How to cook kvass at home? Best Recipes

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

Homemade kvass is not just a drink that quenches thirst, it has exquisite taste, enriches the body with vitamins and restores strength. Its task is not only to cope with thirst, but to invigorate and leave a pleasant and long aftertaste, with which it does an excellent job.

In ancient times, if someone had bread kvass cooked in their house, it meant material well-being and possibly preparation for an honorable feast. Therefore, kvass, translated from Old Slavonic, means “walking” or “feast”. But now, at the present time, homemade kvass is prepared every summer and it does not matter what your financial situation is.

Almost every third person knows how to make kvass at home. And this is not surprising, since in Ancient Russia each housewife had her own unique recipe. And fortunately, many of them have come down to our times and even improved a little.

This article will help us learn how to make kvass at home usingthese are different ingredients. We will discuss the 9 most popular recipes and find out what benefits this drink brings.

Beet kvass

As polls show, not many people know how to cook beetroot kvass at home. Often, doctors get acquainted with his prescription, who then advise patients suffering from hypertension, atherosclerosis, diseases of the gastrointestinal tract and urinary system.

Beet kvass contains many useful elements that are necessary to strengthen the body: vitamins B, C, PP, calcium, phosphorus, antioxidants and potassium. In addition, the drink includes rubidium and cesium, which increase blood pressure.

Let's still find out how to cook beetroot kvass at home with honey. For this we need:

• 0.5 kg beets;
• 10 grams of yeast;
• 3 tablespoons of honey;
• 2 slices of rye bread;
• 3 liters of drinking water.

The cooking method is quite simple:

• First of all, we wash the beets, peel them and grate them.
• After that, put it in a saucepan, fill it with water and put it on fire.
• Soft beets are filtered with gauze into a three-liter jar and filled with purified water.
• Add yeast, rye bread and honey, close the jar with gauze and move it to a warm place until fermentation begins.

Thanks to the yeast, kvass will ferment no more than 2 days. After this time, the drinkmust be strained, put in a cold place and consumed no more than one week.

Oatmeal kvass

Kvass based on oat grains has an invigorating and refreshing taste. The product is a source of energy in the hot season and charges with a large dose of vitamins. Oat kvass can not only quench your thirst, it also fights wrinkles due to its anti-aging properties.

How to cook oatmeal kvass at home? Very simple. For this we need:

• 3 liters of water;
• 300 grams of oats;
• 6 tablespoons of sugar.

Now let's take a closer look at the preparation:

• First you need to prepare a three-liter jar and clean the oats from impurities.
• Pour purified water into a jar, pour sugar and pure oats.
• Cover the jar with multilayer gauze and leave it on the windowsill for 3-4 days.

Later, the drink is bottled and refrigerated. The remaining oatmeal mixture can not be thrown away, but used for the next time.

Homemade kvass from wort

Perhaps you are one of those who cook kvass only according to the same recipe. Apparently, either you were taught (learned) this way, or you think that your recipe is perfect and nothing should be changed. But that's not entirely true.

Kvass made from wort is not considered the most popular and in demand, but it contains a large amount of useful substances and strengthens the body better than others. Not everyone knows how to cook kvass with wort at home,therefore it is considered unique.

What we need:

• Rye bread (crust best) - 2-3 slices.
• Granulated Yeast - 2 tsp.
• Kvass wort - 2 large spoons.
• Sugar - 170 grams.

Now the recipe itself:

• Pour 2.5 liters of chilled boiling water into a clean three-liter jar.
• Pour in sugar and mix thoroughly.
• Add 4 tablespoons of kvass wort, dried rye bread and yeast.

In conclusion, mix all the ingredients and cover with a lid or gauze. Kvass should only be in a warm place (in the sun) for no more than two days. After that, as usual, it is filtered through cheesecloth, poured into plastic bottles and stored in the refrigerator.

Any kvass has a shelf life of no more than one week. Yes, its taste will hardly change if it is kept longer, but all the beneficial properties that it has will disappear.

Dry kvass

How to cook dry kvass at home? This drink is very popular and therefore everyone can cook it. According to its taste characteristics, it is no different from the store. His recipe is quite simple, all we need is:

• Sugar - 8 large spoons.
• Purified water - 3 liters.
• Dry yeast - one sachet.
• Dry kvass - 3 large spoons.

Before you start cooking, you need to buy ground crackers in any bread shop. This product can be either light or dark, but ontaste is not affected by color. It is also worth noting that the more sugar you add, the tastier and sweeter the drink will be.

All you need is to put all the above ingredients into a three-liter jar and pour it with purified water. After that, mix everything thoroughly with a large spoon and put in a warm place for two days. The leaven left at the bottom can be used for re-cooking.

Sourdough

Rye sourdough, intended for homemade kvass, can also be useful for baking bread. But how to cook sourdough kvass at home? Interestingly, this product can be stored in the refrigerator for a long time, as it is made from natural ingredients such as:

• Rye flour - 8 large spoons.
• Sugar - 1 teaspoon.
• Water - 1 glass.

The cooking method is not too difficult:

• Pour half a glass of water into a clean glass container, add 3-4 tablespoons of flour and a teaspoon of sugar. Stir until smooth, cover with a towel and put on the windowsill for a day.
• During the day, the leaven, at room temperature, will begin to ferment and you will need to repeat the whole process. Then mix everything again until smooth and put the jar in a warm place, again for a day.
• The next day, completely pour out the remaining ingredients and mix until the starter looks like sour cream.

