Homemade white kvass: recipes with photos. White kvass for okroshka How to make kvass for okroshka at home

Traditional recipe white okroshka kvass includes a simple set of ingredients, including rye flour, water and sugar. For the first time, a starter is prepared, which is then diluted with warm water, fermented and filtered. But there are also simpler recipes.

Today I will tell you how to make bread kvass at home from rye crackers, with a minimum amount of sugar, using dry yeast. I will cook it in a 3-liter jar - in my opinion, the most convenient container for ripening kvass. Step-by-step recipe with photos and detailed description will help you cope with the task without difficulty. In less than two days you will get a great drink, invigorating and effervescent, which is perfect for seasoning homemade okroshka.

Total time: 2 days / Cooking time: 15 minutes / Yield: 1.5 l

Ingredients

rye bread - 250 g
warm boiled water - 2-2.5 l
sugar - 4 tbsp. l.
raisins - 1 tbsp. l.
dry yeast - 1/2 tsp.

Preparation

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I cut the rye bread into medium-sized cubes, 2x2 cm. You will need 250-300 grams of bread, which is about 1/4 of a loaf. It needs to be dried in the oven for a special aroma and so that it does not immediately turn sour in water.

I spread the bread cubes in an even layer on a baking sheet and dry them in the oven. The temperature should not be too high, about 120-130 degrees. During the drying process, I turn it over several times, the result should be crispy crackers, but not too overcooked or burnt. If you overdo it, the kvass will become bitter.

I put the rosy crackers into a 3-liter jar. They should fill it about 1/4 full or a little more. I fill it with hot boiled water (80 degrees) - up to the hangers of the jar. I leave it until it cools.

After 3-4 hours, when the liquid reaches room temperature, add sugar, raisins and a little dry yeast. I cover it with a lid and lightly turn the jar in the air so that the yeast dissolves (alternatively, you can dilute it separately in a small amount of warm water). I cover it with gauze and leave it like that for 24 hours. Kvass should ferment in a warm place. Depending on the temperature environment The ripening time can vary significantly and reach from 1 to 3 days if it is hot or, conversely, cool.

In ripened kvass, the crackers will rise to the neck of the jar, bubble and play, and foam will appear, which indicates the readiness of the drink. This means it’s time to strain the liquid from the crumb. I squeeze the soggy bread through cheesecloth, strain the drink into a clean container - glass or food-grade plastic bottles with lids are suitable.

I pour the liquid into prepared bottles (I got a little more than 1.5 liters), screw the lids on tightly and put them in the refrigerator to steep for 8-10 hours. And don’t rush to throw away the bread crumb. It can be used as a starter for the next batch of kvass - to do this, I return it to the jar and fill it with warm, but not hot, boiled water with sugar and repeat the process, but without adding yeast.

Bread kvass is completely ready for use. In the cold, the fermentation process stops, a small natural sediment falls to the bottom of the bottle, which is due to the use of natural raw materials. All that remains is to chop the vegetables and season the soup with a portion of the chilled drink. Bon appetit!

On a note

You can season the okroshka with cold kvass or prepare an emulsion from mashed yolk, kvass and sour cream - it will turn out even tastier!

The traditional recipe for white okroshka kvass includes a simple set of ingredients, including rye flour, water and sugar. For the first time, a starter is prepared, which is then diluted with warm water, fermented and filtered. But there are also simpler recipes.

Today I will tell you how to make bread kvass at home from rye crackers, with a minimum amount of sugar, using dry yeast. I will cook it in a 3-liter jar - in my opinion, the most convenient container for ripening kvass. A step-by-step recipe with photos and detailed descriptions will help you easily cope with the task. In less than two days you will get a great drink, invigorating and effervescent, which is perfect for seasoning homemade okroshka.

Total time: 2 days / Cooking time: 15 minutes / Yield: 1.5 l

Ingredients

rye bread - 250 g
warm boiled water - 2-2.5 l
sugar - 4 tbsp. l.
raisins - 1 tbsp. l.
dry yeast - 1/2 tsp.

