Kvass is a traditional Russian drink. There are many recipes for its preparation. And in the spring - summer season, they are especially relevant.
Kvass for okroshka.
You will need: 500 g rye malt, 250 g barley malt, 2 kg. rye flour, 500 g of buckwheat flour, 500 g of wheat flour, yeast.
For sourdough, dilute yeast and flour in warm water and leave to ripen.
Knead rye and barley malt in water. You should make a batter.
Combine flour (buckwheat, wheat and barley). Add the mixture to the malt, in small portions while stirring, add hot water. Avoid clumping. Water should be 4 times more than flour and malt.
Transfer the resulting dough to a warm place for 5 hours. Then add 7 l. boiling water, stir everything well. Add sourdough and dry mint.
Let the wort ferment in a warm place for 12 hours. Then bottle it.
If this recipe is too complicated for you, there is an easier option. To do this, you need 5-6 liters. dilute water with 0.5 l. concentrated kvass. Add 300 - 400 gr. sugar and 30 - 40 yeast. Leave the mixture to ferment for 8 to 10 hours. All kvass is ready.
You can also experiment. Add mashed horseradish to the finished kvass. Let it brew for 2-3 hours. This will give the kvass a new spicy taste.
You can make kvass from crackers. For this 200 gr. Pour crackers with boiling water, cover and leave for 3 hours.
Dissolve the yeast in warm water, add a little flour to the mixture. Stir well and let sit for 1 hour.
Strain the infusion from the breadcrumbs, add 50 g of sugar and diluted yeast. Put the kvass in a warm place for 4 - 5 hours.
