How to cook kvass from birch sap according to a step-by-step recipe with a photo. Kvass from birch sap - the best homemade recipes

Birch sap is what native nature generously shares with us in early spring. Kvass from birch sap recipes help to restore strength after a long winter, returning our body, exhausted by beriberi and depressive fatigue, the strength to live and enjoy the coming sunny days. It is unnecessary to talk about the usefulness of birch sap, but there is a drink that is not inferior, but even superior to the juice itself in terms of the amount of organic acids, vitamins (especially group B), calcium and magnesium, phosphorus, and is also perfect for people who follow diets and try to in this way, preserve and increase your health: the calorie content of such a drink is no more than 30 kcal per 100 g. This drink has been known since ancient times and is called birch kvass.

The collected birch sap is filtered, removing small debris that invariably falls into the eggplant when collecting juice, poured into 3-liter jars, adding 1 tbsp. sugar and raisins and leave for a day in a warm place (for example, in the kitchen), having previously covered with a linen napkin. Slightly fermented juice can be removed and stored in the refrigerator, drinking 1 glass per day. It is enough to drink such a drink for 2 weeks to feel that life is still a damn interesting thing!

If this “daily kvass” is left warm for 3-4 days in a closed jar, then you get a real kvass - a fermentation product, the benefits and benefits of which will be immeasurably greater than from “daily kvass”. This kvass-class drink does not need to be added more sugar or raisins, and you can drink it for almost a whole year, make delicious okroshka on it and use it for medicinal purposes, not only inside.

Important! Such kvass should be stored in a closed container, without air access and always in a dark, cool place.

In the same way, birch kvass, fermented in a large 50-liter bottle, should be stored. with a wide mouth. A wide neck is needed in order to remove the whitish film that forms on the surface (as on cucumbers). To improve the taste of bottled kvass from birch sap, and at the same time to fortify it, not only a full harvest of raisins, but also 8-10 lemons, finely chopped into juice along with zest, will help. Such kvass sours quickly, literally 5-7 days. It remains only to pour it into jars and bottles, cork tightly and take it to the cellar, at a temperature of 5-10 *. Kvass will conserve itself - there is more than enough carbon dioxide in it.

Recipes on how to make kvass from birch sap are so diverse that this drink simply cannot get bored! In addition, it contains only 1.25% alcohol, less than in kefir, so even children after a year can use it. It is still better for children to sweeten kvass: for 0.5 l - 1 teaspoon of sugar or honey, if there is no allergy, it is quite enough.

For gourmets, there are recipes on how to make kvass from birch sap is more complicated, but more refined in taste. For example, these are:

Recipe for kvass from birch sap with raisins

We will need:

10-15 liters of birch sap filtered through a cloth;
100 pieces of raisins;
3 cups of sugar;
1 cup fresh or soaked cranberries;
10-15 mint leaves (well, if a sprig);
2-3 cloves;
rubber thin glove;
bottle for 15-20 liters.

Kvass from birch sap with raisins:

Warm the juice to room temperature.
At the bottom of the bottle we put mint leaves, cloves.
Pounded cranberries with a glass of sugar are added to mint with cloves.
Throw out all the raisins.
Fill the bottle up to half (5-7 l) with birch sap.
Shake until sugar dissolves.
Add the rest of the sugar and add the rest of the juice.
We pull a rubber glove over the neck of the bottle and wait for it to inflate from the fermentation gas.
We remove the bottle with the “welcome” glove in heat and wait for the glove to deflate.
Now the fermented kvass can be carefully filtered (you can simply through a fine sieve) and poured into jars or bottles.
We carefully seal the jars or bottles and send the kvass to ripen in the cool for two weeks.
After the prescribed time, the drink can be enjoyed both in its pure form and in cold soups.

Advice! In order for kvass from birch sap to turn out to be of really high quality, it is advisable to find a bottle not plastic, but glass - plastic can spoil the taste of the product “at the exit”.

