Birch kvass with raisins: description and recipe

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

On hot summer days, a soft drink instead of soda is the best solution. Birch kvass with raisins is especially tasty. This drink quenches thirst well and has many useful properties. It is very easy to prepare even with your own hands. The basis for such a drink can be not only flour and m alt, but also berries, fruits and other natural ingredients.

Useful properties of kvass

Kvass on birch sap with raisins is very refreshing in the heat and has a beneficial effect on the body. The drink is good for the digestive tract, removes toxins and has a diuretic effect. Kvass is able to prevent the development of many diseases. Birch sap contains:

• magnesium;
• iron;
• organic acids;
• calcium s alts;
• microelements and a whole complex of vitamins.

Birch sap helps restore immunity after winter and improves blood circulation. During fermentation, the beneficial properties of the drink are not lost. Birch sap brings down the temperature well and helps with headaches. Nectar has justified itself in the treatment of bronchitis, tonsillitis and tuberculosis and has a healing effect. Birch sap is very useful in violation of the kidneys anddiseases of the urinary tract.

Nectar speeds up metabolism. Birch sap helps to treat joints and removes puffiness, has a beneficial effect on the skin. When preparing kvass from nectar, many of the listed properties are preserved. But only if the ingredient is collected far from the city, and the prepared drink is stored only in the refrigerator.

Which birches can sap from?

In order to make kvass from birch sap with raisins without preservatives, you need to collect the ingredients yourself. Birch sap is best taken in forests located far from the city. Elderly trees are selected to collect nectar. But at night there is no movement of juice, so it is collected in the morning. A birch with a circumference of approximately 25 cm is selected.

To collect the juice, a small incision is made in the bark, slightly affecting the trunk. The excavation should be done at a height of half a meter from the ground. Then a small groove or tube is inserted into the incision. After collecting the juice, the recess must be smeared with mud, clay, moss or other (but preferably only natural) substances.

Classic recipe for birch sap kvass with raisins

To make classic birch kvass with raisins you will need:

• 10 liters of natural forest nectar;
• 500g granulated sugar;
• 50pcs dried raisins.

Cooking method

The collected birch nectar is cleaned of microscopicpieces of wood. To do this, the juice is filtered through cheesecloth, folded in several rows. The raisins are then washed and dried. Birch nectar is mixed with granulated sugar. Stir until completely dissolved. Then the raisins are added. The container in which kvass is prepared is covered with a rag lid and put into a room with a temperature of approximately 22 degrees.

The drink should ferment for three days. After that, it is filtered again. Poured into bottles and put away in the fridge.

Kvass recipe with honey

The recipe for birch kvass with raisins and honey is very simple. The resulting drink helps prevent colds and has antibacterial agents. For cooking you will need:

• 10 l birch sap;
• 3 lemons;
• 4 raisins;
• 50g live fresh yeast;
• 40 g liquid honey.

Cooking

Birch sap is cleaned and filtered through gauze. Lemons are squeezed and added to the nectar. Then yeast, honey and raisins are poured out. The resulting mixture is thoroughly mixed and poured into jars or bottles. The container is tightly sealed and stored in a cold place. The starter lasts four days.

Kvass recipe with coffee beans

Birch kvass with raisins can be prepared with coffee beans. For this you will need:

• 2, 5 liters of birch sap;
• 3 slices of stale Borodino bread;
• 100g granulated sugar;
• a small handful of raisins;
• same portion of coffee beans.

Process

A frying pan is put on the fire. Oil is not poured. Coffee beans are roasted. The bread is cut into pieces and dried a little in the oven. Raisins are washed and dried. For sourdough, a three-liter jar is used. All the ingredients are placed in it and poured with birch sap. To determine the fermentation of the drink, a medical glove is pulled over the neck, which is pierced with a needle. The container is kept warm. Kvass starts fermenting after 2-3 days. This inflates the glove. When it subsides, the drink is filtered and placed in the refrigerator. It is better not to touch kvass for several days, as it must be infused.

How else can you make birch kvass?

Birch kvass with raisins can be prepared with orange slices. For this, classic ingredients are used with the addition of sprigs of mint, lemon balm and 10 g of yeast. They are ground with sugar. Then the rest of the ingredients are added, mixed and fermented for two days.

Very tasty, nutritious and rich in vitamins is birch kvass, which is prepared with the addition of dried fruits. And for a more interesting taste, you can add a little barberry. All ingredients are mixed and the drink ferments for four days.

Helpful tips

In order to make high-quality kvass, birch nectar must be thoroughly cleaned of wood debris. To do this, the juice is filtered through cheesecloth. Kvass on birchnectar must be prepared only from nectar collected in the forest outside the city. Since exhaust gases and smog are reflected in the raw materials taken from the trees.

For sourdough, it is better not to use plastic containers. Glass containers (can be made in 3- or 5-liter jars) or enamelware are best suited. You can store cooked birch kvass with raisins for no longer than 120 days. For a drink, large dark raisins are best suited. And it is better to make a drink in early spring, so that it is infused by the summer. Birch kvass is great for okroshka.

A drink with honey is best done in the fall. Such kvass helps to maintain immunity in the winter. To do this, you can add healing herbs to a drink prepared at any time of the year. Kvass should only be stored in the refrigerator.