Today I propose to shift this point of view and consider the methods of preparing a bread drink that are most suitable as an ingredient in another traditional dish -.

Personally, it seems to me that the criterion here is only one - kvass should turn out to be not very sweet and vigorous enough to give the cold soup “the same” taste.

In order not to be repeated in the recipes that were considered earlier, I made the main emphasis on simplicity of production, therefore, both dry semi-finished product and ready-made wort products that can be bought in the store and save a lot of time will be used as ingredients.

Recipe for cooking from dry kvass and pressed yeast

To begin with, an option with a ready-made store semi-finished product. It usually consists of ground rye rusks and malt. Sometimes, yeast is in a separate bag in the same pack. It is very convenient, you do not need to calculate the proportions yourself.

It's also very simple and fast. There is no need to prepare the starter culture and the cooking time is reduced to 2 days.

Ingredients for a 3 liter jar:

• 5 tbsp dry kvass with malt
• 5 tbsp Sahara
• 5 grams of compressed yeast (0.5 tsp)

Preparation:

1. Combine the indicated ingredients in a three-liter jar and fill with boiled cold water.

2. Stir the contents well, cover with gauze or a towel and leave in a warm place for 2 days.

3. Done. Now you need to filter the solid particles through a sieve or cheesecloth, and store the finished drink in the refrigerator.

The method, although simple, requires strict adherence to the recipe:

1. There is no need to reduce the amount of sugar for the sake of sourness. Sugar is a nutrient medium for yeast and must be sufficient for the yeast to function effectively.
2. After boiling water, it must be allowed to cool down to at least room temperature. Yeast is living organisms and they immediately die in boiling water. And they still have to work.
3. Instead of gauze, you can also use a lid, but you don't need to close it tightly, just cover the neck. Without air access, the mixture will simply turn sour.
4. Be sure to store ready-made kvass in the refrigerator and filtered. This is again related to yeast. We remove from as much as possible during filtration and stop the work of the remaining cold so that the contents of the jar do not continue to ferment.

I noticed a long time ago: the simpler the recipe, the more small nuances that you do not pay attention to, but they turn out to be very important.

A simple recipe without yeast for a 3 liter jar

Kvass in this version turns out to be moderately carbonated, which is important for many in okroshka. It's also white. This is because it is the bread that is used, not the rusks. Don't be confused by the color, the taste is right.

Ingredients:

• 2 quarters of bread (equally black and white)
• Sugar - 3 tablespoons
• Boiled water

Important: we only use bread, not buns or loaves

Preparation:

1. As I said, there is no need to dry the bread in the oven or prepare it in any other way. You can take any: fresh, stale, stale. Only without mold, of course.

We cut it into pieces or even just tear it with our hands and put it in a 3 liter jar. It is necessary that it is filled to half or a little higher.

2. Add 2 tablespoons of sugar, fill with water to the level of the jar's waist and stir with a spoon to dissolve the sugar.

3. Cover the jar (but do not close it tightly) with a lid and put it in a deep plate (so as not to stain the floor in case of active fermentation).

It is advisable to expose the resulting structure to the sun and try to stay under it as long as possible during the day.

If the day is cloudy, then we remove the jar to the warmest place in the house. This is usually the place next to the hob.

4. Kvass will be ready in 2 days. Strain it into a bottle and put it in the refrigerator. The soaked bread can be used as a starter for the next batch.

To do this, you need to put all the same ingredients indicated in the recipe in a clean jar, but, in addition, add half of the leaven that we got and only then pour water. Thanks to this, the next batch will be ready after 1 day of infusion.

Homemade bread drink from ready-made wort

This recipe is not only simple, but also the fastest one. It will take less than 2 days from the start of cooking to the first sample.

Kvass wort, bought in a store, is a concentrate of sourdough and malt, to which it is enough to add only yeast and sugar for their active reproduction. Everything else is already in it.

Ingredients:

• Filtered water - 5 liters
• Kvass wort concentrate - 8-10 spoons
• Sugar - 1.5 cups
• Yeast for drinks (granules) - 1 tbsp. spoon

Preparation:

1. Pour the filtered water into a deep saucepan, add 8-10 tablespoons of wort, yeast and sugar.

It is desirable to use special yeast. It says so on them: for baked goods and drinks.

