Kvass has a lot of useful qualities. Firstly, it remarkably removes thirst, and secondly, it has a tonic property. And the people also say that the one who drinks bread kvass has no craving for alcohol. Kvass is sold in the store, but it cannot be compared with natural homemade kvass that smells of rye bread. Sometimes various spices are added to kvass, which gives it an additional "zest". Mint, mountain ash, currant, honey, horseradish or cinnamon can be used as additives.
Instructions
Step 1
Bread kvass
We take a loaf of rye bread, 10 liters of water, 200 g of sugar, 20 g of yeast, 50 g of raisins. Rinse the raisins thoroughly before adding them and then dry them. Yeast can be omitted. Without them, kvass will also ferment, but it will just start to happen a little later. Crackers will need to be made from black bread. To do this, put the bread, previously cut into pieces, in the oven and dry until tender. Ready-made crackers should be placed in an enamel bucket and pour boiling water over them. We leave for 3 hours. Then sugar and yeast are added to the infusion, cover the bucket with gauze and leave for 6 hours to ferment. After the appearance of foam, the infusion is filtered and poured into glass jars. We put several raisins in each jar. We seal the jars with plastic lids. After 3 days, the kvass is ready.
Step 2
Beet kvass
To prepare beet kvass, we need 1 kg of beets, 2 liters of water, 20 g of sugar, one slice of black bread, a little salt to taste and one clove of garlic. Beets should be washed, grated on a coarse grater and placed on the bottom of a glass jar, then filled with water. Then bread, sugar, salt, crushed garlic are put into the jar, after which it is tied with gauze. The jar is placed in a warm place and left for 5 days. After that, the kvass is filtered and bottled. Beet kvass is indispensable for making okroshka.
Step 3
Currant kvass
We need 2 kg of blackcurrant, 500 g of sugar, 20 g of yeast and 100 g of raisins. All this is calculated for 5 liters of water. The currants should be washed, wiped (passed through a sieve) and the juice filtered. Water and sugar, loose yeast are added to the juice and left in a warm place overnight. Kvass is ready. It remains to bottle it and put it in a cool place.
