Bread kvass has always been a popular drink. There are a great variety of cooking recipes. Previously, kvass was brewed by peasants, merchants, and boyars. Bread kvass is varied in taste, aroma, and refreshing properties.
How to make daily bread kvass
Necessary products for making kvass:
0.5 kg of stale black bread;
2.5 liters of water;
100 grams of sugar;
30 g raw baker's yeast;
dried grapes.
Method of making bread kvass:
Take the bread and break the pieces with your hands, pour it onto a baking sheet, place in the oven over medium heat and watch that the bread does not burn, but it turns out to be croutons.
Take a saucepan of a suitable size, pour in the required amount of water, put it on fire and let it boil.
Remove the ready-made crackers from the oven, pour into a saucepan with boiling water, stir and set aside in a warm place for 4 hours.
When the crackers are infused with water, drain through a fine sieve.
Now pour sugar into this infusion, grind the yeast, shake with a whisk and set aside for souring for 3 hours. Pour the prepared starter culture into jars with screw caps, put 2-3 dried berries in each jar and leave open until active bubbles appear.
And now we close the jars tightly with lids and put them in the refrigerator or cold basement.
The next day, our masterpiece will be ready.
Such kvass can be used to quench thirst, make okroshka and other cold vegetable soups. Bon Appetit!
Kvass is a traditional native Russian drink. It has an excellent taste, excellent thirst quencher. This drink is rich in vitamins B1 and E, improves metabolism and has a beneficial effect on the cardiovascular system. The process of making kvass is quite simple, but time consuming
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