The traditional drink of Russian cuisine is kvass, a finding in the coming summer time: it perfectly quenches thirst, refreshes and without it one classic recipe of everyone's favorite summer treats - okroshki on kvass .
Quite the case - the process is not fast, so you need to have patience, stock up on everything you need and start preparing this miracle drink.
How to cook bread kvass and what is needed for this, we will tell in this article.
The recipe for "Petrovsky" kvass from bread
Ingredients:
- Rye bread - 1,5 kg;
- yeast - 25 g;
- sugar - 4 tbsp. spoons;
- honey - 3 tbsp. spoons;
- horseradish - 100 g;
- water - 4 liters.
Preparation
So, how to make homemade kvass? From the rye bread we cook the breadcrumbs: we cut the bread into small pieces, lay them on a baking sheet without oil (!) And send them to dry in the oven. As a result, about 800-900 g of ready rye breadcrumbs should be obtained.
The next step is to prepare the wort: put the croutons in a glass or enamel ware, and pour boiling water, leave in a warm place for 3-4 hours. After the time has passed, the wort is filtered through a double layer of gauze, we add sugar, diluted in a glass of warm water, yeast and leave the wort to ferment for another 10-12 hours in a warm place. After, add the remaining ingredients: grated horseradish and honey, pour the drink on bottles and leave in the refrigerator for 3 days.
Homemade breaded okroshechny kvass - recipe
Kvass is the basis of the present okroshki and that as a result the dish turned out delicious and refreshing, this basis should be properly chosen. A good okroshechny kvass should not have a sweet or alcoholic aftertaste, have a sharp odor or excessive turbidity. In this recipe we will tell you about the intricacies of fermentation of traditional okroshechny kvass.
Ingredients:
- rye bread - 2 kg;
- sugar - 4 tbsp. spoons;
- yeast - 50 g;
- water - 6 liters.
Preparation
So, rye bread is traditionally sliced and dried in the oven - the more ruddy the croutons are, the brighter the color of kvass will be. We put the croutons in a jar and pour 3 liters of hot (80 degrees) water, cover the container with gauze and leave it for 1.5 hours in a warm place. The first received infusion is poured into another container, and poured a soggy mass of bread with a new portion of water (the remaining 3 liters) and again left in a warm place, but for 2 hours. Filter the second infusion and mix it with the first, add sugar and diluted in warm water yeast, leave the wort in a warm place for 12 hours. Ready-made homemade bread kvass is repeatedly filtered and bottled. Leave to stand for another 6 hours in the refrigerator.
Homemade kvass from black bread with raisins
This recipe is the most, that neither is, traditional. In it, as an additional starter, berry raisins are used, on the surface of which yeast mushrooms are added, which accelerate the fermentation process.
Ingredients:
- rye bread - 1 kg;
- yeast - 1 tbsp. a spoon (without a slide);
- sugar - 200 g;
- mint - 50 g;
- raisins - 50 g.
Preparation
Rye bread is dried in the oven and poured 3 liters of boiling water, leave in a warm place for 3 hours. The resulting infusion is filtered through a double gauze, we add into it diluted in water yeast, sugar, and mint leaves, mix until the sugar crystals are completely dissolved and leave for fermentation for 10-12 hours. After, ready kvass is poured into bottles and we put 3-4 raisins in each, bottles are clogged and left in the refrigerator. After 2 days the drink will be ready for use.
The recipe for cooking spicy bread kvass
Ingredients:
- rye rusks - 1 kg;
- sugar - 300 g;
- yeast - 1 tbsp. a spoon;
- water - 3 l;
- mixture of mint and oregano - 30 g;
- lemon - 1 pc.
Preparation
Crackers insist on hot water for 3 hours. In the wort, add sugar and diluted yeast, leave to wander for a day, and then filter again. We add spicy herbs, zest of one lemon, pour kvass on bottles and put it in the refrigerator. Preparation of bread kvass takes another day, after which the drink will be ready for use.
But if you are very fond of kvass and not quite the usual recipes, then we suggest you to cook kvass from birch sap - it's tasty and useful!