Kvass has long been the most popular drink of Russian cuisine. However, not many people know that kvass can be made on the basis of natural drinks. Birch sap is best suited for this, because it does not lose its beneficial properties in the cooking process.
Birch kvass with raisins - the basic principles of cooking
Classic birch kvass is made from juice and raisins, but there are also many recipes with the addition of other ingredients. These can be oranges, mint, honey, coffee, etc.
For kvass, it is better to use freshly harvested juice, but if you do not have such an opportunity, it is allowed to prepare kvass on the basis of canned. You will need ten liters of drink.
In addition to birch sap, you need raisins and sugar for kvass.
Juice is filtered through gauze folded in several layers. The raisins are thoroughly washed and laid out on a disposable towel so that it dries.
For the preparation of kvass used wooden kegs, enameled or glassware.
Sugar is poured into the filtered juice, raisins are added and mixed until the dry ingredients dissolve.
A sourdough container is covered with a clean cloth and left in a warm room. The fermentation process averages three days.
Ready kvass again filtered and bottled. Store the drink in the refrigerator.
Recipe 1. Classic birch kvass with raisins
Ingredients
natural birch sap - ten liters;
50 pcs. dried raisins;
500 g of sugar sand.
Method of preparation
1. Clear freshly squeezed juice from debris and strain it through a sieve.
2. Rinse the raisins in warm water. Put it on a paper towel and pat dry.
3. Pour sugar into the drink and add raisins, stir until sugar crystals are completely dissolved.
4. Pour kvass in a glass dish, cover with a clean towel and leave in a warm room for three days. 5. Strain the finished kvass, and pour it into clean bottles. You can store the drink in the refrigerator for up to four months.
Recipe 2. Birch kvass with raisins, lemon and honey
Ingredients
30 g of honey;
natural birch sap - 5 liters;
two lemons;
25 g yeast;
four pieces raisins.
Method of preparation
1. My lemons, pour over boiling water and cut into medium pieces.
2. Filter the birch sap through several layers of gauze.
3. Wash the raisins in warm water and dry it on a paper towel.
4. Add honey, raisins and yeast to the filtered birch sap. It is advisable to use raw yeast, but if there are none, you can use active dry ones. Stir.
5. We leave the drink in a warm room for three days. Then we filter kvass and we pour on pure bottles.
Recipe 3. Birch kvass with a large dark drink
Ingredients
fresh birch sap - three liters;
dark large raisins - 25 pcs.
Method of preparation
1. Wash the raisins in warm water and dry them on a napkin.
2. We filter fresh birch sap.
3. In a container where kvass will ferment, combine juice with raisins and sugar. Stir.
4. Capacity with a drink close the lid and leave in a cool place for three months. This brew for a long time retains its useful properties. On the basis of such kvass, you can cook okroshka.
Recipe 4. Birch kvass with raisins and oranges
Ingredients
fresh birch sap - 2.5 liters;
yeast - 10 g;
orange;
sugar - a glass;
raisins - pinch;
a few sprigs of mint or melissa.
Method of preparation
1. My orange under the tap, pour boiling water and wipe with a napkin. Cut it into circles. We lay out in a clean glass container.
2. Pound the yeast with a small amount of sugar and pour it into a bottle with oranges.
3. Sprig mint or lemon balm rinsed and put in the bottle.
4. Wash the raisins and dry.
5. Filter the birch sap through cheesecloth, folding it in several layers, and pour it into a glass container. We mix and leave to wander in a warm room for two days. Once again we filter the finished drink and pour it into clean bottles. In each put raisins. We twist the lids and send in the refrigerator. After a day, kvass can be drunk.
Recipe 5. Birch kvass with raisins, coffee grains and bread
Ingredients
natural birch sap - 2.5 liters;
a handful of coffee beans;
stale Borodino bread - three slices;
a handful of raisins;
granulated sugar - 100 g
Method of preparation
1. Pour coffee beans into a dry frying pan and lightly fry them over low heat.
2. Spread the slices of Borodino bread on a baking sheet and send it to the oven. Dry bread at 60 ° C for ten minutes.
3. Wash the raisins in warm water and dry on a disposable towel.
4. Put coffee beans, bread slices, sugar and raisins into a clean, three-liter dry can.
5. Filter the birch sap and pour it into a jar with other ingredients. Stir. On the neck of the container we stretch the medical glove, puncturing it with a needle.