Kvass from birch sap with bread

We will need:

filtered birch sap - 10 l;
loaf rye bread- approx. 1 kg;
granulated sugar - 400-500 g;
raisins - a full handful;
coffee beans - a full handful;
1/2 st. fresh-frozen berries black currant or 10-15 dried leaves;
bottle of 15 liters.

How to make kvass from birch sap:

We cut the bread and dry it to crackers (it is possible on a baking sheet without oil). We fry the coffee beans until black in a pan without oil.
We put the cooled crackers and coffee beans in the bottle.
Pour out all the sugar and raisins.
Add currant or its leaves.
We heat 2-3 liters of juice to t 40-50 * and pour it into the bottle.
We tie the neck of the bottle with a linen napkin or gauze in several layers.
We leave the sourdough to ferment for one day.
After 24 hours, shake the starter well and add the remaining birch sap.
Close the neck again with a napkin and leave in a warm place for 3-4 days.
We filter the settled kvass and pour into small containers for storage in a cool dark place.

Advice! It is best to keep the juice not used on the first day in the refrigerator, and slightly warm it to room temperature before adding it to the starter.

Important! To those who are shattered nervous system, such kvass is simply necessary! Also, this kvass is especially good for those who suffer low acidity, as well as those who have a “playful” heart and “jump” pressure.

Recipes for kvass from birch sap with honey

For this recipe, freshly harvested juice, cleaned of small debris, should stand a little (2-3 days) in the house.

For kvass from birch sap with honey, we need:

10 liters of settled juice;
1200 g of thickened honey;
50-100 pieces of raisins;
bottle plastic on 15 l.

Recipe for kvass from birch sap with honey:

Pour all the ingredients into the bottle at once.
Close the bottle tightly and lay it on its side.
When the bottle swells and becomes completely solid (3-4 days), carefully open, gradually releasing the fermentation gas.
We filter the fermented kvass and pour it into convenient jars and bottles, cork tightly and put it in a cool place to “reach”.
Completely such kvass is ready in 1.5-2 months, but you can drink it right away.
If you notice signs of beriberi and a strong breakdown in yourself, then you should not stand kvass for 2 whole months!
Take 1st.l. grated cranberries, fill it with a glass of fresh honey birch kvass and drink in one gulp. Every day, one glass.
Such a "compote" will not only quickly quench your body's thirst for B and C vitamins, but will also help you get out of winter depression as soon as possible and minimize the risk of spring diseases.

Important! In this recipe, honey can be replaced with wax (liquid product remaining after boiling honey from honeycombs). The main thing is not to overdo it, otherwise kvass will become bitter. Calculation: for 10 liters of juice - 200 g of wax.

Kvass from birch sap with barley

This recipe will appeal not only to people who want to “recover” quickly, but also to diabetics. By stimulating the regenerative processes of the whole organism, this barley drink remarkably quickly lowers the level of bad cholesterol, providing not only tangible benefits to the cardiovascular system, but also smoothly lowering blood sugar levels.

We need only two products:

birch sap itself (filtered) - 3-5 l;
overcooked barley - 1 cup.

Kvass on birch sap with barley:

In a frying pan without oil, fry the barley (preferably not peeled). The darker the color of the grain, the more saturated in taste the kvass will turn out, the roasted barley to the state of “black coffee” will give the kvass a light pleasant bitterness.
In a settled day or two, pour birch sap with cooled barley, sugar and, tightly screwing the lid, “forget” about the bottle for 10 days.
The resulting barley kvass is filtered, bottled and put in cool and dark.
If there is no desire to filter kvass after ripening, barley can be dipped into juice in the form of a sachet - a small cloth bag.
This kvass is not only a joy for the heart and blood vessels, it is also an excellent cosmetic product: it strengthens the gums, tooth enamel, nourishes the hair roots, and improves complexion. By optimizing metabolic processes, this drink prevents the reproduction of pathogenic flora in the intestines and accelerates weight loss, including the natural diuretic process. To enhance the excretion of water, you can drink such kvass with lingonberries, or add a handful of lingonberry leaves to the "fermentation tank".
No worse in properties is birch kvass fermented on oats, wheat or rice. The recipe does not change at all.

