Kvass has been famous in Rus' since ancient times: it quenches thirst, increases appetite, and has a tonic effect.
Homemade kvass with a sweet and sour taste and the aroma of fresh rye bread. A unique “bouquet” is given to it by fragrant herbs and spices - mint, cinnamon, honey, horseradish, rowan berries, a sprig of black currant...

We offer you 23 recipes for a wide variety of kvass - some will definitely suit your taste, and in the summer they will become a regular guest on your table!

Recipe for traditional rusk kvass

1. Rye crackers (1 kg) are fried in the oven until golden brown. Place in a saucepan, add warm water and leave in a warm place for a couple of hours, stirring occasionally.

2. The infusion is drained. The remaining crackers are poured again with water, left for 1-2 hours and poured into the infusion that was obtained earlier.

3. The resulting wort is cooled to 20 degrees.

4. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort.

5. Leave in a warm place for 12 hours.

6. Ready kvass is poured into jars or bottles and stored in a cool place.

Lemon-mint kvass

Ingredients:

Water - 3l

250 g rhubarb,

Sugar 3 tbsp.

Honey 7-8 tbsp.

Two lemons

Mint and currant leaves

Preparation:
You need to boil 3-4 liters of water, put 250 grams of rhubarb stems cut into pieces into it. Cool the infusion to a temperature of 60-70°C, add three tablespoons of sugar, 7-8 tablespoons of honey, chopped zest and juice of two lemons, add mint and currant leaves. This whole mixture must be stirred well to completely dissolve the sugar and honey, and left to infuse for 24 hours. After this, the drink must be strained through a thick cloth, poured into containers with tight-fitting lids and placed in a cool place. After one to a week and a half, the aromatic soft drink is ready.

Kvass "Boyarsky"

Ingredients:

1 kg stale rye bread,

1:18

1.3 sugars,

60g yeast,

1 tbsp wheat flour,

Mint to taste

Prepare the starter. To do this, dilute the yeast with a glass of warm water and place in a warm place. Pour boiling water over the dried mint and leave to steep. Cut the bread into slices, pour boiling water over it and cool to 30-40 degrees. Add the starter, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour the kvass into bottles, seal them well and store in the cold.

Kvass "Vegetable"

Kvass can also be made from vegetables. I make beet and carrot kvass. To do this, grate carrots (beets) on a coarse grater, which I add to water with sugar and bread sourdough, or yeast (for the first time). For 6 liters of raw water - 0.5..1 kg of carrots, a glass of sugar, 6-10 g of yeast (a tenth of a small pack). Infuse, depending on the ambient temperature, for 1-3 days. Strain. Pour into bottles, add a few raisins, seal, place in the refrigerator... Be healthy!

Kvass "Bread"

On the 1st day - add half of the black bread, toasted until black in the oven, to 5 liters of warm, boiled water (preferably black bread crackers prepared in advance over the winter).

Add 3 cups of granulated sugar to warm water. Mix half a glass of warm water with granulated sugar and half a briquette of yeast.

1.5 - 2 days after fermentation, pour the kvass into bottles and put it in the refrigerator. A day later we drink KVAS!

Kvass "Russian"

Ingredients:

Bread-1000g.,

Sugar-200g.,

Yeast-50g.,

Water-6 liters (5 liters for soaking crackers and 1 liter for diluting yeast),

Raisins-50g.

Cut the bread into slices and dry in the oven. Crush the crackers into pieces and pour boiling water over them. After 6 - 8 hours, strain the liquid (it should be transparent, with a brown tint), add sugar and diluted yeast. Cover the dishes, after 12 hours pour the infusion into bottles, putting 2-3 raisins in each. Seal the bottles tightly. Keep the kvass in a warm place for the first day, and then put it in the cold. The most delicious kvass is 4-day aged.

Simple bread

Ingredients:

4 slices of black bread, Borodino,

5-6 raisins,

1.5 cups granulated sugar,

1 teaspoon of yeast.

Fry the bread in the oven, put it in a 3-liter container, add 1.5 cups of granulated sugar, raisins and yeast and pour in raw cold water, stir, cover loosely with a lid and let it brew for a day. Cool. Kvass is ready!

Kvass "Birch"

Ingredients: birch sap, raisins.

The Belarusian neighbors treated it and shared the recipe: Take fresh birch sap, pour it into a 1.5-liter plastic bottle, throw 5-10 raisins into it, screw it on tightly with a lid and put it in the cellar until summer. It turns out delicious.