The fourth day is the last one. The sourdough is completely ready and should have a pleasantthe aroma of rye bread and the release of bubbles. The whole dough can be put in the refrigerator and fed every week with two teaspoons of flour.

Bread kvass

To prepare this kvass, you can use any kind of bread, but one of the most delicious is a drink made from rye loaves. Also, do not use different spices and oils, they will only spoil the taste.

Now we will analyze one classic recipe for how to make bread kvass at home, for this we need:

1. Rye bread - 3-4 slices.
2. Purified water - 5 liters.
3. Sugar - 300 grams.
4. Yeast - 20 grams.

Sweet kvass lovers can double or even triple the dose of sugar. What to do:

• First of all, rye bread must be cut into small pieces and baked in the oven. Set the temperature and time as you wish, but the main thing is that the bread acquires a golden hue.
• We cool the boiled water to 15-20 degrees and pour it into a container where our kvass will ferment.
• Add baked bread and cover with gauze. The container must be left for two days at room temperature.
• Filter the kvass wort, dilute the yeast and pour everything into a bottle with kvass.
• Add sugar, tightly close the lid and leave for a day until complete.

After that, kvass is bottled in plastic bottles and can be stored in a cold place for no more than one week. This recipe is how to make kvass at homeconditions, simple and any hostess can handle it.

Rye kvass

Kvass made from rye bread is considered one of the most delicious drinks and deserves an honorable place in the rating of he althy drinking. Let's find out how to cook rye kvass at home. We will need:

1. A loaf of rye bread.
2. Drinking water - 8 liters.
3. Yeast - 40-60 grams.
4. Sugar - 200-240 grams.
5. Raisins (to taste).

Now the process itself:

• First of all, we make crackers by baking bread in the oven. As we already remember, bread should have a golden crust.
• Then, pour sugar and the resulting crackers into boiled water. Stir and let it brew.
• Once the water has cooled down a bit, add pressed yeast and mix until smooth.
• Tie a pot or other container with a towel and put it on the windowsill for 24 hours.

Rye kvass is ready. All that's left is to strain through cheesecloth and refrigerate.

How to make kvass without yeast?

As you can see, we always add yeast to every recipe. They are necessary for kvass to start fermenting, and therefore, it is impossible to make a drink without them. But it's not. Now we will learn how to make kvass without yeast at home.

Kvass, which does not use yeast, has the same taste qualities as all of the above analogues. Such a drink is infused for a couple of days and is able toquench your thirst, give you the necessary vitamins and cheer you up for the whole day.

All we need is:

1. Yeast-free bread - 0.5 kg.
2. Boiled water - 2.5 liters.
3. Raisins - optional.
4. Sugar - two large spoons.

In order for kvass to be as tasty as possible, sourdough must be prepared only from rye bread. If there is no oven, then you can cut the bread into small pieces and leave it on the windowsill for 6-8 hours.

After that, pour the obtained crackers into a three-liter bottle and fill it with boiled chilled water. We also add sugar and some raisins, mix with a large spoon, cover with thick gauze and leave for two days in a warm place.

It is worth noting that it is not recommended to close the jar with an iron lid, it is best to use a towel or multilayer gauze.

White kvass

The last recipe we will discuss is white kvass. This primordially Slavic drink not only tones and refreshes, but it is also able to improve the microflora of your intestines, as it is very rich in vitamins, amino acids and trace elements.

A century ago, this drink was prepared on a Russian stove: rye was kneaded with flour, poured with water and simmered for a long time. And how to cook white kvass at home without a Russian oven?

First, let's look at the ingredients:

1. Ready sourdough. If this is not available, then you can use 2-3 slices of rye bread.
2. Raisins or grape berries - 100gram.
3. Flour - 300 grams.
4. Water - 3 liters.

Having collected all the necessary ingredients, you can start cooking:

• Pour boiled water into a three-liter bottle and stir flour in it. Moderate addition of water is considered the best option so that lumps do not form.
• Getting a homogeneous mass, add sugar, raisins, crushed rye bread and mix.
• Now you can cover the jar with a rag, towel or thick gauze and let it brew for 35-40 hours.

Kvass will be ready when a little foam appears in the jar. After that, you can strain and store in the refrigerator.

Conclusion

How to cook kvass at home? It turns out that everything is quite simple. All you need to do is choose the recipe that suits you, collect the right ingredients and you are ready to go.

Often, kvass is cooked for a maximum of two days at room temperature and stored for no more than one week. If the drink stays in the refrigerator for more than 7-8 days, then the taste will remain the same, but there will be no benefit. Therefore, you should not make too much kvass, the best option is 3-4 liters, except for a large family.

In fact, it is very important to know how to make kvass at home. A real homemade drink has many useful properties: it strengthens the body, enhances potency, promotes a speedy recovery from diseases of the gastrointestinal tract and atherosclerosis of the arteries of the legs, and is also rich in vitamins such as C, PP, E, B1 and B2. In addition, it is simply irreplaceable inhot summer days.

Besides this, kvass, like any other product, may be contraindicated. A real fresh drink always contains only useful substances, but since it uses yeast, it can turn sour after a certain time. You should not pasteurize or preserve it, in this case, kvass not only loses vitamins and other useful substances, but it also becomes harmful and cannot be consumed.

Also, kvass is contraindicated for people suffering from gastritis, hypertension and cirrhosis of the liver. Since bread kvass contains a small dose of alcohol, it should not be consumed by pregnant women and small children (especially in large quantities).