Kvass

10 delicious super recipes for homemade kvass Recipe for rye kvass _____________________________________________________ For 3 liters of water: rye crackers – 1 kg, sugar – 200 g, yeast – 20 g, raisins – 50 g. Pour boiling water over the rye crackers, then cool. Strain, add sugar and mix well. Add yeast, place in a warm place and let ferment for 12 hours. Then pour into bottles, add raisins and place them in a cool place. After two days, the kvass is ready. Homemade kvass _____________________________________________________ Ingredients: 500 g rye crackers, 40 g yeast, 200 g granulated sugar, 50 g raisins, 5–10 sprigs of fresh mint, 3–4 leaves of black currant, 4 liters of water. Cut the bread into slices and dry it in the oven until a dark brown color is formed. Pour boiling water over the crackers and let steep in a warm place for 3–4 hours. Strain the wort (if the kvass is not made in a steeping barrel) through several layers of cheesecloth, add sugar, the yeast diluted in a glass of wort, mint, currant leaves, and cover the container with a cloth, letting the kvass steep in a warm place for 10–12 hours. When the wort has fermented well, it should be strained again and poured into bottles, adding a few raisins to each. Seal the bottles tightly and place them in the refrigerator. After 3 days, the kvass is ready. Recipe for honey kvass _____________________________________________________ There are many recipes for making kvass in Russian cuisine. We offer you a recipe for making kvass with honey. Ingredients for kvass: 400 g honey, 5 liters of water, 400 g raisins, 1 lemon, 1 tablespoon of rye flour, 8 g yeast. To prepare honey kvass according to this Russian recipe, we put lemon, cut into thin circles, raisins, and pour 4 liters of cold boiled water over it, in which the flour and yeast are dissolved. After a day, pour 1 liter of boiled water into the barrel. When the lemon and raisins float to the surface, strain the liquid through a sieve. Pour the kvass into bottles, seal them, adding 2–3 raisins to each bottle, and store in a cool place. After 2–3 days, the kvass is ready for consumption. Recipe for Russian kvass _____________________________________________________ Ingredients: rye bread – 1000 g, sugar – 200 g, yeast – 50 g, raisins – 50 g, water – 6 liters (5 liters for soaking the crackers and 1 liter for diluting the yeast). Cut the bread into slices and dry it in the oven. Crumble the crackers into pieces and pour boiling water over them. After 6–8 hours, strain the liquid (it should be transparent with a brown tint), add sugar and diluted yeast. Cover the container, and after 12 hours, pour the infusion into bottles, adding 2–3 raisins to each. Seal the bottles tightly. Keep the kvass in a warm place for the first day, then move to a cool place. Kvass is most tasty after 4 days of aging. Recipe for Petrovsky kvass _____________________________________________________ Ingredients: 800 g rye crackers, 25 g yeast, 100 g granulated sugar, honey, horseradish, 4 liters of water. Cut the bread into slices and dry it in the oven until dark brown. Pour boiling water over the crackers and let steep in a warm place for 3–4 hours. Strain the wort (if the kvass is not made in a steeping barrel) through several layers of cheesecloth, add sugar, the yeast diluted in a glass of wort, mint, currant leaves, and cover the container with a cloth, letting the kvass steep in a warm place for 10–12 hours. When the wort has fermented well, it should be strained again and poured into bottles. Before pouring into bottles, honey and grated horseradish are added. Seal the bottles tightly and place them in the refrigerator. After 3 days, the kvass is ready. Recipe for cracker kvass _____________________________________________________ Ingredients: 1 kg of crackers from non-salted malt rye bread, 15 liters of water, 600 g sugar, 50 g mint, 20–30 g raisins. Pour 15 liters of boiling water over the crackers and steep for 4–5 hours. Carefully pour the clear wort into a clean container, cool it, add sugar, mint infusion, yeast, and leave for fermentation. Pour the fermented wort into bottles with one or two raisins in each and do not seal, keeping at room temperature until bubbles of carbon dioxide begin to rise in the kvass. Seal the bottles with corks, tie the necks with wire, and place them in the icebox. After 1–2 days, the kvass is ready. Mint kvass _____________________________________________________ Ingredients: 10 tablespoons of kvass concentrate, 1/2 cup of mint syrup, 4 liters of water, 2 teaspoons of star anise, 1.5 cups of sugar, 6–7 g yeast. Dissolve the kvass concentrate and sugar in warm water, add the syrup and star anise, then add the yeast diluted in water and let it sit in a warm place for about a day. Pour the kvass into bottles or jars and store in the refrigerator. Kvass with fillers from various syrups and juices can be prepared in the same way. Apple kvass. Tasty quick recipe for a fruit drink. _____________________________________________________ In modern medicine, apples are used in therapeutic nutrition. They are recommended for obesity, hypertension, atherosclerosis, gout, liver and kidney diseases. Products for apple kvass: 1 kg apples, 2.5 cups sugar, 50 g pressed yeast, 1 tablespoon lemon juice, 5 liters water. To prepare apple kvass, cut the apples, pour water over them, bring to a boil, let steep for 2–3 hours and strain. Add to the infusion the yeast diluted in boiled water, sugar, and lemon juice. Let the kvass ferment. Recipe for white kvass _____________________________________________________ Use 3 kg of crushed rye malt, barley malt, wheat flour, buckwheat flour, 1.5 kg rye flour, 50 g mint, 20 g raisins. Mix the bread products well, slowly adding boiling water to knead a firm dough without lumps. Transfer the dough to a steeping barrel and pour 10–12 liters of boiling water over it. Thoroughly mix the dough, add 3–4 tablespoons of liquid yeast, starter, or kvass sediment from old kvass, flavor with boiled mint infusion, cover, and leave in a warm place for fermentation and clarification. After the kvass has fermented well and settled, pour it off from the sediment, bottle it, and add a few raisins to each. Seal the bottles and store them in a cool place lying down. Honey cracker kvass _____________________________________________________ Ingredients for kvass: 1 kg rye crackers, 500 g honey, 5 liters of water, 8 - 10 g yeast. To prepare kvass according to this original recipe, pour boiling water over the rye crackers and let them sit in a warm place for a day. On the second day, pour the resulting mixture into another container and add honey and yeast. Mix well and cover with a towel. When the yeast rises to the top, remove them, pour the kvass into bottles, and seal. Cherry kvass _____________________________________________________ Ingredients: 4 kg ripe cherries, 300 g sugar, 35–40 g raisins, 8 liters of water. Slightly rinse the cherries, pitted, place them in an enameled pot, pour water in a ratio of 1:2, and boil until the water turns dark red. Strain the hot juice through several layers of cheesecloth, pour it into an enameled or glass, preferably wooden container, add sugar, raisins, cover with a cloth, and leave for fermentation. When the juice starts to ferment, pour it into bottles, just like apple kvass.