such a jar need about half a loaf. The layer is approximately 8-10 cm thick.
• Add sugar (3-4 tablespoons) and cover with hot water. Pour water up to the shoulders.
• When the water cools down to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To dilute the yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can just use warm water.
• Stir everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
• For a more intense fermentation, you can add a tablespoon of raisins.
• Then strain the finished bread kvass, pour into bottles. Add a few raisins to each and refrigerate for 6-8 hours. I leave for the night.

The next portion of kvass can be prepared without yeast. Add a little fresh breadcrumbs, one or two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, the taste and smell of yeast is first felt. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.

• To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
• Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour the crackers into a 3 quart jar (almost half the jar).
• Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour in crackers. For a more intense fermentation, add a handful of raisins.
• Cover the jar with cheesecloth and let it ferment. Fermentation will begin in a day or two. The crackers in the jar will begin to mix up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3 - 4 days.
• Drain the finished kvass from the jar. You do not need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and the kvass does not sour. If there are no raisins, then you can add more sugar. Next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

A few small useful tips for making homemade kvass from rye bread.

• You need to cook kvass in dishes that do not oxidize. If you are preparing kvass in a saucepan, it is better to take an enamel or stainless steel pan.
• Add sugar to taste. If you like sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
• The color saturation of kvass depends not only on the type of bread, but on the degree of roasting of the crackers. But it is still not worth overcooking the crackers, in the kvass you will feel both the taste and the smell of burnt bread.
• The intensity of fermentation, which means that the readiness of the bread kvass depends on the temperature in the room. Higher temperature - fermentation will start faster. Therefore, this point must be taken into account so that kvass does not peroxide.
• Raisins cause not only the fermentation process, but also give kvass some sparkling, saturates the kvass with carbon dioxide.
• If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new portion of kvass is ready.

Rules for making bread homemade kvass

1. The yeast must be the freshest, and the bread for the wort must be rye.
2. Kvass is prepared in cooled boiled water.
3. It is recommended to store kvass in a cool place.
4. Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
5. The dishes in which the wort is infused must be glass or enameled; it is impossible to cook kvass in aluminum dishes, as it is oxidized.
6. For the preparation of berry kvass, only ripe selected undamaged berries are used.

For those who want to get a healthy and tasty drink, we advise you to prepare homemade bread kvass according to the following recipes. First, we will publish a recipe for kvass without yeast.

Kvass without yeast

Starter culture for kvass without yeast:

• 2 cups boiled water cooled to room temperature.
• 0.5 slices of rye bread.
• 1 tsp granulated sugar.

Recipe:

1. For sourdough, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread.
2. Place all ingredients in a 0.5 liter jar. At the same time, crush the bread. Cover the jar with sourdough with a cloth and leave in a warm place to ferment. Without yeast, fermentation of the sourdough takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

• 1 tbsp. a spoonful of granulated sugar
• 1 - 2 wedges of rye bread
• 0.5 l of prepared starter culture
• 1.5 l of chilled boiled water

Recipe:

1. And so a day or two passed, you tasted the sourdough and made sure of its readiness. The liquid should taste cloudy and harsh.
2. First, take a 2 liter jar, pour the sourdough into it, add 2 slices of rye bread (grind), 1 tbsp. a spoonful of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it stand for a day. You can also put croutons dried in the oven until golden brown in a jar. In this case, kvass will infuse much longer, but acquire a golden color almost immediately.
3. After a day or two, having tasted the first kvass, pour 2/3 of the liquid into a separate container. Add the sourdough remaining in the jar with boiled water cooled to room temperature, add 1 - 2 chopped pieces of fresh rye bread, close the lid and insist again.

Homemade bread kvass recipes

Since kvass from the store can hardly be called useful, many people want to learn how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, making kvass at home will not be difficult for experienced housewives.

Crack kvass recipe

1. Rye crackers (1 kg) are fried in the oven until golden brown.
2. Put it in a saucepan, fill it with warm water and leave it in a warm place for a couple of hours, stirring occasionally.
3. The infusion is drained. The remaining crackers are poured again with water, insisted for 1-2 hours and poured into the infusion that was obtained earlier.
4. The resulting wort is cooled to 20 degrees. Sugar is added (for 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort.
5. Leave warm for 12 hours.
6. Ready kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

Ingredients:

• 1kg of stale rye bread,
• 5l of water,
• 1.3 sugar
• 60g yeast
• 1 st of wheat flour,
• mint to taste.

