In summer, in the heat, the issue of soft drinks is very relevant. Despite the huge assortment of numerous store-bought sodas, traditional Russian kvass is still in demand.

We are happy to drink kvass from a barrel, industrial bottled kvass is also popular. But home-made kvass - bread, which was prepared by our grandmothers, and often parents, unfortunately, we do not cook as often as we could.

Making homemade kvass for okroshka is not much more difficult than making ordinary everyday tea. We don't have to put in much more effort. But it will take more time. But kvass will ripen without our intervention. We will only need to do simple manipulations at the right time, and delicious homemade kvass will be ready.

Interestingly, bread kvass can not only be drunk, but also eaten. Based on it, they make a wonderful, also very relevant summer dish - okroshka. Why is she good?

Firstly, this is a cold dish and it is prepared without boiling-frying, which is very important in the heat.
Secondly, in summer there are a lot of fresh vegetables, greens that can be used for okroshka. And finally, okroshka is tasty and healthy.

How to cook homemade kvass recipe for okroshka, recipe (step by step with photo):

5) Strain into bottles, add a few raisins and leave in the refrigerator for 6 hours. After that, it can be used for okroshka. More sugar can be added if needed. Try to cook homemade kvass for okroshka, the recipe will help you.

What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps only a whole mug of this divine drink.

This wonderful cold drink has been known for its illuminating properties since ancient times. Until the 12th century, it was considered a strong alcoholic drink. In its intoxicating actions, it was ahead of even fortified beer. From here came the very famous word that characterizes a good booze - “sour”.

Now they have learned to make it non-alcoholic, which is very, very pleasing to supporters of a healthy lifestyle and lovers of this drink. In stores, the shelves are bursting with his numerous offers, especially in the hot summer.

However, the greatest preference is always given to homemade kvass. Natural, vigorous, it does not leave anyone indifferent.

Some are sure that its preparation at home is very troublesome. But, after reading today's article, you will understand that this is not at all the case. To do this, you need to arm yourself with only a supply of some ingredients and, of course, a good mood. Let's go…

Kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has healing and beneficial properties for the body. It, especially at home, can be drunk even by children. It is very easy to prepare it at home. You just need to be patient.

On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For cooking, we need the following ingredients:

1. Two crusts of black bread;
2. 1 teaspoon of granulated sugar (with a slide);
3. 2 glasses of warm water;

Cooking:

1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy ruddy crackers.

2. Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.

The mixture will ferment in a day or two. The finished sourdough has a sour smell and a cloudy appearance.

3. Now let's move on to the next step.

Prepare a 3-liter jar and pour all the resulting leaven into it. You can sprinkle a couple more croutons of crackers and add sugar. Adjust the amount of sand yourself - someone likes it sweeter, but someone does not like it.

Add boiled warm water and cover with a lid. Remove to a warm and dark place. After a day, the liquid will “play”, a typical smell will appear.

4. Then pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

Screw the lid on well. Soon the bottles will start to harden. It started fermenting. And this means that kvass will be ready very soon. Once this happens, put it in the refrigerator for a couple of hours.

That's all. Nothing complicated. Drink and enjoy!

Bread homemade kvass with yeast

The use of yeast helps speed up the maturation process of the drink. Therefore, the yeast method is so often used by housewives, whose families adore it. The most difficult thing in this case is to eliminate the taste of yeast. But, if you follow the rules, it's easy to do.

One of the important secrets of obtaining a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled water from the store.

To get a beautiful rich color, crackers are fried.

Many people wonder why they have to be fried in the oven? Can't you use stale bread? Can! But the color of the liquid will then be pale. The degree of blackening of the crust directly determines the shade of the finished drink.

Ingredients:

1. 2-3 crusts of rye bread;
2. 5 tablespoons of sugar;
3. 2.5 glasses of water;
4. 15 gr pressed yeast.

1. Pour the fried crackers with sand and pour hot water. Leave the mixture overnight covered with a towel. In the morning, pour in the yeast, mix and leave for a day for fermentation, covered with a lid.

Then remove the top layer, and drain the liquid into the sink. What has settled at the bottom is leaven. We need her.

2. The first yeast-based serving will have a characteristic taste and smell. Then, the more times the sourdough is used, the more distant the flavor will be.

Add another 5 tablespoons of sand, 150 g of crackers to the sourdough and pour warm water, almost bringing it to the neck. The bank should stay under the towel for another day. Then strain the liquid and bottle it. Pour 4-5 raisins into each.

