Kvass is a traditional drink with a rich history going back centuries. AT Ancient Russia it was brewed everywhere. Each housewife knew how to cook kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and healthy herbs, vegetables, and berries. Modern options kvass preparations are many - from time-constrained to unhurried, from classic recipes to innovative and exotic ones, for example, oat kvass.

In the article I will talk about popular ways to prepare a popular Slavic drink and give delicious step by step recipes.

History of kvass

The first mention of a miraculous and delicious drink dates back to the ancient annals of 996. The Grand Duke of Kyiv and Novgorod lands, Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but the good old kvass has not lost its popularity. It has a healing and invigorating effect and a huge amount useful properties, including:

  • improved metabolism;
  • restoration of water-salt balance;
  • positive effect on the heart and blood vessels.

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in B and C vitamins. The yeast included in the composition strengthens the hair and prevents the formation of acne.

Let's move on to the "main dish" of the article - recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass from black rye bread

Ingredients:

  • Water - 8 l,
  • Rye bread - 800 g,
  • Yeast - 50 g,
  • Sugar - 1.5 cups.

Cooking:

  1. I cut the bread into thin slices, spread it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. Reduce the temperature if necessary. I make sure that the sliced ​​\u200b\u200bslices are dried, and not burnt.
  2. I put water on the stove, pour sugar. After boiling water, add ready-made bread croutons. I remove the pan from the stove and leave it alone for several hours. Kvass base should cool to a temperature slightly warmer than room temperature.
  3. I add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
  4. I cover the wort with a towel and leave for a day. A day later I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I filter through multi-layer gauze, pour into jars and set to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without sophistication with yeast and claims to originality.

Ingredients:

  • Sugar - 1 tablespoon
  • Water - 3 l,
  • Rye bread - 400 g.

Cooking:

  1. I take bread, crumble at 3- liter jar to fill the bottom. I don't dry it first.
  2. I fill it with water room temperature I sprinkle sugar.
  3. I cover with a glass lid, allowing the drink to breathe. I leave to wander. The warmer the house, the faster the kvass will “reach”. Enough 2-3 days.

The resulting kvass can be used for okroshka, marinating meat. Thickness is applied several times. Before the next cooking, do not forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to make homemade drink with a pleasant sourness and sweetish-caramel taste in half an hour? Follow the recipe.

Ingredients:

  • Water - 2.5 l,
  • Dry yeast - 2 teaspoons,
  • Citric acid - 1 small spoon,
  • Sugar - 200 g.

Cooking:

  1. I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
  2. cooking burnt sugar. I throw it into a separate saucepan granulated sugar. turn on medium fire. I wait until the sugar turns golden brown. It is very important not to overdo it on fire. Otherwise, the drink will turn out bitter. I add 150 g of cold water to the brown mass, mix thoroughly.
  3. I combine sugar and the resulting mixture in a jar. I mix again.
  4. I close the top of the jar with a thick cloth (dishtowel) and put it in a warm place for half an hour. I pour it into containers and send it to the refrigerator to cool. That's all wisdom!

How to make kvass from white bread and yeast

The main feature of the recipe is the use of a loaf white bread. It will give kvass an unusual golden hue.

Ingredients:

  • Water - 3 l,
  • Bread - 150-200 g,
  • Dry yeast for baking - half a teaspoon,
  • Sugar - 4 tablespoons,
  • Raisins - 30 g.

STEP-BY-STEP PREPARATION:

  1. I cut bread. I dry the slices in a preheated oven and pour into a 3-liter jar.
  2. I pour water and leave for 30 minutes, allowing the crackers to soften. After half an hour I add sugar, yeast and raisins. I mix thoroughly.
  3. I cover with a lid (loosely) and leave for 1-2 days. The saturation of the taste of kvass, its sourness directly depends on the amount of time. Then I filter and bottle. I put it in the fridge for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

  • Water - 2 l,
  • Borodino bread - 350 g,
  • Raisins - 50 g,
  • Mint - a small bunch.

Cooking:

  1. I am preparing a mint-based infusion. I pour over the grass with boiling water and leave it to brew.
  2. I cut the loaf into small cubes and throw it into a jar. Thoroughly my raisins, dry and throw to the bread. I pour herbal infusion and add boiled water to a jar. I close the lid.
  3. I leave it for a day in a warm place. Then I pour it into a bottle, carefully separating the thick with gauze. I screw the lid on and put it in the fridge.

Useful advice. The taste of okroshka kvass will become richer if fresh currant leaves are added to mint.

Simple okroshochny kvass

Ingredients:

  • Baker's yeast- 50 g,
  • Water - 7 l,
  • Rye bread - 2 kg,
  • Sugar - 2 tablespoons with a slide.

Cooking:

  1. I grind bread, dry it in the oven. I put the browned pieces into a saucepan and pour over with boiling water. I leave for 4 hours, letting the bread brew.
  2. I drain the liquid, add yeast, pour sugar. Thoroughly interfere and expose the drink to heat. I let kvass brew for 5-6 hours. I filter and refrigerate.

Wonderful homemade kvass hastily» ready for okroshka!

