Cooking the real one takes time and certain skills, and in the summer you really want to refresh yourself with something tasty. If fruit drinks, mineral water and green tea are a little tired, you can diversify the list with another option.
It is easy to make quick kvass, the ingredients are at hand and the success of the business is guaranteed, and you do not need to wait several days for the sourdough to ferment and the drink absorbs all the tasty and healthy ingredients.
By and large, fast kvass is not kvass in the full sense of the word. The speed of its preparation is explained by the fact that there is no sourdough, no malt, no bread crusts in the recipe. Very quickly you get a delicious drink without preservatives, dyes and flavors.
True, one can doubt the benefits of yeast and citric acid, but if you do not turn express kvass into the main source of thirst quenching, there will be no harm from it.
The main secret quick kvass - dry yeast. Citric acid gives the drink sourness, and sugar - sweetness. The rest of the ingredients are up to you.
Instant Kvass Recipes
The main components of a blitz drink - dry yeast, pure water and sugar. Stock up on the basic set and choose suitable recipe. You can adjust and change the taste of kvass with any fruit, flavoring and aromatic additives, but you can’t do without yeast to “maintain the brand” - they provide characteristic sparkling and sharpness to a refreshing drink.
With citric acid
Ingredients:
- Clean boiled water - about 3 liters.
- 15 g dry yeast.
- Citric acid - an incomplete teaspoon.
- An incomplete glass of sugar (200 g).
Cooking:
- Cool boiled water to 20-25 ° C and pour it into a three-liter jar.
- Add dry yeast and citric acid. Mix well to dissolve everything.
- Heat a dry frying pan and pour sugar into it. Keep on low heat and stir so that the granulated sugar does not burn, but turns brown. Remove from fire. Do not burn the sugar, otherwise the drink will get an unpleasant taste.
- Pour half a glass of cold water into the pan and dissolve the sugar.
- Mix the syrup with the solution in the jar.
- Leave the jar warm for half an hour.
The drink is ready, it only needs to be cooled.
With coffee
Instant coffee in this recipe is needed for color and light aroma.
Ingredients:
- Approximately 2.5 liters of boiled water.
- A teaspoon of instant coffee.
- 200 g sugar.
- 2 teaspoons of citric acid.
- 10 g dry yeast.
- A handful of raisins (10-15 pieces).
Cooking:
- Pour water at room temperature into a three-liter jar. In hot water, the yeast will die, the maximum temperature is 35 ° C.
- Add yeast, you can pre-dissolve it in a cup.
- Pour sugar and citric acid into the water, stir.
- Dissolve coffee separately so that no lumps remain and pour into a jar.
- Add raisins, it is better not to wash them - natural yeast on the skin will make the drink ferment and kvass will be tastier.
- Leave the jar for 20-30 minutes in a warm place and kvass will be ready.
Well, if the drink wanders for a couple of hours, at this time the raisins will rise from the bottom of the jar and fall again. Pour into bottles with raisins and refrigerate. After a day, coffee kvass will foam in glasses.
With currant leaves and mint
This recipe is closer to the traditional one - it has croutons neighing, so kvass acquires a familiar flavor.
Ingredients:
- 2.5 liters of boiled water.
- A few dried pieces of rye bread (3-4 pieces).
- Fresh mint and currant leaves.
- A glass of sugar.
- 10 g dry yeast.
- A handful of raisins.
Cooking:
- Pour crackers with a little hot water.
- Brew mint and currant leaves with boiling water.
- After 50-60 minutes, pour the crackers in a jar with herbal infusion without a "garnish".
- Dissolve the yeast in warm, but not hot, water.
- Pour water into the jar, add yeast and raisins. Mix well.
- In a warm place, kvass will be ready in three hours, it remains only to cool it.
With apple juice and coffee
If you prepare kvass in the evening, by morning it will be ready to eat.
Ingredients:
- Boiled water - 3 liters.
- Apple juice -1 l. You can use homemade juice or from a bag.
- A glass of granulated sugar.
- A bag of dry yeast (10 g).
- 3-4 teaspoons of instant coffee (20 g).
