Russian kvass recipes. From oats and not only

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

Kvass from oats

For a 3-liter jar: Pour washed whole oats (volume - a third of the jar) with water, add two tablespoons of sugar or honey, cover with a napkin or linen cloth. We put in a warm place for 2-3 days. You can add a few highlights.

The first "pour" will give a darkish drink. Drain the liquid through a sieve. Rinse the oats. Return the washed oats to the jar, add sugar to taste. Cover with water and leave for a couple of days. If it is very hot, the kvass will be ready in a day. Drain only kvass. Oats can be used for two months, adding sugar each time.

Over time, it clears up. On one portion of oats, kvass will go for 3 months.

Oat kvass has a beneficial effect on the intestinal microflora and improves metabolic processes. Oat kvass strengthens tooth enamel and helps to lose weight.

Bread kvass

In a three-liter jar, pour rye sourdough on your finger (which is for yeast-free bread), 5 tbsp. tablespoons of sugar - pour a liter of spring water. Boil herbs in a saucepan, cool and pour into a jar. Then 2-3 st. caramelize tablespoons of sugar in a frying pan (achieve a very dark color), dilute with some water - and into a jar for color. At the end, add some heavily toasted rye croutons and 1 tablespoon of lemon juice - you're done! Tie the jar with a breathable cloth and place in the sun. Strain in a day - delicious bread kvass is ready.

White rye kvass

Rustic rye white kvass is prepared as follows: simple fresh rye flour and water are mixed until thick sour cream. In total, this mixture should be half a liter. We put there 2 tablespoons of sugar, and preferably honey. And that's all. Without any yeast, because the flour contains everything you need. You can put a pinch of raisins (light) for quick fermentation, but then remove the raisins when everything is ready. In fact, we are preparing the leaven - like bread. If the leaven is already available, then add it to the kvass. Then the kvass will not be young at once, but mature.

Beet kvass

Wash the beets, peel and cut into slices - pieces. Fill half of a three-liter jar with them. Fill the rest of the container with chilled boiled water. Then close the lid and place in a warm place.

After four days, the fermentation process will end, and you can safely enjoy this wonderful and healthy drink. Strain the finished kvass, put in the refrigerator.

Grate the beets with a coarse grater. We fill the container up to half and fill it with hot boiled water. We leave the jar closed with a lid in the room for three days. Then strain into another bowl. Let the strained kvass stand for another ten hours and only then, without shaking gently, pour it into glass bottles, close them tightly with corks.

Cooking beets is identical to the first recipe. Just add 3 crusts of rye bread, three tablespoons. tablespoons of granulated sugar. After three days, the drink will be ready.

Unusual homemade kvass with celandine according to Bolotov

Bolotov's kvass from celandine and its recipe (Bolotov's kvass) is obtained as a result of fermentation of plants with milk whey with the addition of sugar.

Recipes from subscribers of our group

It is very quick and tasty to make kvass from raspberries)) for the beginning we collect raspberries, press into a bowl, cover tightly - after a few days the leaven is ready, dilute with water, let it stand and drink (you can boil it for speed - warm it in the sun, if in a transparent glass jar or a bottle to do).

Any berries in any combination also, see to taste.

In general, for Red, Cabbage, Beet and Bread kvass, except for Spring or Thawed Water (from the freezer or snow, ice) and, accordingly, the oats itself (or rye or wheat), grated radish or beets, or shredded cabbage, and chopped apples do not need anything !

In general, you can brew kvass from everything, just some kvass for an amateur))

Be healthy!