In this article I want to offer simple recipes for a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink prepared by you will be incomparably tastier than store counterparts. Therefore, feel free to take one of the recipes and delight your home-made delicious kvass, which our ancestors have glorified for a long time.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.

In the old days, the bread drink was drunk to maintain health during Lent, it replenished strength and the lack of nutrients during food restrictions.

Making kvass yourself is not at all difficult. Follow the recipe, a little patience and you will have a great drink that quenches thirst and tones up well. Chilled kvass will perfectly refresh on a hot day, give strength and energy. In addition, it is successfully used in cooking, botvinias, traditional stews, marinades, etc.

The classic recipe for kvass from rye bread with yeast

The classic recipe is the basis for the preparation of this drink. The minimum of products and ease of preparation allow you to easily get excellent kvass at home - tasty and healthy. With a little time and patience, enjoy a wonderful drink with the whole family!

You will need:

• 1 kg stale rye bread
• 20 g yeast
• 1 tbsp. l. flour
• 300 g sugar

Cooking method:

Trying not to disturb the cloudy sediment at the bottom, it is carefully poured into clean bottles, sealing them tightly

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Bon Appetit!

How to make homemade kvass without adding yeast

How to make kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a soft drink for the whole family. Try to cook - enjoy great bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful of raisins (not washed)

Cooking method:

1. Dry the bread slices well in the oven at 100-110 degrees until golden brown barrels
2. Pour crackers with hot water (about 80 degrees) water, add sugar
3. Cover the neck with a clean cloth, then put the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles, seal them tightly
5. You can, if desired, put 4-5 pcs in each bottle. raisins - this will add sharpness and carbonation
6. Keep kvass in the cold

Bon Appetit!

Kvass from Borodino bread with raisins

Many add raisins to kvass for sharpness and pleasant taste of kvass. But in this case, it is not supposed to wash the grape drying, since there are substances on its surface that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and prepare kvass for all household members.

You will need:

• 200 g borodinsky bread
• 15 g dry yeast
• 1 tsp flour
• boiled water
• a handful of dark raisins

Cooking method:

1. Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy breadcrumbs
2. Pour boiling water over the crackers and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add sourdough to the breadcrumbs, cover and leave in a warm room for one day
5. Strain the product into a convenient container and toss in a handful of dry raisins
6. Then keep the bread kvass warm for another 6 hours
7. Next, the kvass should stand in the cold for 2-3 days.
8. Now the kvass is ready for use!

Bon Appetit!

Recipe for kvass from wheat bread at home

Kvass from wheat bread is no less tasty. Be sure to try making your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown so that your kvass takes on a beautiful color. Good luck with your cooking!

You will need:

• 1 kg wheat bread
• 20 g pressed yeast
• 2 tbsp. l. sugar
• 2 tbsp. l. dark raisins
• 1 tbsp. l. flour

Cooking method:

Slice the bread, preheat the oven to 110 degrees and dry the bread until crispy breadcrumbs

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, stir, put in a warm place for 1 hour

Place the crackers in a 3-liter jar and pour boiling water over, wait until the water cools down to about 20 degrees

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - it is easy to identify by smell for about 10-12 hours

Let it stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should completely stop

Bon Appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 tbsp. l. flour
• 300 g sugar
• 3 tbsp. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown
2. Pour 200 ml of boiling water over dry mint, let it brew for several hours
3. Next, pour the crackers with 3 liters of hot water and leave in a warm place for 3 hours
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
6. Also add mint broth with the wort, having previously filtered it
7. Further, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
8. After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
9. Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use

Bon Appetit!

How to make bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try making kvass at home using this wonderful recipe! Good luck to you!