P.S. Open very carefully!

Kvass "Apple"

Cook 4 liters of dried fruit compote (apples 200 grams), taste sugar, let cool to 30 degrees, then add 5 grams of yeast (diluted in a plate until foam appears), leave overnight, strain and bottle, add a couple of raisins, put in the refrigerator.

Ingredients:

malt extract, crackers, water, yeast, sugar.

3 loaves of crackers per 12 liters of clean cold water. After 6 hours, when the crackers have settled and given the taste of rye bread, the wort is ready. Pass through cheesecloth. Add dry yeast (for 12 liters - at the tip of a tablespoon) and sugar (for 12 liters 500 g). mixing ingredients after 0.5 hours

Mix 0.5 tablespoon of malt extract. Leave the mixture for a day or two to ferment. After 24 hours and passing through cheesecloth, pour 3 liters into jars and put in the refrigerator until cool, you will get dark medicinal kvass. Bon appetit!

Kvass "Bread Gold"

Ingredients:

Black bread 1 loaf,

Water 6 liters,

Sugar 5 tbsp. false,

Dry yeast for baking 2 tbsp. spoons,

Raisins 50 gr.

1. Prepare the starter:

Cut the black bread into slices and fry in the oven until dark brown, after the crackers have cooled (you can do it the next day), take two 3-liter containers and add the crackers equally, you get half a loaf per container. Pour 1 tbsp there. spoons (not heaped) of yeast and 2 tbsp. spoons of sugar. Pour 15 pcs onto each balloon. unwashed black raisins and fill it all with water at room temperature (but not cold or boiling water). Place the cylinders (without covering them with a lid) in a dark, dry place and place a cloth or tray under them, as during fermentation water may spill on the floor. After three days, you can strain the kvass through a fine sieve (do not throw away the bread from the cans; it will go into sourdough) into a saucepan and add 6 tbsp. spoons of sugar or to taste. Stir the kvass and pour into dark one-and-a-half-barrels, into which add three raisins in advance. Close the lid, keep the half-and-half with kvass at room temperature for 3 hours, then put it in the refrigerator in a supine position. Kvass can be consumed immediately after it has cooled, but I recommend keeping it for another 2 days.

2. If you like the kvass, then a second time we do without yeast.

We do everything the same as the first time, but instead of yeast we put two tablespoons of starter per 3 liters. balon (the bread that was left from the first time) and kept it for two days. Bon appetit!

1:9

Simple homemade bread kvass without yeast

Ingredients: Brown bread, sugar water

We take pieces of bread (one loaf), fry them on gas over an open fire, so that the bread burns a little, fill it with water (10 liters) and sugar (a little, to taste, I sprinkle a glass). We put it in a warm place (in the sun, in the kitchen...), after three days the first one is ready, then we drain it, add one more toasted bread to the planting, a little sugar, again water, and let it sit. This can be done several times. Each next time it turns out tastier, it really relieves thirst, especially cold.

Kvass "Russian"

Ingredients: Rye flour, rye bread, mint leaves, sugar and water.

Brew rye flour with boiling water and let rise for 3-4 hours. Boil water, add rye bread slices, mint leaves, sugar (to taste) into the water. Let it cool to room temperature and add the rye flour starter there.

Kvass is infused for 24 hours. This kvass perfectly quenches thirst in the summer, as an excellent drink; it can also be used to prepare okroshka in the summer heat. BON APPETIT!

Kvass from seaweed with eleuthero

Ingredients: Distilled or spring water, canned seaweed, Eleuthero tincture, sugar, hibiscus, lemon.

Add 1 tablespoon of hibiscus (dry) to spring water at room temperature (3 liters) and leave, shaking occasionally, for 2 hours. Add 1/2 can of canned seaweed (kelp) and 150 grams of sugar. Leave in a dark place at room temperature for 2 days. Strain. Pour into bottles (1.5 liter) In each bottle add 1 slice of lemon and 2 tablespoons of Eleutherococcus tincture with alcohol and a whisper of salt (preferably sea). Place in the refrigerator for a day. The taste will surprise you!

Kvass "Dark"

Ingredients: Sugar - 1 kg, citric acid - 10 g, yeast (preferably regular bread) - 20 g, water - 10 liters, vanillin to taste (a teaspoon or less), a tablespoon of rice.

