Good kvass recipe for okroshka

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

Summer. It's hot… Stuffy… Good bread kvass will quench your thirst in the heat. And what kind of food in such weather can compete with okroshka? But not any kvass can be used to prepare this dish - sweet store-bought is not suitable. We need a good recipe for kvass for okroshka, such that the drink is rich, fragrant, sharp and non-acidic.

Okroshka

Okroshka is an excellent dish in hot weather, when you don’t feel like eating anything, but you are pursuing an insatiable desire to drink and drink again. Okroshka not only quenches thirst, but also hunger. Ingredients: greens, cucumbers, radishes, green onions, potatoes, well-boiled meat or sausage, hard-boiled eggs, sour cream for dressing. Products will give the body all the necessary nutrients and trace elements. If desired, you can add mustard or horseradish, sugar. All products crumble finely, hence the name of the dish. A good bread kvass for okroshka is a must. How to cook it?

Kvass recipe for okroshka

You can easily and quickly prepare kvass based on semi-finished products that are sold in stores, but such kvass is sweeter and is only suitable as a drink. Recipe for homemade kvass for okroshkaeasy to find. Every recipe is different, but mostly they are

similar. To prepare the drink, crackers are needed, preferably from rye bread, water, sugar, yeast. For three liters of water, a third of a loaf of bread is enough, one teaspoon of yeast (without top), 150 g of sugar.

Bread kvass for okroshka should be sharp and sour. These properties will be given to it by crackers from rye bread. Bread should be cut into small cubes and dried in the oven over low heat so that they are covered with a dark fragrant crust. Crackers should not be burned, otherwise they will give kvass a bitter taste. Further, the drink can be prepared in two ways.

The first way to make kvass

Pour cooked crackers into a jar, pour boiling water. Insist until the water has completely cooled. Steamed crackers will give kvass a rich bready aroma, dark color. Strain the contents of the jar, add yeast and sugar, put in a dark place at room temperature for 3-5 hours. Pour into bottles, add 3-5 raisins to each, close tightly and refrigerate. Raisins will give kvass sharpness. This recipe for kvass for okroshka is good because you do not need to strain the drink each time you use it.

The second way to make kvass

First you need to prepare the starter. Pour crackers made from 1/4 part of bread into a three-liter jar, pour warm water, put 150 g of sugar, a teaspoon of yeast and put in a dark place forfermentation for approximately 12 hours. Drain, add warm boiled or purified water, add breadcrumbs and a piece of fresh bread and place again in a dark place for fermentation. You don't need to add yeast. So repeat again. This way we will achieve the disappearance of the smell of mash. During the subsequent draining, remove some of the soaked crackers and bread, and add a piece of fresh bread and a handful of crackers. You can also throw in 8-10 raisins for sharpness. Such a kvass recipe for okroshka is good because the cooked sourdough will last for a long time.