2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
More than eight thousand years ago, the ancient Egyptians made a barley drink that tasted like beer or kvass. And in ancient Babylon, fruits were used to produce kvass. But this wonderful drink was most widely used in Russia. From time immemorial, kvass was considered part of the traditions of the Slavs. They made it from different products, and barley and rye were the most commonly used for cooking. But in those places where birch forests grew, birch kvass was more often used. Fruits, rhubarb, dried fruits were also used as fermentation raw materials. Added raisins, honey and herbs for flavor.
Birch sap and birch kvass are magical drinks
The people have always appreciated the amazing properties of these life-giving drinks. Indeed, thanks to the “birch drop”, strength is restored, the body is charged with energy, and performance improves.
Birch sap is a real storehouse of vitamins and microelements, including calcium, magnesium and iron. Atused in spring, it helps to renew the blood and restore the body after prolonged cold weather.
Even reputable doctors advise drinking one glass of birch sap a day as a prevention and treatment of depression and neurosis.
How to make birch sap? Going in the spring to collect a life-giving drink, choose a strong, middle-aged tree. The best option is to find a few birches in a coniferous forest. Drill a small hole in the barrel with a screwdriver at a height of half a meter from the ground to a depth of 2-3 cm. Insert the groove and strengthen the plastic bottle. The greatest sap flow is observed from 12 noon to 6 pm. After collecting the juice, be sure to close the hole on the trunk. Now the main problem is to save the juice. Even in the refrigerator on the third day, it becomes cloudy. Raw juice is the most useful, so it can be frozen by spilling into small containers. One of the processing methods is the evaporation of the syrup. It is necessary to boil on very low heat until the consistency of honey. The syrup retains almost all of the he alth benefits of the juice and can be used in tea.
You can also make birch kvass. This drink quenches thirst very well and refreshes in the heat. There are many ways to cook, we offer you two recipes.
How to make kvass from birch sap
Depending on the addition of different components, the taste and aroma of the drink is different.
Honey
50 grams of yeast, 30 grams of honey are added to 10 liters of juice (you can replace partsugar) and a handful of raisins (at the rate of 2-3 pieces per 1 liter). After the components are dissolved, the drink, closed with a plastic lid, is placed in the basement (the place must be dark and cold) for fermentation for 10-12 days. The resulting kvass can be consumed for a very long time (1-2 months) without fear that it may deteriorate.
From dried fruits
Approximately 200-300 grams of dried apples, berries or dried apricots are thoroughly washed with hot, then cold water. Then pour 8-10 liters of birch sap. After covering with several layers of gauze, place in a cool place. Fermentation will take about two weeks. The taste will be even spicier if you add a few Barberry sweets during the cooking process.
To make delicious birch kvass, add lemons, oranges, rye crackers, cherry leaves, currants and even dill. The main thing is that the products are used natural, which means that the resulting drink is very he althy. Bon appetit!
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