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 tbsp. l. wheat flour
• 100 g sugar
• 100 g honey
• 100 g fresh horseradish

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden brown
2. Next, boil water
3. Fill the dried crackers with boiling water and insist in a warm place for a day
4. We filter the resulting wort from the bread, pour it into a glass dish
5. We take a little of the wort obtained, heat it until warm and dilute the yeast in it with the addition of flour and sugar
6. Once the yeast has activated, add the starter to the bulk of the liquid.
7. Cover the dishes with a cloth and let the kvass ferment for 5-6 hours
8. After 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort to the drink
9. Stir and bottle it without refilling it to the top
10. We seal the bottles tightly and put them in a cold place for 3 days

Video recipe for homemade bread kvass

The benefits of kvass

Thanks to its special composition, homemade kvass perfectly quenches thirst, increases efficiency and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty foods, and also restores the balance of salts and fluid in the body.

Homemade kvass contains many vitamins and minerals. Most of all, the drink contains B vitamins. During the fermentation process, organic acids are formed, therefore, the drink has a particularly favorable effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Russia, the drink was famous as an excellent cure for scurvy and depletion of the body.

The fermentation process contributes to the production of lactic acid and a number of other, equally important, acids. Once in the intestines, kvass acts like kefir or yogurt, neutralizing harmful microflora and maintaining useful. It turns out that kvass is a great way to get rid of dysbiosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, a special recipe for kvass was used. This drink was given to men on their wedding day in order to produce healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any homemade kvass (provided that it is properly prepared) endows the body with vitamins, minerals, trace elements and additional energy.

Recent studies by scientists have proven that kvass contains a high calcium content, which means that the drink is able to strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps to eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink and can be included in various weight loss and diet programs. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of proteins (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very beneficial effect on the process of parting with extra pounds. The low calorie content of kvass makes the drink indispensable for weight loss. The low calorie content allows you to lose weight when drinking the drink for 14 days. After such a course, not only extra pounds will go away, but digestion will also normalize. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beetroot instead of bread kvass. The calorie content of beet kvass is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantity. Beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass are not capable of harming the figure. On beet kvass, you can arrange full fasting days.

Sourdough for kvass

A good leaven is a guarantee of the success of delicious homemade kvass. Without preliminary preparation of this base, the preparation of a drink is impossible. This starter recipe uses yeast, sugar, water and bread.

Required Ingredients:

• Black bread - half a liter jar;
• 60-70 g sugar;
• 15-20 g dry baker's yeast;
• Water.

Cooking method:

Cut black bread into cubes and dry on a baking sheet in the oven (or in a frying pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell in the process of infusion, so you need to calculate the amount of water so that you get a creamy gruel. It is better to pour less water first, so that later you could add more. If there is too much water, you can add more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean gauze and leave to cool. When the water reaches a temperature of about 35 degrees, yeast can be added. Yeast is spread only in warm water. Mix everything well and leave the leaven to ferment. We cover the jar with a napkin, not a plastic lid, since carbon dioxide is formed during the fermentation process. The finished sourdough is enough for 10 liters of homemade black bread kvass.

Sourdough for kvass from hops

It is very easy to prepare a hop starter culture for homemade kvass. Hop cones can be purchased at any pharmacy.

Required Ingredients:

• Hops - 3 tbsp. l .;
• Water - 0.5 l;
• Sugar or honey - 1 tbsp. l .;
• Flour - by consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. We put the pan on low heat and simmer for about 15 minutes. After that we filter the broth of hops and cool to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then add flour so that you get a creamy mass. Cover the container with a napkin and remove it for 1-1.5 days. The prepared starter culture can be stored in the refrigerator.

The best kvass recipes at home:

Recipe 1: Bread kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Making homemade kvass is not difficult if you adhere to a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required Ingredients:

For starter culture:

• 2 cups boiled water at room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp

For the kvass itself:

• Sugar - 1 tbsp. l .;
• 2 pieces of rye bread;
• 0.5 liters of starter culture;
• One and a half liters of boiled water.

Cooking method:

For sourdough: put a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will take 24-48 hours.

Kvass preparation: When the leaven is ready, you can start making kvass. A cloudy and pungent liquid indicates the readiness of the leaven. We take a 2 liter jar and pour out the leaven. Add 2 chopped pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. We close the jar with a lid and leave to infuse for 1 day. You can also put dried croutons in the jar. In this case, kvass should be infused for a longer time. After a day, two people pour the kvass into another container (about 2/3 of the liquid), and fill the remaining leaven over again. Don't forget to add 2 slices of bread. We cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. Also included in the recipe are yeast and raisins.