Recipe:

1. Prepare the starter culture. To do this, dilute the yeast with a glass of warm water and place in a warm place.
2. Pour boiling water over dried mint and leave to infuse.
3. Cut the bread into slices, pour boiling water over and cool to 30-40 degrees.
4. Add ferment, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved.
5. Pour kvass into bottles, seal them well and store in the cold.

Borodinsky kvass recipe

Ingredients:

• 3 l of water,
• 2 pieces of Borodino bread,
• 15 g yeast
• 1 tsp flour
• a handful of raisins

Recipe:

1. Cut the bread into slices and dry slightly in the oven.
2. Pour boiling water over, let the wort brew for 3 hours.
3. Dissolve the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a raisin to each.
4. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days you can drink kvass. Borodinsky kvass is ready.

Kvass from black bread is a wonderful way to quench your thirst! Recipes, subtleties and secrets of making a nutritious and healthy drink of kvass on black bread. Kvass is a refreshing drink in the summer heat, from which it is simply impossible to tear yourself away. Even before our era, the Egyptians prepared a delicacy similar in composition to modern kvass. It was believed to have healing properties and to effectively treat many diseases. But nevertheless, Russia is truly considered the birthplace of kvass. In Russia, kvass was recognized as a drink consumed everywhere and every day. And its presence in the house symbolized well-being and happiness.

Kvass is rightfully considered a healing product. A huge number of useful properties of black bread are known, on the basis of which it is prepared. And they are confirmed not only by people watching their weight, nutrition and health, but also by doctors and nutritionists. Rye bread helps to cleanse the gastrointestinal tract, removes toxic harmful substances from the body, contains B vitamins, minerals and amino acids, is rich in magnesium and iron, helps to eliminate cholesterol, strengthen blood vessels and increase hemoglobin.

Kvass is a delicacy that simultaneously gives a feeling of satiety and lightness! It is very easy to make kvass from black bread at home. And in taste, believe me, it will not be inferior to what was previously poured in barrels.

General principles of making kvass on black bread

• Making kvass at home is really easy! Two essential ingredients: yeast and dry bread. The yeast must be fresh, check its expiration date. Adding honey, raisins, mint and other spicy herbs to the drink is encouraged.
• The dishes should be glass or enamelled, but not metal, so that oxidation processes do not occur.
• It is recommended to drink ready-made kvass for several days, since then it can ferment and simply become sour. Store, of course, should be strictly in the refrigerator.
• For kvass, dry crackers in the form of cubes. It is best to do this in the oven, on a dry baking sheet, at a temperature of 120 degrees. We put the baking sheet in a preheated oven. During drying, mix the pieces at least three times.
• The average time for fermentation of kvass is one and a half days. Timing varies depending on the selected starter culture (with or without yeast) and the room temperature.

Classic kvass from bread

• 800 g rye bread;
• 4 teaspoons of dry yeast;
• 6 tbsp. tablespoons of sugar.

1. We bake fresh bread in the oven at 180 degrees for about 15 minutes until golden brown. Toasted bread will give kvass a beautiful dark shade.

2. Put dried pieces of bread on the bottom of a three-liter glass jar. Pour sugar on top and fill the bread with boiling water halfway. We leave for 20 minutes.

3. After a third of an hour, add warm water to the very top. We send yeast there, stir well and leave for a day.

4. The next day, the finished kvass is left to drain to get rid of the pulp of the bread. At first, kvass may seem cloudy to you, but if you leave it in the refrigerator for half an hour or an hour, the drink will become clearer.

Kvass from black bread with herbs

• water 5 liters;
• black rye bread 0.5 kg;
• 20 g of compressed yeast;
• lemon balm 1 tbsp. the spoon;
• a teaspoon of coriander;
• cumin 0.5 tsp;
• granulated sugar 180 g.

1. Dry the bread and brown in the oven for about an hour over low heat. We put the croutons in a container with water at room temperature, cover with gauze and leave for two days in a warm place.

2. After two days in boiling water, we brew pre-chopped caraway seeds, coriander and lemon balm. Leave the infusion for 15-20 minutes.

3. Add yeast to warm water, sprinkle with sugar.

4. While the herbs are brewing and the tremors are activated, we filter the kvass wort.

5. Subsequently, add the infused herbs, sugar and yeast to the future kvass. Mix all components thoroughly until sugar dissolves. We leave for 16 hours in a dark place with a loosely closed lid.

6. Then pour into another container (plastic bottle), close tightly and leave for another 5-6 hours in a warm place.

7. Then we cool the kvass to 10 degrees by immersing it in the refrigerator or in a bucket of cold water.

Kvass on black bread with mint

• 6 liters of water;
• a loaf of black bread;
• fresh mint;
• 170 g sugar;
• a tablespoon of dry yeast.

