7 ways to cook kvass from birch sap

You are waiting for delicious refreshments with bread, raisins, barley and more.

3 important points

• Before cooking kvass birch sap must pass through a strainer or cheesecloth, folded in several layers.
• Ready kvass should also strain into another container, tightly closed and put into a cool place.
• Closed birch kvass can be stored for several months.

Kvass from birch juice and bread

Ingredients

• 3 l birch sap;
• 150 g rye bread (ideally - Borodinsky of bread);
• 2 tablespoons sugar - optional;
• a few raisins.

preparation

Add the jar with juice and biscuits - on request - sugar. Cover with cheesecloth, folded in several layers, and leave in a warm place for 2-3 days. After straining the finished brew need to add some raisins.

Birch kvass with honey and raisins

Ingredients

• 2L birch sap;
• 15 highlights;
• 5 tablespoons of sugar;
• 1 teaspoon of honey.

preparation

In a jar with juice Put the raisins, sugar and honey. Cover and leave in a warm place for 4-5 days.

Kvass from birch juice with barley

Ingredients

• 3 l birch sap;
• 100 g of barley.

preparation

Pour the juice into the jar and leave in a cool place for a couple of days. Fry barley dry pan until brown and bright odor. Stir in the barley juice, cover with cheesecloth and store in a warm place for 4-5 days.

Birch kvass with bread, yeast and raisins

Ingredients

• 4 slices of rye bread;
• 2L birch sap;
• 5 tablespoons of sugar;
• ½ teaspoon dry yeast;
• a few raisins.

preparation

Cut the bread into cubes and drain it in a preheated 180 ° C oven for 15-20 minutes. Put the breadcrumbs in a deep container, pour the juice and cool.

Stir sugar and yeast, stir, cover with gauze and leave in a warm place for 4-5 hours. In the strained brew add the raisins.

Kvass from birch juice with yeast

Ingredients

• 5 l birch sap;
• 25 g of fresh yeast.

preparation

Pour the juice into a saucepan and boil for 30-40 minutes. During this time, it should evaporate some of the liquid. Cool the juice, add yeast, cover the pan with a lid and leave at room temperature for 3-4 days.

Birch kvass with dried apples and raisins

Ingredients

• 2L birch sap;
• 15-20 g of dried apples;
• 20 highlights;
• 4 tablespoons sugar.

preparation

Pour the juice into the jar. Add the apples, raisins and sugar. Cover the jar with cheesecloth, folded in several layers. Steep kvass 2-3 days at room temperature.

Kvass from birch sap dried fruits without sugar

Ingredients

• 2½ liters birch sap;
• 150 g of dried fruit (prunes, pears, apples, etc.).

preparation

Pour into a jar of dried fruit juice and cover with cheesecloth, folded in several layers. Place the container in a warm place for 10-14 days.