Cooking:
- Mix dry ingredients in a large saucepan.
- Pour warm water, not hotter than +30 o C.
- Stir to dissolve everything.
- Add Apple juice, cover with gauze and send to heat for 8-10 hours.
- You can add raisins to the finished kvass.
With chicory
Ingredients:
- 2 cups sugar (400 g).
- 5 liters of boiled water.
- 2 tablespoons of instant or liquid chicory.
- A bag of dry yeast (9 g).
Cooking:
- Mix chicory with sugar and citric acid.
- Fill with warm water - the components should dissolve.
- Pour the yeast into the solution that has cooled down to +25‒30 o C.
- After 4-5 hours kvass will be ready.
With lemon rinds and malt
Ingredients:
- 3-4 liters of boiled water.
- Zest of two lemons.
- An incomplete teaspoon of citric acid.
- Dry yeast - 15 g.
- 400 g sugar (2 cups).
- Malt for color.
Cooking:
- Grind fresh zest or dry lemon peels and boil in half a liter of water.
- Add this decoction to the water for kvass, dissolve the sugar and citric acid.
- When the water has cooled to room temperature, add the yeast.
- After 5-6 hours, quick kvass will be ready.
- For color, add a spoon or two of finished malt, coffee, or chicory. You can also paint over the drink with burnt sugar.
With honey
A drink with honey is healthier than kvass with sugar; any natural honey, including candied honey, can be used.
Ingredients:
- 4 liters of boiled water.
- A few rye crackers.
- 150-200 g of honey.
- A teaspoon of citric acid.
- A bag of dry yeast (9 g).
Cooking:
- Dry in a dry frying pan 2-3 pieces of rye bread, preferably Borodino.
- Pour crackers with hot water (1 l) and let it brew for 30 minutes.
- In a large saucepan or jar, combine the soaked breadcrumbs, yeast, and citric acid. Add the remaining water (+25‒30 o C).
- Add honey. If it is candied, first melt it in warm water, and then pour it into a container with kvass.
- Leave it warm for 2-3 hours.
with raisins
Ingredients:
- Boiled water - 3 liters.
- Raisins - 100 grams.
- Citric acid - a teaspoon.
- A bag of dry yeast (9-12 g).
- Sugar - half a glass or less.
Cooking:
- Set aside about 15 raisins, pour the rest with water and sugar and cook for 10 minutes.
- Cool and strain.
- When the broth has cooled to 30 ° C, add yeast, citric acid and raisins.
- You can paint over kvass with coffee, malt or chicory. After 8-12 hours the drink will be ready.
- Yeast is a natural fungus that is practically not destroyed when it enters the body and actively multiplies. We consume baker's yeast with bread and other pastries, but the question of their usefulness is in question. There is a scientific opinion that the fungus contributes to the penetration of pathogenic viruses and bacteria. It is known that yeast and starch acidify the gastrointestinal tract, and this is fraught with ulcers, gastritis, constipation, and the formation of stones in gallbladder and other "pleasures". In mild cases, the effects of yeast fermentation turn into bloating. If you suffer from the listed diseases or any form of dysbacteriosis, it is better to refuse quick kvass.
- Cooking burnt sugar seems like an easy task only on paper - in fact, the “lollipop” does not want to lag behind the dishes and burns very quickly. In order not to suffer every time, stock up on a semi-finished product - during the cooking process, pour the darkened sugar with water, it will dissolve, and you can store the syrup in a bottle. Be careful not to get burned by splashes of boiling syrup.
- Make sure that quick kvass does not peroxide - try it more often.
- Raisins are added to the recipe for pungency and aroma, mint for freshness, fruits for taste.
Quick kvass can be prepared from any fruit juice or based on a decoction. Ease of preparation opens up a wide field for experimentation - come up with your own recipes and share your impressions with us.
