Today you can buy barrel and bottled kvass throughout the year in almost any store.
But, despite the variety of goods sold, the quality and taste of the product does not always satisfy our need.
So why not cook kvass at home from proven products in accordance with your taste preferences.
Red kvass - general principles of preparation
You can cook red kvass at home in various ways from a wide variety of products. Drink the finished drink to increase strength and energy, to quench your thirst, make all kinds of dishes from it.
Red kvass can be made sweet, spicy, bitter, spicy. Kvass is made from malt, crackers, berries, fruits, vegetables. Mint, beets, apples, raisins and other other ingredients are added.
Over the centuries, the best recipes and secrets of cooking delicious red kvass, prepared only from natural products, which is much tastier and certainly more useful than their store "counterparts", have been collected.
Recipe 1. Red Malt Kvass
Ingredients:
• two liters of water;
• half a glass of rye fermented malt;
• a glass of granulated sugar;
• 10 grams of dry baker's yeast.
Cooking method:
1. Pour water into the pan, bring it to a boil, cool the liquid to 45-50 degrees.
2. Pour malt into the water of the temperature we need, mix well. Set aside the container with the mixture for 2-3 hours to insist.
3. Once the wort has cooled, pour 100 ml into a glass, dilute the yeast in it. Stir, set aside for 10 minutes to activate the yeast.
4. Mix the yeast with the must in the pan.
5. Pour granulated sugar, mix, remove the container with red kvass for fermentation for 8 hours in a warm room.
6. Filter the finished kvass through cheesecloth into a jug, bottle or jar, remove for a couple of hours in the refrigerator.
Recipe 2. Rowan red kvass
Ingredients:
• kilogram of red mountain ash;
• four liters of water;
• a pound of granulated sugar;
• 20 grams of dry yeast.
Cooking method:
1. Thoroughly wash the mountain ash, removing the berries from the twigs, removing the leaves.
2. We spread the mountain ash for 5 minutes in boiling water, then we recline it in a colander, allowing the liquid to drain.
3. Pour the mountain ash with fresh clean water, bring to a boil, simmer for 10 minutes.
4. Filter the resulting broth through cheesecloth or a fine sieve. Add sugar to the still hot mountain ash liquid, mix.
5. As soon as the broth cools slightly, add the yeast, mix well again.
6. We infuse red kvass for 10-12 hours, then pour it into bottles and remove it before use for a couple of days in the refrigerator.
Recipe 3. Red kvass from frozen berries
Ingredients:
• 100 grams of strawberries;
• 100 grams of strawberries;
• 100 grams of cranberries;
• 200 grams of red currant;
• 100 grams of black currant;
• 100 grams of blueberries;
• one and a half glasses of sugar;
• 5 grams of dry yeast or 15 grams of compressed yeast;
• 4 liters of water.
Cooking method:
1. For the preparation of red berry kvass, you can use other berries, the main thing is that the volume of the berry mix is 700-750 grams. We recommend that you definitely put strawberries, which gives the berry kvass an amazing aroma, as well as currants and blueberries, thanks to which the drink acquires a rich color.
2. First, we need to prepare compote, for this, in boiling water, lay all the berries directly in frozen form. Cook after boiling over low heat for about 15 minutes.
3. Add sugar, cook for another minute or two, remove the pan from the heat.
4. As soon as the compote cools down to room temperature, filter the drink.
5. Pour a little glass into the compote, dissolve the yeast in this small amount.
6. Pour the yeast mixture into a saucepan with compote, cover the container with drink gauze, remove the kvass for 10 hours in a warm place to wander.
7. After the time allotted for fermentation, remove the foam that has formed from the top of the kvass, filter the kvass into bottles, and seal it tightly with lids.
8. We clean for two days in the refrigerator.
Recipe 4. Red kvass from Borodino bread and raisins
Ingredients:
• 80-100 grams of Borodino bread;
• 15 grams of yeast;
• three liters of water;
• 200 grams of light raisins;
• a teaspoon of flour.
Cooking method:
1. Cut the bread into small cubes, spread on a baking sheet, dry.
2. Boil water, pour into a jar of a suitable size. We put crackers here, we insist the wort for 3 hours.
3. Mix the flour and yeast in a small container, pour the mixture into the must, mix well. Leave the red kvass for a day at room temperature.
4. After the drink is filtered and bottled.
5. Put raisins in each bottle, keep the drink warm for three to four hours, and then put it in the refrigerator for three days.
Recipe 5. Beetroot red kvass
Ingredients:
• kilogram of beets;
• two liters of water;
• two tablespoons of sugar;
• a slice (20-30 grams) of brown bread;
• a pinch of salt;
• clove of garlic.
Cooking method:
1. Thoroughly rinse, peel and rub the beets on a coarse grater.
2. Cut the vegetables into several parts and transfer to a three-liter jar.
3. Add sugar, salt and a slice of brown bread.
4. We cover the jar with the preparation of gauze, remove for 3-4 days in a warm place.
5. Half a day before readiness, add a clove of garlic, peeled and cut into two parts.
6. Before use, ready-made kvass is filtered and cooled for two hours in the refrigerator.
Recipe 6. Fruit red kvass from plum
Ingredients:
• three quarters of a 12-liter bucket of red plum;
• 50 grams of yeast;
• granulated sugar and water.
Cooking method:
1. We thoroughly rinse the plum, put it in a tub or bucket, fill it with water so that the liquid covers the plum by 2-3 fingers.
2. Add yeast, cover the bucket with material so that midges do not get into the drink in the process.
3. Leave in a warm place for 10 days for fermentation. Once or twice a day, mix the mass with a large wooden spoon.
4. After a week and a half, mix the plum so intensely that the pulp of the fruit is separated from the seeds.
5. Strain the liquid through a fine sieve, dilute to taste with boiled, cooled water and sugar.
6. Pour strained red kvass into bottles, keep for another day in a warm place, after two days in the refrigerator.
Recipe 7. Red Kvass
Ingredients:
• 1.2 rye malt;
• 400 grams of barley malt;
• 25 grams of dry yeast;
• two tablespoons of flour;
• 400 grams of sugar;
• 100 grams of raisins;
• dried hops - 3-4 pcs.
Cooking method:
1. Put the malt in the pan, pour boiling water with boiling water so that a thick gruel is obtained.
2. Put the pan with malt on a slow fire, simmer until the liquid evaporates.
3. Leave the gruel for a day in a warm place.
4. The next day, pour the mass into another container, fill it with boiled water, let it brew for 2-3 hours, then pour the clean layer of kvass into a dry glass jar. The malt left at the bottom can be refilled with water one more time.
5. Dilute the yeast, 2 tablespoons of flour in 300 ml of the brewed kvass, mix.
6. Pour the resulting dough into kvass, put two glasses of sugar, dried hops and 100 grams of raisins.
7. Mix thoroughly, insist 12 hours.
8. Remove the yeast raised during fermentation, hop cones and raisins, filter the drink itself into bottles.
9. Red kvass can be consumed one day after filtration.
Red kvass - tips and tricks
• When preparing red kvass, special attention should be paid to the container in which the drink will be infused. The container shall be made of non-oxidizable material. It can be enameled pots, clay jugs, glass jars.
• Regulate the sweetness of the drink yourself. That is, depending on your taste preferences, you can put sugar more or less than what is indicated in the recipe.
• In order for the drink to “reach” the desired state and turn out to be really tasty, it is important to observe the temperature conditions of the room where the process will take place during fermentation. The room should be at least 25 degrees, it is advisable to put a container with red kvass in the afternoon on a windowsill under sunlight, where the temperature sometimes reaches 30-35 degrees.
