Our recipes for making bread kvass at home will help you out when you want real Russian kvass on a hot day: their bread and crackers.

• Water - 1 Liter
• Rye bread - 500 grams
• Raisins - 0.5 cups
• Sugar - 4 Glasses
• Dry yeast - 1.5 Art. spoons

Let's take all the ingredients we need. We put a vat of water on the stove, if you don't have such a large pot, you can divide everything into two portions. Bring the water to a boil.

At this time, you should fry the bread. Fry the bread in a skillet without oil until blackened. The most important thing is to make sure that the bread does not burn. However, bread kvass needs pieces rye bread, brought exactly to black coals.

When the water has boiled, the vat should be removed from the heat, add a handful of raisins and all the bread. Cover the pan with a lid and leave to infuse overnight.

The next morning, remove the lid, remove the bread from the vat (discard the bread) and add the mixture prepared in a separate bowl of sugar and yeast. Mix everything well. Cover the tub with plastic wrap and let sit for another 6 hours. Stirring the liquid every two hours. After that, you will need to get the raisins out of the vat.

Take another saucepan, cheesecloth and strain bread kvass.

You get this kind of kvass. Pour it into plastic bottles, close and put in the refrigerator. Let the kvass stand in the refrigerator for 2-3 days, after which you can drink the kvass.

Recipe 2: bread kvass at home

• Sourdough in portions
• Raisins 10-15 pcs.
• Sugar 4-6 tbsp the spoon
• Rusks to taste
• Kvass 3 tbsp. the spoon
• Water 2.8 l

Into the clean three-liter can pour in the leaven. It should cover the bottom of the can by about 5-7 cm. If you are preparing kvass for the first time, then you must first prepare the starter culture: pour 2 tbsp into a liter jar. l. sugar, brown bread croutons for one third of the can, ¼ tsp. dry yeast, water, mix everything and leave for one day.

Add brown bread croutons to the jar. I make them myself: I cut a loaf of black bread into small pieces and fry in the oven until a crust forms. Then I put them in a bag and use them as needed.

Add sugar to the jar. The amount of sugar depends on which kvass you like best, if it is sweet, then you need to put 6 tbsp. l., if with sourness, then 4 tbsp. l. sugar will be enough.

Add pre-washed and peeled raisins and 3 tbsp. dry purchased kvass.

Pour into a jar pure water... I always prepare kvass in spring water, if this is not possible, you can use ordinary drinking boiled water. We mix everything in the jar and cover it with gauze.

During the cooking process, the kvass will \\ "play \\" and a certain amount of liquid will surely pour out. Therefore, our jar needs to be placed in a deep plate or dish. Put the jar in a bright place, leave for two days.

On the third day, the kvass is ready, carefully pour it into clean jar... From the contents of our three-liter jar, a complete two-liter can kvass. Refrigerate and keep there until consumed. Drink and add kvass to dishes - chilled.

After we have drained the kvass, the sourdough will remain in the jar, which must be mixed well and placed in a separate bowl. We will use this leaven when preparing a new kvass, the leaven should be stored in the refrigerator.

Recipe 3: homemade bread kvass with yeast

• Bread (about a third of a loaf of Borodinsky) - 4 chunks.
• Sugar (6 tbsp. L. - for leaven, 4 - for ready-made kvass) - 10 tbsp. l.
• Yeast (two fast-acting sachets, 11 g each) - 22 g
• Raisins (approximately; I put 8-10 raisins in each bottle) - 30 g
• Water - 3.5 l

Let's start with the leaven. Cut a loaf of Borodino bread into crackers - cubes with a side of about two or three centimeters. Place on a baking sheet in one layer and dry in the oven at 150 degrees until they are almost black. If you want light kvass, you can take wheat rusks or dry Borodino not to blackness, but simply until they become breadcrumbs.

When the crackers have cooled, pour three to four handfuls into a liter jar, add 6 tbsp. l. sugar (for kvass, I usually take white sugar), pour boiling water over. Pour boiling water in carefully, periodically shaking the jar so that it does not burst. And do not top up: the leaven will ferment and may "escape".

As soon as the contents of the jar have cooled to almost room temperature, add all the yeast there. Cover the jar paper towel or with gauze and leave for three days.

After three days, pour the leaven into a three-liter jar, add another 4 tbsp. l. sugar, top up cold water a little not to the top - and leave for another two or three days. You yourself will see how the kvass will begin to ferment, "work".
As soon as this "work" stops, the drink is ready.

Strain the kvass into a plastic bottle or other container with a narrow neck and tightly closing, add a handful (8-10 pieces) of raisins to each bottle, close tightly and let stand for another day.

