Table of contents
Kvass is a traditional drink with a tart taste and rich aroma. It is rich in vitamins and nutrients, has a low calorie content. The classic version is made from black bread with yeast, but other ingredients can be used as a basis – flour, whey, fruits, berries, honey and herbs. How to make sourdough at home, the subtleties of making a drink, ingredients for a 3-liter container, a selection of homemade kvass recipes – in the Novosti material.
Home kvass
Home-made kvass from natural products is a source of vitamins and microelements. It invigorates, refreshes, quenches thirst, normalizes the functioning of the gastrointestinal tract and the cardiovascular system. Preparing this delicious drink at home is not difficult. You need to decide on the main ingredient and follow the recipe.
History
The first mention of kvass is found in Russian written sources in 996: Prince Vladimir I Svyatoslavich, after the baptism of Kievan Rus, ordered to distribute “food, honey and kvass” to the people. In Russia, they prepared kvass every day and did not sit down at the table without this drink. It was used in treatment, rituals, rituals, prepared for the wedding table and funeral dinners, christenings and other holidays.
In the 10th-12th centuries, honey kvass was especially popular. In addition to honey, currant leaves, mint, and horseradish were added to it. By the 15th century, there were already over 500 varieties. In the 16th century, sweet kvass was prepared with apples and pears, on different types of malt (rye, wheat, buckwheat) and on beer wort. Kvass was added to okroshka, sour cabbage soup, tyurya, and botvinya. With the development of trade, foreign spices and fruits became more accessible. The drink was made with beets, horseradish, millet and cumin. And in the 18th century, lemon kvass appeared on the tables, as well as a drink with dried fruits.
Nutritional value of bread kvass per 100 g:
Squirrels | 0.2 years |
Carbohydrates | 5.2 years |
Alimentary fiber | 0.1 year |
Water | 93 years |
Sugar | 5 years |
calories | 27 kcal |
Kvass is rich in vitamins, minerals, macro- and microelements: B1, B2, B5, B6, B9; FROM; RR; E; phosphorus, calcium, magnesium, amino acids and lactic acid.
Types of kvass
Kvass is prepared with or without yeast, on the basis of bread, malt, whey, vegetables or by fermenting berries and fruit juices, with honey and spices.
❖ Bread on rye breadcrumbs is a classic drink, and there are many recipes for its preparation. To give a special taste, fragrant herbs, hops, honey are added to kvass.
❖ Okroshka based on malt (rye, barley), from wheat, buckwheat and rye flour. It is ideal for cold soups and stews.
❖ Honey with malt from natural bee honey retains all healing properties and quenches thirst. It has a beneficial effect on digestion and metabolism.
❖ Berry made from strawberries, cloudberries, plums, cherries, raspberries, wild strawberries, cranberries, lingonberries and other berries. You can drink both chilled and slightly warmed up, and add mint, cinnamon, cloves, ginger, oregano, cardamom and other spices to taste.
❖ Fruit from fresh apples, quinces, pears, lemons and other pome fruits. A drink is prepared from whole or crushed fruits, as well as by fermenting juices.
❖ Whey-based milk drink is an excellent refreshing drink and an additional ingredient for botvinia and okroshka.
© Depositphotos / lisovskaya
Okroshka on kvass
How to make sourdough
The main condition in the preparation of kvass is to make the starter correctly. It can be yeast, rye flour or hop cones. To make fermentation faster, raisins are added to the sourdough. To prepare yeast sourdough from dry black bread, you need to put crackers in a three-liter jar – ½ loaf and pour them with two liters of boiling water. Then add three tablespoons of sugar, mix everything and cover with a towel. After the mixture has cooled, add a teaspoon of dry yeast to it and let it brew for three days in a warm place.
Popular kvass recipes
Kvass is made from different types of flour, black and white bread, with fresh and dry yeast, sugar and raisins, on malt, and some housewives use a ready-made concentrate.
Northern peoples use juniper and viburnum to make a drink, Poles prepare beet kvass, Belarusians prefer birch sap, and Latvians use lemon kvass. There are a lot of recipes.
To add spice and new shades of taste, chicory, coffee, lemon, apples, a handful of fresh or dried berries, and herbs are put in the drink. There are also such original recipes in cookbooks – kvass from rice, seaweed, Jerusalem artichoke, horseradish, oats, ginger.
Classical
Category
Drink
Kitchen
Russian
Complexity
Light
Preparation time
30 min.
Ingredients
5 l
Purified water
600 years
Sugar
350 years
Bread black
1 Art. l.
Leavened yeast
Nutritional value per serving
calories
743 kcal
Squirrels
6 years
Fats
1 year
Carbohydrates
180 years
Cooking
1
Cut black bread (half a loaf) and fry in an oven heated to + 130 ° C until golden brown.
2
Boil water and then let it cool a little, pour into a jar.
3
Put prepared crackers in warm water, add yeast and sugar.
4
Leave it for one and a half to two days in a dark, cool place so that the kvass ferments.