After 1-2 hours, put them in the refrigerator for a couple of hours and the kvass is ready for use.

The residue that remains after filtering can be used for further preparation of the drink.

Homemade rye flour sourdough recipe

You can also make your favorite drink from rye flour. It turns out it is no less invigorating and tasty than on bread. However, we will not talk much. It is better to try once than to tell how delicious it is.

Ingredients:

1. 450 grams of rye flour;
2. 180 grams of granulated sugar;
3. a pack of dry yeast;
4. a little less than 3 liters of water;
5. 10-12 unwashed raisins;

Cooking:

1. According to tradition, first of all, you need to prepare the leaven, where would you be without it?!

To do this, combine a glass of flour and 1 teaspoon with the top of sugar. Pour boiling water over all this, stirring, until the mass acquires the consistency of sour cream. Send raisins there too. Send the mixture to a warm place, after covering it with a towel.

2. As soon as the mixture begins to “move”, foam and emit a sour smell, it is ready. It takes less than a day.

3. Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. Mix everything thoroughly. Cover with a towel and keep warm overnight.

4. In the morning, pour the kvass into bottles or jugs and refrigerate. After a couple of hours, the cold drink is ready to drink.

It's so fast and easy!

How to cook kvass for okroshka at home

Every housewife knows that it is better to take homemade kvass for cooking. Store-bought versions are sweet, which makes the cold soup not as tasty as we would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the basis for this dish.

For this we need:

1. about 3 liters of water;
2. half a loaf of black bread;
3. 50 grams of sugar;
4. a pack of dry yeast;

Cooking:

1. Cut the bread into cubes and place them on a baking sheet.

Place in oven for a few minutes and bake until golden brown. Without wasting time, while the croutons are languishing in the oven, combine water with sugar and boil. Then cool the sweetish syrup to a warm state.

2. Pour half a glass from a pot of water and pour yeast into it, mix.

Transfer the crackers to sweet water and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. The next morning, strain the kvass, bottle it and put 4-5 raisins in each.

You can do without raisins if you do not like carbonated kvass.

Put the bottles in the refrigerator for 10-12 hours. After that, the drink is ready to make okroshka!

Recipe for delicious kvass without yeast on breadcrumbs

Beginners may think that cooking without yeast is impossible, because how else can kvass ferment?! In fact, this is not true at all. This is quite real, which is especially pleasing to drink lovers who do not accept the yeast flavor.

Ingredients:

1. Yeast-free rye bread, about half a loaf;
2. 3-4 tablespoons of sugar;
3. A handful of raisins;
4. 2.8 liters of water;

Cooking:

1. Make croutons from bread. To do this, you can leave the slices in an open place for the purpose of winding, or fry them in the oven.

The latter option will give the drink a richer shade. Then you need to place them in a three-liter jar and pour warm boiled water.

2. Add sugar and raisins here.

3. Mix gently, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour into bottles. Put them in the refrigerator for several hours.

An invigorating treat is ready to eat.

Delicious homemade kvass according to grandma's recipe

Everyone remembers those unforgettable days visiting grandma. On the table are the best dishes - pies, okroshka and, of course, kvass.

Then we ate it with pleasure, imagining that when we grow up, we will certainly cook just as tasty.

Kvass according to the grandmother's recipe is easy to prepare. And if in the process you remember your beloved granny with the most tender memories, then it will turn out to be doubly delicious. Try it!

Ingredients:

1. Half a kilo of fresh beets;
2. 50 grams of rye bread (crust);
3. 1 full tablespoon of sugar;
4. 3 liters of water;

Cooking:

1. Wash the beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that about 5 centimeters remain to the neck. Add sliced ​​bread and sugar there.

2. Carefully move and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

3. Put the jar in a warm dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

4. As soon as the process of foam formation comes to naught, kvass must be poured into bottles and put in a cold place to cool.

If you plan to use it as a drink, then you can add more sugar. For soups, it will be great if you add a little chopped garlic to it.

Kvass is a unique drink. For all its taste merits, it is also very beneficial for health. If you have never tried to cook it at home before, then by all means try it. After reading these recipes, you realized that it is not at all difficult.

Or maybe you have experience of making homemade kvass? Share it with us, because your opinion is very important to us!

In the old days, the peasants were not very spoiled for food, and sometimes the main food for them was bread and a fermented drink on breadcrumbs. Soups were prepared from it, for which they made a special sour drink, and since that time a recipe has come down to us on how to make white okroshny kvass at home. For everyone's favorite summer soup, as a rule, they use a light leavened product, but many still prefer dark varieties.