Refresh yourself in the heat with kvass! Summer drink No. 1 is already being sold with might and main on the streets of the city, it is difficult to deny yourself the pleasure and not drink a glass 
We traditionally cook kvass at home. The recipe is simple: kvass wort, yeast, sugar and water are mixed, and in a day homemade kvass is ready! And now more…
Recipe for homemade kvass with yeast
In the first option, we will use "raw" yeast, that is, fresh pressed. They are sold in briquettes of 100 g, and are usually used in classic recipes home baking. You will also need kvass wort - it is sold in jars of 500 ml. Often, the recipe for making kvass is also written on the jars, making it easier for housewives (by the way, the most delicious kvass in our family is prepared by dad). The last ingredient is sugar.
1. We will cook in a glass 3-liter jar. Pour into it WARM boiled water (not hot, but not at room temperature) in the amount of 2.5 liters, leaving room for 
other ingredients.
2. We put 5-6 tbsp. tablespoons of kvass wort, 5-6 g of pressed yeast, 1 cup of sugar. It will be more convenient to first mix the wort and yeast thoroughly in a glass until completely dissolved, while adding a little warm water. And then pour the starter into water and add sugar.
3. Mix everything well and put it in a warm place for a day (the optimum temperature is 25-30 degrees).
4. We cool the finished kvass, drain it from the sediment. You can drink!
Homemade kvass with dry yeast: recipe
First, we act similarly to the first recipe: pour 2.5 liters of warm boiled water into a jar. Then put in the water 6 tbsp. spoons of kvass wort, 1/2 teaspoon of dry yeast, 1 cup of granulated sugar. Close the lid and leave for a day in a warm place to wander. Ready kvass (2/3 cans) is bottled and put in the refrigerator. Chilled kvass is much tastier!
Pour 1/3 of the sourdough left in the jar with water, put the kvass wort (this time 4 or 5 tablespoons), sand 2/3 cups, and no yeast is needed. A day later, it merges again and the process repeats again
There are recipes for making homemade kvass without yeast. We have not tried them yet, but if you have a recipe, share in the comments. We will be glad!
Russian bread kvass is an excellent soft drink. It was created over 1000 years ago, but in modern times it has not lost its popularity. It was first mentioned in writing in 989.
In Rus', kvass was brewed everywhere: in monasteries and hospitals, landowners and peasants. And for hard work, this drink was simply necessary. It not only relieves fatigue, but also improves performance. Recipes for its preparation were known in every home. Craftsmen created a large number of options for making kvass. It was drunk daily at any time of the year, but in the heat it was simply irreplaceable.
A classic way cooking okroshka is okroshka on kvass. We offer you several recipes for this ancient drink.
1. Recipe for homemade bread kvass with yeast
For five liters of water you will need:
- 500 g of rye bread;
- A glass of granulated sugar;
- Raw yeast - 20 g.
1. The bread is cut into small pieces and roasted in the oven until golden. The more you dry the bread, the richer the color of kvass will be and the more bitterness will be felt, but do not overdo it.
For kvass, you can take any bread, although the most delicious drink is still made from rye, which is baked without the addition of caraway seeds.
2. Water must be boiled and cooled, poured into a bowl where fermentation will take place.
3. Then we put crackers, tighten the top with gauze and put in a dark place for two days.
4. Pre-dilute the yeast according to the instructions.
5. Strain the prepared wort and place in a fermentation bowl, adding diluted yeast, granulated sugar (200 g), mix thoroughly.
6. It is not necessary to cover tightly with a lid, carbon dioxide, which will be formed during the fermentation process, should freely go outside.
7. We put the container in heat for about 14-16 hours.
8. Then add the rest of granulated sugar, it is necessary for the formation of carbon dioxide, mix well and pour into jars.
9. We pack tightly and keep for five hours in a dark place.
10. Chilled kvass is placed in the cold and after three hours the delicious drink is ready to drink. It is recommended to store it for no more than three days.
2. Recipe for yeast-free kvass at home
You can make a drink that does not have the smell and taste of yeast. In this case, raisins are used for sourdough. For five liters of water you need to take:
- half a kilogram of black bread;
- granulated sugar 300 g;
- unwashed raisins 50 grams.
1. Bread, cut into pieces, dry in the oven.
2. Bring the water to a boil, add crackers, a glass of sugar and mix.
3. Cool the wort to 18-20°C and pour into a fermentation vessel, the amount of liquid should not exceed 90% of the volume of the vessel.