Kvass recipe without sourdough on oatmeal

Ingredients:

  • Oatmeal - 1 kg,
  • Sugar - 5 tablespoons,
  • Water - 2 liters,
  • Raisins - 20 g.

Cooking:

  1. I thoroughly wash the oats. I pour it into a jar, add sugar with raisins.
  2. I pour boiled water.
  3. I cover with a cloth and put in a warm place. I'm waiting 2 days.
  4. For the first time, the drink will acquire a sweetish, but mild taste, so I drain it.
  5. I add sugar and pour fresh water. I'll leave it for two more days. After the allotted time, I strain flavored drink with a slight sourness and pour into a bottle.
  6. I close the lid and leave for 12 hours for carbonation (natural saturation with carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

  • Borodino bread - 4 slices,
  • Raisins - 3 tablespoons dark grade, 1 small spoon - light,
  • Dry yeast - 4 g,
  • Sugar - 4 tablespoons,
  • Water - 3 liters.

Cooking:

  1. Properly drying Borodino bread. The natural way, without the oven. I cut into slices and leave on a baking sheet, in an open place for 1 day.
  2. I take a frying pan and brown the bread. Ready crackers should cool down. I put it in a bowl or jar.
  3. I add sugar, yeast, dried berries.
  4. I fill it with warm water. Mix carefully. I tightly cork the jar with gauze and leave it to cook during the day.
  5. I separate the starter from the drink. I use a sieve, then gauze.
  6. I pour it into bottles, add more white raisins. To get a richer taste, I put in the refrigerator for 2 days.

Kvass is prepared according to the recipe for a long time, but the result will meet expectations. Kvass from bread and raisins will turn out very fragrant and spicy.

Doing kvass from bread and millet

Ingredients:

  • Black bread crusts - 3 pieces,
  • Millet - 2 cups,
  • Sugar - 3 tablespoons,
  • Water - 3 liters.

Cooking:

  1. I dry sliced ​​bread in the oven. I put cereals, cooked crackers, sugar in a 3-liter jar. I interfere thoroughly.
  2. I pour boiled water, close the jar. I let it sit for two days.
  3. You will understand the readiness of kvass by the formation of bubbles. I carefully drain the drink, fill it with pre-prepared bottles. I keep it in the refrigerator.

Video recipe

  • Do not throw away wheat sourdough, you can make a stronger and more aromatic drink based on it.
  • To give original taste add two components to wheat kvass - coriander and cumin.

How to cook Russian kvass in a barrel

Classical old recipe for cooking delicious drink in a barrel.

Ingredients:

  • Rye crushed malt - 1 kg,
  • Barley crushed malt - 600 g,
  • Rye flour - 600 g,
  • Rye bread (preferably stale or weathered) - 80 g,
  • Rye crackers - 130 g,
  • Mint leaves - 30 g,
  • Molasses - 1 kg.

Cooking:

  1. I make dough based on flour, malt and 3 liters of water. Mix thoroughly in a large bowl. I cover the top with a thick cloth. I let it brew for 1 hour.
  2. I shift the dough into a cast-iron dish (you can use another, most importantly - with refractory properties), put it in a preheated oven. After evaporation, carefully mix the dough and leave for 1 day.
  3. I'm cutting bread. I spread the dough in a large tank, pour 16 liters of boiling water. I add croutons and crushed bread. Thoroughly interfere and leave alone for 8 hours.
  4. After the start of the fermentation of the wort, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are obligatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
  5. The rest of the starter is refilled with boiling water. I'm waiting 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it for fermentation.
  6. I send the barrel to the glacier cellar. After the fermentation process subsides, I put molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal with a bushing. I'm waiting 4 days.
  7. The drink can be stored for several months without loss of taste. The main thing is not to expose to heat, install in a cold place with a constant temperature.

How to cook vigorous kvass

Ingredients:

  • Dry yeast - 30 g,
  • Black bread - 800 g,
  • Boiled water - 4 l,
  • Honey - 100 g,
  • Horseradish - 100 g,
  • Sugar - 80 g,
  • Raisins - to taste.

Cooking:

  1. I cut the bread and put it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
  2. I pour crackers with boiling water. I insist 4 hours. I take gauze, filter the wort. I add yeast, throw sugar and put in a warm place for fermentation.
  3. After 6-7 hours, I pour the almost finished drink into bottles. I put 2-3 pieces of raisins in each for flavor.
  4. I do not close until I notice the formation of bubbles near the bottle neck. Only then I cork the bottles and put them in the refrigerator for two hours.
  5. I'm rubbing

The favorite refreshing Russian drink has long been prepared everywhere, but then it was replaced by artificially carbonated drinks with dyes and chemical additives. But we will tell you how to make kvass from crackers at home without much effort (see others).

For natural kvass, you need exactly crackers from rye bread . They give the drink that favorite since childhood bread kvass noah spirit and bright color. It is necessary to cut the bread into pieces and put on a baking sheet in a single layer.

Dry in the oven. You can buy ready-made ones, but homemade ones taste better because you know exactly what kind of bread they were made from. Even better - fry at a temperature of 180 ° C, but so as not to burn.

