Home-made sukharny kvass – the drink which is perfectly satisfying thirst and suitable for production of a favourite summer dish – okroshka. Having mastered the main recipe, surely try to make kvass by various flavoring nuances. At a summer party serve to guests several home-made drinks at choice – they for certain will estimate such range.
It is required to you
- Home-made sukharny kvass: - 500 g of rye crackers; - 5 l of water; - 300 g of sugar; - 30 g of yeast. Smorodinny kvass: - 500 g of crackers; - 5 l of water; - 15 g of yeast; - 200 g of sugar; - 0.5 glasses of jam from currant; - leaves of currant and fresh mint. Kvass with horse-radish and honey: - 600 g of crackers; - 4 l of water; - 300 g of sugar; - 30 g of yeast; - 100 g of honey; - 100 g of horse-radish.
Instruction
1. Prepare the main raw materials for kvass – crackers from rye or Borodino bread. Cut loaf chunks, and then – narrow ribbons or cubes. Dry crackers in an oven before formation of a thin crust, watching that they didn't burn. For preparation of drink the crackers can be pounded in a mortar or to scroll on the meat grinder, having turned them into a small crumb.
2. Try several options of preparation of kvass and choose that which will seem to you more suitable. Raw materials can be filled in with the boiling or warm water, to add sugar or previously prepared sugar syrup, to add to kvass broth of mint, a smorodinny leaf, raisin, honey, caraway seeds, horse-radish or jam – and as a result to receive all new and new variations of this drink. However the base of sukharny kvass remains invariable are rye crackers, yeast and water.
3. Kvass is cooked in volume ware – it is the best of all glass or enameled. Pour out in it crackers, fill in them with boiled water and infuse mix within 10 hours. In separate ware boil the sugar mixed with a glass of water. Pour sukharny infusion in other capacity, add to it a sugar syrup and yeast. Stir mix and leave for 4 hours – during this time there is a process of a sbrazhivaniye.
4. From ready drink scum, filter kvass through a gauze send to the fridge to endurance, its flood in glass jars or bottles. For taste add several highlights to everyone. In 2 hours, young kvass will be ready. The longer it will stay, the nasyshchenny there will be a taste. However more than two days it isn't recommended to mature drink, it is better to merge the remains and to make fresh kvass.
5. The kvass mash which remained from preparation of the first portion can be reused. Add crackers and yeast to a part of mix. Instead of sugar put in mix of a half-glass of home-made jam from currant. In separate ware make a handful of a fresh currant family of leaves and several branches of fresh mint. Fill in a mash with hot boiled water, add herbs decoction and infuse mix of 6 hours at the room temperature. Then filter, pour in clean glass jars and remove in the fridge.
6. Try one more unusual option – home-made kvass with honey and horse-radish. Fill in crackers with boiled water and leave for 4 hours for insisting. Filter infusion through a gauze, add to it yeast and sugar. Put kvass on a sbrazhivaniye for 4-6 hours. Rub a root of horse-radish and mix it with liquid honey. Add the received mix to young kvass, carefully mix, pour on banks or bottles and put in the fridge.