Required Ingredients:

• Borodino bread - 2 pieces;
• Water - 3 liters;
• 1 tsp flour;
• Yeast - 15 g;
• Raisins - 1 handful.

Cooking method:

Cut the bread into pieces and dry in the oven. Fill with boiling water and leave for 3 hours. We dilute the yeast with flour and add to the bread. We leave the mixture for one day. We filter, pour into bottles, throw 1-2 raisins into each. We keep the kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass "Borodinsky" is ready.

Recipe 3: Bread kvass with horseradish

This homemade kvass turns out to be very vigorous and rich. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required Ingredients:

• Water - 4 liters;
• Rye crackers - 800 g;
• Yeast - 20 g;
• Honey - 100 g;
• Grated horseradish - 100 g;
• Raisins - 50 g.

Cooking method:

We put the crackers in a jar and pour boiling water. We insist 3-4 hours. After that, we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. We mix everything thoroughly and bottle it. Add raisins to each bottle. We leave to tune for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required Ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

Knead the batter from flour without salt. For this, a kilogram of rye flour is taken for 1 liter of water. Stir until smooth. We cover the container with the dough with gauze and wrap it with a cloth several times. We keep in a warm place for 2-3 days. Dilute the fermented dough with boiled water and leave at room temperature. We filter through cheesecloth. As you use kvass, you can add boiled water to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough rye kvass

This homemade kvass from rye flour is prepared with sourdough. The sourdough from the bottom of the bucket will do after the kvass has been drunk. The drink can be made without sourdough by using rye flour, water and instant yeast.

Required Ingredients:

• Rye flour;
• 0.5 liters of starter culture;
• Water;
• A glass of sugar.

Cooking method:

Take 2 handfuls of flour and 1 cup of sugar and place in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the leaven. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put into the refrigerator. Pour the sourdough remaining at the bottom of the bucket into a jar. The starter culture can also be stored in the freezer. You can make kvass from the new leaven by defrosting it and mixing it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass made from rye flour is one of the most common ways of everyone's favorite drink. Such kvass is prepared with yeast; sugar and water are also used in the recipe.

Required Ingredients:

• Half a glass of sugar;
• A pound of rye flour;
• Water - 8 liters;
• Fresh yeast - 15 g.

Cooking method:

We dilute the yeast in warm water and leave it for a while until it increases in volume.

Mix rye flour with boiling water and knead the dough with the consistency of thick sour cream. Let the dough cool to 35 degrees. Then add more warm boiled water and sugar. Add the risen yeast. Mix everything and leave to ferment for one day. Then we filter and put it in the refrigerator for 2 days.

Recipe 7: Kvass without yeast

A very simple homemade kvass recipe that uses only bread, water and sugar. It is very tasty to cook okroshka on such kvass.

Required Ingredients:

• 300 g rye or wheat bread (or 50 to 50);
• Warm water - one and a half liters;
• 1 tbsp. l. Sahara.

Cooking method:

Crumble the bread into a one and a half liter jar. Add sugar and pour warm water over the shoulders of the jar. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days, kvass can be used. Drain the kvass and add a little more sugar and bread to the thick and pour over again.

Recipe 8: Kvass without yeast with wheat and honey

This homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot of nutrients, enzymes and bifidobacteria. The drink can be served with a festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.

Required Ingredients:

• Wheat - 3 cups;
• Boiled water - 4 liters;
• Kvass wort - 8 tablespoons;
• Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and fill it with 10 cold water. Then we drain the water and rinse again. Cover the bowl in a wheat towel and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it needs to be periodically washed and water renewed so that the grains do not turn sour. The readiness of wheat is evidenced by the appearance of small sprouts (about 2-3 mm) on the grains. Grind sprouted wheat grains in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat into the jar. Pour in sugar and add kvass wort. Mix everything thoroughly and add water (if there is room left). We cover the jar with a napkin and leave it for two days by the battery or in a basin of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

An old recipe for homemade Russian kvass. The drink is prepared from rusks, barley malt, rye flour, stale rye bread and molasses.