Preparation

Big photos Small photos

After 3-4 hours, when the liquid reaches room temperature, add sugar, raisins and a little dry yeast. I cover it with a lid and lightly turn the jar in the air so that the yeast dissolves (alternatively, you can dilute it separately in a small amount of warm water). I cover it with gauze and leave it like that for 24 hours. Kvass should ferment in a warm place. Depending on the ambient temperature, the ripening time can vary significantly and reach from 1 to 3 days if it is hot or, conversely, cool.

On a note

You can season the okroshka with cold kvass or prepare an emulsion from mashed yolk, kvass and sour cream - it will turn out even tastier!

Before telling you how to prepare homemade kvass for okroshka, beloved by all Russians, it is worth noting why you should not buy it. Bottled or draft drinks are prepared using completely different technologies.

It is only suitable for drinking and not always if you carefully study the composition. It is strictly forbidden to use it for cold soup. The result will not be okroshka, but a parody of a traditional Russian dish, which, most likely, will have to be thrown away.

Advantages of homemade kvass:

made immediately before preparing okroshka, so it’s always fresh;
Only proven natural ingredients are used;
has a pleasant bready smell;
has a rich taste.

Kvass, which is made at home, should be sharp, but slightly sour. It gets these bright properties from dried black bread, which is the main component of the drink. It can be replaced with ready-made crackers.

They can be prepared gradually for the summer. As soon as there are a few pieces of rye bread left, the housewife dries them in the oven and puts them in a paper bag. In the summer, such a preparation will come in handy when you have to make kvass often.

Attention! When drying bread, you should not burn the crust. If the crackers are burnt, then bitterness will pass into the kvass, which will completely ruin the okroshka.

How to prepare kvass for okroshka

Sweet kvass has been extremely popular for many centuries. But this is not what we will talk about further, because okroshka requires a completely different drink - white. It is also added to beetroot soup, botvinya, and kholodnik.

Agree, the main thing in okroshka is quality kvass. It must be white, as was originally intended in classic recipe. Life is going, National cuisine is acquiring new traditions that have proven themselves quite well. In this case, it is necessary to consider different recipes for preparing kvass for this ice soup.

White okroshechny kvass was originally prepared with flour. Sometimes not just one variety was taken, but several at once, which influenced taste qualities ready drink. Over time, varieties of kvass appeared, because they began to prepare it using other ingredients:

crackers;
honey;
yeast;
currant leaves;
molasses;
malt;
Sahara;
mint;
grated horseradish, etc.

Several of the most available recipes kvass for okroshka is discussed below in more detail.

1. Okroshechny kvass made from rye bread

100 g rye bread;
5 g yeast;
3 tbsp. l. Sahara;
4 liters of water.

Preparing the okroshka drink is very simple:

The bread is cut into small cubes, which are dried in the oven or fried in a frying pan without oil. The color of the bread should become deep brown.
Boiled water must cool down. The prepared bread is poured over it. The leaven is left for 5 hours.
The infusion is filtered through cheesecloth. Diluted yeast is added to the liquid.
The pan with the drink is moved to a dark place where fermentation will occur. You need to leave it for 8-10 hours.
As soon as foam appears on top, you can remove it and strain the liquid again.

The yeast drink for okroshka is ready. It can be stored in the refrigerator to prevent peroxide.

2. White kvass on breadcrumbs with mint

It will take only 2 days for the kvass with mint to stand. But then you can prepare delicious okroshka, which has a specific mint aroma.

Products taken for cooking:

a bunch of mint;
a handful of raisins;
0.5 kg rye bread;
2 liters of water.

Cooking process:

First, finely chop the mint. The greens are poured with a glass of water, covered with a lid and infused for 10-15 minutes.
The bread should be cut into cubes and dried in the oven.
Place crackers and raisins in a glass jar, pour in mint infusion and add water.
The neck of the jar is tied with gauze. The dishes are placed in a warm place for fermentation for a day.
The drink must be strained, poured into a dark glass bottle, and kept in the refrigerator for another day.