1. Dry the bread in the oven at 130 degrees for half an hour.

2. Break the croutons into pieces, mix in a saucepan with warm water, cover with a lid and put in the closet for 2 days.

3. With the passage of time we take the leaven wort out of a dark room and filter it.

4. Add a little boiling water to the mint, and in a saucer with sugar too. Stir the sugar until it is completely dissolved, leave the mint to infuse. Add yeast and a teaspoon of sugar to a glass of warm water, mix.

5. Add sugar water, mint, yeast to a container with kvass and mix well. Cover with a lid and leave for 18 hours.

6. After that, pour the kvass into a plastic bottle and leave it in the refrigerator for 5 hours.

A simple recipe for kvass on black bread

• 1/5 loaf black bread;
• 9 mint leaves (20 g);
• yeast (25 g).

1. Dry slices of black bread and make sure that it does not burn. We break them with our hands as small as possible.

2. Transfer the obtained crackers to a stainless steel container. Pour boiling water over them and let stand for three hours.

3. Strain after 3 hours. Add 200 g of sugar through a sieve. Add mint and 25 g of yeast. Leave again in a warm place for 6 hours, covered with a towel.

4. After half an hour, the dough rises, pierce it with a spoon in several places so that it sinks, and leave it on for 5 hours.

5. Strain again and pour into bottles, in which the raisins were previously placed (a pinch in each bottle).

6. Pour our foamy kvass through a funnel, close it tightly with a lid and send it to cool in a supine position.

Kvass on black bread Traditional

• brown bread crackers;
• a pack of dry yeast (10g);
• half a glass of granulated sugar;
• granulated sugar 200 g.

1. Pour crackers into a saucepan, fill with hot water (1.5 l). Hot water will draw out the taste and color well from the crackers. Leave to cool to a temperature of 35 degrees.

2. Pour 100 ml of water into a deep bowl, add 3 tbsp. tablespoons of sand and a pack of dry yeast. Mix all the ingredients until the yeast is completely dissolved.

3. Pour the resulting liquid to the breadcrumbs, mix a little. Cover the pot with a towel and leave it in a warm place for a day.

4. After a day, take out the swollen crackers from the water, filter the liquid through a double layer of gauze or bandage.

5. Pour the liquid into a saucepan, pour out the remaining sand, add a small amount of raisins and 2 liters of warm water. Cover with a towel and leave to ferment for another 12 hours.

6. After 12 hours, pour the kvass into plastic bottles, without adding it to the end. We leave a little empty space so that they don't explode.

7. We put the finished kvass in the refrigerator for a day so that the fermentation processes come to their end. Such kvass is perfect as a dressing for okroshka.

Kvass on black bread without yeast

• water 3 liters;
• black bread 300 g;
• 40 g raisins;
• 200 g granulated sugar.

1. Cut black bread into small pieces. We put to dry in the oven, at this time we boil water and cool it to room temperature.

2. Pour the crackers into a separate container, pour unwashed raisins there, on which the kvass can easily ferment.

3. Dilute sugar (130 g) in cooled water. Pour sweet water into a container. We do not fill to the very top, so that during fermentation it does not leak out. Mix thoroughly and, covering with gauze, remove the kvass in a dark place. As soon as foam and a slight smell of fermentation appeared, the crackers began to mix - we measure it out for exactly two days.

4. Two days later, add the remaining sugar (70 g) to the kvass, filter through cheesecloth and bottle with 3-4 raisins. Close tightly and remove for 10 hours at room temperature. Saturated with carbon dioxide, put it in the refrigerator until it cools completely.

5. The remaining bread can be used as a leaven for a new kvass.

• If the taste of kvass is too tart and gives off alcohol, do not rush to get upset, add a little sugar and water.
• It is important that the crackers do not burn and break well. The best solution would be to put them on a low temperature, but for a long time. To give a darker color to the kvass, it is necessary to overexpose the crackers a little. Another trick is to add a few slices of white bread next to each other in order to monitor the change in its color when in the oven, because it is difficult to notice burnt on black bread.
• To make the fermentation of kvass more efficient, we leave the bottles with its contents in a lying position. The contact area of \u200b\u200bthe yeast with the wort will be wider.
• In no case do not add dry yeast to the hot mixture, the yeast will die, and the kvass will not work.
• Thanks to the raisins, the kvass will become carbonated.