Required Ingredients:

• A kilogram of crushed rye malt;
• Crushed barley malt - 300 g;
• Rye flour - 600 g;
• Rye croutons - 130 g;
• Stale rye bread - 80 g;
• Treacle - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix the malt and flour with 3 liters of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps disperse. Cover the dish with the dough with a cloth and leave for one hour. Then we transfer the dough into a refractory cast-iron dish, cover with a lid and put in the oven to evaporate. Mix the evaporated dough, scrape off the walls of the dishes and add boiling water. After a day, we transfer the dough into a large vat, where kvass will be infused. Pour in 16 liters of hot water, add crackers and bread. Mix everything thoroughly and leave to infuse and lighten for 10 hours. When the thick is settled, pour the fermented wort into a clean steamed keg. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with the mint infusion and leave to ferment for 1 day. The keg is then removed to the glacier. When the fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). Cork the keg. After 3-4 days, the kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. A drink is being prepared on kvass wort. You can purchase the ingredient at a bakery or grocery store. The wort should be thick and almost black in color. Kvass will not work from liquid wort.

Required Ingredients:

• 1 tsp raisins;
• Half a teaspoon of dry yeast;
• 150 g sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

Dissolve wort and sugar in half a liter of water. Pour into a three liter jar and add the rest of the water. Then we spread the yeast, mix, cover and leave for 48 hours. Kvass should be tried periodically. When the drink has reached the desired state, it can be bottled and added to each 1-2 raisins. Bottles are sealed with a cap and left to carbonate. Once the bottles are hard, you can put them in the refrigerator. After a day, homemade kvass from the wort can be consumed.

Recipe 11: Beet Kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Beet kvass cleanses the body of toxins and toxins.

Required Ingredients:

• 1 large beet;
• Boiled cooled water - 2 liters;
• 4 tbsp. l. Sahara;
• 1 stale crust of bread.

Cooking method:

My beets, peel and rub on a coarse grater. Put the beets in a glass jar, add the crust of bread and sugar. Fill everything with boiled water. Cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and seal it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass from birch sap is a very tasty and healthy drink that nature itself gives. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Required Ingredients:

• Sugar - 400 g;
• Birch sap - 10 liters;
• Raisins - 50 pieces.

Cooking method:

For the preparation of the drink, it is better to use glass or enamel dishes. The birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. The bottles are sealed and stored in a dark, cold place. You can store kvass for a long time (until autumn).

Recipe 13: Bolotov's kvass from celandine

Bolotov's kvass from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and genital warts. You need to take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly prepared kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.

Required Ingredients:

• 3 liters of spring or well water;
• 1 tsp sour cream (no more than 15% fat);
• A glass of sugar;
• Half a glass of pure celandine herb (dry or fresh).

Cooking method:

Boil and cool water. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine herb in a clean gauze bag and drown it to the bottom of the jar with the help of a sinker. Wrap the neck of the jar with gauze in three layers. Stir the contents of the jar every day and remove mold from the surface. On the fifth day, a precipitate should appear. Pour the kvass into another jar, discard the sediment. We add water to the previous level. on the 14th day, the kvass will begin to foam a little. It should be so. On the 14th day, the kvass will be ready. We pour out a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf in the refrigerator. Add the same amount of water to the jar instead of the poured kvass. After 3 days, the drink will be ready. You can pour and add kvass 4 times. After that, you need to use a new herb. Reception of kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). In the absence of discomfort, the dose is increased to half a glass for 1 dose. The course is 2 weeks, after which kvass is taken for another month 1 time a day - to consolidate the effect.

Is kvass possible for pregnant women

Kvass can be attributed to the category of low-alcohol drinks, so the question of its safety always arises before pregnant women. The opinions of doctors here are strongly divided. Some believe that it is categorically impossible for women in position to use kvass, however, most experts believe that small amounts of a drink are not capable of harming an expectant mother and baby. A little kvass is even beneficial, since it has many vitamins, trace elements and other useful substances. Besides, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks, which contain a large amount of dyes and preservatives.

