Source: Anna_andre, AdobeStockWho can resist a glass of refreshing kvass in summer? Instead of store-bought bottles and dubious barrels, it's much better to make it at home. It's not only tastier but also much more diverse. We've gathered 20 of the most interesting recipes for you!
1. Rye Bread Kvass with Yeast
Source: agromer.ruThe classic recipe, a great place to start.
You will need: 500 g rye bread, 3 L water, 2 tsp dry yeast, 125 g sugar.
Preparation: Slice and dry the rye bread using any convenient method. Place it in a jar, add sugar, pour in boiling water, and let it cool. Separately, dissolve the yeast in a few spoons of warm water, add it to the cooled rusks, stir, and cover with gauze. Leave the mixture in a warm place for 2 days. Strain the kvass and refrigerate it to chill.
2. White Bread Kvass
Source: pinterest.comEveryone is used to kvass made from dark bread, but white bread works well too.
You will need: 300 g white bread, 50 g sugar, 10 g fresh yeast, 1/2 lemon, 1 handful of raisins, 1 L water.
Preparation: Slice the bread, dry it into rusks, and crush them into crumbs. Dissolve the yeast in a small amount of warm water and let it sit for 1 hour. Pour one liter of boiling water over the rusks, let it sit for 4 hours, then add the yeast with sugar.
Leave everything for another 6-12 hours at room temperature. Strain the mixture, add raisins and sliced lemon, and refrigerate the kvass for another 4-5 hours.
3. Dry Yeast Kvass with Coffee
Source: about-tea.ruA little instant coffee makes your favorite kvass even more invigorating.
You will need: 3 L water, 1 tsp instant coffee, 7 g citric acid, 210 g sugar, 4 g dry yeast, 15 raisins.
Preparation: Boil water and cool it to 30-40 degrees Celsius. Add sugar, coffee, yeast, and citric acid, stir thoroughly, and pour into a jar. Add raisins, cover the jar with a lid, and leave it in the sun for 2-3 hours. Pour the kvass into bottles along with the raisins and leave it for another 8-10 hours at room temperature, then chill.
4. Chicory Kvass
Source: rcept.ruPleasant taste, interesting aroma, and rich color – what more could you ask for?
You will need: 3 L water, 2 tbsp chicory, 0.5 tsp citric acid, 1 tsp dry yeast, 200 g sugar.
Preparation: Boil water, add chicory, sugar, and citric acid, and stir. Remove the mixture from heat and cool to 30-35 degrees Celsius. Add the yeast, stir the kvass, and leave it under gauze in a warm place for 6 hours. Pour the kvass into jars and leave it for another 1-2 days in the refrigerator.
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5. Birch Sap Kvass with Dried Fruits
Source: about-tea.ruUnusual, yet accessible.
You will need: 5 L birch sap, 1.5 tbsp raisins, 150 g dried fruits.
Preparation: Place dried fruits and raisins into a bottle. Pour strained birch sap over them, cover with gauze, and leave for 5-7 days at room temperature, stirring occasionally. Strain and chill the finished kvass.
6. Lemon Kvass
Source: attuale.ruWhen classic lemonade gets boring, we offer this refreshing kvass.
You will need: 400 g sugar, 3 L water, 30 g raisins, 15 g fresh yeast, 4 lemons.
Preparation: Boil water with sugar, simmer for 2-3 minutes, and let it cool to room temperature. Scald the lemons with boiling water, remove their zest, and squeeze out the juice. Dissolve yeast and a spoon of sugar in a small amount of warm water.
Add all ingredients to the syrup, stir, and leave for 4-5 hours at room temperature. Strain the mixture, pour into containers, add raisins, cover with lids, and refrigerate the kvass to infuse for 2-3 days.
7. Apple Kvass
Source: pinterest.comYou can add a little cinnamon, mint, or honey to taste.
You will need: 3 apples, 1 L water, 50 g sugar, 0.5 tsp dry yeast, 0.5 tsp lemon juice.
Preparation: Peel the apples, slice them, place them in a pot, and pour boiling water over them. Bring to a boil and simmer for 5 minutes, remove from heat, and let cool with the lid on. Dissolve the yeast in a small amount of this warm broth. Add them to the pot with sugar and lemon juice, close the lid, and leave in a warm place, but not in direct sunlight, for 12-15 hours. Strain and bottle the kvass.
8. Beet Kvass
Source: nvkz-tub.ruDelicious, vibrant, and very healthy for the whole body.
You will need: 500 g beets, 200 g sugar, water.
Preparation: Dice the beets, place them in a jar, and add the sugar. Pour cool water over everything, ensuring it covers the beets by about 5 cm. Cover with gauze and leave the mixture in a dark place for 4 days. Strain the kvass.
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9. Prune Kvass
Source: pinterest.comAn excellent kvass option for both drinking and for okroshka. Try it!
You will need: 1 loaf of any bread, 400 g sugar, 150 g raisins, 150 g prunes, 2 tsp dry yeast, 8-10 L water.
Preparation: Slice the bread and dry it into rusks using any available method. Place them in a fermentation container and add unwashed dried fruits and sugar. Dissolve the yeast in a glass of warm water and pour it in.
Pour in all the room-temperature water, stir, cover the mixture, and leave it in a warm place for 2 days. Strain the kvass, bottle it, and leave it for another day in the refrigerator.
10. White Kvass
Source: nvkz-tub.ruAccessible kvass made with ready-made sourdough starter and regular wheat flour.
You will need: 180 g unfermented malt, 80 g wheat flour, 3 L water, 1 tsp ready-made sourdough starter, 1 tbsp raisins.