It is reasonable to start preparing okroshka kvass, like any other kvass, from the very beginnings, namely from sourdough. It is thanks to this mass that the fermentation activity of the composition is activated, and therefore it deserves to be proudly called the basis, because without something, and without sourdough, you cannot cook kvass. Moreover, the taste and benefits of our foamy drink depend on the quality of this “activator”.

Rustic okroshochny kvass

Ingredients

• Rye flour - 1 cup + -
• - 1 tbsp. l. + -
• - 5 g + -
• — 1 l + -

• Sourdough - 0.5 l + -
• - 1/2 cup + -
• Rye flour - 0.5 kg + -
• — 8 l + -
• Mint - 10 leaves + -

Cooking

Since we intend to cook historical bread kvass for okroshka at home, we will also select the appropriate, so to speak, old-fashioned recipe. This drink is distinguished by its naturalness, bread aroma and sour taste.

1. First, let's knead the sourdough. To do this, pour the flour with 0.5 liters of boiling water and knead with a whisk so that there are no lumps. The consistency should be close to pancake batter. Let the liquid cool down to 35-30 o C and add sugar and yeast. If the mass is too thick, you can add slightly warm water. Now we give the yeast time to “come to life”, and as soon as you see that the starter starts bubbling, pour in a liter of warm water and leave the thick for 24 hours to ferment.
2. The next day, the resulting semi-kvass should be drained, and the remaining sediment, aka sourdough, we will use to make kvass.
3. We should warm the thicket a little by placing the vessel in warm water, after which we add sugar, stir and leave to activate.
4. Mix rye flour with boiling water and knead with a whisk, avoiding lumps. Next, we dilute the resulting mass with the main volume of water (37 ° C) and then pour the leaven and throw in mint leaves. We leave kvass warm for two days.
5. When the drink is ready, it will need to be filtered, bottled and refrigerate. The remaining “cake” is again allowed to cook kvass.

This recipe for bread kvass for okroshka can be adjusted. For example, if you prefer a darker and richer drink, then put more rye flour. Also, if you don’t like a very strong kvass, then you can not withstand it for 48 hours - 1 day will be enough.

Wheat white kvass

In order to prepare homemade kvass for okroshka according to the following recipe, we need both crackers and fresh bread. For lovers of experiments, there is a great opportunity to enrich the taste with molasses or buckwheat honey, as well as spices such as cinnamon or cardamom.

Products per 8 liters of water

• Wheat crackers - 900g;
• Rye bread - 250 g;
• Rye flour - 100g;
• Sugar - 100 g;
• Baker's yeast - 30 g;

Cooking

1. You can take either ready-made crackers, or cook them yourself in the oven, then pour them with boiling water (8 l) and leave them to sour for 4 hours.
2. From rye flour and crumbled bread pulp, we need to knead the yeast dough, but we do not take all the yeast, but only half a tsp.
3. When the dough rises, we need to fashion cakes out of it and fry in a pan without oil. We break the finished products into 4 parts and throw them into the wheat croutons that are limp in the water.
4. We also add sugar and yeast there, but make sure that the temperature of the thick does not exceed 37 degrees. After mixing everything, cover the jug with a lid and leave the kvass to sour for 12 hours.

After the allotted time, the drink should be passed through a sieve and used to prepare cold vegetable soups, tyuri and okroshka, as well as an independent drink.

Borodinsky kvass

Homemade okroshochny kvass, despite its low calorie content (27 kcal / 100g), is a rather energy-intensive product, since it is based on solid carbohydrates. Consuming it daily, you will be full of vitality all day long, so include okroshka in your diet, because it is incredibly tasty and healthy. And now we will tell you how to make kvass for okroshka.

Ingredients

• Water - 2 l;
• Rye bread - ½ loaf;
• Raisins - 50 g;
• Mint - 1 bunch;

Cooking

1. Contrary to the established opinion, we will not start kvass brewing with sourdough, as usual, but with the preparation of mint infusion, for which we pour 250 ml of boiling water over the mint collection and let it brew for half an hour.
2. While the mint tea is being prepared, we start cutting the bread into cubes, after which we put them in a 3-liter jar.
3. We need to carefully sort and rinse the raisins, and after drying we send it to the bread in a jar.
4. Drain the mint infusion through gauze and pour it into a glass bottle, into which we also pour 2 liters of purified water.
5. We close the jar with a lid, put it in heat for 24 hours, and the next day we enjoy a sour drink. If you wish, you can add sugar or honey, but as a dressing for summer soup, such unsweetened kvass is simply amazing.