Nevertheless, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. This is not only about store-bought kvass, in which the fermentation process is achieved chemically (which means that it contains many unnatural components), but also about a draft drink. The quality of keg kvass is often questioned. In addition, hygiene and sanitary standards are often violated during its production. The most dangerous is kvass, which is sold in small barrels on the market. Pumps and faucets are rarely washed, these items are usually stored in dirty dusty boxes and boxes, where harmful microorganisms actively multiply. A few drops of kvass always remain in the tap, and what could be better than such an environment for the growth of bacteria? With each glass of such kvass, the risk of these bacteria getting into your own body significantly increases. It is especially dangerous to buy kvass in bottles, which are provided by sellers - little is known about the storage conditions of containers. If you really want a cold refreshing drink, it is better to buy it at a stationary point, and not in the market or along a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unusable drink is pronounced sour, giving off bitterness. An ideal option for pregnant women (and for any other person) is homemade fresh kvass prepared with your own hands.

"Russian kvass saved a lot of people" - this proverb fully reflects the importance of this drink for the Slavic peoples. Unfortunately, today's drink, which is on the shelves in stores and is called kvass, can hardly be called the savior of the Russian people - it is often a mixture of preservatives and acids that are not very useful for the body. Fortunately, it is very easy to make bread kvass at home.

Probably one of the most delicious, common and honorable drinks during a feast in Russia, kvass has always been considered. After all, the Slavs first mastered the production of this wonderful drink more than a thousand years ago, even before the formation of Kievan Rus itself.

Due to its special composition, cooked with one's own hand, kvass quenches thirst very well, gives the body energy and therefore increases efficiency. This drink improves the digestion process and increases appetite. It also helps to better digest meat and fatty foods and restores the balance of fluid and salts in the body. Fermentation produces lactic acid and other equally important acids. And when it enters the intestines, it acts like yogurt or kefir, neutralizing all the harmful microflora and thus supporting the beneficial one.

How can you make delicious kvass from bread at home? And I'll tell you about this below, where all the best recipes are described in detail and illustrated with step-by-step photographs.

Ingredients:

• Rye bread 1/2 roll
• sugar - 60 gr
• vanilla sugar - 10 gr.

Cooking method:

To prepare delicious rye kvass, we need to prepare all the necessary products. Then we cut the bread into slices, put it on a baking sheet and send it to a sufficiently preheated oven until all the pieces are browned.

Then we take them out of the oven, let them cool slightly and transfer them to a three liter jar.

Pour 60 grams of sugar there and pour boiling water up to half the jar. And we leave for 10-15 minutes, so that all the crackers are sufficiently soaked.

Now we take gauze, fold it into two or three layers, put it on the neck of the can and put an elastic band on it.

We leave for a day. Then, for convenience, pour the finished drink into bottles through cheesecloth and put it in the refrigerator.

Drink kvass and be healthy!

A simple recipe for kvass at home from dry kvass

Ingredients:

Dry kvass - 5 heaped tablespoons

sugar - 5 tbsp. l

raw yeast - 5 grams

Cooking method:

We take a three liter jar, pour five tablespoons of dry kvass, the same amount of granulated sugar and half a teaspoon of raw yeast into it.

Now pour boiled, chilled water to the very top, mix. Put on over the gauze and leave at room temperature for two days.

Then, by filtering, pour into another jar or bottles, close the lids and put them in the refrigerator.

Our prepared drink is ready, we serve it chilled.

On the sourdough that remained in the jar, you can make another drink and for this you need to add the amount of ingredients that is indicated above: dry kvass, sugar, water. You do not need to put yeast. Where the kvass will be ready in a day.

Kvass from rye flour

Ingredients:

• Rye flour - 1 kg
• water - 10 liters.

Cooking method:

In this recipe, we need to make a batter in water, without adding salt. Pour 1 kg of flour into one liter of water. And mix thoroughly until smooth.