Carefully. Burnt slices will add bitterness to the finished drink, so it’s better to stick to the “golden mean” - brown, but not burn!

How to make traditional kvass from rye crackers?

Kvass can be made in any dish, but it is more convenient if these are ordinary three-liter jars. Toasted squares from half a loaf of bread (three handfuls) are poured into a jar. Sugar and other ingredients, except for yeast, are also added there, and poured with boiling water.

Now you need to wait until the water cools down to 25-30 degrees. And only after that add yeast (if they are according to the recipe). The jar is covered with a cloth or gauze and exposed to the sun or a warm place for fermentation.

Advice. On sale there are special lids for draining compotes with a “spout” and holes.

Putting gauze (bandage) in two additions on the neck, and then putting on the lid, you can drain the drink without opening the jar.

Having only three or four pieces of rye bread, you can start making kvass, and later buy the desired kind of bread and dry it.

  1. Leaven. In a liter jar, pour about a third of the volume of crackers. Add a couple of tablespoons of sugar. Fill with boiling water until the volume of the jar is half full or a little more. When the mixture has cooled to warm, add fresh yeast in an amount of 20 g (dry - 5 g). If in doubt about the quality of the yeast, first dissolve it in a small amount of warm water with a pinch of sugar. When fermentation becomes noticeable, add to the drink. Cover the jar and leave it warm in the light for three days.
  2. Preparing a drink. AT three-liter jar put the breadcrumbs so that they fill the space by about 1/6 of the volume. Add sugar to taste. For the future, 2 spoons are enough, for a sweet drink, you can put 4-6 spoons. Pour more than half of the jar with boiling water. Make the calculation based on the fact that you still need to add sourdough and leave room for fermentation so that the mass does not climb out of the jar. Sourdough is added only to the mixture that has cooled to warm. Cover, leave warm and try in a day. When the sharpness of the drink suits, it is drained and stored in the refrigerator.
  3. Reuse. Draining kvass from a three-liter jar, divide the remaining contents into two of the same jars. In each, add a handful of toasted crackers, sugar to taste, fill with water and drink fresh kvass in a day or two. If you do not need kvass immediately, put the jar of sourdough in the refrigerator.

Attention. Once you have made kvass, you will be able to use the same sourdough throughout the summer. Just don't let her get carried away.


Yeast Free Recipe

Those who do not like the yeasty taste can make kvass on raisins. To do this, you need at the rate of 5 liters of water:

  • About 50 g of raisins (do not wash!).
  • 250-300 g of sugar;
  • toasted slices of half a loaf of black bread.

Pour boiling water over crackers with sugar. Add raisins to the cooled mixture, leave in the room for 2-3 days. When the drink ferments, strain, bottle, adding 3-4 raisins to each, close tightly and send to a cool place to ripen for 2-3 days.

Another option: make a starter from crackers and sugar with boiled chilled water: half a liter can of crackers, 3 tablespoons of sugar, water - so that it takes 2/3 of the volume of the can. For three days in the heat, the sourdough will ferment, it is used to make a drink in the same way as yeast.

Simple homemade rusk kvass with yeast

Pour 600 g of crackers and 1 glass of sugar in a saucepan (enamelled or stainless) with 3 liters of boiling water, let it brew for 3 hours.

Carefully. When adding yeast, the temperature of the wort should not exceed 30 ° C, otherwise the yeast cultures will die and kvass will not turn out.

An hour before adding, take 30 g of raw (10-15 g of dry) yeast, add a pinch of sugar, a little water, stir, shake a spoonful of flour to them and let them go.

Then add it to a lukewarm wort and leave for 5 hours. Kvass is ready. The mixture remaining after straining can be used as a starter for subsequent portions of kvass.


From breadcrumbs and flour with mint

This kvass is sweet, but you can reduce the amount of sugar at your discretion. You will need:

  • 5 liters of water;
  • 0.5 kg of sugar;
  • crackers from an 800-gram loaf of rye bread;
  • mint - 10 leaves or to taste;
  • 1 cup wheat flour;
  • 50-70 g raw (20 g dry) yeast.

Pour boiling water over mint, let it brew. Pour crackers with boiling water separately in a bowl where fermentation will take place. We mix the yeast with flour and dilute with water until the density of kefir (we help with a whisk so that there are no lumps).

Mix all the ingredients, except sugar, leave for a day. Then we dissolve the sugar in the wort. After 2-3 hours, kvass must be drained and bottled, which are then stored in the refrigerator.

Kvass "Domashny Vigorous" with horseradish and honey

  • 4 liters of boiling water;
  • 800 g crackers;
  • 1/3-0.5 cup of honey;
  • 50 g raisins;
  • 0.5 cups of grated horseradish;
  • 25 g raw yeast.

Pour crackers with boiling water and let stand for 3-4 hours until the water cools and the liquid picks up color. Strain and add yeast. Cover, leave warm for 6 hours. Mix horseradish with honey to make a liquid slurry.

Add the mixture to the wort. After mixing, pour into bottles, adding raisins to each. Infuse for 3 hours in the room and in the refrigerator. It's time to taste.