6. Leave the jar warm for three days. When the glove is “blown away”, we filter the kvass once more and pour it into clean glass bottles. We twist the lids. We send the drink in the fridge.
Recipe 6. Birch kvass with raisins and wild rose
Ingredients
five liters of birch sap;
20 rosehips;
a glass of sugar;
20 pcs. raisins.
Method of preparation
1. Strain the birch sap through several layers of gauze. Pour it into a bottle or bottle with a wide neck. Add sugar and stir until it is completely dissolved.
2. Wash the raisins and rosehips. Drain them on a paper towel.
3. Add raisins and rosehips in tara with birch sap. Close the lid and send to the cellar.
Recipe 7. Birch kvass with raisins and dried fruits
Ingredients
natural birch sap - five liters;
300 g of raisins;
dried fruit - a kilogram.
Method of preparation
1. Wash dried fruit in warm water. Spread them on a paper towel and pat dry.
2. Spread raisins and dried fruits in a clean, dry glass container and fill them with strained birch sap.
3. Insist the drink in a warm room for three or four days. Periodically mix brew. 4. When the fermentation process is complete, pour the brew in clean bottles, close the lids and send in the refrigerator.
Recipe 8. Birch sap with raisins and dried apples
Ingredients
20 pcs. dark raisins;
two liters of birch sap;
15 grams of dried apples;
granulated sugar - 100 g
Method of preparation
1. Strain the natural birch sap into a jar.
2. Rinse dried apples and raisins in warm water and pat dry on a napkin. Put them in a can of drink. Add sugar and mix.
3. Cover the container with folded gauze. Leave in a warm room for three days. After the allotted time, the color of the drink should change, and the taste will be slightly sour.
4. Strain the brew again and pour into bottles. Cover and refrigerate. Serve chilled.
Recipe 9. Birch sap with raisins and barley
Ingredients
natural birch sap - 20 liters;
granulated sugar - 100 g;
a glass of raisins and other dried fruits;
120 grams of barley.
Method of preparation
1. Wash the raisins and dried fruits in warm water and dry on a paper towel.
2. Barley also wash and dry. Spread dried fruit and barley in different linen bags and tie them tightly.
3. Strain the natural birch sap and place in a large saucepan. Put on the fire and bring to a boil. Pour the sugar and drop the bags of barley and dried fruit. Boil for a minute, remove from heat and tightly close the lid.
4. Leave the pan with kvass for a day in a warm room. Then remove the bags and strain the drink through a sieve. Bottle and tightly close the lids. Store in a cellar or other cool place.
Recipe 10. Birch kvass with raisins, apples, ginger, honey and mint
Ingredients
two liters of natural birch sap;
100 g of sugar;
five apples;
3 g of high-speed yeast;
5 ml of light honey;
ten mint leaves;
40 g fresh ginger root; half a lemon;
75 g raisins.
Method of preparation
1. Wash the apples, cut them in half, remove the core and cut into slices. Put them in a saucepan and cover with birch sap. Put on the stove and boil three minutes from the moment of boiling. Remove from heat and cool.
2. In half a glass of warm broth dissolve the yeast with a teaspoon of sugar. Leave for 20 minutes warm.
3. Pour the diluted yeast into the birch broth, add honey and squeeze the juice of half a lemon into it, add sugar.
4. Peel and chop the ginger root on a fine grater. Raisin wash. Rinse the mint leaves.
5. Add the prepared ingredients to the decoction and mix. Cover the container with a clean, dense cloth and soak it in a warm room for 12 hours.
6. Strain the finished kvass, cool and pour into clean, dry bottles.
Birch kvass with raisins - tips and tricks
- If you are using fresh birch sap, be sure to strain it to get rid of wood debris.
- Kvass is best prepared only on the basis of natural birch sap.
- Do not ferment plastic containers.
- During the cooking process you can add various medicinal herbs to kvass.
- Under the right conditions, kvass can be stored for up to six months.