Advice! Since there is no sugar in the recipe, fermentation will be longer, but if sugar is not contraindicated for you, add 1/2 cup of granulated sugar to the wort, this will reduce the preparation of a healing drink by 2-3 days.
If desired, you can add a few pieces of raisins and breadcrumbs, but this is not at all necessary - kvass will ferment perfectly on grain.

Kvass from birch sap with dried fruits

This is almost national drink south of Russia! It is extremely easy to make, with a wonderful refreshing taste and perfectly quenches thirst in hot weather. summer days.

We will need:

5-liter bottle;
freshly picked and filtered birch sap (3-4 liters);
raisins - approx. 1 glass;
dried fruits - 800g - 1kg.

How to make kvass from birch sap:

We put the raisins and washed dried fruits at once into the prepared bottle. In the lid of the bottle we make several small holes for the gas to escape. Fill the fruit-raisin mixture with birch sap, screw on the lid with holes and leave to ferment in a warm place.
As fermentation progresses, 2-3 times a day, shake the bottle vigorously. Fermentation lasts at least a week!
After ripening, the finished kvass must be filtered, discarding raisins and dried fruits from it. We pour healthy kvass saturated with organic acids into smaller containers and leave it in the cellar or refrigerator until hot days.
This kvass can also be diversified by adding bread and sugar, lemon zest and yeast, in which the fermentation process will be much faster, but then the thin fresh "spirit" of birch sap will be lost and the drink will taste like ordinary bread kvass. Of course - delicious! But, alas, that's not the case anymore...

Advice! A mixture of dried fruits can be replaced with prunes or dried wild pear.
Many people think that only juices infused with these dried fruits without apples, dried apricots, etc. have the right to be called real birch kvass!

Important! Before starting the “loading”, dried fruits must be washed (but not soaked!) In hot water.

All the recipes for birch sap kvass offered here have one essential detail: they do not contain yeast. This is a pure product, fermented without additional process catalysts, and this is what distinguishes it from birch mash, which is often passed off as kvass with yeast. However, real kvass is not inferior to light brew in terms of the amount of lactic acid, and even surpasses it in the content of many vitamins and microelements. It is a pity that such a “magic” drink is stored for only six months or a little longer. The further fate of birch kvass after six months is sad - it turns into vinegar.
Loosely closed lids, direct light rays and excessive heat can also “help” him turn into vinegar.

Important! To preserve the properties of the drink, you must follow the basic storage rules, the main of which is that open kvass must be drunk no later than two days later!
To do this, it is poured into small "containers" and stored, after opening, in the refrigerator, tightly wrapping the lid.
If there is a desire to sweeten kvass, then this should be done immediately before use, adding sugar to a glass, and not to a whole “package”.

Previously, the necks of glass bottles with kvass were dipped into boiling sealing wax or sealed with liquid wax, excluding the slightest ingress of air. Maybe it makes sense to return to the old practice, since we can’t part with the old habit of drinking birch kvass in order to stay healthy, beautiful and cheerful? And also - grateful to our native land for this amazing gift - birch sap!

Each of us drinks refreshing drinks in summer. Without them, it is very difficult to survive the sultry heat. Someone drinks soda, lemonade, and someone chilled tea. Everyone has their own tastes and preferences. But, what is the best and, perhaps, the most sought-after drink in the summer? Of course, this is kvass. It is being sold at every turn. This is due to the fact that it perfectly quenches thirst. Better than bread kvass can only be birch kvass. Many will be surprised because they have not heard of its existence. However, this natural drink have been used for many centuries. It remains only to figure out how to make birch kvass.