We transfer the dough to a jar, cover with gauze, wrap it in several layers of dense fabric and put it in a warm place for two or three days.

Fill the risen, fermented dough with warm, boiled water and leave to ferment at room temperature.

After the kvass is ready, you need to pour it through cheesecloth, and then use it.

As the finished drink is consumed, add the required amount of boiled water to the sourdough jar and add the appropriate amount of rye flour.

How to make kvass from dry kvass without yeast

Ingredients:

• Dry kvass - 1 glass
• sugar - 2/3 cup
• boiled water - 2 liters.

Cooking method:

To prepare a drink, we need a 3-liter jar, into which we pour a glass of dry kvass and fill it with hot boiled water, just pour it more carefully so that the jar does not burst.

Add sugar there, the amount is indicated above, mix a little, cover with a loose lid or napkin and leave for about two days in a warm place.

We filter the finished kvass into another dish, close it and put it in the refrigerator so that it cools.

Kvass from bread with yeast

Ingredients:

• White bread - 1/2 roll
• sugar - 6 tbsp. l
• dry yeast - 1 pinch
• raisin.

Cooking method:

We cut the bread at random and dry it in the oven until golden brown. If it burns, then the kvass will have a bitter taste.

Now we are preparing the leaven. And for this we pour 1/3 of all crackers into the jar, two tablespoons of sugar and pour in half a liter of boiling water. We are waiting for all the contents to cool down and add a pinch of dry yeast.

In no case should yeast be added to the hot mixture, as it will simply simply die.

Stir, cover with gauze and leave in a warm place for two days.

The leaven is ready.

And now we shift three full handfuls of crackers into a three-liter jar and add four tablespoons of sugar, pour boiling water up to half of the jar, mix and leave to cool.

Put the prepared sourdough into the resulting mixture, add boiled water at room temperature to the neck of the jar. And we leave, covered with gauze for one or two days, depending on the temperature of the room.

Then we filter the kvass over the bottles prepared earlier and put 3-5 raisins in each one, then we put it away to cool in the refrigerator.

And the strained starter culture can be used in the next portion of your favorite summer drink.

How to make kvass with kvass wort (video)

Bon Appetit!!!

Bread kvass is a favorite delicacy of the Russian people. He met at the tables of ordinary peasant families and nobility, monks and kings. Every hostess, who wants to feed her family and protect against diseases of the digestive tract, aspired to learn how to make high-quality kvass of cardio-vascular system... Despite the simplicity of preparation, this drink really has healing power. Let's figure out what else is useful for kvass from bread and how to prepare it yourself at home.

What is good about bread kvass

The beneficial properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases efficiency and stabilizes metabolism, which makes it a dietary product. Regular consumption of kvass serves as the prevention of vitamin deficiency, since its composition contains amino acids, vitamins, microelements.

How useful is bread kvass, judge for yourself:

Useful qualities of the product are recruited from yeast, cereals and phyto ingredients. It can be prepared in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshny.

If the drink is sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with high acidity, peptic ulcer and gout. To correct the acidity, honey is added to the drink.

It will not work to drink real kvask, since the old Russian recipe is difficult to execute. At first, the Russians processed grain: they soaked it, germinated it, steamed it, dried it and grinded it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly being improved.

Today, experienced "kvassniki" give housewives different recommendations, the observance of which makes it possible to prepare high-quality bread kvass:

• It is better to use rye bread for wort, yeast is the freshest.
• Any dish for infusing the wort can be, but not aluminum (the substance can be oxidized).
• Water for the future drink should be boiled and cooled.
• Kvass will taste better when stored in a cool room.
• You need to drink it in 3 days, otherwise it will turn sour.
• If the kvass is berry, the fruits should be selected only whole and without a wormhole.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. A drink is prepared with yeast (20 g), stale rye bread (1 kg) and sugar (300 g of sand). The loaf is cut into slices and browned in the oven until golden brown. Next, the crackers are poured over with hot water (3 l) and the ingredients are periodically stirred. The wort will be ready in 2 - 3 hours.

