Kvass is a fairly common drink among the Russian people, which is used not only to quench thirst (especially in the hot season), but also to prepare various dishes (jelly, cabbage soup, okroshka and others).
Of course, the easiest option is to purchase a ready-made drink in the store. In extreme cases, buy a sourdough, fill it with water and stand for a certain amount of time. But homemade kvass is distinguished by the aroma of rye bread and sour taste. There are a huge number of recipes: based on bread, rhubarb, berries, beets, etc.
To obtain rye kvass, you must first prepare crackers. To do this, slice rye bread and lightly fry them in the oven. Ready-made croutons are poured with warm water for a while. Then the infusion is drained, new water is added to the crackers, which, after a couple of hours, is mixed in the first portion. It is this mixture that must be cooled to room temperature, then add granulated sugar to taste (as a rule, one glass of sugar is enough for a three-liter jar) and diluted yeast. The container must be placed in a warm place for 12 hours. Pour the finished bread drink into prepared bottles or jars and refrigerate. It is preferable to eat chilled!
To prepare simple bread kvass, you will need several slices of "Borodino" bread, a handful of raisins, 1-1.5 cups of sugar and a teaspoon of yeast. The recipe is popular due to its simplicity. Fry the chopped pieces in the oven until golden brown, place on the bottom of a three-liter jar, add the rest of the ingredients, add water and cover (but do not close) a lid. In a day, homemade kvass is completely ready for use.
If desired, you can add a few mint leaves, black currant, a pinch of cinnamon, or some honey. Due to this, the drink will become more refined with an original taste and smell.