5
After that, it is recommended to strain the drink and bottle it, put it in the refrigerator for a day.
6
Before drinking kvass, you can add honey to it.
Rye
For a richer taste and aroma, kvass from rye flour can be supplemented with spicy herbs: mint, rosemary or tarragon.
Category
Drink
Kitchen
Russian
Complexity
Medium
Preparation time
30 min.
Ingredients
200 years
Rye flour
200 years
Ground rye malt
3.2 l
Drinking water
2 years
yeast sourdough
10 pieces.
Raisin
taste
Dried mint
1 glass
Purified water
3-4 century l.
Wheat flour
5 years
Fresh yeast
Cooking
1
To prepare the starter, you need to mix a glass of warm water with flour and fresh yeast and leave it at room temperature for two hours.
2
Thoroughly mix malt, rye flour and a liter of boiling water in a container. Transfer this mass to an earthenware or cast iron dish with a lid and place in an oven preheated to 100-120 degrees for about five to six hours.
3
Ready wort for kvass must be cooled to 40 degrees, then pour in a liter of warm water and add sourdough. Leave kvass for fermentation for a day in a warm place.
4
A day later, you need to pour a liter of cold water into the container. Pour boiling water over mint leaves, leave for 20 minutes and also pour into kvass, add raisins and leave for several hours.
5
The drink must be filtered, poured into containers and left in a cool place to ripen for about two days.
Beetroot
Useful beet kvass quenches thirst well, cleanses blood vessels and is suitable for the prevention of hypertension. But people with urolithiasis and diabetes should not drink such a drink.
Ingredients
1 kg
Beet
4 Art. l.
Sugar
2 l
Drinking water
4-5 pcs.
Dried rye bread (pieces)
Cooking
1
Peel the beetroot and grate.
2
Transfer the vegetable to a glass three-liter container, add sugar and bread (crackers).
3
Pour the contents with clean drinking water, mix everything thoroughly.
4
Cover with gauze and leave in a dark, warm place for three days.
5
After a while, strain the drink, pour into bottles and put in the refrigerator to ripen for another two to three days.
6
It is recommended to drink ready-made beet kvass cold.
Citric
For cooking, you can use both fresh citrus and citric acid. Kvass with lemon is rich in vitamin C, which helps to increase immunity, but people with allergies should not use it.
Ingredients
4 l
Water
500 years
Sugar
60 years
Dry yeast
60 ml
Lemon juice
12 pcs.
Raisin
Nutritional value per 100 g of product
calories
285 kcal
Squirrels
4 years
Fats
1 year
Carbohydrates
67 years
Cooking
1
Boil water with sugar, then cool and pour in the juice squeezed from three lemons.
2
Peel the zest from two lemons and add it to the water, add dry yeast.
3
Mix everything thoroughly and pour into four prepared one-liter bottles, first put three raisins on the bottom.
4
Cork containers with stoppers and place in a cold place. After three days, kvass can be drunk.
© Pixabay / sheng3
Fig
Rice
Kvass from rice groats has an invigorating effect. It is distinguished by a delicate taste and caramel shade.
Category
Drink
Kitchen
Russian
Complexity
Light
Preparation time
30 min.
Ingredients
1.5 l
Water
150 years
Grain rice
2 years
Dry yeast
50 years
Raisin
200 years
Sugar
Cooking
1
Boil 100 grams of rice groats and cool it. Add yeast, a tablespoon of sugar, raisins, mix everything thoroughly, cover with foil and leave in a warm place for an hour.
2
Pour the remaining sugar into the pan and heat it until it begins to change color. Add 50 grams of raw rice cereal to sugar and fry the mixture until a caramel shade is obtained.
3
Boil water and cool it to 36-38 degrees, then pour it into a container, put everything in a jar for making kvass, cover with gauze and leave the drink to ferment warm for five days.
4
Kvass needs to be filtered, poured into clean bottles and left in the refrigerator to ripen for another day. Serve the drink chilled.
No bread
Ingredients
2.5 l
Serum
25 years
Yeast
25 years
Med
10 years
Sugar
taste
Berry syrup optional
Cooking
1
Strain the whey, boil it and then cool to 30-35 degrees.
2
Dissolve honey, sugar and yeast in whey and leave to ferment in a dark place for three to five days.
3
Ready kvass can be tinted with berry syrup, then poured into clean containers and corked.
4
It is recommended to store the drink in the refrigerator.
From the must
Preparation of a drink using kvass wort is a minimum of ingredients and only one day for the kvass to ferment.
Category
Drink
Kitchen
Russian
Complexity
Light
Preparation time
10 min.
Ingredients
3 l
Water
4 years
Fresh yeast
5th century l.
Kvass wort (concentrate)
300 years
Sugar
Cooking
1
Pour purified warm water into a glass container and pour the kvass wort concentrate into it, mix everything thoroughly.
2
Add granulated sugar to the water with the wort and stir until it is completely dissolved.