Mix, cover the pan with a lid and leave in a warm place for a day.

After a day, the contents of the pan looks like this:

If you want to get a strongly carbonated drink, then 10-15 pieces of raisins can be added along with the yeast. Wild yeast on its skin will emit carbon dioxide more actively.

2. After a day, filter the kvass into suitable bottles, throw 2-3 more raisins into each bottle, close them tightly and put them in the refrigerator for 6 hours so that the drink is saturated with carbon dioxide.

Video on how to make classic kvass for okroshka

Well, this collection would not be complete without the classic recipe .. I offer it to you in the form of a video to close all the questions that might appear when watching the previous methods. Because the methods are different, but the nuances are the same everywhere.

Now you know a little more options for okroshechny kvass and you will be able to make this not complicated, in general, dish in a new way every time.

Bon appetit and thank you for your attention.

The traditional recipe for white okroshechny kvass includes a simple set of ingredients, including rye flour, water and sugar. For the first time, a sourdough is prepared, which is then diluted with warm water, fermented and filtered. But there are also simpler recipes.

Today I will tell you how to make bread kvass at home from rye bread crumbs, with a minimum amount of sugar, using dry yeast. I will cook in a 3-liter jar - in my opinion, the most convenient container for ripening kvass. A step-by-step recipe with a photo and a detailed description will help you easily cope with the task. In less than two days you will get a great drink, invigorating and effervescent, which is great for filling homemade okroshka.

Total time: 2 days / Cooking time: 15 minutes / Output: 1.5 L

Ingredients

• rye bread - 250 g
• warm boiled water - 2-2.5 l
• sugar - 4 tbsp. l.
• raisins - 1 tbsp l.
• dry yeast - 1/2 tsp

Preparation

I cut the rye bread into medium-sized cubes, 2x2 cm. You will need 250-300 grams of bread, which is about 1/4 of a loaf. It needs to be dried in the oven for a special aroma and so that it does not immediately melt in water.



I spread the bread cubes in an even layer on a baking sheet and dry in the oven. The temperature should not be too high, about 120-130 degrees. In the process of drying, I turn it over several times, the result should be crispy croutons, but not too overcooked and not burnt. If you overexpose, the kvass will taste bitter.



I put the ruddy croutons in a 3-liter jar. They should fill it by about 1/4 of the volume or a little more. I fill it with hot boiled water (80 degrees) - up to the shoulders of a jar. I leave it to cool.



After 3-4 hours, when the temperature of the liquid reaches room temperature, I add sugar, raisins and a little dry yeast to it. I cover it with a lid and gently turn the jar in the air to dissolve the yeast (as an option, you can dilute them separately in a little warm water). Cover with gauze and leave in this form for 24 hours. Kvass should ferment in a warm place. Depending on the ambient temperature, the ripening time can vary significantly and can reach from 1 to 3 days if the heat or vice versa is cool.



In ripe kvass, the crackers will rise to the neck of the can, bubble and play, foam will appear, which indicates that the drink is ready. So, it's time to drain the liquid from the crumb. I squeeze the soggy bread through cheesecloth, filter the drink into a clean container - bottles made of glass or food-grade plastic with lids will do.



I pour the liquid into the prepared bottles (I got a little more than 1.5 liters), tighten the lids tightly and put it in the refrigerator for infusion for 8-10 hours. And do not rush to throw away the bread crumb. It can be used as a starter for the next batch of kvass - for this I return it to the jar and fill it with warm, but not hot, boiled water with sugar and repeat the process, but without adding yeast.

Bread kvass is completely ready to use. In the cold, the fermentation process stops, a small natural sediment falls to the bottom of the bottle, which is associated with the use of natural raw materials. It remains to chop the vegetables and fill the soup with a portion of the chilled drink. Bon Appetit!

On a note

Okroshka can be seasoned with cold kvass or an emulsion made from mashed yolk, kvass and sour cream - it will be even tastier!