Sugar 250 gr. it is overcooked in a frying pan (it would be better if it burns) and is poured along with the rest of the ingredients (750 grams of sugar, citric acid, yeast dissolved in warm water, vanillin, rice) with 10 liters of warm water. All this is fermented for 12 - 15 hours. Due to the caffeine content in the drink, it is WELL invigorating:).

"Mead"

Ingredients: honey, water, sugar, hops, kefir, raisins.

In 2 liters of warm water, put 10 - 20 tablespoons of honey, pour in a decoction of hop cones (unstrained) - half a glass, put half a glass of sugar and a teaspoon of kefir. Sprinkle in some washed raisins and leave. When the raisins float to the surface, they are filtered and the mead is ready.

Kvass "Light"

Ingredients: Rye bread, dry yeast, sugar, water.

Pour rye crackers or rye bread crusts (1/5 of the container volume) with clean cold water. Add dry yeast (per 1 liter - on the tip of a knife) and sugar (5 pieces per 1 liter). Close the container and turn over several times, mixing the ingredients. Then, without closing the lid tightly, so as not to impede the access of air, leave the composition for a day or two to ferment.

Strain the fermented mixture and bottle it, adding 2 pieces of sugar for every 0.5 liter (or to taste). Place the bottles in the refrigerator to cool. All. Drink and enjoy.

Kvass "Petrovsky"

Ingredients:

1 liter of bread kvass,

25 g horseradish,

2h. spoons of honey,

4-5 cubes of edible ice.

Dissolve honey in bread kvass. In order for it to dissolve better, the kvass must be slightly heated. Then chop the pre-peeled and washed horseradish root into it into small shavings. Seal the kvass well and keep it in the cold for 10-12 hours. After this period has passed, strain it through cheesecloth. Serve kvass with edible ice cubes.

Kvass "Hemp"

Ingredients: Dry hemp, hop cones, hemp inflorescences, honey, caraway seeds. "Borodsky" bread.

Place dry hemp in a saucepan with water (1 kilogram of hemp per 5 liters of water), heat the water, add 1300 gr. honey 150 gr. caraway seeds, 300 grams of hop cones and hemp inflorescences. warm it all up, but do not boil, then remove from the heat, remove the hemp and add 700 grams of sliced ​​bread. cool in the cold, then heat again to about 45 - 50 degrees Celsius, remove from heat and bottle through cheesecloth, let steep for about 5 days. Kvass is ready.

Kvass "Banana"

Ingredients: bananas, yeast, water.

Stir 2-3 kg of very soft (overripe) bananas in 5 liters of warm water, add yeast and leave in a warm place for a day. Skim off the foam and strain carefully. Let it sit and strain again. (And if you have enough patience, then a third time.) Pour into bottles, seal well, put in a cold place, and after 1 - 2 days it is ready.

Kvass "Bread with beets"

Ingredients: bread crumbs, baked beets, sugar, yeast.

Dry bread crumbs (1 kg) until dark, bake beets (2 pieces) in the oven until they become crackers, a handful of raisins and pour boiling water (10 l) over everything, leave for 12 hours (you can do it for a day). Strain kvass through cheesecloth, add 5g. yeast, 2 cups sugar and leave in a warm place for 8 hours. Pour into bottles and refrigerate.

Homemade bread kvass

Ingredients:

Rye crackers 500g;

Yeast 40g;

Granulated sugar 200g;

Raisins 50 gr;

Fresh mint shoots 5-10;

Black currant 3-4 leaves;

Water 4 l.

Cut the bread into slices and dry in the oven until dark brown. Pour boiling water over the crackers and let sit warm for 3-4 hours. Strain the wort through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a clean cloth, let the kvass brew in a warm place for 10-12 hours.

When the wort has fermented well, it should be strained again and bottled, with several raisins placed in each bottle. Seal the bottles well and put them in the refrigerator. After 3 days, the kvass is ready.

Fruit kvass from juices

Add 1 liter of any fruit juice and 1 kg of sugar to 10 liters of boiled hot water. When the water has cooled enough, sprinkle the yeast on top. Then put the kvass in a warm place to ferment. After active fermentation begins, pour the kvass into bottles and seal tightly. After 2-3 days, the kvass will be ready for use.

Kvass "Orange"

Cut 500 g of oranges into thin slices and lightly crush with 500 g of sugar, then pour them with 10 liters of boiled water, add the juice of one lemon (or 1 g of citric acid diluted in 100 ml of water and another 400 g of sugar. Pour in the yeast. After a few hours, strain through gauze, pour into bottles and seal tightly. Leave for a day at room temperature, then place in a cool place. After 1 - 2 days, kvass can be consumed.