Then open carefully! Kvass is ready.

Recipe 4: how to make bread kvass at home

• Borodino bread 5 slices
• Raisins 1 handful
• Sugar 3 tbsp. l.
• Dry yeast 0.5 tsp.
• Purified water 3 l

Cut Borodino or other rye bread into small pieces.

Dry the bread in the oven until lightly burning - this will give the kvass a beautiful color and taste. After browning, pour the crackers into a jar or saucepan.

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

Pour the crackers with boiled, but cooled to 70 degrees water. Leave future kvass infuse for a couple of hours in a warm place.

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

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

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

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

Recipe 5: homemade bread kvass without yeast

• rye bread slices - 250 g,
• water - 2.5 l,
• granulated sugar - 180 g,
• raisins - 15-20 pcs.

We dry it in a preheated oven so that it just takes golden brown... If the croutons burn, the drink will have a bitter taste.

Pour granulated sugar into boiling water, stir to dissolve it, turn it off and cool to body temperature.

Pour the syrup into the jar almost to the very top and add the washed raisins.

We tie the neck of the jar with several layers of gauze and put it in a dark place.

After 1-2 days, an intensive fermentation process begins - crackers rise to the neck. After 3-4 days, kvass acquires a sharp taste - it is already ready.

We filter and pour it into another container and set to cool.

Remove half of the crackers from the jar and add some fresh ones. And then pour in sweet again warm water and add the raisins. We also put it in a dark place, but after 10-12 hours the kvass will be ready. Thus, you can make this drink daily.

Recipe 6: homemade kvass from crackers (with photo)

This bread recipe homemade kvass can be made at home from rusks and stale bread.

• croutons - 1 kg
• water - 10 l
• sugar - 250 gr
• dry active yeast - 1 tsp
• raisins - 3 tsp

We get supplies bread crusts, pieces and other bread leftovers that we did not allow the mold to eat in the long winter. These pieces of the remaining bread dry perfectly right on the windowsill, cleaned in cloth bag and kept until better times. It is clear that bread with nuts, cheese and other fatty additives is not suitable for kvass.

We bake the crusts and pieces of bread crumbs in the oven until a slight blackness appears around the edges.

We boil in large saucepan 10 liters of water (for three 3 liter cans kvass) and put our burnt pieces of crackers there. We mix. Now you need to wait until the water cools down and pulls out all the nutrients from the bread. It is better to leave it to infuse until morning. This infusion is called wort.

Strain it out and squeeze out the bread. Now it's not a pity to throw it away. Although, in countryside, this can be fed poultry or livestock.

We pour the wort into cans. At room temperature, add 3-4 tablespoons of sugar to each jar and, literally, dry yeast of any company on the tip of a knife. Protect from direct sunlight!

Add 10 common raisins to each jar. It is believed that raisins enhance fermentation. Stir and leave at room temperature for a day.

The foam and bubbles that appear indicate that the process has begun. It makes no sense to keep the kvass warm anymore. It will peroxide. We filter the raisins and pour the kvass into PET bottles. Thick mass at the bottom of the jar, about 150 ml remains in it. We return the raisins there. This is a ready-made leaven for the future kvass. Pour in new cooled wort, add sugar and a few fresh raisins. And that's all. We no longer need yeast.

We put both bottles and cans in the refrigerator. We remove a sample of kvass from bottles. You should be aware that fermentation continues in the refrigerator. Kvass loses its sweetness and becomes more vigorous. For children, you can add a tablespoon of sugar to the bottles. Sour aged kvass is good for okroshka. We have organized the process of continuous pouring of kvass.

Recipe 7, step by step: homemade kvass from bread

• bread "Borodinsky"
• dry yeast
• sugar

For kvass, we do not need bread, but crackers. Therefore, we will cut the bread into small pieces so that they would pass into our intended container for making kvass - in my case, this is three liter bottle (kvass yield is about 2 liters in 1-2 days).

We put our croutons to dry in the oven, I won't say how long, because did not notice. In general, it all depends on your taste. For example, I like slightly crispy ones, then kvass turns out to be of a beautiful color:

After the crackers are ready, pour them into half-liter can... for the preparation of sourdough. Add yeast, a couple of tablespoons of sugar and fill with water.

Leave it for at least a day to start the fermentation process. After that, we control the fermentation process visually and by sound (hissing).

We drain the liquid, add fresh water, sugar, a couple of crackers and leave for another day. (in principle, the fermentation process has already started, all this so as not to feel the taste and smell of yeast) If there is a smell, repeat again.

Part of the bread should move down and the drink should smell of kvass.