Beetroot on breadcrumbs

For 1 chopped (you can use a food processor) large beets, take two toasted crusts of black bread, 3-4 tablespoons of sugar and 2 liters of water.

Pour crackers with boiling water, brew a little - add sugar and beets, cover and leave in the room. After 3 days, useful kvass is ready.

Apple-rusk kvass

To the fermented wort prepared from crackers in the amount of 3 liters (with or without yeast) is added to your choice:

  • 1 glass of apple syrup;
  • 1 glass of apple jam;
  • A decoction of three peeled apples without seeds and 1 liter of water.

Keep for about a day, filter and put in the refrigerator.

Northern with blackcurrant leaves

For 4 liters of water you need:

  • 25-30 black currant leaves (50 g by weight);
  • crackers from 0.5 kg of black bread;
  • 0.5 cups of sugar;
  • 2 tablespoons of flour;
  • 20 g raw (7 g dry).

Pour 10 ml of water, boil the rest and pour crackers, sugar and currant leaves. Leave warm for 8 hours. Make a starter: Dissolve yeast and flour in lukewarm water. When signs of fermentation appear, pour into the wort and leave for 3 days for fermentation.

This drink is especially in demand in summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to cook kvass at home from rye bread.

Ingredients:

  • Crackers (from dark bread) - 0.2 kg;
  • Sugar - 7-10 tbsp. spoons;
  • Yeast (dry) - 1 tbsp. a spoon;
  • Drinking water - 3 liters.

Cooking:

  1. Take dry rye bread and break it into several pieces. If you have fresh bread then dry it in the oven.
  2. Boil water. Let it cool down a bit (5 minutes).
  3. Take a 3-liter jar and pour croutons and sugar into it.
  4. Fill the contents of the jar with hot water almost to the top (leave 5-8 centimeters on top). Mix everything and leave the jar to cool at room temperature.
  5. Now add yeast and stir again.
  6. Now the jar needs to be tightly closed with a lid and sent to infuse. Wrap kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, then kvass can tear off the lid.
  7. After 12 hours, you can get a jar of kvass. Now strain the drink through cheesecloth and you can already drink it. Homemade bread kvass is ready. Now you can enjoy this healthy drink, which has no harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

  • Bread (rye) - 500 g;
  • Sugar - 0.25-0.3 kg;
  • Water - 5 l;
  • Yeast (dry) - 5 g (pressed yeast can also be used, only 20 g will be needed).

Cooking:

  1. Turn on the oven to 200 degrees.
  2. Cut the bread into small cubes. Bread must be taken without additives (sesame, seeds, raisins, etc.), otherwise it will affect the taste of the drink, because extra elements are not needed here.
  3. Spread the bread out on a baking sheet. You don’t need to lubricate it with anything, otherwise our kvass will give off oil. Do not be afraid, the bread will not have time to burn in a short time.
  4. Send the mold with cubes to the preheated oven for 5 minutes. You can bake crackers for longer, then the kvass will be darker, and the taste will become sharper.
  5. Pour 5 liters of drinking water into a large bowl and boil it.
  6. Wait for the water to cool down and be at room temperature.
  7. Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to jars (separate them into two parts and throw them into jars).
  8. Wrap the tops of the jars with gauze (because kvass must not be covered during fermentation) and send them to a dark place. Banks with kvass should be infused at room temperature for 48 hours.
  9. Dissolve the yeast in a small bowl (follow the instructions on the package).
  10. Strain all kvass through cheesecloth. The crackers that remained in the gauze will need to be squeezed out well, then they can be thrown away, we will not need them anymore.
  11. Strained kvass again pour into jars.
  12. Add diluted yeast and sugar to the jars (0.1 kg per jar will suffice at this stage). Mix everything very well with a long spoon.
  13. Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
  14. Kvass should ferment for 16 hours at a temperature of 18-25 degrees, while it should be in a dark place.
  15. Remove both jars and add sugar to them. Be guided by your taste preferences.
  16. Pour the finished kvass into bottles. Spin them.
  17. Send the bottles to infuse for the last time - send them to a dark place with room temperature for 4 hours.
  18. Now our kvass is ready! It must be refrigerated before use. As soon as you put the bottles with kvass in a cold place, the fermentation process will stop.

Be careful! Such kvass is stored no more than 3 days.

Without yeast - with raisins

This recipe is good because the drink will not have an unpleasant yeasty aroma.

Ingredients:

  • Rye bread - 0.3 kg;
  • Raisins - 0.025 kg;
  • Drinking water - 2 l;
  • Sugar - 0.1-0.2 kg.

