Kvass is a fairly common drink among the Russian people, which is used not only to quench thirst (especially in the hot season), but also to prepare various dishes (jelly, cabbage soup, okroshka and others).
Pick your recipe
Of course, the easiest option is to purchase a ready-made drink in the store. In extreme cases, buy leaven, fill it with water and stand a certain amount of time. But homemade kvass is distinguished by the aroma of rye bread and a sour taste. There are a huge number of recipes: based on bread, rhubarb, berries, beets, etc.
To obtain rye kvass, you must first prepare crackers. To do this, cut rye bread and lightly brown them in the oven. Ready crackers are poured with warm water for a while. Then the infusion is poured, new water is added to the crackers, which after a couple of hours is mixed in the first portion. It is this mixture that needs to be cooled to room temperature, after which add granulated sugar to taste (as a rule, one glass of sugar is enough for a three-liter jar) and diluted yeast. The container must be put in a warm place for 12 hours. Pour the finished bread drink into prepared bottles or jars and refrigerate. It is preferable to use chilled!
To prepare a simple bread kvass, you will need several slices of Borodino bread, a handful of raisins, 1-1.5 cups of sugar and a teaspoon of yeast. The recipe is popular, due to its simplicity. Fry the sliced pieces in the oven until golden brown, place on the bottom of a three-liter jar, add the remaining components, pour water and cover (but do not close) the lid. After a day, homemade kvass is completely ready for use.
If desired, you can add a few leaves of mint, blackcurrant, a pinch of cinnamon or a little honey. Due to this, the drink will become more refined with an original taste and smell.