Dishes for fermentation should be taken glass or enameled.
4. Pour out the raisins, cover the top with gauze and put in a warm dark place.
5. After about a couple of days, the fermentation process will begin, which will be accompanied by a sour smell, hissing and foaming on the surface.
6. 48 hours after the start of this process, strain the drink, add the remaining sugar, pour into bottles, adding 2-3 pieces of raisins to each and cork tightly.
7. We keep kvass for 12 hours in the dark, after which we remove it in the cold. The shelf life of this drink is 4 days.
3. Quick kvass at home - video
4. Natural kvass on raisins, a recipe without yeast
To get three liters of kvass, we need:
- about 300 g of rye bread or rye-wheat without additives;
- 30 g of unwashed high-quality raisins;
- 180 g sugar.
1. Cut the bread into small pieces, put it on a baking sheet and put it in the oven to dry.
Crackers for making kvass are prepared without the use of oil and the addition of spices.
2. Boil and cool to room temperature 3 liters of water, dilute half a glass of sugar in it.
3. Pour our croutons and raisins into the fermentation container. Pour about 90% of the volume with sweet water and mix thoroughly.
4. We cover the top of the dishes with gauze and set to wander in a dark place at room temperature for 2-3 days. From the moment when the crackers begin to move and a sour smell appears, we keep the kvass for two days.
5. Pour the remaining sugar into a clean container and strain our kvass into it, mix thoroughly.
6. Pour the finished drink into bottles, after adding 3-4 raisins to each, close tightly and hold for another 12 hours at room temperature. Then we put it in the refrigerator. Natural tasty bread kvass is ready. And sourdough can be reused. To do this, you need to remove 70 percent of soaked crackers, replacing them with fresh ones, pour in the norm of sugar. The fermentation process in this case will be faster.
5. Healing oat kvass at home - video
Try this extraordinarily delicious and very healthy drink. Oat kvass in its healing properties is much superior to ordinary bread kvass.
In the heat, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. Also this delicious natural drink easy to cook at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.
General Tips:
- You can make kvass from any kind of bread, but the best drinks are made from black rye loaves without caraway seeds, dill, etc.;
- use only glass, plastic or enamel containers;
- cook crackers for kvass without oil and spices;
- When fermenting in tightly closed containers, remember to monitor the level of carbon dioxide so that the high pressure does not burst the bottles.
Kvass from yeast bread
A simple classic.
Ingredients:
- rye bread - 0.5 kg;
- water - 5 liters;
- sugar - 250 grams;
- pressed yeast - 20 grams (or 5 grams dry).
Those who like sugary drinks can increase the amount of sugar added in the eighth step by 2-3 times.
1. Cut the bread into small pieces and fry in the oven until golden brown. The more dried the bread, the more bitterness is felt in kvass and the darker the color, but you should not overdry.
2. Boil water, then cool to room temperature and pour into a fermentation tank.
3. Add breadcrumbs, cover the neck of the container with gauze and put for 48 hours in a dark place at room temperature. If you want to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool it to 25-30°C.
4. Dilute the yeast according to the instructions on the pack.
5. Filter the kvass wort through gauze, squeezing the crackers well.
6. Pour the filtered wort into a fermentation vessel, add 200 grams of sugar and diluted yeast, mix well.
7. Loosely cover the container with a lid so that carbon dioxide can escape freely, then put it in a dark place with a temperature of 18-25 ° C for 14-16 hours.
8. Pour kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, mix. If several bottles are used, evenly distribute the sugar, it is needed for carbon dioxide to appear in the drink.
9. Seal the containers tightly and place for 4-5 hours in a dark place at room temperature.
10. Cool homemade bread kvass to a temperature of 8-11°C by transferring the bottles to a refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours, you can start tasting. Shelf life - up to 3 days.
Kvass with dry yeast Bread kvass without yeast
Natural drink without smell and taste of yeast. Raisins are used as starter.
Ingredients:
- black bread - 0.5 kg;
- sugar - 300 grams;
- water - 5 liters;
- unwashed raisins - 50 grams.