Cooking:

  1. Cut the bread into small pieces (do not cut the crust).
  2. Preheat the oven to 180 degrees.
  3. Lay the bread out on a baking sheet in a single layer. The form must not be lubricated!
  4. Place the tray in the oven for 3-4 minutes. Bread needs only to be dried, and not fried, otherwise the finished drink will be bitter.
  5. Boil 2 liters of water.
  6. Put the croutons in a saucepan and pour boiling water over them. Pour about 50 grams of sugar to them, mix everything. Wait until the water has completely cooled down.
  7. Pour raisins into cold water. Now it is better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with cheesecloth to keep insects out.
  8. Put the jar of kvass in a dark, dry place, but at room temperature.
  9. Leave the drink to infuse for three days. On the first day, foam forms on kvass - this is an indicator that you did everything right, since the fermentation process has begun.
  10. After the specified time - kvass must be filtered. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in gauze. Squeeze the pulp well and leave it in cheesecloth. From it you can again get kvass several times (2-3).
  11. Now you can still add sugar to kvass. It is required, even if only in small quantities. After all, then carbon dioxide will be released and kvass will turn out carbonated.
  12. Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
  13. Send the bottles to a dark place for 6-8 hours. The cap must be tight, so check the pressure constantly. Ideally, come every hour and unscrew the lid to release the gas.
  14. Kvass, which has already been saturated with carbon dioxide, can be put in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready to drink.
  15. When the drink is well cooled, it can be drunk. Kvass from rye bread is ready! Such a drink is stored no more than 5 days.
  16. To get another portion of kvass from the pulp, you need to do the following:
  • Put the pulp in a jar.
  • Boil 2 liters of water and add 100 g of sugar to them. Wait for the water to cool down.
  • Pour the pulp with boiled water, mix everything.
  • Throw a small piece of bread (fresh) to the drink.
  • Subsequent steps will be the same as in the main recipe.

It is believed that this kvass is tastier than the first. Cake from this kvass can still be used 1-2 times.

Be careful! The pulp must be reused during the day.

Alcoholic bread kvass - a recipe at home

Ingredients:

  • Bread crackers - 0.3 kg;
  • Dry yeast - 5 g;
  • Sugar - 0.5-1.5 kg;
  • Citric acid - 3 g;
  • Purified water - 5 liters.

Cooking:

  1. It's easier to work with breadcrumbs right away, but if you don't have them, they're easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and laid on a baking sheet. It is worth putting the form immediately into the oven preheated to 190-200 degrees, for a few minutes. If you want bitterness to be felt in kvass, then hold the bread in the oven a little longer.
  2. Boil 3 liters of water.
  3. Put the crackers on the bottom of the pan and pour them with boiling water. Let everything infuse under a closed lid for at least 3 hours.
  4. Take a colander and put gauze on it, which is folded in layers. Strain the infused crackers through a colander. Do not throw away the pulp.
  5. Boil the remaining 2 liters of water.
  6. Put the used crackers in a saucepan, and fill them with boiled water. Leave everything to infuse for 1 hour.
  7. After the allotted time, strain the water, squeeze the cake well, now it can already be thrown away.
  8. Dilute yeast with water. We use dry yeast in the recipe, and before adding it to kvass, you need to transfer it to an active state. detailed instructions will be on the package.
  9. In a large container, mix all the kvass. Add citric acid, pre-soaked yeast and sugar. It must be added carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
  10. It is necessary to mix everything thoroughly, now send kvass to infuse for 10 hours. It should be in a dry, dark place, but at room temperature. You can not close the kvass with a lid, just cover it with gauze.
  11. After 2 hours, check the kvass, bubbles should form in it. If they appeared, you did everything right and you will get delicious kvass.
  12. After the allotted time, take out the drink. Taste the kvass, if the strength is low, you need to add more sugar. At this stage, add 0.2-0.3 kg of sugar. Mix everything and send the kvass to infuse further.
  13. After 5 hours, take out the kvass and taste it again. If the strength is low, add sugar again. This time, 200 grams will be enough. Mix everything again and hide.
  14. After 5 hours, try kvass. You can also add sugar. The maximum is 1.5 kg of sugar, with this amount the fortress will be 12 degrees, you will not get more.
  15. If the taste of kvass completely suits you, then close the container with a lid and send it to the refrigerator until completely cooled. If the fortress is acceptable for you, but there is not enough sweetness, then just add sugar to the container and hide it in the refrigerator. Cold neutralizes the fermentation process, so the strength of kvass in the refrigerator will not increase.
  16. This kvass can be stored up to 7 days.

Step-by-step recipes for making bread, berry and beet kvass on breadcrumbs at home: how to cook rye, malt crackers for kvass and sourdough from them

2018-06-13 Marina Danko

Grade
prescription

2486

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

0 gr.

carbohydrates

9 gr.

40 kcal.

Option 1: The classic recipe for kvass from breadcrumbs with yeast

The variety of yeast does not affect the taste of kvass very much. Traditionally, they use fresh, otherwise called alcohol, but in practice, the difference between the drink on dry yeast is almost imperceptible. Also, this type of kvass does not provide flavoring with mint, or other similar methods. If you plan to cook okroshka on it, it is better to reduce the amount of sugar by a third.

Ingredients:

  • rye bread - half a kilo;
  • three hundred grams of sugar;
  • five liters of clean water;
  • yeast, powder - five grams or 20 grams of alcohol.