This drink is in particular demand in the summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to prepare kvass at home from rye bread.

A quick and easy way to make kvass

Ingredients:

• Rusks (from dark bread) – 0.2 kg;
• Sugar – 7-10 tbsp. spoon;
• Yeast (dry) – 1 tbsp. spoon;
• Drinking water – 3 liters.

Preparation:

1. Take dry rye bread and break it into several pieces. If you have fresh bread, dry it in the oven.
2. Boil the water. Let it cool down a little (5 minutes).
3. Take a 3-liter jar and pour crackers and sugar into it.
4. Fill the contents of the jar with hot water almost to the top (leave 5-8 centimeters at the top). Mix everything and leave the jar to cool at room temperature.
5. Now add the yeast and stir everything again.
6. Now the jar needs to be tightly closed with a lid and left to infuse. Wrap the kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, the kvass may rip off the lid.
7. After 12 hours, you can take out a jar of kvass. Now strain the drink through cheesecloth and you can drink it. Homemade bread kvass is ready. Now you can enjoy this healthy drink, which has no harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

• Bread (rye) – 500 g;
• Sugar – 0.25-0.3 kg;
• Water – 5 l;
• Yeast (dry) – 5 g (you can also use compressed yeast, but you will need 20 g).

Preparation:

1. Turn on the oven to 200 degrees.
2. Cut the bread into small cubes. Bread must be taken without additives (sesame seeds, raisins, etc.), otherwise it will affect the taste of the drink, because unnecessary elements are not needed here.
3. Place the bread on a baking sheet. There is no need to lubricate it with anything, otherwise our kvass will taste like oil. Don't be afraid, the bread won't burn in a short time.
4. Place the pan with the cubes in the preheated oven for 5 minutes. You can bake the crackers longer, then the kvass will be darker and the taste will become sharper.
5. Pour 5 liters of drinking water into a large bowl and boil it.
6. Wait until the water has cooled down and is at room temperature.
7. Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to the jars (divide them into two parts and throw them into the jars).
8. Wrap the tops of the jars with gauze (because you cannot cover kvass with a lid during fermentation) and send them to a dark place. Jars of kvass should be infused at room temperature for 48 hours.
9. Dissolve the yeast in a small bowl (follow the instructions on the package).
10. Strain all the kvass through cheesecloth. The crackers that remain in the gauze will need to be thoroughly squeezed out, then they can be thrown away; we won’t need them anymore.
11. Pour the strained kvass back into the jars.
12. Add diluted yeast and sugar to the jars (at this stage, 0.1 kg in each jar will be enough). Mix everything very well using a long spoon.
13. Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
14. Kvass should ferment for 16 hours at a temperature of 18-25 degrees, and it should be in a dark place.
15. Take out both jars and add sugar to them. Be guided by your taste preferences.
16. Pour the finished kvass into bottles. Twist them.
17. Let the bottles brew for the last time - place them in a dark place at room temperature for 4 hours.
18. Now our kvass is ready! It must be refrigerated before use. As soon as you put bottles of kvass in a cold place, the fermentation process will stop.

Kvass recipes go back a long way, because this drink was invented by our ancestors, and it is popular to this day. Today there are many variations of this drink, but kvass, which can be made from bread, is considered original.

To make kvass from bread, you can use any type of bread, but black rye bread is best.
This kvass will be the most delicious and healthy, because it is the most common and has a bunch of different varieties.

Bread kvass with yeast

The first version of kvass can be made from bread - using yeast. Black rye bread must be cut into small pieces, placed on a baking sheet and placed in the oven. Care should be taken to ensure that the bread does not burn, otherwise the taste of the kvass will deteriorate sharply.

Then you need to boil water and pour the crackers into a 3-liter jar. For such a jar you need about half a whole loaf of bread.
Fill the jar about a quarter full with breadcrumbs, then place 3 - 4 tablespoons of sugar in the jar and pour boiling water over it all. There is no need to fill the water up to the neck, leave about 5 cm.

Then you should wait until the water cools down and becomes warm, and put the yeast in the jar. It is necessary to use half a package of dry or several parts of fresh. To dilute the yeast, you need to pour a little water from the jar into a cup and dilute the yeast there. You can also just use warm water.
After this, you need to stir the infusion, cover with a double layer of gauze or napkin and leave to infuse for a day.

