Kvass is a soft and refreshing drink with which you can quench your thirst and use it as a base for making okroshka. Homemade kvass is easy to prepare. There are many original recipes for making kvass at home, which not only make this drink tasty, but also healthy.
Classic rye kvass
Cut a loaf of rye bread into slices. Then put the bread slices on a dry baking sheet and put in the oven at maximum temperature. We are waiting for the bread slices to turn dark. Care must be taken to ensure that the bread does not burn. We transfer the crackers to a suitable dish and pour 5 liters of boiling water. Cover with a lid and leave to infuse for 5 hours. Filter the wort through cheesecloth, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Stir, close the lid and leave overnight. Pour the finished kvass into bottles, cork it and put it to cool in the refrigerator.
Bread kvass with dried fruits
Pour the dried fruit mixture with water and cook for 10-15 minutes. Pour boiling water over dried rye bread and leave in a sealed container for 3 hours. Strain the broth of dried fruit and wort and combine together. Add sugar, yeast and place in a warm place to ferment. Pour the fermented kvass into bottles and put 3 raisins in each. We put it in a cold place. Instead of sugar, you can use honey boiled with water. After 3 days, the kvass is ready.
Kvass with mint or oregano
Cook in the same way as the classic one, only add a little honey additionally and flavor with fresh or dried herb of mint or oregano, dipping a gauze bag into kvass for 10 hours. Peppermint provides a refreshing taste, while oregano improves digestion.
Kvass with calamus
Calamus roots have a beneficial effect on the digestive organs, improve the condition of the gums, and lower blood pressure. Add calamus infusion to the bread kvass prepared in the usual way. Add 1 glass of calamus roots infusion to a 3 liter jar of kvass or lower dry calamus roots (80 grams) in a gauze bag for 5 hours.
Kvass from fresh carrots
Wash the carrots and peel them. Grate on a coarse grater and put in a 3-liter glass jar, add dried brown bread crusts, fill with warm boiled water and leave for 10 hours, covering the jar with gauze. After infusion, filter the liquid (wort) and add the yeast diluted in warm water, with a small amount of flour and set for fermentation overnight. Then you can add citric acid on the tip of a knife. You get not only a refreshing drink, but also a drink enriched with vitamins and microelements. For 3 liters of kvass, you will need 150 grams of carrots, a glass of sugar, 20 grams of yeast, 500 grams of rye bread, citric acid, a tablespoon of flour.
Lemon kvass "Ekaterininsky"
To prepare kvass "Ekaterininsky" we will prepare 700 grams of lemons, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Add granulated sugar to a pot of water and wait for the water to boil. Then you need to cool the water with sugar. Grate the lemon zest, squeeze the juice from the lemons, knead the yeast and add everything to the saucepan. Mix everything, throw in a handful of raisins and put in a cool place for 3 days.
