Kvass is the oldest Slavic drink, it is more than 1000 years old. In Russia, people knew about the benefits of kvass and loved it for its rich taste, invigorating effect, the ability to quickly quench thirst and restore strength. The healing properties of kvass are determined by the presence of vitamins, sugars, amino acids, enzymes, trace elements and lactic acid in it. Homemade kvass in the old days had many varieties, dishes were prepared with it and consumed as an independent drink. To give kvass useful properties and a special taste, fruits and berries, as well as medicinal herbs were added to it. Today kvass has not lost its popularity, it is diverse, cheap and useful for everyone. Try to make kvass yourself according to old recipes and appreciate its unique refreshing taste.
It is necessary
- For raspberry kvass:
- - Raspberries - 1 kg
- - Sugar - 1, 5 glasses
- - Yeast - 1/4 stick
- - Citric acid - 1g
- - Water - 4L
- For cranberry kvass:
- - Cranberries - 1kg
- - Water - 4L
- - Sugar - 400g
- - Yeast - 1/2 stick
- For northern kvass:
- - Rye bread - 5kg
- - Sugar - 600g
- - Black currant leaves (crushed) - 2 tbsp. spoons
- - Liquid yeast - 1 tbsp. the spoon
- - Water - 9l
- For rye kvass:
- - Ground rye crackers - 4 cups
- - Yeast - 1/3 stick
- - Flour - 1 teaspoon
- - Sugar - 3 tbsp. spoons
- - Lemon - 1/2 lemon
- - Water - 12l
Instructions
Step 1
Raspberry kvass:
Raspberries are ground, poured with water and put on fire. Once brought to a boil, turn off the fire and cool to 30 degrees. Dissolve yeast, combine with the total mass. Citric acid is added. The resulting drink is poured into bottles, at the bottom of each of which a few raisins are thrown. The bottles are kept open until the kvass begins to ferment, then they are sealed and placed in a cold place for a couple of days.
Step 2
Cranberry kvass:
Cranberries are washed and rubbed through a colander. The extracts are poured with water and boiled for about 15 minutes. Cool, filter, add sugar and boil again. The syrup is cooled to a temperature of 40 degrees, then raw cranberry juice is poured in. Add half of the yeast stick, stir well and pour the resulting product into bottles. Cork tightly. Kvass will be ready in two days.
Step 3
Northern kvass:
Rye bread is mixed with sugar and black currant leaves, after which it is poured with boiling water. Cover and insist in a warm place for 3-4 hours. Drain the wort, add liquid yeast and put in a cold place for 3 days. When the kvass becomes acidic enough, it must be drained and boiled for several minutes, removing the foam. Cool, strain, bottle and refrigerate. The drink can be consumed after 7 days.
Step 4
Rye kvass:
Pour boiling water over rye crackers and leave for 8 hours. In a separate bowl, the yeast is diluted with flour. The rye infusion is filtered through a sieve, then yeast leaven and sugar are added. Everything is mixed and placed in a warm place for 12 hours. Then the kvass is filtered again and poured into bottles, throwing a slice of lemon on the bottom of each of them. The bottles are closed with corks and after three hours they are removed to a cold place.