Step-by-step recipe for kvass from crackers

Crackers, quickly and without the risk of burning them, are dried in the oven when heated, about two hundred degrees. We choose bread for kvass without flavoring additives like sesame or raisins, they will only spoil the taste of the drink, cut it into small cubes, spread it on a baking sheet. We send the brazier to the oven for five minutes, you can bake crackers and a little longer, which will make kvass darker and taste sharper.

Boil five liters of clean water, pour into a large basin and let cool. We prepare a couple of clean three-liter bottles, we divide the water between them. We also equally lay out the cooled crackers in jars. Cover the necks of the jars with gauze, leave them warm for up to two days.

After the specified time, we filter the kvass, remove the croutons. We introduce the dissolved yeast and sugar into the filtered liquid, mix thoroughly, cover with lids. Kvass will ferment up to sixteen hours, at a temperature of about twenty-five degrees, it is preferable to leave it in a dark place. Next, kvass is filtered again and sweetened to taste.

Option 2: A quick recipe for homemade kvass from breadcrumbs without yeast in a jar

Not everyone likes kvass with yeast, and a large portion is not always needed. Please note: dry, not yet sour bread should take up to a third of the volume of a liter jar. Sugar, as mentioned below, add at your discretion, if you reduce its amount, such kvass is very good for okroshka.

Ingredients:

  • two small crusts of black bread;
  • a spoon with a slide of refined sugar;
  • two glasses of warm clean water.

How to quickly cook kvass from crackers

To prepare the sourdough, the bread will need to be dried. Cut it into small cubes, brown until crispy in the oven. After pouring the bread into a liter jar, add sugar to it, pour in water. Stir and, covered with a lid, set aside in a warm place. After a couple of days, the mixture will ferment.

Pour the finished sourdough into a three-liter bottle, you can add another squeeze of crackers to it and add a little sugar. Adjust sweetness to your liking. Top up with boiled water, cover with a lid. Remove to a warm dark place.

After a day, pour kvass into plastic bottles, carefully decanting it from the sediment. Add a few raisins to each bowl, sealing tightly. Once the bottles are firm to the touch, refrigerate them for a while.

Option 3: Homemade beet kvass with breadcrumbs

Even the beauty of beetroot types of kvass is enough to be included in all collections of recipes for this drink. In addition, kvass according to this recipe also has its own, completely different from exclusively bread recipes, sharpness and saturation.

Ingredients:

  • half a kilo of beets - medium-sized root crops;
  • fifty grams of rye crusts or crackers;
  • a large spoonful of sugar;
  • water - three liters.

How to cook

Wash the beets with a brush, peel off the rough skin from it, and dissolve the pulp in small pieces. Put them in a three-liter bottle and fill with water so that there is three fingers of empty space up to the neck, add sliced ​​​​bread, add sugar and mix.

For proper fermentation of beet kvass, a warm and fairly dark place is required, just wrapping a jar with a light cloth will not be enough. Remove the foam that forms on the surface several times during the day. As soon as the foam becomes noticeably less, and then its formation stops completely, strain and pour the kvass into bottles, “fix” with raisins and remove to cool.

When using beet kvass as a drink, add a little more sugar. To use it in cold soups, it makes sense to add a little chopped garlic.

Option 4: Rye kvass from homemade crackers

The number of crackers from the indicated mass of products significantly exceeds the required amount for one starter. Store them simply in a closet, always in a loose container, ideally in a canvas bag. There is a lot of controversy regarding the type of malt, try making bread for croutons, as described below. You can also experiment with rye malt.

Ingredients:

  • exactly a kilogram of rye flour;
  • 160 grams of crushed wheat malt;
  • sugar;
  • six glasses of water.

Step by step recipe

Pour warm water into an enameled or plastic basin of sufficient volume. Adding malt and flour in small portions, knead a very sticky and watery dough. Be sure to cover the bowl with a cloth or towel and leave it warm for several hours.

Adding rye flour, knead the dough on the table and divide into four koloboks. Slightly flattening them and shaping them into a small loaf, prepare the loaves of bread. Spread them on baking sheets, be sure to lay the culinary parchment, soak for two and a half hours in the oven at a low temperature, not higher than seventy degrees. Then raise the heat to 200 degrees, bake until cooked. As soon as the rye bread begins to emit a slight smell of burnt bread, immediately turn off the heat and open the oven door.

Ready-made bread must be dried. Lay them out on paper, take them out to the balcony, or just put them in a draft. After a day or two, the bread will be completely ready. Break them into small pieces, spread them again on baking sheets and send them to the oven at moderate heat. Dry the crackers until dark brown, then store in a rag bag.

To prepare a serving of kvass, boil eight liters of water. After letting it cool down quite a bit, put about four hundred grams of crackers into it and stir, leave for eight hours. Then strain the kvass, add a spoonful of powdered yeast, and dissolve the sugar separately, at the rate of 25-30 grams per liter of drink and pour into the total mass. After waiting for the formation of a thin layer of light foam on the surface, pour the kvass, decanting it from the sediment, into two-liter bottles. Seal tightly and refrigerate for two days. Sweeten the finished kvass to your liking.