The main ingredient is Birch juice. Speech in this case we are talking about natural birch sap, and not about a drink with preservatives and dyes, which a large number of on store shelves. Natural birch sap is not only tasty, but also extremely healthy. It contains a number of substances necessary for the human body: carbohydrates, vitamins and minerals. Thanks to this, it has a number of healing properties:

performs the function of a diuretic;
actively removes from the body harmful substances;
positively affects human immunity;
normalizes bowel function.

birch kvass also carries many useful properties. The complexity of preparing the drink is that before you make birch kvass, you need to collect real birch sap.

How to get birch sap?

In winter, during frosts, you should not even try to get juice. Nothing will come of it. In the spring, when the frosts are behind us, and the sun has melted the snow, you can safely go in search of birches. Optimal time sap collection - March-April, until the moment of blooming birch buds. When collecting, do not touch very young birches. There will be little juice in them, but there is a high probability that the tree will die after that. Optimum thickness tree for collection will be a trunk diameter of 20 cm.
To determine if there is this moment juice in a birch, you need to insert an awl into the tree trunk about five centimeters. Then we take out the awl and look, if a drop of juice appears from the hole, then we proceed to the next step.

At a distance of half a meter from the ground, we make a hole in the tree trunk and insert a small groove into it, through which the juice will flow. I want to warn you right away that it is unnecessary to look for such a gutter in the store. It is made independently from any suitable materials. You can use a wide tube instead of a gutter.
We substitute down clean dishes. For example, a bucket, a cut plastic bottle, or any other container. Up to five liters of juice can be collected from one tree per day. You don’t need to collect a lot, optimally 3-5 liters, otherwise the tree may dry out.

Now, having collected birch sap, we turn to the issue of creating the kvass itself. There are a large number of recipes, but we will consider the best of them.

Recipe №1 Classic birch kvass

For the preparation of kvass according to this recipe, no foreign products are needed.
Such kvass will appeal to lovers of classic taste, without the admixture of additional flavors.
To implement it, we need three liters of birch sap and one hundred grams of barley.

Cooking process.
First you need to prepare birch sap. We filter it through a sieve with several layers of gauze in order to weed out all foreign objects. After that, pour the juice into a glass container and set to cool in the refrigerator.

We spread the grains of barley in a pan and put it on fire. You determine the frying time yourself. Overcooked grains will give kvass a bitter and tart taste. Slightly browned grains will give the drink a mild taste and a light golden color.

Pour the grains into gauze and tie. You should get a small bag of barley grains.
We lower the bag with grains into birch sap and leave it for four days in a warm place. During this time, kvass must be periodically stirred so that it is better infused. After the specified period, the drink should acquire a color characteristic of kvass.
It remains only to strain, pour the finished kvass into bottles and put it in the refrigerator.

Recipe №2 Kvass with fruits

Such kvass will have a sweet fruity taste. In order to prepare this unusual drink, you will need two and a half liters of birch sap and one hundred and fifty grams of dried fruits. Which dried fruits to use, decide for yourself, based solely on your taste.

Cooking process.
We filter the juice and clean it from pieces of bark and other foreign objects. After that, we wash the dried fruits very carefully under running water. Dried fruits do not need to be soaked.
We put clean dried fruits in a three-liter jar and pour birch sap. We wrap the top of the jar with gauze, previously folded in several layers.
We keep the jar in a warm place for three days, after which we filter the finished product and bottle it.

Recipe №3 Birch kvass with honey

This is one of the most best recipes. The resulting kvass will be very tasty and fragrant. This will take very little time to cook. To treat yourself to such an exquisite drink, we need:

five liters of fresh birch sap,
ten grams of yeast
one lemon,
one hundred grams of honey

Cooking process.
Pour the yeast with a little water and wait until it dissolves. You can stir with a spoon to speed up the process. After that, add honey and squeeze the lemon juice. Mix everything thoroughly.

