How to make homemade kvass: 3 recipes for a refreshing drink

In summer, you want to drink tasty and healthy drinks that are very quick to prepare, and most importantly, they should be completely natural. Kvass is one of them.

The FoodOboz editorial team has prepared 3 recipes for delicious, sweet, carbonated, cooling natural kvass.

1. Kvass without yeast

How to make kvass without yeast

Ingredients:

• Sourdough starter - 0.5 liters
• Sugar - 1 tbsp
• Rye bread - 2 slices
• Cold boiled water - 1.5 liters

Ingredients for the sourdough starter:

• Rye bread - 0.5 slices
• Boiled water at room temperature - 2 cups
• Sugar - 1 tsp.

Method of preparation:

1. Place all the ingredients in a 0.5 liter jar, cover with water, and leave in a warm place for about a day or two.
2. After the time has elapsed, pour the finished starter into a 2-liter jar.
3. Slice the bread, add it to the jar with the sugar, close the jar, and leave it for a day.
4. After 1-2 days, drain 2/3 of the liquid into a separate container, dilute the rest of the starter with cold boiled water, add the bread, close the lid again, and leave to infuse.

2. Bread kvass made from birch sap

Ingredients:

• Birch sap - 2 liters
• Sugar - 5 tbsp.
• Dry yeast - 0.5 tsp.
• Rye bread - 3-4 slices
• Raisins - 30 g

Method of preparation:

1. Slice the bread and put it in the oven for 15-20 minutes at 180 °C.
2. Pour the juice into a deep bowl, add the hot bread and sugar, and mix well.
3. Add the dry yeast and mix well again.
4. Leave this mixture for 3-4 hours, then strain through cheesecloth.
5. Add raisins to the resulting liquid, mix, and refrigerate.

3. Beetroot kvass

Ingredients:

• Beets (peeled) - 1 kg
• Water - 4 liters
• Salt - 1 pinch
• Sugar - 1 tsp.

Method of preparation:

1. Wash and grate the beets on a coarse grater.
2. Boil water, cool and pour it in, and leave it at room temperature for 3 days to ferment.
3. Then strain the drink and add sugar.

Add ice before serving.