To make the kvass ferment more actively, you can supplement this recipe and add a tablespoon of raisins.
After complete preparation, the kvass should be bottled and allowed to cool in the refrigerator for 8 - 10 hours. You can leave the drink overnight.
After the first test, kvass can be prepared without yeast, adding only 2-3 handfuls of crackers, 3-4 tablespoons of granulated sugar, and you can also use raisins. Add water and repeat the above process.

Kvass from bread without yeast

The second option for making kvass from bread is without yeast. For many people, the smell and taste of yeast is not pleasant. Therefore, there is an alternative option for creating kvass from rye bread without using yeast.

To prepare such kvass, you must reuse rye bread or bread that has been infused. First comes the procedure of drying the crackers in the oven. Then you need to take a little more bread, about half a jar will be enough for the first time. You need to dissolve 10 - 15 tablespoons of sugar in boiled water, then cool this solution and pour it over the crackers.

Again you need to use gauze or a napkin. This kvass begins to ferment only a day or two after preparation. The crackers will begin to rise and fall - this is what characterizes fermentation.

The kvass will be ready in 3 - 4 days. After pouring the kvass into bottles, there is no need to throw away the old crackers. Leave about half of the original amount.
Then throw in another handful of fresh crackers, 3 - 4 tablespoons of sugar, cover with gauze and wait for fermentation. So kvass can be cooked for a very, very long time, as long as there is a desire to do it.

The first portions of kvass are very generously filled with sugar to intensify the fermentation process. Next time you can add sugar to taste (3 - 4 tablespoons). For a more saturated color of kvass, you need to use more fried crackers - then the kvass turns out darker. But you should not overuse this procedure, as you can overcook the crackers and make the taste of kvass bitter.

Fermentation time directly depends on temperature. The higher the room temperature, the faster the fermentation proceeds. But it is also worth making sure that the kvass does not peroxide from high temperatures.

Homemade kvass from rye bread without yeast

I offer an excellent recipe for kvass made from black rye bread, which can be prepared with or without yeast. I serve the recipe without yeast. You should know that kvass not only perfectly quenches thirst, but also restores strength, balances fluid and salt in the body, improves digestion, and also has a number of other benefits, which I will discuss below. Without wasting any time, let’s start making homemade kvass. The main ingredient of kvass is rye bread, specifically rye bread, which does not contain yeast or any additives such as caraway seeds or dill. Fermentation in such kvass occurs due to lactic acid bacteria, not yeast. Let's try and enjoy!

Recipe for kvass from rye bread without yeast:

250 g black bread

180 g sugar (about 6 full tablespoons)

How to make kvass from rye bread without yeast:

1. Cut the bread into small pieces and dry it well in the oven so that you get crackers, but do not burn, otherwise the kvass will taste bitter and burnt.

2. Pour the crackers halfway into a three-liter jar.

3. Boil water, add 5 tablespoons of sugar, stir thoroughly, cool to 24 -30 degrees. Fill the crackers with this sweet water almost to the very top, leaving room for carbon dioxide. Let's also add raisins.

Leave the jar in a dark place at room temperature, covering it tightly with a thin cloth or gauze in two layers. You can secure the fabric with an elastic band around the neck. You can also cover the jar with a metal lid (without rolling it up, of course).

4.After 1-2 days, depending on the temperature in the room, the fermentation process will begin, the crackers will begin to move, moving up and down. The kvass will be ready in 3-4 days, you need to taste it to avoid peroxide. This process may also depend on the quality of the raisins.

5. Drain the homemade kvass, strain through layers of gauze, and place in the refrigerator.

6. You don’t have to throw away the crackers, leave half for the next sourdough. Then add a handful of fresh raisins, 3-4 tbsp. l. Sahara. Fill with water, cover with gauze, and it will be ready in the morning!

If you do not prepare the kvass right away, place the softened crackers in the refrigerator. then take it out, keep it in the room, add sugar, water and a new kvass will be ready again.

• To prepare kvass, use only glass, stainless steel or enamel containers.
• Fry crackers without oil or additives.
• Add sugar to taste. Add more to the first portion to start the fermentation process.
• If there are no raisins, add more sugar. But raisins are desirable because they saturate the kvass with carbon dioxide and give the kvass a playful taste.
• The richness and color of kvass depends on the color of the crackers and the degree of frying.
• The readiness of kvass depends on the temperature in the room

Homemade kvass made from rye bread has excellent taste and beneficial properties.