Pour the resulting mass with birch sap and close the jar with a tight lid. After that, kvass should ferment in a warm place for several days. The degree of readiness can be determined by taste. Cooking time depends on the temperature in the room.

Recipe No. 4 Bread kvass on birch sap

Bread kvass is familiar to everyone from early childhood, but bread kvass on birch sap will reveal a new taste of a long-familiar drink. To prepare it, you need to stock up on the following products in advance:
three liters of birch sap,
one gram of dry yeast,
three hundred grams of rye crackers
one and a half tablespoons of granulated sugar.

Cooking process.

Carefully filter the juice through several layers of gauze, then pour it into the pan. Pour sugar into it and mix well until completely dissolved.
After that, bring the juice to a boil and immediately remove it from the stove.
After that, add yeast and pour rye crackers. If you like a milder taste, then yeast can be omitted from the recipe. It's a matter of taste.
Cover the pan with a lid and store in a warm place for forty-eight hours. At the end of the term, kvass must be filtered from bread crumbs, bottled and put in the refrigerator.

Recipe №5 Birch kvass with orange

This drink with the addition of citrus fruits will be an excellent thirst quencher in hot summer weather. Perhaps this is the most unusual of the presented recipes. From the products we need:

two and a half liters of fresh birch sap,
one ripe orange
one glass of granulated sugar,
a bunch of mint, a bunch of lemon balm, ten grams of yeast.

Cooking process.

First of all, wash, peel and cut the orange into slices. We put the slices in a jar, then yeast and sugar. Sprinkle mint on top and fold the melisa.
Pour birch sap into a jar and mix everything thoroughly. After that, we remove the jar in a warm place. After two days, we begin to check the degree of readiness. The rate of fermentation depends on the room temperature.
The finished product remains to strain, pour into containers and add a little raisins. You can store such kvass only in the refrigerator.

As we can see, making kvass from birch sap is quite simple. It remains only to find out a few recommendations that will save you from elementary mistakes.

Before making birch kvass, be sure to strain the birch sap through several layers of gauze. Unstrained juice will not only affect the taste of kvass, but also the quality of the final product.
You need to collect birch sap yourself, as you can buy a low-quality and diluted product with preservatives. In the worst case, they may sell sweetened water instead of juice. Therefore, it is better to collect birch sap yourself, and at the same time take a walk through the forest and breathe fresh air.
Kvass should ferment in a glass container, plastic bottles are not suitable for these purposes.
The shelf life of the finished kvass is five days. Therefore, you need to make as much kvass as you can drink during this time. It will be very disappointing if the drink disappears and you have to pour it out.
Ready kvass should be stored exclusively in the refrigerator.
During fermentation, kvass should be in a warm room. Therefore, you can not clean the leaven in a cold cellar or pantry.
The most useful will be kvass with honey, as there is the highest concentration of vitamins and other necessary substances.
Despite all their healing and beneficial features, the abuse of kvass can adversely affect human health. In everything you need to know the measure.

All these tips will help to make a very tasty and healthy birch kvass. The cooking process is very simple and does not require special skills. Once you try birch kvass, you will be amazed by its unique taste and it will become your favorite drink.

On hot summer days, a soft drink instead of soda is the most optimal solution. Especially delicious with raisins. This drink quenches thirst well and has many useful properties. It is also very easy to prepare. with my own hands. The basis for such a drink can be not only flour and malt, but also berries, fruits and other natural ingredients.

Useful properties of kvass

Kvass on birch sap with raisins is very refreshing in the heat and has a beneficial effect on the body. The drink is good for the digestive tract, removes toxins and has a diuretic effect. Kvass is able to prevent the development of many diseases. contains:

magnesium;
iron;
organic acids;
calcium salts;
microelements and a whole complex of vitamins.

