Kvass has been the most popular drink of Russian cuisine since ancient times. However, not many people know that kvass can be prepared on the basis of natural drinks. Birch sap is suitable for this as well as possible, because it does not lose its beneficial properties during the preparation process.
Birch kvass with raisins - the basic principles of preparation
Classic birch kvass is made from juice and raisins, but there are also many recipes with the addition of other ingredients. It can be oranges, mint, honey, coffee, etc.
For kvass, it is better to use freshly picked juice, but if you do not have this possibility, it is possible to prepare kvass based on canned. You will need ten liters of drink.
In addition to birch sap, raisins and sugar are needed for kvass.
The juice is filtered through gauze folded in several layers. Raisins are thoroughly washed and laid out on a disposable towel so that it dries.
To make kvass, use wooden barrels, enameled or glass dishes.
Sugar is poured into strained juice, raisins are added and mixed until the dry ingredients dissolve.
The sourdough containers are covered with a clean cloth and left in a warm room. The fermentation process averages three days.
Ready kvass is once 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 sugar.
Cooking method
1. Clean the fresh juice from the garbage and strain through a sieve.
2. Rinse the raisins in warm water. Put it on a paper towel and dry it.
3. Pour sugar into the drink and add raisins, mix until sugar crystals are completely dissolved.
4. Pour kvass into a glass dish, cover with a clean towel and leave in a warm room for three days.
5. Strain the finished kvass again, and pour 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 of yeast;
four pieces raisins.
Cooking method
1. Wash lemons, pour over boiling water and cut into medium slices.
2. Filter the birch sap through several layers of gauze.
3. Wash raisins in warm water, and dry it on a paper towel.
4. Add honey, raisins and yeast to strained birch sap. It is advisable to use raw yeast, but if not, you can use active dry yeast. Mix.
5. We leave the drink in a warm room for three days. Then filter the kvass and pour it into clean bottles.
Recipe 3. Birch kvass with a large dark drink
Ingredients
freshly picked birch sap - three liters;
dark large raisins - 25 pcs.
Cooking method
1. Wash raisins in warm water and dry on a napkin.
2. Fresh birch sap filtered.
3. In the container where the kvass will roam, combine the juice with raisins and sugar. Mix.
4. We close the lid of the drink with a lid and leave it in a cool place for three months. Such kvass retains its useful properties for a very long time. On the basis of such kvass you can cook okroshka.
Recipe 4. Birch kvass with raisins and oranges
Ingredients
freshly birch sap - 2.5 liters;
yeast - 10 g;
orange;
granulated sugar - a glass;
raisins - a pinch;
several sprigs of mint or lemon balm.
Cooking method
1. My orange under the tap, doused with boiling water and wipe with a napkin. Cut it into circles. Put in a clean glass container.
2. Rub the yeast with a little sugar and pour into a bottle of oranges.
3. Rinse the mint or lemon balm and put it in the bottle.
4. We wash and dry raisins.
5. Birch sap is filtered through cheesecloth, folded in several layers, and poured into a glass container. Mix and leave to roam in a warm room for two days. The finished drink is filtered again and bottled in clean bottles. We put raisins in each. Twist the lids and send to the refrigerator. Already 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.
Cooking method
1. Pour coffee beans into a dry frying pan and lightly fry them over low heat.
2. Put the slices of Borodino bread on a baking sheet and put in the oven. Dry the bread at 60 C for ten minutes.
3. Wash raisins in warm water and dry on a disposable towel.
4. In a clean, dry three-liter jar, spread coffee beans, slices of bread, sugar and raisins.
5. Filter the birch sap and pour it into a jar with other ingredients. Mix. We pull a medical glove over the neck of the container, piercing it with a needle.
6. Leave the jar warm for three days. When the glove “deflates”, we filter the kvass once again and pour it into clean glass bottles. Twist the lids. We send the drink to the refrigerator.
Recipe 6. Birch kvass with raisins and wild rose
Ingredients
five liters of birch sap;
20 rose hips;
a glass of sugar;
20 pcs. raisins.
Cooking method
1. Strain birch sap through several layers of gauze. Pour it into a bottle or a bottle with a wide neck. Pour sugar and mix until it is completely dissolved.
2. Wash the raisins and rose hips. Dry them on a paper towel.
3. Add raisins and rose hips to containers 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 fruits - a kilogram.
Cooking method
1. Rinse dried fruits in warm water. Lay them out on a paper towel and pat dry.
2. Arrange raisins and dried fruits in a clean, dry glass container and pour them with strained birch sap.
3. Infuse the drink in a warm room for three to four days. Stir kvass periodically.
4. When the fermentation process is completed, pour the kvass into clean bottles, close the lids and refrigerate.
Recipe 8. Birch juice with raisins and dried apples
Ingredients
20 pcs. dark raisins;
two liters of birch sap;
15 g of dried apples;
granulated sugar - 100 g.
Cooking method
1. Pour strained natural birch sap into a jar.
2. Wash dried apples and raisins in warm water and pat dry on a napkin. Put them in a can of drink. Pour in sugar and mix.
3. Cover the container with gauze folded in several layers. Leave in a warm room for three days. After the allotted time, the color of the drink should change, and the taste will become slightly sour.
4. Strain the kvass again and pour into the bottles. Close the lids and refrigerate. Serve the drink 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 g of barley.
Cooking method
1. Wash raisins and dried fruits in warm water and pat dry on a paper towel.
2. Wash and dry the barley as well. Arrange dried fruits and barley in different linen bags and tie them tightly.
3. Strain natural birch sap and place in a large saucepan. Put on fire and bring to a boil. Pour in sugar and lower the bags of barley and dried fruit. Boil for a minute, remove from stove and close tightly with a lid.
4. Leave the pot with kvass for a day in a warm room. Then take out the bags, and strain the drink through a sieve. Bottle and cap tightly. 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 high-speed yeast;
5 ml of light honey;
ten mint leaves;
40 g of fresh ginger root;
half a lemon;
75 g of raisins.
Cooking method
1. Wash the apples, cut in half, remove the core and cut into slices. Put them in a pan and pour in birch sap. Put on the stove and cook, from the moment of boiling, for three minutes. Remove from heat and cool.
2. In half a glass of warm broth, dilute the yeast with a teaspoon of sugar. Leave it warm for 20 minutes.
3. Pour the diluted yeast into a 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. Wash the raisins. Rinse the mint leaves.
5. Add the prepared ingredients to the broth and mix. Cover the container with a clean, dense cloth and soak in a warm room for 12 hours.
6. Strain the finished kvass, refrigerate and pour into clean, dry bottles.
Birch kvass with raisins - tips and tricks
- If you use freshly picked birch sap, be sure to strain it to get rid of wood debris.
- Kvass is best prepared only on the basis of natural birch juice.
- Do not use plastic containers for starter culture.
- In the process of preparation, you can add different herbs to the kvass.
- Under the right conditions, kvass can be stored for up to six months.