If your drink turned out to be whitish and not the same as in the photo, do not let this confuse you, I photographed an almost finished sourdough.

After that, pour the contents of the jar into a large container, and fill the half of the bottle with water. Again, add sugar and crackers - now these are the main and only ingredients for kvass.

When ready (determined by taste for 1-2 days), drain the finished kvass and add the ingredients.

After the starter culture is formed in a sufficient amount, you can increase the amount of water to a full bottle.

It remains to strain the kvass:

add sugar to taste and enjoy! If you suddenly get into the finished kvass small particles - do not worry - this is bread, it is edible.

Over time, with an increase in the amount of sourdough, the speed of kvass preparation will increase. As the sediment accumulates from the bread crumbs, at the bottom of the bottle:

Kvass has every right to be named national drink Russians. A real "live" drink is prepared from natural raw materials, sugar and water, which are fermented during the preparation process. The result is not only a delicious refreshing drink, but also remedy, for a long time saved people from vitamin deficiency, anemia, scurvy.

Kvass contains a large number of vitamins needed for normal work organism. Its healing properties are also recognized by official, traditional medicine. It has the ability to enhance immunity, strengthen the human body. In addition, it has a beneficial effect on the digestive process.

Of course, we are talking about real, homemade kvass. When preparing it, you can take the most different products - rye, flour, cereals, vegetables, fruits, berries, medicinal herbs... You can cook it with or without yeast. Each recipe has its own nuances that make it possible to get different drinksthat differ in taste and healing properties.

Depending on the type of kvass, it can be used for treatment. For example, ordinary bread kvass improves vision, helps cleanse blood vessels, has a beneficial effect on the liver, and even improves potency. It is useful for gastritis with low acidity of gastric juice, neuroses, depression, insomnia, hypertension, coronary heart disease, atherosclerosis.

We have already prepared the main ones. Let's look at some more very useful recipes today:

Rye kvass without yeast

This recipe is perfect suitable for thosewho is fighting overweight, tries not to eat yeast foods.

For the preparation of 3 liters. we will need a drink: boiled water at room temperature, 3 tbsp. l. sugar, 5-6 pcs. raisins.

How to cook:

Cooking the starter: mix rye flour with water, until thick sour cream... You need about 0.5 liters of such a starter culture. Pour it into a jar, put raisins, add sugar. Cover with a napkin, put in a warm place for fermentation for 2 days.

Now add 2 more tbsp. l. flour, 2 tbsp. l. sugar, stir. Pour 3 liters of water into a saucepan, add our starter culture, stir. Cover with a lid, put in a warm place for another 3-4 days. Strain the kvass through several layers of gauze, pour into bottles, screw the caps tightly, store in the refrigerator.

Use the sourdough for the next drink. Just thicken it with flour, add sugar, raisins and cover with water. The thicker the consistency of the leaven, the faster the kvass will ferment.

Kvass with burnt sugar

This drink has a dark, rich color, perfectly invigorates, relieves fatigue. Plus it's delicious. He is preparing a little in an original way.

To prepare 5 liters of dark kvass, we need: a pound of sugar, 1 tsp, 10 g of ordinary baker's yeast, on the tip of a knife, 1 tbsp. l. rice groats.

How to cook:

Heat 1/3 of the sugar in a dry frying pan until dark brown (dark caramel color). Pour boiled warm water into a large pot, add the rest of the ingredients, including the remaining sugar and sugar from the pan. Stir well until completely dissolved. Cover with a lid, put in a warm place for a day for fermentation. Ready drink bottle, screw cap, store in refrigerator.

Noble Mead

This drink is also kvass, only it is prepared with the addition of honey, and instead of yeast, hops are used.

For the mead recipe we need: 3 liters boiled water, 1 glass of real
bee honey, 1 glass, 1/2 cups sugar, 1 tbsp. l. (sour milk), 10 pcs. raisins.

How to cook:

Pour water into a suitable saucepan, lay out all the ingredients, pour in the unstrained hop broth, close the lid, remove to a warm place for fermentation. After 2-3 days, strain, bottle the mead, refrigerate.

Kvass from rowan fruits

For cooking healing drink we need 1 kg of berries, 4 l. pure water, 0.5 kg of sugar, 1 tsp. yeast.

For this extremely useful, vitamin drink, we need: 1 glass of fresh flowers, water, 1 glass, 1 tsp. table salt, 1 tbsp. l. home sour cream.

How to cook:

Put the flowers on a gauze patch, wrap in a knot, tie tightly. Pour warm boiled water (up to the shoulders) into a three-liter jar, tie a load to the calendula knot, lower it to the bottom of the jar. Add the rest of the ingredients and mix gently.