Birch sap helps restore immunity after winter and improves blood circulation. During fermentation, the beneficial properties of the drink are not lost. Birch sap brings down the temperature well and helps with headaches. Nectar has justified itself in the treatment of bronchitis, tonsillitis and tuberculosis and has a healing effect. Birch sap is very useful in violation of the kidneys and diseases of the urinary tract.

Nectar speeds up metabolism. Birch sap helps to treat joints and removes puffiness, has a beneficial effect on the skin. When preparing kvass from nectar, many of the listed properties are preserved. But only if the ingredient is collected far from the city, and the prepared drink is stored only in the refrigerator.

What birch trees can be used to collect sap?

In order to make it with raisins without preservatives, you need to collect the ingredients with your own hands. Birch sap is best taken in forests located far from the city. Elderly trees are selected to collect nectar. But at night there is no movement of juice, so it is collected in the morning. A birch with a circumference of approximately 25 cm is selected.

To collect the juice, a small incision is made in the bark, slightly affecting the trunk. The excavation should be done at a height of half a meter from the ground. Then a small groove or tube is inserted into the incision. After collecting the juice, the recess is necessarily smeared with mud, clay, moss or other (but preferably only natural) substances.

Classic with raisins

To prepare classic birch kvass with raisins, you will need:

10 liters of natural nectar collected in the forest;
500 g of granulated sugar;
50 pcs. dried raisins.

Cooking method

The collected birch nectar is cleaned of microscopic pieces of wood. To do this, the juice is filtered through cheesecloth, folded in several rows. The raisins are then washed and dried. Birch nectar is mixed with granulated sugar. Stir until completely dissolved. Then the raisins are added. The container in which kvass is prepared is covered with a rag lid and removed into a room with a temperature of approximately 22 degrees.

The drink should ferment for three days. After that, it is filtered again. Pour into bottles and store in the refrigerator.

Kvass recipe with honey

The recipe for birch kvass with raisins and honey is very simple. The resulting drink helps prevent colds and has antibacterial agents. For cooking you will need:

10 liters of birch sap;
3 lemons;
4 raisins;
50 g of live fresh yeast;
40 g of liquid honey.

Cooking

Birch sap is purified and filtered through gauze. Lemons are squeezed and added to the nectar. Then yeast, honey and raisins are poured out. The resulting mixture is thoroughly mixed and poured into jars or bottles. The container is tightly sealed and stored in a cold place. The leaven lasts four days.

Recipe for kvass with coffee beans

Birch kvass with raisins can be prepared with coffee beans. This will require:

2.5 liters of birch sap;
3 pieces of stale;
100 g of granulated sugar;
a small handful of raisins;
the same portion of coffee beans.

Process

A frying pan is put on the fire. Oil is not poured. Coffee beans are roasted. The bread is cut into pieces and dried a little in the oven. Raisins are washed and dried. For sourdough, a three-liter jar is used. All the ingredients are placed in it and poured with birch sap. To determine the fermentation of the drink on the neck is pulled medical glove which is pierced with a needle. The container is kept warm. Kvass starts fermenting after 2-3 days. This inflates the glove. When it subsides, the drink is filtered and placed in the refrigerator. It is better not to touch kvass for several days, as it must be infused.

How else can you cook birch kvass?

Birch kvass with raisins can be prepared with orange slices. For this, classic ingredients are used with the addition of sprigs of mint, lemon balm and 10 g of yeast. They are ground with sugar. Then the rest of the ingredients are added, mixed and fermented for two days.

Very tasty, nutritious and saturated with vitamins is birch kvass, which is prepared with the addition of dried fruits. And for a more interesting taste, you can add a little barberry. All ingredients are mixed and the drink ferments for four days.

In order to prepare high-quality kvass, birch nectar must be thoroughly cleaned of wood debris. To do this, the juice is filtered through cheesecloth. Kvass on birch nectar should be prepared only from nectar collected in the forest outside the city. Since exhaust gases and smog are reflected in the raw materials taken from the trees.