1. Cut the bread into slices and dry in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.
2. Boil water, add crackers and 250 grams of sugar, mix.
3. Cool the resulting wort to 22-25°C, then pour into a fermentation vessel, filling a maximum of 90% of the volume.
4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.
5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.
6. Two days after the start of fermentation, filter home-made kvass through gauze, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.
7. Keep the drink for 8-12 hours in a dark, warm place to collect gas, then transfer to a refrigerator or cellar. After cooling the bread kvass to 8-11°C, you can proceed to the tasting. Shelf life up to 4 days.
Kvass on raisins instead of yeast
Kvass is a drink that has no equal. It was invented over 1000 years ago and continues to be a desirable drink even today. In Rus', kvass has always been in the oven. It was cooked in monasteries, in hospitals, in soldiers' barracks, in landowners' estates and peasant households. For its preparation were used: oats, rye and wheat crackers, vegetables, fruits, berries, whey and other products.
In its effect on the body, kvass is similar to kefir, yogurt, kefir - it regulates the activity gastrointestinal tract, prevents the reproduction of harmful and pathogenic microbes, raises the tone nervous system and improves metabolism.
The healing properties of kvass are explained by the presence of lactic acid, vitamins, amino acids, microelements in it. It is also valued for the content of the necessary chemical elements for the human body: calcium, phosphorus, iron, copper, manganese, molybdenum, zinc, cobalt, vitamins. It is desirable that kvass be in constantly.
Sick people, before drinking it, should consult a doctor. Still, this sour drink is not recommended for peptic ulcer, chronic gastritis, high acidity, colitis and enteritis, gout and liver diseases.
Currently, at home, instead of old malt, yeast is more often used to make kvass. Barley malt is mainly used for the industrial preparation of kvass. The process of making kvass consists of the preparation of the wort and its fermentation. Now the must can be bought.
Kvass wort is an aqueous solution of grain, fruit, berry raw materials. The dishes with the wort are placed in a warm place for fermentation for 6-10 hours. When ready, it is stored in bottles in a cool place and opened before use, as in open form more than 2 - 3 days it should not be stored (it sours).
There were a lot of varieties of kvass, but, unfortunately, in our time only one is popular - bread kvass. The article provides you with other recipes - they contain vitamins and are very useful. Simply put, the history of kvass must be known and not forgotten.
Recipe for kvass from malt
Previously, malt was prepared from germinated grains of cereals and this process was lengthy. Now you can buy malt.
In today's home environment, you can simply make a great drink in a quick way.
It is necessary to boil water, pour malt into boiling water, let it brew for 2-3 hours.
Then pour the infusion into a glass jar, add sugar, diluted yeast and put in a cool place for 6-8 hours.
Required products:
For 1 liter of water you will need - 1 glass of malt, 100 grams of sugar and 10 grams of yeast.
Kvass from concentrate (kvass wort)
The concentrate for kvass can also be bought in the distribution network. This will allow you to make the desired drink without much difficulty.
Cooking kvass:
Dilute 0.5 liters of concentrated kvass with 5-6 liters of water, add 300-400 grams of sugar, 30-40 grams of yeast and leave for fermentation for 8-10 hours.
Kvass apple
Required products:
- 10 liters of water
- 2.5 kg apples
- 800 g sugar
- 30 g yeast
- lemon or orange zest
Preparation of apple kvass:
Washed with peeled apples cut into slices and pour warm boiled water, add zest and let it brew. After a few hours, strain the liquid, add the yeast pounded with sugar and put in a warm place.
The dishes must be covered with a lid. And at room temperature in 3-4 days the drink will be ready. Cool liquid before serving. After full readiness, it is stored in a cool place in well-closed bottles.
Cranberry kvass
Required products:
- 10 liters of water
- 1 kg cranberries
- 1.5 kg of granulated sugar
- 30 g yeast
Preparation of kvass from cranberries:
Cranberries are washed, crushed and poured with warm boiled water. The liquid is cooled, sugar is added and the yeast, ground with sugar, is put in a warm place for 10 hours.