Despite the fact that summer has already sunk into oblivion for the next 9 months, the interest in okroshka among the Russian people does not fade away, so okroshka kvass will always come in handy both as a soup dressing and as a lemonade substitute for a noisy feast.

The most delicious okroshka is made with homemade kvass. Although it is quite possible to replace it with store-bought, but not very sweet. How to cook okroshka on kvass and how to make kvass itself, and will be discussed in this article.

How to cook homemade kvass for okroshka

For kvass, prepare:

• black bread without cumin - 1 loaf;
• water - 5 l;
• granulated sugar - 300 g;
• light-colored raisins - 2 handfuls.

Cut the bread into slices and dry in the oven. Place the breadcrumbs in a large saucepan and cover with 2 cups of water. Add 250 g of sugar to this as well. Mix the mass and let it brew for 2-3 hours. While the crackers are soaking, bring the remaining water to a boil and cool it to 40-42 degrees. Pour this water over the soaked breadcrumbs and add all the raisins. Cover the pan with gauze and put it in a warm place (20-25 degrees). If you do everything right, then after 2-3 days in the pan you will have a foamy sweet liquid with a slight sour taste. Now strain kvass through several layers of gauze and add the remaining 50 g of sugar to it. Pour kvass into bottles, put a couple of raisins and close the bottles tightly with caps or corks. Keep the bottles warm for no more than 8 hours, and then send them to the refrigerator shelf or to a cold basement. When the kvass has cooled, you can cook okroshka on it.

How to cook okroshka on kvass

The cooking technology is quite simple:

• Boil 6 potatoes directly in their skins. When the vegetables have cooled, peel them from the skin and cut into small cubes.
• Boil 4 eggs and after cooling, chop them too. Set aside 1 boiled yolk - you will need it for dressing.
• Cut 4 fresh cucumbers into cubes. If you like okroshka with radish, then take 100 g of it and chop it into cubes.
• Cut 300 g of boiled veal or chicken into cubes. Meat or chicken can be replaced with premium boiled sausage.
• Mix prepared foods in a large saucepan and fill them with cold kvass.
• Make a refill. For her, grind a small bunch of green onions and a generous handful of coarse salt in a mortar until a mushy state. Add the reserved egg yolk and 2 teaspoons of the prepared mustard to this. Mix everything until smooth and mix with 200 g of sour cream.
• Put the dressing in a saucepan with okroshka. Stir again and season with salt to taste. If kvass turned out sour, then add a pinch of salt.
• Cool the okroshka in the refrigerator for 2-3 hours and pour it into deep plates. Sprinkle with fresh dill and green onions.

At home, kvass for okroshka can be created in just two days, using a minimum of ingredients. Those who think that making kvass is a rather troublesome business, I assure you that there is nothing easier!

The drink for making okroshka differs from regular kvass in that it is aged a little longer until it becomes less carbonated and less sweet in taste. As the yeast bacteria feed on the sweetness, the drink will become more sour every day. In general, it takes about 2 days: on the first day, ordinary sweetish kvass is obtained, on the second day it is already more sour.

To create it, you can use both burnt sugar and black bread, dried in a pan or in the oven - these two products give the drink color. When creating kvass for more servings, increase the rate of ingredients. Kvass is best kept refrigerated to keep it cool, but not for long as it becomes sour.

So, prepare the necessary ingredients and start cooking!

Cut black bread into cubes or sticks, dry in a pan or in the oven until golden brown crusts appear.

Put the slightly cooled breadcrumbs in a jar or other deep capacious container.

Add sugar and dry yeast. You can use fresh yeast, rye sourdough, etc., but remember that then the preparation time for the drink may vary.

Pour warm water into the jar, but not to the top, as the drink will "ferment". Leave about 2 cm of free space from the edge of the container. Place the jar with the workpiece in a warm place without closing it with a lid.

On the first day, kvass will be highly carbonated, on the second day the gas bubbles will go away, the main thing is not to forget to stir the drink so that it does not become bitter in taste.

Strain the contents of the jar through a fine mesh strainer. Bread cake can not be removed - on it you can ferment the next portion of the drink.

Pour home-made kvass for okroshka into a jug, store in the refrigerator for no more than 2 days. If the taste of the drink turned out to be sour, add a little granulated sugar to it and mix.

Fill with kvass okroshka at the very end, adding it to chopped foods. Happy you!