Tie the neck with gauze, leave indoors at room temperature for a couple of weeks to ferment. Then strain, drink 1 glass half an hour before meals. Enjoy your meal and be healthy!

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Russian kvass saved a lot of people.
Folk saying

Heat ... Pi-i-it ... Plain water I don’t feel like it, but sweet lemonades make me sick, and they don’t help with thirst, but I only want to drink even more ... But should we not 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 leavened wort, on rye bread, honey, fruit, berry ... You can simply drink it in the heat, without fear for the 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 little warm water in separate dishes dilute yeast, pour it into kvass, add sugar, add 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 the kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: pour 3-4 tbsp of water into a three-liter jar. 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 again warm 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: leaves of mint, currant, 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. Ready wort strain through cheesecloth, squeeze 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 leaves black currantvery aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 l of water,
200 g rye crackers,
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. Rye rusks Pour boiling water over 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.

Some following recipes contain yeast starter, 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 leaven 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 plastic cover, 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:
Fill in hot water crackers 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 of various kinds flour. Try it!

Kvass from oat flour

Ingredients:
3 l of water,
750 g oatmeal 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, as usual, strain 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 into the infusion lemon juice 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 yeast in warm water, add to it wheat flour 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 from turning into a charcoal lollipop, gently pour into the melted burnt sugar hot water, literally drop by drop to get 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 mild taste, and someone with a pronounced pungent taste, so after 2 hours taste the drink. Maybe two hours will be enough for you. Add to an already aged drink citric acid to taste and set aside 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 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. Squeeze the bag of lemon several times while stirring and remove. When the ingredients are dispersed 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 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 get not 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:
Whey that remains after cooking homemade cottage cheese, it is the most valuable nutritious dietary product... White kvass with whey is one of the ways to turn useful product delicious. Stir yeast with sugar, cover with whey and place in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few bottles on the bottom of each orange peels and some washed and dried raisins. 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 homemade natural product 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

Kvass at home can be safely called a drink with an ancient past. It perfectly quenches thirst, and it is prepared according to old Russian recipes that came to us from ancient times. The preparation of this drink is based on fermentation processes. He draws attention to himself by the fact that initially he only prepared. Of course, I'm talking now about homemade kvass, and not about a drink that is sold bottled in plastic container with this name on the label.

Recipes of rye kvass, beet, apple and currant, from bread, flour and grain, with yeast and malt sourdough, based on sugar and, with the addition of mint, raisins and different spices and much more.

There are a great many homemade kvass recipes, but many of them have the same cooking principle and are similar in recipe. The most common and easiest to prepare is a refreshing drink made from black bread. It is most popular with home cooks. Today I will present you this delicious Russian drink prepared according to three of the most interesting recipes.

Kvass needs to be cooked for several days, but. It is better to do it immediately in large quantities, and as soon as the first batch of the drink "ripens", immediately put the second one. And then you can drink a natural, tasty and refreshing drink every day, which is especially important in the summer.

How to make bread kvass

Cut the bread into small pieces and dry in the oven. If the bread is heavily browned, then the color of the drink will be darker and a characteristic aftertaste will appear in the taste of kvass fried bread... But here it is important that the bread does not burn, otherwise it will taste bitter. If you want to make kvass for, then it is better to use white bread and do not fry it too much.

Add water in a large saucepan, add sugar to boiling water, mix everything thoroughly so that the sugar dissolves and remove the pan from heat.

Pour into a saucepan with hot water and send the pan to a cool place to cool the water.

You can wait until the water cools down on its own, or place the pot in cold water in a basin or tub. Then it will acquire room temperature much faster.

When the water in the pan cools down and becomes warm, pour a small amount of water with sugar from it into a glass or other container, and dissolve in it. When the yeast dissolves, pour it into a saucepan, stir gently to distribute the yeast evenly, tie the pan with gauze or a cloth and let it "ferment" for 36 hours.

After 36 hours, strain what came out through a sieve, try and, if necessary, add sugar to taste. It is not necessary to add additional sugar to kvass for sugar. After that we'll pour it into the banks. I use cans of 3 liters, they are more convenient, but there are no restrictions at all. Tie the jars with a cloth or cover them with saucers and put them in the refrigerator for another day. Can not be closed with lids.

After a day, at the bottom of the cans, so the kvass must be carefully poured into other cans or bottles using a straw, or strain again through cheesecloth or a fine sieve. All, homemade kvass ready. We will keep it in the refrigerator and drink it with great pleasure... Enjoy your meal!

Ingredients

• Water - 5 liters;
• Bread - 500 grams;
• Yeast - 15 grams;
• Sugar - 100 grams.

