Kvass at home: recipe and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to make kvass at home? There is nothing easier! Use our tips and you will get a refreshing drink that can quench your thirst on the hottest afternoon. The best kvass recipes are in front of you.

A bit of history

Kvass from bread at home was learned to cook by our distant ancestors. The first records about him were found in the Tale of Bygone Years, written in 988. In the annals there is a mention of the order of Prince Vladimir on the occasion of the Baptism of Russia. On the occasion of the holiday, he ordered to distribute intoxicating drink and bread kvass to his compatriots.

In the middle of the 15th century, thanks to kvass, brewing arose. The name of the drink itself is translated from Old Slovak as "feast" or "walking". This proves that he was the leading intoxicating drink at folk festivals. In Russia, kvass from bread was an everyday treat. Its presence in the house indicated prosperity and well-being.

Useful properties

Everyone who cares about their own he alth is recommendedcook kvass at home. It has great nutritional value. The drink is rich in vitamins, amino acids, lactic acid and enzymes. It invigorates, tones, refreshes, quenches thirst, stimulates metabolism, relieves fatigue, improves performance, etc. Kvass has been noted to have a beneficial effect on the functioning of human internal organs. It improves immunity, improves the microflora of the stomach, strengthens the walls of blood vessels. The constant use of this drink helps to cope with alcohol addiction. It also contains alcohol, but in a minimal amount. However, kvass has not only positive, but also negative properties.

Possible harm

What do people who want to make kvass at home need to know? First of all, it should not be given to children under the age of three. Pregnant and lactating mothers should also refrain from using it. Sour drink is contraindicated for people with chronic stomach ulcers, gastritis and high acidity. Forgetting about kvass is necessary for those who suffer from liver pathologies or gout. Everyone else can drink it in moderation daily.

Cooking rules

• Kvass recipe at home involves the use of fresh yeast. Pay close attention to the expiration date of the product. Spoiled yeast can completely ruin your undertaking.
• The best bread for making a drink is rye. Need itpre-dry in the oven. From the toasted bread, kvass is obtained with a bright taste, pleasant aroma and rich color.
• Water must be boiled and cooled before cooking.
• The wort for the drink must be infused in a glass or enamel bowl. Aluminum is not suitable as it may react with the contents and oxidize them.
• The wort is infused at room temperature, and kvass is kept in the refrigerator. Moreover, it can stand no more than two days, otherwise it will lose all its useful properties.

How to cook kvass at home. Easy recipe

Ingredients:

• boiled water - three liters;
• rye bread - 300 grams;
• pressed yeast - 30 grams;
• sugar - 100 grams.

Cooking method:

1. First you need to dilute the yeast in warm water.
2. Then cut the toasted bread into small pieces.
3. After that, in a glass jar or large bottle, mix yeast, bread, water and sugar.
4. Then the recipe for kvass at home recommends covering the container with gauze and infusing at room temperature. The process may take several days.
5. After kvass matures at home, it must be filtered.
6. Next, the drink should be stored in a cold place.

This is the easiest recipe for kvass. There is nothing superfluous in it, and traditional ingredients are used. However, the ancient treat can be prepared not only from bread. They often govegetables and grains - beets, oats, rhubarb, etc.

Kvass from oats: instructions for making

Oatmeal kvass is not difficult to prepare. To do this, stock up on the following products:

• oats - half a kilo;
• water - three liters;
• sugar - six tablespoons.

Inventory:

• three-liter jar;
• half a meter of gauze.

Procedure:

1. First you need to pour the oats into a glass container and fill it with water.
2. Then the neck of the jar must be wrapped with gauze.
3. Then the container should be placed in a warm place for two days in order to form the wort.
4. As soon as a film appears on the surface, the liquid must be drained, and the swollen grains should be poured with fresh water.
5. Next, pour the remaining sugar into the jar and make sure that it dissolves.
6. The drink will be ready in 15 hours. Help yourself to your he alth!

Kvass from oats at home is done relatively quickly. It can be drunk right away, but is best served chilled.