Then they are poured into bottles, put 2-3 raisins in each and tightly cork. Kvass will be ready for use in 2-3 days.
Kvass from rhubarb
Required products:
- 10 liters of water
- 1.5 kg rhubarb
- 1 kg of granulated sugar
- lemon or orange peel+ blackcurrant shoots
- 30 g yeast
Preparation of kvass from rhubarb:
Wash the rhubarb, chop and boil together with the zest and shoots, then let it brew. Strain the broth and add sugar to it.
Add yeast to the broth that has cooled to 35 degrees C, cover the dishes and put in a warm place so that the liquid ferments. Chill in refrigerator before serving.
Kvass from hops
Required products:
- 100 g hops
- 1.5 kg dried black bread
- 200 g sugar
- 12 liters of water
- 100 g raisins
Preparation of kvass from hops:
Hops pour 4 liters of boiling water and stand for 5 days. Then add bread, sugar, pour in the rest of the water and put in a warm place for another 5 days. Periodically remove the emerging foam. Cover the container with kvass with a linen cloth and keep in a cold place for a week.
After that, pour the kvass into a large saucepan and boil, cool. Strain and pour into bottles, put 2-3 raisins in each, cork tightly and put in a cold place. After 4 - 5 days, the drink can be consumed.
Bread kvass: a recipe for kvass from rye bread at home
Bread has amazing properties - it does not get boring, creates a feeling of satiety, quickly gets wet and soaked in digestive juices, and is well absorbed. Therefore, bread products are very healthy and nutritious.
There are many ways and recipes for making kvass from bread and crackers. Today we will consider recipes that are more famous and affordable for cooking. Let's start with this recipe and continue on.
We need for 1 liter of kvass:
- 900 ml water
- 300 g rye bread
- 10 g sugar
- 3 g yeast
- 10 g raisins
Preparation of kvass from rye bread:
Stale rye bread is cut into slices and dried in the oven.
We put the crackers in a saucepan or a barrel, pour boiling water over it, close it and leave it for 3-4 hours.
Strain the infusion, add yeast and sugar. Cover with a napkin or lid and leave to ferment for 5-6 hours.
When the kvass begins to foam, we filter it again and bottle it. We put a few raisins in each bottle, close it tightly, put it in a cold place for 2-3 days. Ready!
Kvass okroshochny
Based on 2 kg of rye bread you will need:
- 7 liters of water
- 100 g sugar
- 50 g yeast
- 50 g flour
Preparation of okroshka kvass:
Finely cut rye bread and dry in the oven. Put in a saucepan, pour boiling water over it, cover with a lid and leave to infuse for 3-4 hours.
Then strain the infusion, add granulated sugar and yeast. Put in a warm place for 3 - 4 hours, cool. Strain again through cheesecloth and bottle.
Ready! You can drink and make okroshka. It will be very tasty!
Homemade kvass (quick)
For 1 kg of crackers you will need:
- 750 g sugar
- 15 g currant leaf
- 2 - 3 tablespoons of liquid yeast
- 2 tablespoons mint
Preparation of quick bread kvass:
Pour crackers with hot water and insist for 12 hours. Separately brew mint and blackcurrant leaves, leave for 3-5 hours.
Strain the resulting cracker infusion, add mint and currant infusion, sugar, yeast, leave for 4 hours, then pour into bottles.
Kvass recipe at home (strong)
For 3 liters of water you will need:
- 1 kg rye crackers
- 25 g yeast
- 100 g sugar
Preparation of bread kvass (strong):
Pour crackers with boiling water and leave for a day. Drain the settled infusion, add diluted yeast and sugar.
Again, leave for a day for fermentation and pour into bottles. Store bottles in the refrigerator at a temperature not exceeding 7 - 8 degrees C.
How to make kvass from birch sap: a recipe for kvass in barrels with different cooking methods - video
These recipes from the video are quite interesting, take note, there are a lot of vitamins and the drink is very healthy.
The recipe for kvass from birch sap immediately in plastic bottles, which is convenient to prepare, store and use - video
The theme of cooking kvass with different recipes will continue in