Kvass is a primordially Slavic drink. From Arkhangelsk to the shores of the Adriatic, from the Urals and to the Oder River, people drink alovin, jelly, steam, jelly, zhur. Kvass is hidden behind all these names. In the old days, the drink was with a degree, and with what! Kvass was served at weddings and feasts. In many Slavic languages, this is reflected in colloquial speech. For example, the Russian argonym "kvassit" means "to drink strong alcohol". This drink is prepared from malt and flour (or from rye bread). Sometimes honey, fragrant herbs, berries and fruits are added to kvass. And how many types of this drink exist! Kvass is white, dark (or classic), beet, berry, honey, milk. The drink can serve as a base for preparing cold summer soups. Okroshka will be delicious if you take a white type of kvass for it. It differs from its classic counterpart not only in color, but also in its light refreshing taste with a slight sourness. Read about how to make white kvass in this article.

Benefit

This drink not only perfectly tones and refreshes. And good taste is not its only good quality. White kvass is rich in vitamins, especially of group B. If you use this drink regularly, you will have healthy skin, shiny and thick hair, strong nails. White kvass also improves the intestinal microflora. It contains amino acids and trace elements. You can experiment with kvass by mixing berry and fruit juices, honey and herbal decoctions with it.

White kvass: old Russian recipe

In our climatic conditions, rye has always been the main grain. Its grains were germinated, mixed with flour, poured with boiling water and simmered for a long time in a Russian oven. Then they put it to cool and kept it warm for several days. But how to cook white kvass at home, that is, in an ordinary modern kitchen, where there is no Russian stove? If you cannot get the leaven (one tablespoon), it is permissible to replace it with rye bread crusts and raisins. There is a lot of wine yeast in grape berries. Fifty grams of raisins will start the fermentation process. But first we dilute 300 g of rye flour with three liters of boiling water. You need to pour, stirring, so that lumps of dough do not form. Add one hundred grams of honey to this mass. If desired, we will enrich the bouquet of the future drink with currant or mint leaves. You can add some grated horseradish, but again this is optional. When the mixture has cooled to 35 degrees, add the sourdough (or crusts of raisin bread). Stir, cover and set in warm for a day and a half. Kvass is considered ready when abundant foam appears on the surface. Then we filter the drink, bottle it, put it in the refrigerator. Do not pour out the cloudy precipitate. It can be used as a starter for a new drink.

Intoxicating white kvass from flour

As we remember, in the old days this drink was alcoholic. It was also called "cooked". We will grow the leaven for him ourselves. Fill the rye flour with warm water and leave it warm for five days. During this time, a colony of yeast bacteria will develop, and white kvass can be made. The recipe for a "cooked" drink involves pouring cold water over rye flour and gradually heating it. So, we stick to the same proportions. For 300 g of flour - three liters of water. We put the pan on a low heat and bring to a boil, after which we immediately turn off the gas. Stir with a wooden spatula until completely homogeneous. You can even whisk the mixture lightly. To prevent the flour from producing lumps, you can add three tablespoons of sugar to it. When the mixture, resembling batter or sour cream, has cooled, add a spoonful of sourdough and put a crust of dry rye bread on top. After two or three days in the warmth, the drink will ferment. We will wait until the end of the stormy period, after which we will drain through cheesecloth. Such kvass can reach a strength of up to 9 °.

Recipe with the addition of malt

This component is nothing more than germinated wheat grains. With malt, homemade white kvass ferments faster and comes out more effervescent and foamy. In addition, wheat neutralizes the bitterness, makes the taste of the drink softer and the color lighter. It is better to use natural rye sourdough in cooking. Take a loaf of Borodino bread, cut off the crust. Cut the pulp into cubes. Put on a baking sheet and dry in an oven preheated to 200 degrees for about half an hour. Pour one hundred grams of crackers into the bottle. Add three soup spoons of malt. Fill with three liters of boiling water. We wrap the bottle well and leave it to cool completely. Take the leaven (one hundred grams) at its peak. We dilute it in a small amount of the cooled mixture, then pour it into a bottle. Add one hundred grams of sugar, stir and put under a water seal for a day at room temperature. Then strain and bottle. The drink is consumed chilled. This kvass has a degree. So drinking it before driving is not recommended.