For sourdough, it is better not to use plastic containers. Best fit glass containers(can be made in 3- or 5-liter jars) or enamelware. You can store cooked birch kvass with raisins for no longer than 120 days. For a drink, large dark raisins are best suited. And it is better to make a drink in early spring, so that it is infused by the summer. Birch kvass is great for okroshka.

A drink with the addition of honey is best done in the fall. Such kvass helps to maintain immunity in winter time. To do this, you can add healing herbs to a drink prepared at any time of the year. Kvass should be stored only in the refrigerator.

If you love in hot weather drink soft drinks, you will surely like birch kvass. In the absence of allergies to pollen, this product will become a useful component of your diet, because it contains many vitamins, salts and trace elements. The drink gives a slight diuretic effect, improves the functioning of the liver, digestive and biliary systems, and removes harmful substances from the body. Let's learn the most simple recipes preparation of birch kvass.

How to collect birch sap for kvass

When the quality of a store product is in doubt, there is nothing better than going out into nature with sharp knife and handy utensils. But remember: a birch tear can only be taken from old trees and in areas remote from dusty roads and large settlements. In addition, it is necessary to go to the forest in the morning to get birch sap for kvass, because at night its flow slows down.

When choosing a tree, pay attention to a plant with a circumference of about 25 cm. To extract a useful elixir, cut the trunk at a height of 0.5 m from the ground and attach a groove to the recess. As soon as a sufficient amount of juice has accumulated, cover the incision with earth or moss.

Recipes for making kvass from birch sap

It is customary to cook birch kvass with the addition of bread and various aromatic ingredients (mint, orange, honey, raisins). Classic recipe kvass on birch sap involves mixing natural nectar with raisins.

Dry raisins - 50 pcs;
Sugar - 0.5 kg;
Natural juice - 10 liters.

Rinse and dry the raisins, strain the nectar. Following the recipe, add sugar and raisins to the juice and wait for the sugar to dissolve completely. Cover the container with a thick towel and transfer to a room with an air temperature of no higher than 22 ° C. After 3 days, carefully filter the drink and bottle it.

With large dark raisins

There is no sugar in this recipe. Take 25 units of large dark raisins, wash and dry. Strain 3 liters of juice and mix the ingredients in a sourdough container. The drink should ferment for 3 months in a sealed container and in a cool room.

with barley

Products:

Barley - 3 tbsp;
Sugar - 2 tbsp;
Rye crackers - 150 g;
Birch elixir - 3 l;
Dry yeast - hook with the tip of a teaspoon.

Combine all the ingredients in a 3-liter jar and let them sour for 2 to 3 days. Strain the liquid and drink with pleasure.

with orange

If you decide to make kvass from birch sap and orange, you will get a tasty and healthy treat that will help wean the kids from store-bought not always healthy drinks.

You will need:

Yeast - 10 g;
Raisins - a pinch;
Orange - 1 fruit;
Sugar - 250 g;
Melissa and mint - a few branches;
Liquid natural product - 2.5 l.

Process the ingredients according to the recipe:

Divide the orange into segments;
Pound the yeast in a small amount of sugar and place in a bottle;
Throw orange slices, lemon balm and mint into the jar;
Fill everything with nectar.

After 2 days, pour kvass from birch sap with the addition of aromatic products into half-liter bottles and pour into each raisin. Put the container in the refrigerator, wait 1 day and enjoy.

On honey

Kvass, obtained from birch sap and honey, is an excellent antibacterial and prophylactic agent against colds. The recipes for its preparation include the following products:

Raisins - 3 berries;
Lemons - three medium fruits;
Liquid honey - 30 - 40 g;
"Live" yeast - a pack of 50 g;
Forest birch sap - 10 liters.