3
Dilute the yeast in slightly sweetened warm water and then pour it into a container for making kvass.
4
To start the fermentation process, you need to put a jar of drink in a warm place for 18-20 hours.
5
After the exposure time, you need to strain the kvass and pour it into storage containers.
Oats with honey and raisins
Cooking oat kvass is easy, but its taste directly depends on the selected ingredients. Both oat flakes and grains are used.
Ingredients
5 l
Water
1 kg
Cereals
15 years
Yeast
150 years
Med
50 years
Raisin
Cooking
1
Pour water over oatmeal and put in an oven preheated to 180 degrees.
2
Then immediately turn off the oven and leave the cereal inside to steam for 6-7 hours or overnight.
3
After a while, remove the container from the oven and, after cooling, use a fine sieve to separate the flakes from the liquid.
4
Dilute the resulting liquid with warm water so that the total volume is five liters, add raisins and honey, ferment with yeast.
5
Keep the drink in a warm and dark place for a day, and then store in the refrigerator.
6
It is advisable to use kvass prepared according to this recipe within three days.
from malt
The recipe for kvass from buckwheat malt was shared by Sergey Matveev, brewer-technologist, Grainrus company. “Due to its rich composition, buckwheat malt is used for dietary nutrition. It contains many useful substances: B vitamins, potassium, manganese, iron, zinc, copper and is suitable for gluten-free kvass. It does not have diastatic activity. The biological value of the protein is 10 times higher than that of barley malt,” says the expert.
To prepare buckwheat kvass, you will need the following equipment:
- —a saucepan with a thermometer and a built-in false bottom of 35 liters;
- —fermenter (40 liters);
- —scales for measuring malt;
- —refractometer;
- —tiles.
Ingredients
20 l
Water
1 kg
Pale malt
2.5 kg
Buckwheat malt
500 years
Yeast
Cooking
1
Pour water into a saucepan, heat it to 50 degrees. Add buckwheat malt, pale malt and mix thoroughly.
2
Maintain the first temperature pause – 50 degrees – 10 minutes. The next (maltose) pause at 63 degrees – 30 minutes, then hold at 72 degrees – 20 minutes. And the final temperature pause – 78 degrees – 1 minute.
3
After that, it is necessary to filter the drink and put on a boil for 60 minutes.
4
The wort should be cooled to room temperature and add yeast, close tightly and leave for a day for fermentation.
5
A day later, pour kvass into sealed bottles, cork and put in the refrigerator.
From chicory
The original kvass made from soluble chicory powder has a light floral note.
Category
Drink
Kitchen
Russian
Complexity
Medium
Preparation time
30 min.
Ingredients
4.5 l
Drinking water
450 years
Sugar
2 years
Citric acid
2 Art. l.
Chicory soluble in powder
5 years
Dry yeast
Cooking
1
Water must be poured into a saucepan, boiled and pour sugar into it. Leave on low heat until the sugar is completely dissolved.
2
Add chicory powder to the container and then cool the contents of the pan to 35 degrees.
3
Add yeast and citric acid to the warm liquid and send the container for a couple of hours in a dark place at room temperature.
4
Every half an hour, it is necessary to stir the contents of the pan until signs of fermentation appear – hissing and foaming.
5
Pour the kvass into clean bottles, leaving the sediment in the pan. And the container with the drink should be left for another six hours in a warm place.
6
Keep kvass from chicory in the refrigerator, and serve with a slice of lemon.
Contraindications
Kvass is a product of lactic or alcoholic fermentation, it contains a small amount of alcohol, so it is contraindicated for pregnant and lactating women and young children. Drivers should use kvass with caution. Potentially dangerous is the consumption of this drink by people suffering from a number of diseases:
- —gastritis;
- —stomach ulcer;
- —cirrhosis of the liver;
- —colitis;
- —stones in the gallbladder;
- —hypertension;
- —oncology.
Benefit and harm
Kvass contains vitamins, microelements, free amino acids and valuable enzymes. Its use has a beneficial effect on metabolism, the activity of the gastrointestinal tract, prevents the development of pathogenic bacteria in the intestines, and also has a positive effect on the work of the heart and blood vessels.
But it is worth remembering that kvass is a product of fermentation, it can turn sour. And you can’t drink such a drink, because. this can cause intestinal upset or poisoning.
Cooking Tips
In order for kvass to have healing properties, a pleasant taste and aroma, the rules for its preparation should be taken into account:
- —use only fresh and high-quality ingredients for sourdough and drink;
- —bread for kvass needs to be well dried, the more crackers are browned, the richer the taste is;
- —It is recommended to pre-boil water for cooking, and then cool to room temperature.
- —use only clean glass or enameled containers that are not prone to oxidation to infuse the wort;
- —use various additives to improve the taste – honey, berries and fruits, herbs;
- —infuse the starter at room temperature, filter after fermentation and store in a cold place for two to three days;
- —strictly adhere to the rules for storing ready-made kvass so that it benefits the body, and not harm.