On wheat croutons and yeast

There are many ways to make white kvass ferment. In this recipe, yeast acts as such a catalyst. It is better to cook white crackers on your own. There are many preservatives in the store product that will nullify all the work. Grind the croutons to crumbs using a blender or rolling pin. Boil a liter of purified water for about two minutes. Place the bread crumbs in an enamel saucepan. Pour boiling water over, cover and let stand for three hours. During this time, you need to mix the contents several times. We dilute ten grams of yeast in a small amount of warm water, leave it warm for an hour. Then combine with the infusion of crackers. Pour in 50 g of sugar. Stir and leave warm for ten hours. During this time, foam should appear. Put a lemon wedge and six raisins in prepared bottles. Filter the kvass through cheesecloth. We will cork the bottles and put them in the refrigerator.

White kvass for okroshka

The base for a cold soup should be slightly sour. Therefore, white okroshechny kvass is prepared in a slightly different way. Traditionally it is made from barley and rye malt. Three types of flour are also used. These are wheat, buckwheat and rye. Yeast is used to start the fermentation process. And mint is added as a flavoring. How is traditional kvass made for okroshka? The dough is kneaded from the indicated types of flour and boiling water. Then it is diluted with plenty of warm water. Malt, yeast and mint infusion are added. After two days warm, the soup base can be strained and used.

A simplified recipe for kvass for okroshka

Yeast, malt, several types of flour ... Is it possible to do without all these complex components? Can! And only Borodino bread will replace them all. After all, it is baked on the basis of all the listed products. Therefore, it is an ideal raw material for making white rye kvass at home. First, brew a bunch of mint in a glass. After a while, we will drain the herbal infusion. Cut half a loaf of bread into cubes, put it in a three-liter jar with 50 grams of raisins. Fill with warm mint infusion. Pour in two liters of bottled purified water. We will cover the jar and put it in a warm place for a day. After that, you can strain the kvass. If it is not used immediately for making okroshka, it should be stored in dark bottles and in a horizontal position.

White kvass can be flavored not only with mint. Currant leaves, lemon, lime are also added to it. For a sweeter taste, honey and molasses are mixed into the drink. Very interesting drinks are obtained from a mixture of white kvass with various fruit and berry juices. You can buy sourdough. To do this, you need to purchase a drink on the market. It's a little cloudy. This thick is the leaven. You can work with her. But to keep the bacteria from withering away, be sure to feed them sugar.

Russian okroshka is called so because it is put in finely
chopped food (in the old way - crumbly), and chilled
form.

The vegetable base of okroshka is, first of all, green
onions, cucumbers, radishes, potatoes, herbs and some other vegetables. Put in
okroshka and sets of lean meat or lean fish. For cooking
classic okroshka in bread kvass, it is recommended to add cool egg
yolks, mashed to taste with mustard, sugar, horseradish and salt, which
will add a touch of spice to this refreshing meal. And of course
the defining component of this summer dish is bread kvass.

What kvass to choose for okroshka?

If purchased, then store kvass for
okroshki must be okroshki, i.e. not sweet. But the most
the best bread kvass for okroshka, of course, homemade
conditions.

We will now tell you how to make homemade kvass for okroshka.

Take
rye bread, cut into small slices and keep in a heated
oven until dark brown. At the same time, it is important
Do not overcook the bread, otherwise the kvass for okroshka will taste bitter.

Received
Pour croutons with hot water (80 °) and leave to infuse on
several hours. Then strain the infusion and add granulated sugar to it.
and yeast previously diluted with water (you can also throw a handful
washed raisins). For 1 liter of kvass, you will need 50 g of rye crackers, 1 tbsp.
a spoonful of sugar, 1.5 g of yeast, 6 glasses of water, a little raisins. Khlebny
let the kvass brew for about 8 hours in a warm place, and then strain and
put in the cold. This is how homemade kvass is prepared for okroshka.

Necessary
note that the recipe for Russian okroshka can be not only on kvass, but also
on yogurt, kefir, cucumber or cabbage brine, and even on
beer.

For lovers of this popular foamy drink, we will give a recipe for okroshka from beer.

