Kvass is the oldest Slavic drink; it is more than 1000 years old. In Russia, people knew about the benefits of kvass and loved it for its rich taste, invigorating effect, the ability to quickly quench thirst and restore strength. The healing properties of kvass are determined by the presence in it of vitamins, sugars, amino acids, enzymes, trace elements and lactic acid. In ancient times, homemade kvass had many varieties; with it, dishes were prepared and consumed as an independent drink. To give kvass useful properties and a special taste, fruits and berries, as well as herbs, were added to it. To date, kvass has not lost its popularity, it is diverse, cheap and useful to everyone. Try to cook kvass according to old recipes and appreciate its unique refreshing taste.
Pick your recipe
You will need
- For raspberry kvass:
- - Raspberries - 1 kg
- - Sugar - 1.5 cups
- - Yeast - 1/4 sticks
- - Citric acid - 1g
- - Water - 4l
- For cranberry kvass:
- - Cranberries - 1kg
- - Water - 4l
- - Sugar - 400g
- - Yeast - 1/2 sticks
- For northern kvass:
- - rye bread - 5kg
- - Sugar - 600g
- - Leaves of black currant (chopped) - 2 tbsp. spoons
- - Liquid yeast - 1 tbsp. a spoon
- - Water - 9l
- For rye kvass:
- - Ground rye crackers - 4 cups
- - Yeast - 1/3 sticks
- - Flour - 1 teaspoon
- - Sugar - 3 tbsp. spoons
- - Lemon - 1/2 lemon
- - Water - 12l
Instruction manual
1
Raspberry Kvass:
Rub raspberries, pour water and put on fire. Once brought to a boil, turn off the fire and cool to 30 degrees. The yeast is dissolved, combined with the total mass. Citric acid is added. The resulting drink is bottled, at the bottom of each of which several raisins are thrown. The bottles are kept open until the kvass begins to ferment, then corked and put in a cold place for a couple of days.
2
Cranberry Kvass:
Cranberries are washed and rubbed through a colander. The extracts are poured with water and boiled for about 15 minutes. Cool, strain, add sugar and boil again. The syrup is cooled to a temperature of 40 degrees, then crude cranberry juice is poured. Add half the yeast stick, mix well and pour the product into bottles. Tightly cork. Kvass will be ready in two days.
3
Kvass North:
Rye bread is mixed with sugar and blackcurrant leaf, after which it is poured with boiling water. Cover and insist in a warm place for 3 to 4 hours. Wort is drained, liquid yeast is added and put for 3 days in a cold place. When the kvass becomes acidic enough, it must be drained and boiled for several minutes, removing the foam. Refrigerate, strain, bottle and refrigerate. The drink can be consumed after 7 days.
4
Kvass rye:
Pour rye crackers with boiling water and insist 8 hours. In a separate bowl, the yeast is bred with flour. Rye infusion is filtered through a sieve, then yeast yeast and sugar are added. All mix and put in a warm place for 12 hours. Then the kvass is again filtered and bottled, throwing a slice of lemon on the bottom of each of them. Bottles are closed with stoppers and after three hours they are cleaned in a cold place.