Preparation: Pour one liter of boiling water over the malt and flour, stir, and let it cool to 35-40 degrees Celsius. Add unwashed raisins and sourdough starter, stir, and leave everything under a towel at room temperature for 24 hours. Add the remaining cold water and leave the kvass for another 1-2 days, then strain it and bottle it.
11. Elderflower Kvass
Source: youtube.comThis selection wouldn't be complete without such an extraordinary recipe.
You will need: 150 g elderflowers, 10 L water, 1 kg sugar, 15 g citric acid.
Preparation: Heat the water to approximately 40-45 degrees Celsius and dissolve the sugar and citric acid in it. Cool to room temperature and pour into a fermentation container.
Add the washed and dried elderflowers; you can also add lemon zest. Cover the container with gauze and leave everything in a warm, dark place for 5 days. Stir the kvass every 2 days, and at the end, strain it.
12. Yeast-Free Kvass
Source: about-tea.ruYou can also add a few raisins to the storage bottles.
You will need: 250 g rye bread, 2.5 L water, 180 g sugar, 20 g raisins.
Preparation: Slice the bread into pieces and dry it in the oven. Boil water and mix it with sugar. Place the rusks and raisins in a jar, pour this water over them, and cover with gauze. Leave the kvass in a warm, dark place for 3-4 days, then strain.
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13. Rye Flour Kvass
Source: ok.ruIf you don't have dark bread on hand, rye flour will do.
You will need: 300 g rye flour, 3 L water, 100 g sugar, 50 g raisins.
Preparation: Stir the flour into boiling water to avoid lumps, and add sugar. When the mixture cools, add unwashed raisins. Cover with gauze and leave the mixture in a dark place for 2 days. Strain the kvass.
14. Whole Oat Kvass
Source: vk.comThis kvass is not only refreshing but also very healthy for the whole body.
You will need: 200 g whole unhulled oats, 4 L water, 6 tbsp sugar.
Preparation: Rinse and place the oats in a jar, add half the sugar, and pour in 2 L of water. Leave this starter for 3-5 days in a warm, dark place under gauze. Drain the liquid, add more sugar, and pour clean water over the oats. Cover with gauze, leave for 24 hours, then strain the finished kvass.
15. Oatmeal Kvass
Source: uroki24.ruA kind of express recipe for those who don't want to wait several days.
You will need: 120 g oatmeal, 1 L water, 4 tbsp sugar, 0.5 tsp dry yeast, 1 pinch citric acid.
Preparation: Rinse the oatmeal, place it in a jar, and add citric acid with sugar. Pour boiling water over it, let it sit for 15 minutes, and strain the infusion. Cool it to 30-35 degrees Celsius, add the yeast, and stir. Leave the mixture for 4 hours at room temperature under gauze. After that, refrigerate the kvass for another 2 hours and then strain.
16. Caramel Kvass
Source: malt.ruCaramel gives kvass not only an original taste but also an incredibly appetizing color.
You will need: 10 L water, 700 g sugar, 11 g dry yeast, 1 tbsp citric acid, 1 tbsp raisins.
Preparation: Dissolve yeast and a spoon of sugar in a small amount of warm water. Place another 7-8 tbsp of sugar in a dry pan and melt it into burnt caramel – it should be black and smoking. Remove from heat, very carefully pour a glass of boiling water into this caramel, and stir.
Place the remaining sugar, citric acid, and raisins into a 10-liter jar or divide evenly among several jars. Pour in 10 L of warm water, leaving some space at the top, then add the caramel and yeast. Stir the mixture, cover with gauze, and leave for 4-8 hours at room temperature. Strain the kvass and bottle it.
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17. Hibiscus Kvass
Source: cookpad-russia.ruHow can one overlook such an unusual and vibrant drink?
You will need: 3 L water, 3 tbsp hibiscus, 1 cup sugar, 1 tsp dry yeast, 0.5 tsp citric acid, 8 raisins.
Preparation: Pour a glass of boiling water over the hibiscus, let it steep for 15 minutes, and strain. Boil the remaining water and cool it to 30 degrees Celsius. Place all ingredients in a jar, cover with a lid, and leave the kvass in a warm place for 24 hours. Strain, pour into a bottle, and chill.
18. Malt Kvass
Source: omtea.ruThis recipe doesn't require bread, only fermented malt.
You will need: 2 tbsp dark malt, 2.5 L water, 1 tsp dry yeast, 6-10 tbsp sugar.
Preparation: Pour 2 cups of boiling water over the malt and half the sugar, and let the infusion cool. Then strain, add yeast dissolved in warm water, cover with gauze, and leave in a warm place for 12-15 hours. Add more sugar and the remaining water, and let the kvass infuse for another 5 hours. Strain, pour into bottles, leave for another 2 hours in a warm place, and then for 24 hours in the refrigerator.
19. Ginger Kvass
Source: uecafe.ruYou can also add a couple of mint sprigs – it's very harmonious.
You will need: 80 g ginger, 400 g lemon, 200 g sugar, 5 g dry yeast, 1.5 L water.
Preparation: Grate the ginger, dissolve the yeast in 100 ml of warm water, squeeze the juice from the lemons, and coarsely chop the peels. Dissolve the sugar in the remaining water and add the other ingredients.
Pour the mixture into a jar and put a latex glove on the neck. Leave everything in a sunny, warm place for 24 hours, then strain, pour into a bottle, and refrigerate.
20. Strawberry Kvass
Source: souspark.ruOptionally, try making this kvass with different types of berries.
You will need: 100 g strawberries, 1 L water, 10 g ginger, 150 g sugar, 1.5 tsp dry yeast.
Preparation: Blend the strawberries, and dissolve the yeast in a small amount of warm water. Mix all ingredients with the remaining warm water, pour into a jar, and put a rubber glove on the neck. Leave the kvass in a warm place for 2 days, strain, pour into a bottle, and chill.