Kvass made from black bread is a traditional Slavic drink that forms the basis of many dishes. It should be noted its useful qualities and pleasant invigorating taste. Now kvass on black bread is a healthy competitor to a large number of drinks that can quench your thirst in the summer.

Be sure to try making a nutritious drink with one of our recipes!

Russian kvass saved a lot of people.
Folk saying

Heat ... Pi-i-itt ... I don't want ordinary water, but sweet lemonades turn back, and they do not help with thirst, but only want to drink even more ... But shouldn't we drink kvass?

It is very easy to make kvass at home, you can see for yourself by trying to make kvass according to our recipes. Moreover, you can buy kvass wort at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry ... You can simply drink it in the heat, without fear for your figure and without thinking about the consequences, and it is also used to prepare okroshka, so beloved in summer.

The fastest and easiest way to make 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 from dry sourdough

Ingredients:
3 l of water,
125 g of dry kvass,
100 g sugar
20 g raisins
6 g dry yeast.

Preparation:
Boil water in a saucepan. Pour dry kvass with one and a half liters of hot, close tightly and leave to infuse for 3 hours. Then strain. Pour the remaining water into the infusion. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into the kvass, add sugar, add the raisins, cover the pan with gauze and put in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: add 3-4 tbsp. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and fill it all with a glass of warm water. Leave in a warm place for fermentation, and when the mass comes up a little and rises, add warm water. Add a crust of rye bread and a handful of raisins for better fermentation. When the kvass is ready, strain it, do not throw away the thick. It can be used to prepare the next drink. Store ready-made kvass in the refrigerator.

Kvass from concentrate (main recipe)

Ingredients:
3 liters of boiled water,
2 tbsp kvass concentrate,
150 g sugar
½ tsp dry yeast (or pressed, they work faster),
1-2 tsp raisins (black).

Preparation:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and stir thoroughly. Add yeast, cover with a napkin and leave to ferment warm for a couple of days. Taste the kvass, and when it suits you completely, pour it into plastic bottles, put 5-6 raisins in each one, screw the lids back on and leave it warm again to continue fermentation. When the bottles become hard, which indicates a good carbonation of the kvass, put them in the refrigerator. Open with care!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, juice of berries and fruits, grated horseradish (kvass turns out to be spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homegrainkvass by leaps and bounds

Ingredients:
2.5 l of water,
250 g rye bread,
150 g sugar
10 g fresh yeast
a handful of raisins.

Preparation:
Dry the diced bread in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and put in a dark place for fermentation for two days. Strain the finished wort through cheesecloth, squeeze the crackers. Dissolve the yeast in a little water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar there and mix. Cover the jar with a loose lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little of the remaining sugar and raisins to each bottle, close the bottles tightly and leave them again in a dark place at room temperature for fermentation and carbonation. Then send the kvass to the refrigerator for 3-4 hours and only then consume it within three days.

Bread kvass without yeast

Ingredients:
3 l of water,
250 g rye bread,
50 g sugar
a handful of raisins.

Preparation:
As with the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color the kvass will turn out. Dissolve sugar in boiled water and cool. Put the crackers in an enamel or glass container prepared for fermentation, add the raisins and fill everything with water and sugar dissolved in it. Insist kvass for 3-4 days, then strain, bottle and put in a cold place. Open bottles with ready-made kvass carefully, trying not to shake.

By the way, you can use the remaining soaked crackers, in other words, sourdough, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, which has been used by our housewives for many years - with the addition of mint and black currant leaves, very aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 l of water,
200 g rye bread crumbs,
100 g sugar
30 g raisins
20 g yeast
10 g mint
8 black currant leaves.

Preparation:
Dissolve yeast in a glass of warm water. Pour rye crackers over with boiling water and leave for 3 hours. Strain the wort obtained in this way through a cheesecloth folded in several layers, add sugar to it, pour in yeast, add mint and black currant leaves. Insist 10-12 hours, covering with a clean napkin. When your wort is fermented, strain it, bottle it with a few raisins in each bottle, seal and store in a cool place. After three days you can enjoy delicious kvass.

Several of the following recipes contain leavened yeast, which can be prepared as follows.

Yeast starter

Ingredients (for 1 liter can):
black bread, cut into small cubes and dried in the oven,
60 g sugar
15 g dry yeast,
water.

Preparation:
Put the crackers in a jar, filling it halfway, pour boiling water over the contents. Crackers will swell, which means that the amount of water must be calculated so that a thick gruel is obtained. Pour in less water first, then top up if necessary. Do not despair if the sourdough is too thin, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin, let it cool to 37-40 ° C. Add yeast to the jar, stir well and let the sourdough ferment. An important fact: cover the jar with a napkin, not a plastic lid, since carbon dioxide is formed during fermentation. This leaven will be enough for you to make 10 liters of kvass.