Option 5: Bread kvass from crackers with honey

Even a very small amount of honey, under the indispensable condition of the naturalness of the product, can give homemade kvass subtle aromatic notes. It is not recommended to increase the amount of honey, as this, as a rule, does not improve the taste.

Ingredients:

  • two small loaves of Borodino bread - only 800 grams;
  • two spoons of powdered yeast;
  • four hundred grams of sugar;
  • a handful of raisins;
  • two spoons of honey.

How to cook

Cut the bread into sandwich slices, arrange on a roasting pan and dry strongly in the oven at a very high temperature. The bread needs to be toasted and even slightly burnt. Let the crackers cool and place in a large saucepan or enameled bucket. Separately, adding quite a bit of water, stir and dissolve the honey. Pour dry yeast with sweetened water, mix thoroughly.

Add sugar and raisins to the crackers, pour in the yeast mixture, then add warm purified water and cover the container with gauze. In a very warm place, for example, on a balcony in hot weather, one day is enough to make kvass. On average, expect twice as much time.

Set aside the bread slices that have floated to the surface as a starter for the next batch of kvass. Strain the liquid with gauze layers, pour into plastic or glass bottles, keep in the refrigerator for a day. During this time, it will mature and acquire the desired sharpness.

There is no need to use yeast for the subsequent portion of kvass. We put the sourdough stored earlier in the bucket, add fresh crackers, then continue, starting from the second stage, excluding, as already mentioned, the addition of yeast.

During the summer, perhaps the best drink, which quenches thirst, gives strength and refreshes, is natural kvass. It is impossible to say exactly how it affects our body. Some say better and more healthy drink can not found. Others claim the opposite.

Kvass. Benefit and harm

The benefits are endless. ethnoscience with both hands for the introduction of this drink in the diet. This is explained by the following useful properties. For example, the natural yeast contained in the composition has a positive effect on the state of health in general, as it contains a large amount of trace elements and vitamins. Kvass has a good effect on the nervous system, helps to strengthen hair, nails, and also improves the skin. This drink not only perfectly quenches thirst, but also effectively fights against fatigue and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all the above useful properties, kvass also has the opposite qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, made from rye bread at home, contains about two percent alcohol. The concentration is quite small, and, in fact, does not cause any harm to health, no matter how much the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large quantities to children. In everything you need to know the measure. Its use should be limited to persons who have alcohol addiction. You also need to be careful for those who suffer from chronic diseases of the gallbladder, liver, and pancreas. This also includes various colitis, gout, liver disease, as well as the presence of allergic reactions to products that contain gluten.

Here he is, kvass. Benefit and harm, of course, relative, are combined in one drink. However, if you follow all the warnings and recommendations, then it will only bring health.

Cooking kvass

Many families traditionally prepare kvass at home from rye bread. It is the simplest and therefore the most common. To prepare this drink, you will need the following components: water (ten liters), one kilogram of rye bread, 25 grams fresh yeast and a glass of sugar, maybe a little more. Boil liquid. Bread must be cut, and then dried croutons. It is desirable that they acquire a dark crust. It is thanks to her that a slightly smoky aroma appears in the drink and spicy taste. Next, the cooked crackers need to be poured with boiling water and let it brew for about five hours. Then the liquid must be filtered and pre-dissolved yeast is added. Followed by a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, then they should be taken at the rate of one bag of 5 grams per 25 grams of fresh. In principle, there is no difference in what form they are added. Therefore, you need to take the option that is more convenient. After the yeast and sugar are added, everything needs to be mixed well, but gently, covered and allowed to ferment for about five hours. After this time, kvass should foam, then it needs to be filtered again and after that it can be bottled. You can also put a few raisins in them. Then the drink will acquire a unique spicy aroma. This is how kvass is made from rye bread with raisins. Its taste is richer and richer. After that, the bottles are corked and put in the refrigerator for a couple of days.

Why does mold appear?

Many of those who have tried to make bread kvass on their own complain about the appearance of mold during the infusion process. This can happen for two well-known reasons. The first of them - if the containers where kvass was boiled or where kvass was poured were not clean enough. To avoid such troubles, it is best to sterilize the dishes. The second reason why mold can appear in the bottle is the presence of air, which creates a favorable environment for the reproduction of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the container.

"Boyarsky"

The following rye bread kvass recipe is very similar to the previous one in terms of the amount of the main ingredient used. You need five liters of water, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". In this case, you will need to pre-prepare the starter. It is done in the following way. Fresh yeast is dissolved in a glass of warm water with a little sugar added. Then the container can be additionally held over the steam. Heat and a small amount of sugar will effectively activate the yeast. This recipe for kvass from rye bread suggests the presence of mint petals.