Prepare and enjoy!

In this article I want to offer simple recipes for a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink you prepare will be incomparably tastier than store-bought analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have glorified since ancient times.

It is a real treasure trove of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefits come from microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent; it replenished strength and lack of nutrients during food restrictions.

Making kvass yourself is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches your thirst and tones you up. Chilled kvass will perfectly refresh you on a hot day and give you strength and energy. In addition, it is successfully used in the preparation of botvinya, traditional stews, marinades, etc.

Classic recipe for kvass made from rye bread with yeast

The classic recipe is the basis for making this drink. A minimum of ingredients and ease of preparation allow you to easily obtain excellent kvass at home - tasty and healthy. With a little time and patience, the whole family can enjoy a wonderful drink!

You will need:

• 1 kg stale rye bread
• 20 g yeast
• 1 tbsp. l. flour
• 300 g sugar

Cooking method:

Trying not to disturb the cloudy sediment at the bottom, it is carefully poured into clean bottles, capping them tightly

Place the container of kvass in the cold for 3 days, after which time it will be completely ready for use.

Bon appetit!

How to make homemade kvass without adding yeast

How to make kvass without yeast and starter? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very good in okroshka or as a cool non-alcoholic drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful raisins (unwashed)

Cooking method:

1. Dry the bread pieces well in the oven at 100-110 degrees until golden brown.
2. Pour hot water (about 80 degrees) over the crackers, add sugar
3. Cover the neck with a clean cloth, then place the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles and cap them tightly.
5. You can, if desired, put 4-5 pieces in each bottle. raisins - this will add sharpness and carbonation
6. Store kvass in the cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for the sharpness and pleasant taste of kvass. But in this case, it is not necessary to wash dried grapes, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and prepare kvass for all household members.

You will need:

• 200 g Borodino bread
• 15 g dry yeast
• 1 tsp. flour
• boiled water
• handful of dark raisins

Cooking method:

1. Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
2. Pour boiling water over the crackers and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add the starter to the bread crumbs, cover and leave in a warm room for one day.
5. Strain the product into a convenient container and throw in a handful of dry raisins
6. Then keep the bread kvass warm for another 6 hours.
7. Next, the kvass should stand in the cold for 2-3 days.
8. Now the kvass is ready to eat!

Bon appetit!

Recipe for kvass from wheat bread at home

Kvass made from wheat bread is no less tasty. Be sure to try making your favorite drink using this recipe - rich, beautiful and invigorating. Fry the crackers well in the oven until golden brown so that your kvass acquires a beautiful color. Happy cooking!

You will need:

• 1 kg wheat bread
• 20 g pressed yeast
• 2 tbsp. l. sugar
• 2 tbsp. l. dark raisins
• 1 tbsp. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Place the crackers in a 3-liter jar and pour boiling water over them, wait until the water cools to about 20 degrees.

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - this can be easily determined by the smell, about 10-12 hours

Let it sit with the raisins in a warm place for at least 6 hours.

Pour the kvass into bottles, cap them tightly, refrigerate for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and a subtle aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Have a pleasant taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 tbsp. l. flour
• 300 g sugar
• 3 tbsp. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
2. Pour 200 ml of boiling water over dry mint and let it brew for several hours.
3. Next, pour 3 liters of hot water over the crackers and leave in a warm place for 3 hours.
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar.
6. Also add mint decoction with the wort, after straining it
7. Next, the glassware with the drink must be kept in a warm room under a napkin (clean cloth) for 12-14 hours.
8. Afterwards it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom
9. Place the bottles in the cold for 3 days, after this time the kvass will be completely ready for use.

Bon appetit!

How to make bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise you with its unusual taste and aroma. Be sure to try making kvass at home using this wonderful recipe! Good luck to you!

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 tbsp. l. wheat flour
• 100 g sugar
• 100 g honey
• 100 g fresh horseradish

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour boiling water over dried crackers and leave in a warm place for 24 hours
4. Strain the resulting wort from the bread, pour it into a glass container
5. We take a little of the resulting wort, heat it until warm and dilute yeast in it with the addition of flour and sugar.
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. Cover the dishes with a cloth and let the kvass ferment for 5-6 hours
8. After 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without filling them to the top
10. We seal the bottles tightly and put them in a cold place for 3 days.

Video recipe for homemade bread kvass