The best recipes of kvass from black bread
Kvass is one of the national beverages of Russia and Eastern Europe. Many studies have shown that kvass is good for digestion and detoxification, and it is the most effective drink to refresh yourself on a hot summer day.
In addition to great taste, kvass has a wide range of useful and healing properties, it is one of the most nutritious and healthy drinks among all existing today. Kvass is a folk remedy for avitaminosis, since kvass contains many essential trace elements and vitamins, namely: lactic acid, B vitamins, calcium, magnesium, phosphorus, and also amino acids (including essential).
If we talk about medicinal and healing properties, then kvass recipes from black bread are famous for the content of vitamin B, and in fact it accelerates the process of wound healing. The drink is usually made from wheat, rye, rye bread, barley or buckwheat bread.
Kvass is not considered an alcoholic beverage, but drivers still have to remember that it has a very low alcohol content (from 0.7 to 2.2%). This result is achieved during the fermentation process.To make a real brew, it takes two to three days. Sometimes kvass is called “bread drink”.
This is a very old drink. It became especially popular in the 16th century, it was often served at the royal and ducal balls. Nowadays, kvass recipes from black bread have not lost their popularity, and, as indicated in ancient recipes, this drink is still made of bread.
Tribute to traditions
If we talk about a simple recipe for black bread kvass, you will need the following list of ingredients:
- 2 liters or 8 glasses of water:
- 3 slices of classic black, dark or rye bread;
- a handful of raisins or 1/4 cup;
- 225 grams of sugar - 1 cup;
- 1/2 Art. spoons of dry yeast "Saf-moment";
- a little soda.
This is a traditional set of ingredients used in the recipe for fresh black bread kvass. Recently, culinary experts often experiment with innovative products, and their latest achievement is beetroot kvass. This popular tonic drink is listed in the Book of the Cultural Heritage of the Nation.
It is made simply: beets, water, salt and sourdough on the basis of whey. The drink turns out slightly sour, salty, and not quite similar to what we used to buy in stores and kiosks.
There are more than one hundred kvass recipes from black bread, yeast, water, extra fruits and sweets.
It is believed that yeast was invented quite recently, but our ancestors did well without them. The trouble is that it is very difficult for a modern user to start the fermentation process without commercial yeast.
Basics of Kvass
Kvass is a lacto-fermented drink with a very low alcohol content. It used to be considered that the best kvass is the one made on a leaven of rye or wheat. Honey and fruit give this drink a sweetness that counteracts the natural sourness. You can also use medicinal herbs to enhance the healing properties of this drink.
Kvass is different, depending on the region of preparation, but he was always present at the Russian table.
Bread - around the head
The rules for Russian families in the time of Ivan the Terrible: “Take four tablespoons of honey and strain, as honey can precipitate. Put it in a jar and ferment using a regular soft loaf of bread, without additional yeast. When the fermentation process begins, transfer the contents to a large barrel. ”
Later began to use malt.This is a germinated grain that contains enzymes and bacteria. Malt reacts with other elements, bread, honey, flour, or fruit, and the fermentation process starts. As soon as the process is started, the sprouted grains are crushed and added to the pan with kvass.
Brown Bread Recipe
This brew is stored in the refrigerator for up to a week. Every day in the fridge the sweetness of the drink will decrease. Optimal taste is considered only 1 day after preparation.
Ingredients required for a recipe for black bread kvass:
- 10 liters of water;
- 9 pieces of black, Borodino or rye bread. It is desirable that the bread was at least yesterday, you can crackers;
- 1 handful of raisins;
- 1.8 kg (4 cups) of sugar;
- 1.5 Art. l active dry yeast;
- 3 large plastic bottles of mineral water.
This recipe for homemade kvass from black bread is designed for several days of preparation. If you decide to use it, it is better to start in the evening.
- Boil 10 liters of water.
- While the water boils, take two slices of bread and fry them in the oven or in the toaster until lightly crusted. Toasted bread makes darker kvass.
- As soon as the water begins to boil, add a handful of raisins and toasted bread, cover and let it stand overnight or at least 8 hours. It is desirable that the drink was in a warm place.
- Carefully remove the toasted bread and discard it.
- In a medium bowl, mix 4 cups of sugar, optionally 1/2 tsp. citric acid and 1.5 tbsp. l yeast, add this mixture to brew. Stir the contents of the pan thoroughly.
- Cover the pan with this mixture with gauze or bandage, folded in several layers, and leave in a warm place for another 6 hours, stirring every couple of hours.