Dried leaves must be steamed with boiling water. Rye bread can be crushed and poured with hot water. You can also use crackers instead. You can cook them yourself by cutting slices of bread into cubes and drying them in the oven at a low temperature. But if you already have ready-made ones at hand, it is very convenient to use them. After soaking bread or crackers, the infusion must be cooled to 30 degrees and add sourdough, mint decoction, sugar to it. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After that, it can be bottled or any convenient glass container that can be corked. The refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass from rye crackers called "Russian" has a rich and dense taste, for which many people love it. Thanks to these qualities, it can be called satisfying. He is really able to satisfy not only thirst, but also hunger. Which is not typical for this type of drink. Also, thanks to the combination of ingredients, it has a delicate classic aroma. How to cook rye kvass using crackers? Everything is extremely simple. It is necessary to take about a kilogram of rye crackers and immediately pour them with five liters of boiling water, then leave for about 5 hours, not completely covered. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get a starter, you need to add a little sugar. If the yeast does not activate after a few minutes, and foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This rye bread kvass recipe also contains raisins. For cooking, it is better to use a dark variety. This will give the drink not only a richer taste, but also a dark noble color. Raisins will need about 50 grams. After the time has elapsed, the infusion, sourdough and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. Kvass will be infused in them for the next few days, so washed and dried raisins are added directly to the bottle. The drink ripens best in the refrigerator, and its best taste qualities appear on the fourth day.

Kvass, familiar from childhood

It is also impossible not to remember traditional version cooking kvass, to which many are accustomed since childhood. For him, you need only a few slices of dark bread, Borodino is best. You also need a handful of raisins and a teaspoon of dry yeast, as well as a glass and a half of sugar.

Bread needs to be slightly dried and browned. To do this, it is better to send the slices to the oven, heated to 140-150 degrees, for about 20-25 minutes. After that, the resulting dark crackers should be placed in a three-liter bottle. It is also necessary to pour the indicated amount of sugar there, add raisins, as well as yeast.

Then everything is poured plain water room temperature. After that, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the jar. Next, the container must be loosely closed and left for about a day. After that, the liquid is filtered. It can be bottled or returned to an already clean jar and let it brew for at least another day. This will give the drink a richer and aged taste. Kvass can be consumed even after the first day after infusion. He's already ready.

The benefits of kvass prepared without yeast

Traditionally Russian is considered a recipe for kvass from rye bread without yeast. The question immediately arises - due to what then does fermentation occur? The thing is, it does a great job. yeast-free sourdough. She prepares very simply. Crackers, along with crusts, are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, a wort is formed - the same yeast-free sourdough. A drink based on it is considered very healthy and nutritious. Many useful trace elements and vitamins contain rye kvass. Its benefits are about the same as regular use fermented milk products. For example, kefir, curdled milk, fermented baked milk and others. Beneficial bacteria that arise during the fermentation process help to improve intestinal motility, and also normalize the work of the entire gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of making kvass on rye bread without adding yeast is conditionally divided into two parts. At the first stage, it is necessary to prepare the starter, which will act as a fermentation activator. To do this, you will need a couple of slices of rye bread along with a crust, one teaspoon of sugar, and two glasses of warm water. Before you mix everything, you should consider one more important point. Slices of bread should be slightly toasted.

This can be done in the oven or in a skillet. After that, they must be put in a half-liter jar, covered with sugar and poured with water. Next, the container should be covered with a towel and put in a warm place. Thus, after a day at a suitable temperature, the wort will be ready. If the container with the starter is in a cooler place, then it will take at least two days for fermentation. The readiness of the wort can be determined by the sharp sour smell and the cloudy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of preparation. To do this, prepared and ripened wort is poured into a three-liter bottle. Fried crackers, two tablespoons of sugar are also sent there, then the container is filled with water approximately to the level of the neck. The jar must be covered with a towel and placed in a warm or sunny place for several days. After the time has elapsed, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since the sediment sinks to the bottom at rest, the middle part becomes almost transparent. A characteristic foam forms on top, which should be disposed of.

After straining, sugar or honey can be added to the finished kvass to taste. One or two tablespoons per three-liter jar will suffice. You can already enjoy your drink. But gourmets are advised to bottle it with the addition of a few raisins to each. That part of the kvass that had to be filtered should not be poured out. It will come in handy for preparing the next batch of drink as a starter. The remainder should be about a liter. To prepare a new kvass, a handful of crackers and a few tablespoons of sugar are added to the sourdough. After that, the volume is brought by adding water to the initial mark of three liters.

The process is repeated again. Properly prepared sourdough can be used up to three times. If already in the second run the drink did not seem as successful as in the first, then the workpiece cannot be used.

White kvass

Among other recipes, one is also known for preparing white kvass from rye flour. It will take three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. It will need about 300 grams. For cooking, you should take a container of about five liters, into which you need to pour flour, and then pour in water at room temperature. The pot must be put on a slow fire. The liquid should be constantly stirred and brought to a boil, then immediately turned off. In this process, the formation of lumps from the dough is not excluded.

To avoid this, flour should be pre-mixed with sugar. Next, you need to dry a slice of bread, preferably until a dark crust forms. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for a few days. When the process subsides a little, kvass can be filtered and bottled. It is better to store it in the refrigerator. The sediment remaining at the bottom can be used as a starter for making the next kvass.

Conclusion

Now you know the recipe for kvass from rye bread. This drink can be consumed separately, but do not forget that in Slavic cuisine many cold soups are prepared on its basis. For example, a refreshing okroshka. What could be better in the summer heat!