Bread kvass is a traditional Russian drink. Kvass in Russia was drunk all year round in peasant huts, in monasteries, in noble estates, and in royal chambers. People have noticed that bread kvass easily quenches thirst, relieves fatigue and quickly restores strength, so in the post for ordinary people, kvass became the main source of vitamins, along with onions and black bread. The useful properties of kvass were also noted by physicians, in kindergartens and hospitals bread kvass was equated to drugs. Two centuries ago, doctors knew that kvass improves digestion and expels microbes. Modern scientists confirm: bread kvass regulates the activity of the gastrointestinal tract, prevents the reproduction of harmful microorganisms, raises the overall tone of the body, strengthens the cardiovascular system. p>
p> Useful properties of bread kvass
What is useful kvass, they know not all. Therefore, we will tell about the beneficial properties of bread kvass in more detail. Home baked kvass helps digestion, inhibits pathogens and promotes better metabolism. Thus, homemade bread kvass is a preventive dietary drink and increases efficiency. For a long time, the beneficial properties of bread kvass were used by the people for the prevention of vitamin deficiency, because it contains many vitamins (E, group B) and trace elements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids. p>
Bread kvass is useful: p> for the treatment of the nervous system, hypertension, heart and vascular cleansing, as well as to improve mood - due to the presence of lactic acid, amino acids, magnesium, calcium, microelements and B vitamins in rye kvass; bread kvass boosts potency, heals the eyes, the liver, strengthens the teeth, and drunk on an empty stomach helps the secretion of gastric juice, is used in diets for weight loss; with gastritis with low acidity - it is useful to drink kvass before meals; beet kvass restores liver cells and is endowed with choleretic action, it is also used for arrhythmias.
So, the beneficial properties of bread kvass are obvious, but one should not abuse sour kvass in case of chronic ulcers and gastritis, hyperacidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, it is worth adding honey to taste. Bread kvass gains useful properties due to a combination of cereals, yeast and natural ingredients (herbs or berries). There are many types of bread kvass: sour or sweet kvass, bread kvass with mint, rye kvass with horseradish, okvash kvass, kvass with fruits and berries, kvass without yeast. p>
In pre-revolutionary Russia there was a kvass hierarchy: p> Honey kvass was considered the most noble, and the best honey from all over the country went to St. Petersburg for the kvass patron; monastic kvass - the same famous kvass, it was insisted on Kalach instead of yeast and made in monasteries, where they bred their bees; kvass life of barley and rye malt was prepared by landlords and peasant houses. Berry kvass, infused on all sorts of strawberries, lingonberries, cranberries and bird cherry trees, was considered a penny.
Home-made kvass, photos by I. Bykov p> How to make homemade kvass
Preparing a real bread kvass, how it was made in Russia, is quite difficult. To prepare bread kvass, grain is first soaked (rye or barley), germinated, steamed, dried, ground, and wort is prepared from it. It is filled with water, wanders for a few days, insists. This whole procedure takes a lot of time ... However, you and I can make home-baked kvass bread from the extract of this drink or kvass wort. p> Rules for making homemade kvass bread Yeast should be the freshest, and the bread for the wort - always rye. Kvass prepared on cooled boiled water. It is recommended to store kvass in a cold place. Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour. Tableware, in which the wort is infused, it must be glass or enamelled, it is impossible to prepare kvass in aluminum dishes because it is oxidized. For the preparation of berry kvass, only ripe, selected, intact berries are used.
Those who want to get a healing and tasty drink are advised to bring home-made kvass according to the following recipes. First we will publish the recipe for yeast-free kvass.
Yeast Kvass without Yeast
2 cups boiled cooled to room temperature, water.
0.5 slices of rye bread.
1 tsp sugar sand.
For the leaven, take a glass of slightly warm boiled water, 1 teaspoon of granulated sugar, and a half of a slice of rye bread. All ingredients put in a 0.5 liter jar. Bread at the same time crush. Jar with sourdough cover with a cloth and leave in a warm place to sour. Without yeast, fermentation of the leaven occurs a little longer: a day or two.