Crumble
5 hard-boiled eggs, mash with salt and add a little
Sahara. Peel 400 g fresh cucumbers and cut into cubes.
Chop two onions finely. You can also enter slicing
other vegetables to your liking. Pour all products with 1 liter of fresh
beer and stir.
When serving, place sour cream on a plate and
finely chopped parsley and dill. In beer okroshka it is appropriate
add finely chopped pieces of dried or smoked fish.

In conclusion of our story, we present an original okroshka recipe, taken from Russian cuisine.

"Having fried
a couple of partridges, cut them into pieces in the same way as 200 g
veal, 200 g of stew, half salted well-boiled
bovine tongue, 300 g of boiled low-fat ham, 6 peeled cucumbers and 6
boiled eggs.
All this is put in a bowl, add the freshest
sour cream, pour 15-18 glasses of effervescent kvass, a little salt and
crushed pepper. Add green onions and dill if desired. V
okroshka is good to put in small pieces of ice. "

As you can see, our
ancestors were not fools to eat. Of course, and now all the ingredients of this
meat-rich meals are readily available. As a last resort, partridges
can be replaced with chicken fillet.

Bon Appetit.

The traditional recipe for white okroshechny kvass includes a simple set of ingredients, including rye flour, water and sugar. For the first time, a sourdough is prepared, which is then diluted with warm water, fermented and filtered. But there are also simpler recipes.

Today I will tell you how to make bread kvass at home from rye bread crumbs, with a minimum amount of sugar, using dry yeast. I will cook in a 3-liter jar - in my opinion, the most convenient container for ripening kvass. A step-by-step recipe with a photo and a detailed description will help you easily cope with the task. In less than two days you will get a great drink, invigorating and effervescent, which is great for filling homemade okroshka.

Total time: 2 days / Cooking time: 15 minutes / Output: 1.5 L

Ingredients

• rye bread - 250 g
• warm boiled water - 2-2.5 l
• sugar - 4 tbsp. l.
• raisins - 1 tbsp l.
• dry yeast - 1/2 tsp

Preparation

I cut the rye bread into medium-sized cubes, 2x2 cm. You will need 250-300 grams of bread, which is about 1/4 of a loaf. It needs to be dried in the oven for a special aroma and so that it does not immediately melt in water.



I spread the bread cubes in an even layer on a baking sheet and dry in the oven. The temperature should not be too high, about 120-130 degrees. In the process of drying, I turn it over several times, the result should be crispy croutons, but not too overcooked and not burnt. If you overexpose, the kvass will taste bitter.



I put the ruddy croutons in a 3-liter jar. They should fill it by about 1/4 of the volume or a little more. I fill it with hot boiled water (80 degrees) - up to the shoulders of a jar. I leave it to cool.



After 3-4 hours, when the temperature of the liquid reaches room temperature, I add sugar, raisins and a little dry yeast to it. I cover it with a lid and gently turn the jar in the air to dissolve the yeast (as an option, you can dilute them separately in a little warm water). Cover with gauze and leave in this form for 24 hours. Kvass should ferment in a warm place. Depending on the ambient temperature, the ripening time can vary significantly and can reach from 1 to 3 days if the heat or vice versa is cool.



In ripe kvass, the crackers will rise to the neck of the can, bubble and play, foam will appear, which indicates that the drink is ready. So, it's time to drain the liquid from the crumb. I squeeze the soggy bread through cheesecloth, filter the drink into a clean container - bottles made of glass or food-grade plastic with lids will do.



I pour the liquid into the prepared bottles (I got a little more than 1.5 liters), tighten the lids tightly and put it in the refrigerator for infusion for 8-10 hours. And do not rush to throw away the bread crumb. It can be used as a starter for the next batch of kvass - for this I return it to the jar and fill it with warm, but not hot, boiled water with sugar and repeat the process, but without adding yeast.

Bread kvass is completely ready to use. In the cold, the fermentation process stops, a small natural sediment falls to the bottom of the bottle, which is associated with the use of natural raw materials. It remains to chop the vegetables and fill the soup with a portion of the chilled drink. Bon Appetit!

On a note

Okroshka can be seasoned with cold kvass or an emulsion made from mashed yolk, kvass and sour cream - it will be even tastier!