Beet kvass: a storehouse of vitamins

This drink is able to compete with any other kvass. In terms of the amount of vitamins and nutrients, it is simply irreplaceable. It is recommended to drink it to people with serious he alth problems. Experts point out that there are unique elements in beet kvass. For example, rubidium and cesium,that help with hypertension. Our grandmothers noted the rejuvenating effect of this drink. In a word, the recipe for beetroot kvass at home is useful to everyone.

Ingredients:

• beets - one piece;
• water - two liters;
• sugar - four tablespoons;
• one stale crust of bread.

Cooking method:

1. First you need to clean and wash the root crop thoroughly. Then it must be cut into small pieces.
2. Next, you should fill a three-liter jar with beets up to half and pour water with sugar to the very top.
3. Then you need to throw a rye crust to the rest of the ingredients.
4. After that, cover the glass container with gauze. Then it must be kept in a warm place for three days.
5. Now the drink can be filtered, poured into clean bottles and tightly closed with corks.

According to reviews, this recipe produces excellent kvass. Inventive housewives have found another use for this drink. They add it to delicious cold soups.

Yeast-free kvass recipe

Ingredients:

• bread (rye or wheat) - 300 grams;
• water - one and a half liters;
• sugar - one tablespoon.

Cooking method:

1. First of all, you need to take a few pieces of bread and crumble it into a 1.5 liter jar.
2. Pour sugar on top and fill the container with water almost to the neck.
3. The next step is toclose the jar with a glass (not plastic!) lid. Then it needs to be put in a warm place.
4. In two or three days kvass will be ready. However, this option is more suitable for marinade. It is good to hold meat, fish or chicken in it before cooking.

If you want to get a truly delicious kvass without yeast at home, then do not throw away the thick from the container. You can refill it with water and sugar and enjoy an invigorating drink the very next day.

Rhubarb kvass

Compared to previous recipes, this one can be called unusual. Rhubarb kvass is a great alternative to store sodas. The juicier the plant, the tastier the drink will be. Therefore, select only high-quality ingredients according to the following list:

• rhubarb stalk - 350 grams;
• water - one and a half liters;
• sugar - 50-100 grams;
• raisins (unwashed) - 10 grams;
• wine yeast (if no raisins) - 10 grams;
• mint (dry or fresh) - 15 grams;
• ground cinnamon - 3-5 grams (optional);
• carnation - two buds (optional);
• lemon juice - as much as you can squeeze from one fruit.

Cooking method:

1. First of all, you need to make a raisin starter. To do this, you need to put unwashed raisins in a glass container, pour it with 100 milliliters of water and half a teaspoon of sugar.
2. Then the neck of the jar should be wrapped tightly with gauze. After that, the workpiece must be placed ontwo or three days in a warm dark place. As soon as a slight smell of fermentation is felt and foam appears on the surface, the starter can be considered ready.
3. Next, clean and wash the rhubarb stalks. Then it needs to be cut into sticks 2-2.5 centimeters long.
4. After this, the plant must be put in a saucepan, pour water, bring to a boil and cook under a closed lid for five minutes.
5. Then you should add sugar and spices to the mixture and boil it again for five minutes. The resulting foam must be removed with a slotted spoon.
6. Now remove the wort from the stove, cool slightly and strain.
7. Add mint to the liquid part, cover with a lid and leave to cool to room temperature. Then the leaves should be removed with a slotted spoon.
8. Next, squeeze lemon juice into the cold wort and add raisin starter. After that, everything needs to be mixed well and poured into a fermentation tank.
9. Then the vessel must be covered with a napkin and taken to a dark room. The liquid should be infused at a temperature of 18-28 degrees for 15 hours.
10. In conclusion, you need to pour the drink into bottles, leaving 4-5 centimeters to the top, and close them tightly with lids.
11. After that, you need to keep the bottles for an hour at room temperature to form gas, and then transfer to the refrigerator for a day to cool.

Now you know how to make kvass at home. Bon appetit!