Kvass for okroshka with rye flour

In the villages, flour kvass used to be constantly prepared. In such cases, bread was not used, it was replaced by rye flour. The grain was ground immediately before preparing the base.

List of products for 2.5-3 liters of water:

200 g flour;
2-3 tbsp. l. natural honey.

How to prepare rye kvass:

Mix flour with water until all lumps disappear.
Add honey and stir again.
Place the container in a warm place for fermentation, covering the top with a cloth napkin or gauze.
After 2 days, filter and leave in the dark for another 1-2 days.

The grounds that remain after filtering can be used as a starter for a new batch of the drink. You can add a little honey and fresh flour to it. If you want to have dark-colored kvass, you can pre-fry the grain or flour.

Kvass for sourdough okroshka

Many people are put off by the preparation of kvass due to the long fermentation of the product. Then you can use ready-made starter for white kvass, which is sold in stores. The search for it is not successful in all cities, then you will have to prepare the starter yourself from ordinary flour and water.

Preparing the starter is simple:

50 g of flour is poured into a jar, 50 ml of water is added. Stir the ingredients until a viscous mass is obtained. It must be left in the sun for 12 hours to ferment.

Divide the resulting mixture into 2 equal parts. You will have to pour out one part, add the same products to the rest (50 ml of warm water and 50 g of flour).

After 12 hours, repeat again. In about 4 days the starter will be ready. Half is taken for kvass, and the rest is not thrown away. IN closed jar the mass is sent to the refrigerator. Then again it will be possible to feed it with a new portion of flour and water and use it for its intended purpose.

And now about how to make kvass from this starter. For 3 liters boiled hot water is taken:

100 g rye flour;
3 tbsp. l. Sahara;
100 g of sourdough;
a sprig of mint or a little grated horseradish.

Kvass for okroshka is made simply:

Flour is mixed with hot water. We need to let her steam.
The starter is poured into the cooled solution, sugar and mint (or grated horseradish) are added.
Leave the jar in the room for a day. If you want to get a more vigorous drink, you can let it ferment for 2 days. Then the kvass is filtered and sent to the refrigerator or directly into okroshka.

Knowing how to make delicious kvass for okroshka yourself at home, you can go to the kitchen. And let the surrogates remain on store shelves: they are not suitable for summer soup.

Russian okroshka is called that because they put finely in it
chopped products (in the old style - crumbled), and chilled
form.

The vegetable basis of okroshka is, first of all, green
onions, cucumbers, radishes, potatoes, herbs and some other vegetables. Put in
okroshka and sets of lean meat or lean fish. For cooking
classic okroshka, it is recommended to add hard-boiled eggs to bread kvass
yolks, ground to taste with mustard, sugar, horseradish and salt, which
will give this refreshing dish a slight spiciness. And of course
The defining component of this summer dish is bread kvass.

Which kvass to choose for okroshka?

If purchased, then store-bought kvass for
Okroshki must be okroshka, i.e. not sweet. But the most
the best bread kvass for okroshka, of course, homemade
conditions.

Now we’ll tell you how to prepare homemade kvass for okroshka.

Take
rye bread, cut it into small slices and keep in a heated
oven until covered with a dark brown crust. It is important
Do not overcook the bread, otherwise the kvass for okroshka will taste bitter.

Received
Fill the crackers with hot water (80°) and leave to infuse for
few hours. Then strain the infusion and add granulated sugar.
and yeast previously diluted with water (you can also throw in a handful
washed raisins). For 1 liter of kvass you will need 50 g of rye crackers, 1 tbsp.
a spoonful of sugar, 1.5 g of yeast, 6 glasses of water, a few raisins. Khlebny
let the kvass brew for about 8 hours in a warm place, then strain and
refrigerate. Here's how to prepare homemade kvass for okroshka.

Necessary
note that the recipe for Russian okroshka can be made not only with kvass, but also
on yogurt, kefir, cucumber or cabbage brine and even on
beer.

For lovers of this popular foamy drink, here is a recipe for okroshka made from beer.