Rusk kvass with horseradish root and honey

Ingredients:
2 liters of water
300 g rye bread crumbs,
50 g honey
40 g horseradish root,
30 g sugar
10 g yeast.

Preparation:
Pour crackers with hot water and leave for 2 hours. Then wipe them through a sieve, add yeast and sugar to the infusion and remove in a warm place for 10 hours. Add honey, chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers for making kvass, you can use wheat bran or various types of flour. Try it!

Kvass from oat flour

Ingredients:
3 l of water,
750 g oat flour mixed with bran,
40 ml yeast starter culture.

Preparation:
Pour 2 liters of hot water into the flour mixed with bran and put in a warm place for 12 hours, then strain as usual and add the yeast starter and the rest of the water. Withstand the infusion for a day. Store ready-made kvass in a cool place for no more than three days, although, for sure, it will go away from you much earlier.

Homemade kvass from wheat bran

Ingredients:
3 l of water,
800 g wheat bran
300 ml lemon juice
70 g sugar
25 g dry yeast.

Preparation:
Pour the bran with boiling water and keep on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Insist in a warm place for 10-12 hours, then pour lemon juice into the infusion and stir.

Kvass from rye flour with burnt sugar

Ingredients:
3 l of water,
100 g rye flour
35 g wheat flour
100 g sugar
15 g yeast
15 g caramelized sugar.

Preparation:
Pour 50-70 ml of hot water over rye flour and stir quickly until a homogeneous mass is formed, without lumps. In a separate bowl, boil the rest of the water, cool slightly and add the brewed flour into it. Dissolve the yeast in warm water, add wheat flour to it and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave in this form for 1 day, then add burnt sugar to the drink.

It's easy to cook a burnt: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appears. The blacker the burnt sugar is, the richer the color of your kvass will be. To prevent the burnt one from turning into a charcoal lollipop, gently pour hot water into the melted burnt sugar, literally drop by drop, to make a thick syrup. It can be poured into a bottle and kept in the refrigerator.

Red kvass

Ingredients:
3 l of water,
250 g sugar
3 tbsp. l. instant chicory,
a bunch of mint,
½ pack of dry yeast,
1 tsp Sahara,
2 tbsp. l. water,
lemon acid.

Preparation:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar, water to yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39 ° C, pour in the yeast mixture, stir and leave for 3 hours at room temperature. Someone likes kvass of a mild taste, and someone with a pronounced sharp taste, so after 2 hours taste the drink. Maybe two hours will be enough for you. Add citric acid to an already aged drink to taste and put in the cold.

Apple-coffee kvass

Ingredients:
3 liters of warm boiled water,
1 liter of clarified apple juice
200 g sugar
1 tsp dry yeast,
2 tsp instant coffee.

Preparation:
In a large saucepan, combine the sugar and coffee, add yeast to them, and stir. Then pour in warm water and juice. Wait for all the ingredients to dissolve and, with a loose lid on the pan, leave the mixture to ferment for 12 hours. When the appointed time is up, strain the kvass, bottle and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar
35 g of compressed yeast,
1 tbsp. l. chicory,
1 lemon with zest.

Preparation:
Chop a lemon or mince it, wrap it in cheesecloth, tie it and put it in a saucepan or bucket of water. Add yeast and sugar there, mix. While stirring, squeeze the bag of lemon several times and remove. When the ingredients disperse in the liquid, pour the resulting solution into bottles, screw the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pushing on the walls of the plastic bottles. The bottle is solid and it is no longer possible to press on the walls, which means that the drink is ready. Remember that if you overexpose the drink in the sun, then you will no longer get kvass, but a mash. Put the bottles with ready-made kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of whey
2 tbsp. l. Sahara,
10 g dry yeast,
orange peels and raisins to taste.

Preparation:
The whey that remains after making homemade cottage cheese is a valuable nutritious dietary product. White kvass with whey is one of the ways to turn a healthy product into a tasty one. Stir yeast with sugar, cover with whey and place in a warm place for 12 hours. Then pour the drink into bottles, first throwing a few orange peels and some washed and dried raisins on the bottom of each bottle. Close the bottles tightly and leave for 2 days for the drink to fully ripen.

Many may be alarmed by the turbidity of kvass, but for a homemade natural product, this is normal. The sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina