Kvass from bread and dried crust
- The russian kvass
- Kvass from malt and concentrate
- Kvass from bread and dried crust
- Kvass from oat and wheat bran
- Kvass from vegetables, fruits and berries
- Kvass from birch sap, dairy and other products
For the preparation o f this kvass they use as a rule rye bread. Bread has wonderful properties – it doesn’t pall, satiates, has well taste properties, and can be rapidly saturated by digestive juice, is well digested, hasn’t any adverse drug reactions, doesn’t disturb physiological functions of organism. That’s why kvass from bread or dries crust is very healthy and nutritious drink. It is important do not let it sour, and hasn’t taste properties, such as bitter taste or mould.
The number of ways of making and recipes of kvass from bread and dried crust is quite large. We take a look at the most popular in the past and nowadays. In this connection it is important to note, that sometimes they substituted kvass by dried crust and even common bread. So, kvass “Petrovsky” and “Imbirny” were originally made from malt, later on from dried crust.
Kvass from dried crust
Pour boiling water over dried crust in enamel pan, cover and let it stand for 3 hours. Filter the infusion, add sugar and yeast. Dilute yeast with warm water, add meal and let stand for 1 hour. Than kvass stand in a warm place for 4-5 hours and cool. The kvass is ready. This is simple way of making kvass from dried crust. Then kvass from dried crust was improved by spices.
For 1 l water 200 g dried crust, 10 g yeast, 50 g sugar.
Kvass “Petrovsky” from dried crust
Pour boiling water over dried crust from rye bread and let it stand for 2 hours. Then rub it through sieve, add yeast, sugar. Let kvass rest for 5-6 hours. Then put rubbed horseradish and honey into kvass and mix.
For 2 l water 400 g dried crust, 30 g honey, 50 g horseradish, 10 g yeast.
Kvass from dried crust and raisins
Pour boiling water over dried crust from rye bread and let it stand for 3-4 hours. Filter infusion, add yeast, sugar, mint. Let it rest for 10-12 hours. Filter once again and pour kvass into bottles. Put 4 raisins in each bottle. Stopper bottles well and let it stand in a cool place. In 2-3 days kvass is ready.
For 10 bottles kvass 1 kg rye bread (for dried crust), 25 g yeast, 200 g sugar, 20g mint, 50 g raisins.
Kvass from dried crust with horseradish
Put rubbed horseradish, honey, sugar, raisins into kvass from dried bread.
For 3 l kvass 100 g horseradish, 3 spoons sugar, 3 spoons honey, 3 spoons raisins.
Kvass from bread with horseradish
Grate or mince horseradish, pour kvass over it, mix and let it rest for 10 hours. Filter and pour kvass into bottles and cool.
For 1 l kvass from bread 2 spoons horseradish.
Kvass from ginger (Lithuanian recipe)
Pour ginger water and apple syrup. Add sugar and yeast. Dilute yeast with warm water beforehand, add meal and sugar and let it for 1 hour.
For 6 l kvass 1 cup of apple syrup, 1 cup sugar and 5 g ginger.
They made caraway kvass well in Ural and in Siberia. It is dietary and prophylactic and regulates digestion and preserves from cold-related diseases. Kvass is made of dried bread as common kvass, but they add crushed seed grains. Before cooling they filtered kvass.
For 20 l water 2 kg rye bread (for dried crust), 50 g yeast, 4 cups sugar, 50-60 g caraway.
Kvass from okroshka
Simmer small slices of bread until it browns, put it into a pot, pour boiling water over it add let it stand for 3-4 hours. Filter the infusion, add sugar and yeast. Then pass through a gauze once again and pour into bottles.
For 7 l water 2 kg rye bread, 100 g sugar, 50 yeast, 50 g meal.
Kvass from dry bread (wham-bam)
Pour boiling water over dried bread and let it rest for 12 hours, brew mint and black-current leaves separately and let it rest for 3-5 hours. Pass the infusion through a sieve and add filtered infusion from mint and black-current leaves, sugar and yeast and let it rest for 4 hours, filter and pour into bottles. Put 2-3 raisins into each bottle and let it stand for 2 days.
For 10 l water 1 kg dried rye bread, 750 g sugar, 50 g raisins, 15 g black-current leaves, 2-3 spoons liquid brewer's yeast, 2 spoons crisped-leaved mint.
The northern kvass
Pour boiling water over black-current leaves, sugar, mix, cover and place in a warm room for 3-4 hours. Then filter the mixture. Put it in wort and place in a cool room. Then warm it up at 100 °С, boil it for 5-7 minutes and scum. Filter hot drink, cool, pour into bottles and put in a cool place for 24 hours.
For 1 l water 1 kg dried rye bread, 750 g sugar, 20 g black-current leaves 2-3 spoons liquid brewer's yeast.
Kvass from dried rye crust (The Tatar recipe)
Slice 2-3 funts of black bread, put into enameled pot and pour over it boiled water. Then put in a warm place for 6-7 days. Then filter.
For 1 l water 1 kg dried crust.
Kvass from dried crust with savoury herbs
Made infusion from browned rye or wheat dried bread (1:1). The method of making infusion is common (let it stand with hot water for 3-5 hours). Then scum it, add tinctures of savoury herbs (mint, marjoram) and lemon peel. Mix well, pour into bottles, and put 3-4 raisins into each bottle, cork them and let it stay for 24 fours in room. Keep it in a cool place.
For 5 l water 1 kg dried bread, 300 g sugar, 25 g yeast, 2 spoons raisins, 30 g mixture of mint and marjoram, lemon peel (of one lemon).
For those, who are keen on strong kvass wort from dried rye bread can be made. Pour over dried bread boiling water and let it rest for 24 hours. Then pour the infusion off, put diluted water and sugar in it. Allow to ferment for 24 hours and pour into bottles with thick glass. Put 3-4 raisins in each bottle. Cork bottles and keep it sidelong in refrigerator at temperature not higher than +7°C+8°C.
For 3 l water 1 kg dried bread, 25 g yeast, 100 g sugar.
Kvass from dried bread with hop
Make dried crust from black bread, brown it, pour water over it in an oak keg, cover and let it rest at temperature 18...20°С. Then add boiled hop and let it stand for 24 hours, pass through gauze and keep in a cool place.
Add sugar for refinement of taste.
For 10 l water 1 kg dried bread, 200 g hop, 1-2 cups sugar.
Kvass from dried bread with wild marjoram
Pour over browned dried bread water boiling water and let it rest for 10-12 hors. Then filter it, add leaven from compressed yeast, meal and little water with sugar. Then allow the mixture to ferment. Then add infusion of marjoram and let it stand for 2-3 hours. Pour into bottles, cork and store in a cool place for 10-12 hours.
For 10 l water 1 kg dried bread, 30 g yeast, 50 g meal, 1 cup infusion of majoram.
Kvass from dried bread with sweet flag and motherwort
Pour fresh infusion of fresh roots of the sweet flag in kvass and dry green of motherwort.
For 3 l kvass 1 cup decoction sweet flag and motherwort.
Kvass from dried bread (the Polish recipe)
Brown rye bread, pour over it boiling water, and let it stand for 2-3 hours. When it cools, filter, add sugar sand, yeast, lemon juice or lemon acid. Let it stand for 24 hours, pour into bottles, cork and put in a cool place for 3 days.
For 1 l water 1 kg rye bread, 4 cups sugar, 20 g yeast, lemon juice of 2 lemons or 1 spoon lemon acid.
Kvass with juniper
Pour in kvass decoction of juniper 5 hours before the doneness. Sometimes they put mull sack with berries in kvass for 24 hours.
For 1 l bread kvass 20 berries of juniper.
Kvass from bread and beet for borsch
It is made of stale bread pieces, warm boiled water and beets of middle size. Cut beets into slices. Set the mixture in a warm place, filter and use for cooking borsch.
Kvass from dried bread with raisins
Pour over crushed dried rye bread hot water, mix well and let it rest for 3-5 hours. Pour clarified wort in the other pot; add syrup or honey, yeast. Mix it well and let it rest for 3-4 hours.
Pour young kvass into bottles, put 1 raisin in each bottle. Let it stand at 18-20 °С until it starts to bubble. Cork bottles with kvass, place sidewise for 24 hours.
For 8 l water 1 k dried rye bread, 3 cup sirup or 1 cup honey, 1 spoon raisins, 25 g compressed yeast.
Thick kvass with raisins
Pour over dried rye bread boiling water. After it cools filter it well, add sugar, yeast and mix well. Allow to ferment in a warm room for 12 hours. Then pour into bottles, add raisins and place in a cool room. In 48 hours kvass is ready.
For 4 l water 1 kg dried rye bread, 1 cup sugar, 20 g yeast, 2 spoons raisins.
Kvass with raisins and mint
Pour over dried Borodinsky bread boiling water and let it rest for 3-4 hours. Pour wort in the other pot, cool, add sugar, infusion of mint, yeast and allow to ferment for 3-4 hours. Pour fermented wort into clean bottles, put 2 raisins in each bottle and let it stand at 18-20 °С until it starts to bubble. Then cork bottles and place them in a cold room for 1-2 days.
For 10 l water 1 kg dried Borodinsky bread, 4 cups sugar, 3 spoons infusion of 50 g mint or 1 spoon mint extraction, 2 spoons raisins, 25 g yeast.
Kvass from dried bread with mint and burnt sugar
Toast dried rye bread and pour hot water over it. Let it stand for 2-3 hours at 18...20°С. Pour this wort in the other pot. Then pour hot water over it once again, and let it rest 2 hours. Mix this portion with the first, add sugar and yeast. Dilute yeast with a little wort before it. It is better to add diluted sugar – syrup. Add infusion of mint for the improvement of taste and burnt sugar for brown. Cool kvass after the fermentation for 5-6 hours, pour into bottles and keep at temperature 10°С.
For 3 l water 1 kg dried rye bread, 2 cup sugar, 25 g yeast, 1 spoon infusion of mint to taste.
Kvass with leaves of black currant
Put dry stale rye bread, leaves of black currant, sugar in enameled pot and pour boiling water over it. Mix it well and let it stand at temperature 18...20°С for 4-5 hours. Pour cool wort in the other pot, add leaven from compressed yeast, meal and a little water. Allow wort to ferment in a cool place for 2-3 days. Then boil the wort thoroughly, scum and filter. Pour it into bottles and let it rest in a cool place for 7 days.
For 8 l water 1 kg bread, 100 g leaves of black currant, 1 cup sugar, 40 g yeast. Leaven: 50 g meal, 1 cup water.
Kvass from okroshka and wheat bread
Slice bread or cut it into pieces and brown. Put it in a pot, pour boiling water over it, cover and let it rest for 1-2 hours. Make dough separately from warm water, crumbs of rye bread and a little yeast. Place it in a warm room for 1-2 hours. Then make small flat cakes (50-100 g) and bake it in the frying pan in oven or in the Russian stove. Cut ready flat cakes in two, put in a pot with mixed dried bread and mix once again. Place it in a cool room for 10-12 hours. From this kvass okroshka can be made in summer or it can be put in vegetable soups. And taste of kvass can be changed by adding spices, sugar, honey or sirup.
For 8 l water 1 kg wheat meal, 150-200 g crumbs of rye bread, 100 g sugar, 25-30 g yeast and 100 g meal.