How to cook bread kvass without yeast at home from the ferment
1 tbsp. spoon of granulated sugar
1 - 2 slices of rye bread
0,5l cooked sourdough
1,5l chilled boiled water
And so a day went by - two, you tried the sour taste and were convinced of its readiness. The liquid should be turbid and sharp to the taste. First, take a 2 l jar, pour the leaven into it, add 2 slices of rye bread (chop), 1 tbsp. spoon of sugar and topped up with cold boiled water to the edges of the jar. Close the lid and let the day stand. You can also put in the jar, dried in the oven until golden brown, crackers. In this case, the brew will infuse much longer, but acquire golden color almost immediately. After a day or two, having tasted the first kvass to taste, pour 2/3 of the liquid into a separate container. Leave the starter in the jar topped up with boiled water cooled to room temperature, add 1 - 2 shredded pieces of fresh rye bread, close the lid and insist again. p>
Since kvass from the store is difficult to call useful, many people want to learn how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, the preparation of kvass at home is not difficult for the experienced owners. p> Recipe for crackers kvass
How to make homemade kvass from crackers:
Rye crackers (1 kg) are roasted in the oven until golden brown. Put in a saucepan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is drained. The remaining rusks are poured again with water, insist for 1-2 hours and poured into the infusion that was obtained earlier. The resulting mash is cooled to 20 degrees. Add sugar (3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave it warm for 12 hours. Ready kvass is poured into jars or bottles and stored in a cool place. p> Recipe for Boyarsky kvass
How to cook at home Boyarsky kvass
Ingredients: 1kg of stale rye bread, 5l of water, 1.3 sugars, 60g of yeast, 1st of wheat flour, mint to taste.
Cook sourdough. To do this, dilute the yeast with a glass of warm water and put in a warm place. Dried mint pour boiling water to leave infused. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add leaven, infusion of mint and leave for a day, then strain, add sugar, stir until it is completely dissolved. Kvass is poured into bottles, properly sealed and stored in the cold. p> Borodinsky kvass recipe
Preparing Borodinsky Kvass at Home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 tsp of flour, a handful of raisins
How to cook Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water, let the wort infuse for 3 hours. Dissolve the yeast with flour, add to the wort. Leave for a day. Strain. Bottled, in each add a zest. Keep it warm for 3 hours, then put the bottles in the fridge. In 3-4 days you can drink kvass. Borodino brew ready. p> Vigorous kvass with horseradish
Cooking homemade kvass with horseradish, raisins and honey
Ingredients: 4 liters of water, 800 g rye crackers, 20 g yeast, 100 g honey, 100 g grated horseradish, 50 g raisins
How to cook hearty kvass with horseradish. Rusks pour boiling water and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, bottled, adding to each zest. Let it brew for 2 hours. Vigorous kvass with horseradish ready. p> Recipe for Beet Kvass
How to cook beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to cook beet kvass. Beet peel, grate on a coarse grater. Put in a 3-liter jar, pour water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and put in a warm place for 3-4 days. You can add a clove of garlic in the almost finished kvass. Beetroot Kvass is ready.
p> Recipe Kvass razhnoy
How to cook kvass rye at home
Ingredients: 1 loaf of rye bread, 2 cups of sugar, 1 bag of dry yeast, a few sprigs of mint, a handful of black currant leaves
How to cook rye kvass: Cut bread into slices and leave to dry for a day. Then crackers to brown in the oven. Rusks pour boiling water and leave for 12 hours. Brew mint and currants: pour boiling water and let it brew for 15 minutes. Strain crackers through cheesecloth or a sieve, add to the resulting infusion decoction of mint with currants, sugar and yeast. Stir and leave to wander for 5 hours. When kvass starts to foam - remove the foam, strain and bottle.
Okroshka: Okroshka recipes for kvass, kefir, whey, mineral water p> Okroshka is the most popular dish of summer. Poured over with fragrant cool kvass, seasoned with sour cream, sprinkled with chopped fragrant greens - what you need in the heat. It is not necessary to immediately fill the sliced products for okroshka, try this ...
Andrey Shalygin PhD, DBA, Chief Editor of National Explorer p>
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