Crumble
5 hard-boiled eggs, grind them with salt and add a little
Sahara. Peel 400 g of fresh cucumbers and cut them into cubes.
Two heads onions finely chop. You can also introduce cutting
other vegetables to your liking. Fill all products with 1 liter of fresh
beer and stir.
When serving the dish, put sour cream on a plate and
finely chopped parsley and dill. Suitable for beer okroshka
add finely chopped pieces of dried or smoked fish.

To conclude our story, here is a recipe for original okroshka, taken from Russian cuisine.

"Having fried
a couple of partridges, cut them into pieces exactly the same as 200 g
veal, 200 g stewed meat, half salted, well boiled
ox tongue, 300 g boiled lean ham, 6 peeled cucumbers and 6
boiled eggs.
Place all this in a bowl, add the freshest
sour cream, pour 15-18 glasses of effervescent kvass, a little salt and
crushed pepper. If desired, you can add green onions and dill. IN
It’s good to add small pieces of ice to the okroshka.”

As you can see, our
ancestors were not fools to eat. Of course, and now all the ingredients of this
meat-rich dishes are quite affordable. As a last resort, partridges
Can be replaced with chicken fillet.

Bon appetit.

Summer cold soup- a traditional Russian dish, the basis of which has long been considered. A variety of homemade drinks that supplied the body with vitamins was considered a symbol of family well-being. They were prepared from almost any product: bread, grains, vegetables and fruits, juices. Homemade kvass for okroshka – sour liquid, the sharpness of which is given by the unfinished fermentation process.

The most common and easiest to make recipe for homemade bread kvass for okroshka. Raw materials for the drink:

rye and wheat crackers;
sugar and yeast;
purified water.

Preparing homemade kvass is not difficult; the refreshing liquid can not be consumed immediately, storing it in the refrigerator.

How to prepare a liquid base for okroshka?

Half a loaf of rye and wheat bread(stale can be used) cut into small cubes. Fry them in a hot oven until golden brown (no need to add fat).

Preparing the starter:

a liter jar must be filled halfway with crackers;
add boiling water to 3/4 volume;
add 30 g granulated sugar;
put half a pack of Saf-moment yeast (a teaspoon with the top) to water cooled to 30°C with crackers;
Leave to ferment in a warm place for 3 days.

The remaining toasted crackers should be divided equally into 2 three-liter jars. It is recommended to add 50-60 g of sugar to each container and fill it with boiling water to half the volume. When the water cools down to room temperature, it is recommended to top up the starter, dividing it into equal parts.

The okroshka kvass ferments for another 2 days, after which the liquid is carefully filtered, the soaked crackers are removed, and 0.5 liters are added to the jars. boiled water and sugar to taste. After a day, kvass for okroshka, made at home, is ready for use. It is recommended to store the drink in food-grade plastic bottles lying horizontally on the bottom shelf of the refrigerator.

Yeast-free base for okroshka

Ingredients for making a drink without yeast:

fermented malt from rye grains (purchased at the retail chain);
30 g granulated or refined sugar;
3 liters of purified or settled water;
180 g white seedless raisins.

Pour 50 g of rye malt into a liter of water heated to 50°C, add sugar and leave for 2 hours. Add the remaining ingredients to the cooled mixture and leave the liquid for 12-16 hours. The prepared drink must be drained from the sediment, strained and placed in a cold place to infuse.

The grounds can be reused when preparing new portions by adding sugar, malt and water according to the recipe.

Birch sap drink

In spring, collect birch sap. Pour the strained liquid into glass bottles, throwing in a handful of raisins (white kvass) or dried apples, wild pears (the liquid becomes yellow-brown, depending on the degree of roasting of the fruit). Close the container with a nylon lid.

Improves the taste and sharpness of homemade okroshka drink by adding peeled horseradish root, cumin seeds, coriander, mustard seeds. Mint leaves add a refreshing “chill” to the liquid.

Homemade kvass for okroshka is much healthier and tastier than its factory-made counterpart, which contains preservatives and dyes instead of natural products. Ease of preparation delicious drink allows you to supply the body with additional vitamins almost all year round.