To prepare the classic version of kvass from black bread at home, it is necessary to cool the wort to 20 ° C, introduce the yeast and sugar diluted with it. The dishes with the drink should be kept in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to stir up the cloudy sediment. The container is tightly corked and refrigerated for 72 hours. The drink is now completely drinkable.

Yeast-free

If you want to get a lot of non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

• Sugar - 1 glass.
• Black / rye loaf - 1 pc.
• A bucket of cool boiled water.

How to make yeast-free kvass? Toast the bread slices so that they are slightly charred. Pour the crackers with water and add sugar. Expose the mixture to the sun for 48 hours to ferment. As soon as the bubbling stops, pour the liquid into bottles and put it in the refrigerator. Use the product as a soft drink and for okroshka.

With raisins

Many housewives include raisins in the recipe for kvass sharpness. But it is not supposed to wash the grape drying, since there are substances on its surface that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make a sharp kvass at home?

Take the classic version as a basis, but when pouring the final product into bottles, throw in 3 - 5 raisins in each. Let the drink stand for at least a day, then seal the container tightly and place in the refrigerator for 4 days.

Golden kvass

You can make delicious homemade kvass from dry rye bread according to the previous recipe with the only difference that the raisins will go into the wort along with half the amount of sugar and yeast. In a warm place, the workpiece should stand for 3 - 4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Kvass is poured into dark bottles and 3 raisins are added to each. Tightly sealed containers are taken out to a cold place for at least 2 days.

Ingredients:

• Sugar - 5 tablespoons
• Raisins are a handful.
• Water - 5 - 6 liters.
• Rye rusks - 1 kg.
• Yeast - 2 tablespoons

Refreshing mint

Bread kvass with mint can be made following the technology of the classic recipe. The difference lies in the addition of mint infusion to the wort (1 glass). If you have 5 liters of wort, use 3 tablespoons. dry phyto raw materials. Pour boiling water over the herbs and let it infuse for several hours. Pour the infusion into the wort and appreciate the delicate aroma of the drink. It is best consumed in the debilitating heat, when thirst is not quenched with other drinks.

With currant leaves

Kvass from rusks with currant leaves has a pleasant taste and aroma. It is not used for okroshka. It is a drink on its own. What can be used to make aromatic kvass on bread and currant leaves? To prepare 4 liters of wort, housewives will need:

• Yeast - 40 g.
• Sugar - 200 g.
• Rye croutons - half a kilo.
• Black currant leaf - 8 - 10 pcs.

The drink is insisted for 12 hours, filtered and bottled, not forgetting to put a few raisins. When sealed tightly, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. Such a drink will delight household members with an unusual taste and will have the effect of a sedative. Let's learn how to make it from the following components:

All ingredients (without bread) are poured into a saucepan with water and heated, not allowing the mixture to boil violently. Bread is added to the broth and immediately cooled. The cool liquid is reheated. As soon as the temperature reaches 40 ° C, kvass is bottled and infused for 5 days.

With horseradish

Vigorous homemade bread kvass is obtained by adding horseradish. Let's list all the ingredients of his recipe:

You need to make this kvass in stages:

1. Pour boiling water over the crackers in a jar, leave for 4 hours and drain.
2. Add yeast and let the mixture ferment for 6 hours.
3. Add honey and grated horseradish to the mass, mix thoroughly.
4. Pour liquid, add raisins.
5. Infuse the drink for only 2 hours and enjoy the vigorous sharp taste.

For okroshka

Kvass on bread, water and sugar is ideal for okroshka. It will not be difficult to make it if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the output will be a rich healthy drink, which is not a shame to serve to the festive table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a meal.

What to do with kvass products? Rinse the wheat and cover with cold water for 9-11 hours. Drain and rinse the grains one more time. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, the embryos will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Sprouted shoots pass through a meat grinder. Pour water into a 5-liter bottle (not to the eyeballs), throw in prepared wheat, sugar and add kvass wort. Stir the mixture and add water, if there is room. Cover the jar with a napkin and keep it near the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcoholic.

Found a bug? Highlight it and press Shift + Enter or