Homemade kvass is a very tasty and healthy drink that is useful for people with diseases of the cardiovascular system, gastritis with low acidity of the stomach, as well as those who have weakened immunity. It will not be difficult to prepare real Russian kvass, the main thing is to adhere to the recipe.
Useful properties of kvass
There are legends about the beneficial properties of kvass. Real homemade kvass improves digestion and metabolism in the human body, inhibits pathogenic microflora. This drink increases efficiency, it is used to prevent vitamin deficiency, since the kvass contains many trace elements (magnesium, calcium, lactic acid and phosphorus), vitamins (groups B, E), amino acids.
Kvass is useful for treating the nervous system, cardiovascular diseases, hypertension, as well as for improving mood due to the presence of amino acids, calcium, magnesium and B vitamins in the drink. Bread kvass heals eye diseases, increases potency and strengthens teeth, is often used in diets for weight loss, helps the secretion of gastric juice. Kvass with the addition of beets is endowed with a choleretic effect, it restores liver cells, and is used for arrhythmias.
Recipe for making real kvass
To make real homemade kvass, you need the following ingredients:
- a loaf of Borodino bread (500-700 grams);
- a handful of raisins;
- 60 grams of yeast;
- a glass of granulated sugar;
- 8 liters of purified water.
The yeast should be fresh, and the bread for the wort should be rye. It is recommended to store kvass in a cool place. The finished drink should be consumed in two to three days; with prolonged storage, it loses its taste, becomes sour.
Cut Borodino rye bread into slices, put on a baking sheet or frying pan and send to a heated oven to dry. The darker the croutons turn out, the darker the kvass will be. Try not to burn the bread, otherwise the drink will taste bitter. Take a large enamel pot and pour 8 liters of pre-purified water into it, put on fire, boil. Send a glass of granulated sugar and fried crackers to the water, cool. As a result, the water should be lukewarm.
Scoop the cooled water with a bowl from the pan, dissolve the yeast in it. Then pour back into the pot, stir with a wooden spoon to distribute the yeast evenly. Tie a piece of cheesecloth or cloth over the top of the pot and set aside in a dark place for two days to ferment.
After the time has elapsed, strain the kvass through several layers of cheesecloth, if you wish, you can add a little more granulated sugar. Pour the sweetened and strained drink into three-liter cans, throw a small handful of raisins into each can. Cover the jars with saucers and refrigerate for 24 hours.
The utensils for making kvass must be enameled or glass, the aluminum saucepan is oxidized, so the wort cannot be cooked in it.
A sediment should form at the bottom of the jar. Carefully pour the kvass through a strainer over clean jars, try not to shake the sediment. Put the raisins back into the kvass. A real Russian drink is ready, you can enjoy its tart and rich taste.