How to make kvass with raisins

Homemade kvass with raisins differs from traditional bread kvass with a sharper taste. Due to the addition of raisins, it turns out to be carbonated, and large quantity sugar makes it sweeter.

As a child, this was my favorite drink, which my grandmother made. You cannot make such kvass, but it turns out to be very tasty, it quenches thirst perfectly and the children really like it.

We will cook kvass in the same way as in the previous recipe, but we will add 100 grams more sugar, and after the second strain, add a handful of pre-soaked in boiling water and washed in cold water by distributing it equally for each can or bottle.

To make the drink more carbonated, it must be left warm for 10 - 12 hours, and then put into the refrigerator.

Drink only chilled. Enjoy your meal!

Ingredients

• Water - 5 liters;
• Bread - 500 grams;
• Yeast - 15 grams;
• Sugar - 200 grams;
• Raisins - 50 grams.

Rye kvass with burnt sugar

Homemade rye kvass with burnt sugar differs from other varieties in a more tart and specific taste. It leaves a light, aftertaste in the mouth and perfectly quenches thirst.

To prepare it, you need to take any kind of rye bread, cut it and fry it until slightly browning.

Burnt sugar can be prepared as follows: pour sugar into a tablespoon so that the spoon is not filled to the top. Put two drops of water in a spoon with sugar and bring the spoon to the hot plate, when the sugar melts and boils under the influence of temperature, you need to wait until it is and remove the spoon from the stove.

You need to be very careful not to burn yourself.

If you constantly drink rye homemade kvass, then other types of this drink will seem more bland to you. It differs from other varieties in darker, color and no less intense, rich taste. Enjoy your meal!

Ingredients

• Water - 5 liters;
• Rye bread - 1 kilogram;
• Yeast - 15 grams;
• Sugar - 200 grams;
• Mint - 10 leaves;
• Burnt sugar - 1 tablespoon.

Naturally fermented kvass contains a lot useful substances, therefore, can be used in moderation with diabetes mellitus 2 types. However, you should not drink kvass sold in stores, because a large amount of carbohydrates causes jumps in blood glucose and can provoke the development of complications.

Kvass is old and very delicious drink... Many of us enjoy drinking it on a hot day, as it perfectly quenches our thirst and has an incomparable taste. However, is kvass allowed for type 2 diabetes?

What is kvass useful for?

This drink has a lot useful properties... Of course, they all refer to a drink made at home. Its benefits are as follows:

• accelerates metabolic processes;
• strengthens hair, improves the appearance of the skin;
• positively affects the work of the endocrine glands;
• enhances immunity;
• removes waste products of metabolism from the body;
• lowers sugar levels.

A drink made from beets and blueberries can reduce glycemic levels to almost normal in just a short time.

Effects on blood sugar

Making kvass is associated with the fermentation of a certain amount of carbohydrates. However, if you prepare a drink based on sugar, then it will increase the level of glycemia, which is very harmful for a diabetic.

However, you can add honey, not sugar, to the drink. Due to the presence of fructose in it, it will not increase the amount of blood glucose. Purchased kvass is harmful for insulin-dependent diabetes.... Since it contains preservatives, and is used as a dye burnt sugarthen it is very harmful.

For a diabetic, kvass based on blueberries or beets is very useful. It is delicious and helps to lower blood glucose levels. Kvass made from honey should be limited in case of diabetes. The recommended amount is 0.25 liters.

How to cook kvass

Kvass for type 2 diabetes must be prepared according to special instructions. The most common and easy to prepare beet and blueberry based beverage. IN summer time it perfectly tones and quenches thirst.

To prepare the specified kvass, you must:

• place in a three-liter jar a carefully chopped mixture of blueberries and beets (approximately 4 tablespoons);
• add a little lemon juice;
• a small spoonful of honey;
• the same amount of sour cream.

Now 2 liters of pure boiled water (room temperature) are added to it. The infusion time of such a drink is one hour. Store it in a cool place.

On the basis of honey, you can prepare rye kvass with the addition of lemon balm and mint. Pour a mixture of dried rye bread, lemon balm, mint with water, cover and wrap up (for a day). Then you can add a teaspoon of honey, a little yeast to it. After the mixture has fermented for another seven hours, strain thoroughly and pour into jars. Such kvass should be stored in the refrigerator.

Benefits of oats for diabetes

A separate topic for a diabetic is the benefits of oats. To prepare a drink, pour a glass of oats into a 3-liter jar. A teaspoon of honey and a few raisins are added there. After the liquid has fermented, drain it. Oats can be filled with water again by adding the same amount of other components.