- Throw away raisins that float to the surface. Using a strainer or cheesecloth, pour the kvass into plastic bottles. Cover them loosely and leave them in the fridge overnight. The day after the bottles are completely cooled, the caps can be screwed tight. During cooling, the brew will actively release oxygen, and if the caps are immediately tightly screwed on, the bottles may burst.
Tip: It is better to store kvass in plastic bottles from carbonated drinks, as they are intended for storing pressurized beverages.The recipe for kvass from black bread and raisins is considered to be a classic, thanks to a balanced taste, sweetness and bitterness at the same time.
You can enjoy the finished drink.
Depending on what kind of fruit you add to the kvass recipe of black bread with yeast, the taste of the finished drink will vary. It can be apples, pears, plums, raspberries. Recipe kvass from black bread and raisins will allow you to get a classic drink with a slight bitterness and spicy aftertaste.
Yeast free recipe
One of the oldest known recipes for kvass from black bread without yeast is quite simple, and it is still easy to make at home today. A loaf of yesterday's rye bread, as a rule, is all that is necessary for the correct recipe for kvass without yeast. It is poured boiling water and left for 24 hours. During this time, the bread is saturated with water, after which sugar and ferment are added. As soon as fermentation begins, kvass is bottled and left in the fridge. Drink a drink can be after 2-3 days in the refrigerator.
One of the oldest known recipes for kvass from black bread without yeast is quite simple, and it is still easy to make at home today. A loaf of rye bread, as a rule, is all that is necessary for the correct recipe for kvass.Bread is poured over with boiling water and left for 24 hours. During this time, the bread is saturated with water, after which sugar and ferment are added. As soon as fermentation begins, kvass is bottled and left in the fridge. Drink a drink can be after 2-3 days.
Recently, there is a recipe for making homemade kvass from black bread based on flour, which is used as a basic ingredient. But a few slices of rye bread will give the finished drink an interesting aftertaste, which is impossible if the brew is made only on the basis of flour.
One of the other key components of kvass is lactobacilli. They add refreshing notes, astringency, which complement the taste of rye bread. If you do not want to rely on the natural process of natural fermentation, you can use a combination of yeast and lactobacilli. Also, to achieve a barely noticeable acidity, you can add a little lemon juice. The optimal proportion is 1 tablespoon to 3 liters of the finished drink.
When the basic kvass recipe already seems bored, the favorite drink can be varied with the help of grains, hops, yeast, various herbs, spices,fruits and even vegetables. At this point, "all means are good."
Kvass is a drink that is recommended to be consumed only fresh. The fermentation process ends fairly quickly, in which case the drink loses its beneficial properties.
Also, many will be surprised by the fact that in Russia kvass was used for the preparation of a traditional national dish - soup.
In order to cook meat cabbage soup from fresh cabbage, you need to take care in advance that the following list of products is available:
- Beef (it is possible and pork, but it is more fat) - 0.8 kg.
- Potatoes - 300 g
- Cabbage - 300 g
- Carrots - 200 g
- Onion - 100 g
- Black peppercorns - 5 peas.
- Salt (large, stone) - 1 pinch.
- Bay leaf - 1 pc.
- Tomato puree - 100 grams.
- Water - 0.5 liters.
- Kvass - 3 liters.
- Sunflower (refined) oil for roasting meat - about 40 ml.
Further, the cooking process is very similar to the preparation of any soup. Vegetables are washed, cleaned, cut and added to the pot with 0.5 liters. water. While the vegetables are stewing, the meat is fried. Next, the meat is added to the vegetables, and the whole mixture is stewed until tender. After seasoning, tomato puree and 3 liters of kvass are added.Kvass for soup can be prepared independently in advance, or you can buy ready-made "Kvass for soup," it is not so sweet.
Of the most unusual recipes can be noted kvass from Jerusalem artichoke, from beet, from beet tops and from greens.
Kvass with citric acid and chicory
- Sugar - 300 g
- Chicory - 1.5 tbsp. l
- Citric acid - 1 tsp.
- Pressed yeast - 40 g.
- Water - 5 liters.
Preparation: chicory must be dissolved in a glass of boiling water, wait for the precipitate. Pour into a clean glass, leaving a precipitate. Heat the rest of the water to 40 ° C and dissolve the sugar and yeast in it.
Add to the yeast syrup dissolved chicory. Stir and let stand in a warm place for 4-5 hours. Pour kvass into plastic bottles and enjoy the finished drink. Keep it in the refrigerator.
Kvass is an affordable drink that does not contain alcohol and has practically no contraindications. On a hot summer day, he will be a joy to the children and will replace modern soft drinks with incomprehensible ingredients. The only restriction is that it is not recommended to drink a drink to people with an open form of a stomach ulcer or duodenal ulcer.