Strain the nectar over a large container and pour in the juice squeezed from the lemons. Pour raisins and yeast, add honey. Mix thoroughly and pour into bottles. Seal the container and take it to a cold place for 3 to 4 days.

With dried fruits

Consider how to make kvass from birch sap and dried fruits. Wash and dry raisins and dried. Combine all the ingredients in one container and infuse in warm conditions for 3-4 days. Stir the drink from time to time. Once it stops fermenting, bottle it.

Kvass from coffee beans, birch sap and bread

If you like ordinary bread kvass, for a change, you can prepare a variant with bread and coffee beans on birch sap. It is more useful, because it additionally contains raisins.

What you will need:

A handful of raisins.
Sugar - 100 g.
2 - 3 slices of stale Borodino bread.
Birch elixir - 2.5 l.
Coffee beans (in terms of quantity, focus on raisins).

Fry coffee without oil in a pan, dry the bread in the oven, rinse and dry the raisins. Dump all ingredients into a 3 liter bottle and fill with juice. Put a rubber glove over the jar and pierce with a needle. Reception will make it easier to understand if the drink is fermenting. Put the kvass in heat for 2-3 days and wait until the air stops flowing into the glove. Strain the liquid and keep in the refrigerator for 3 days. Now the product is ready for use.

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In the sultry heat, you want to drink cold kvass from birch sap, the recipe of which was known to our ancestors on Ancient Russia. The drink not only quenches thirst, but also fills the body with useful components. The presence of prebiotics in birch kvass puts it on a par with fermented milk products. Such a product is quite common on supermarket shelves, but it is better to make it at home in order to be 100% sure of its quality and usefulness.

Many historians say that as early as 6,000 BC, ancient people drank a drink very similar to modern kvass. It was prepared from bread crusts, tree bark and herbs.

The first memories of a healing drink are found in the manuscripts of Pliny, Hippocrates and Herodotus. Ancient scientists spoke of this product as a cure for many ailments.

In general, the word "kvass" in Old Russian means "sour drink". As you can see, initially this word had a slightly different meaning. "The Ipatiev List" and "The Legend of the Rich" mention useful product. A little later, kvass becomes a very popular drink in Russia, both boyars and mob drink it.

At first, kvass was made only from stale rye bread. But time does not stand still, and traditional recipes are supplemented and changed. So, later kvass was already prepared from rye and barley malt, adding mint leaves and raisins. Interestingly, the northerners used currant leaves and Irish moss as integral ingredients of the drink. At the same time, they began to prepare kvass from birch sap.

In the 19th century, Russian scientists began to investigate kvass for the presence of useful components. Even the legendary scientist Mendeleev, who loved to drink kvass, studied it for the content of micro and macro elements.

Birch sap in the open Soviet Union was popular in the 1950s. Therefore, it is not surprising that in 1946, thanks to the Institute of Nutrition of the Academy of Medical Sciences, a recipe for making kvass from birch sap was recommended. In those days, juice, granulated sugar, lactic acid bacteria and yeast were used to make a drink. Then it was cooled to 6°C, sweetened, decanted and poured into containers.

After the collapse of the USSR, the production of birch sap and kvass from it fell sharply, now the product has become less accessible.

Unfortunately, modern quality of most food products does not correspond to those produced during the Soviet Union. Therefore, the question of the usefulness and quality of products is very acute, especially when it comes to young children. Therefore, most people, choosing between purchased and home-made kvass, stop at the latter option.

Birch kvass - benefits and harms

A drink made from natural birch sap is a fermentation product.

On a note! According to recent studies, drinking one glass of the drink daily for 14 days improves overall health: beriberi, depression and chronic fatigue disappear.

Due to the fact that birch sap kvass contains a huge amount of vitamins, enzymes, organic acids, macro- and microelements, it has a beneficial effect on almost all systems of human internal organs:

Normalizes functioning digestive system. Birch kvass is a source of prebiotics that contain a group of vitamins B. Along with lactic acid products, the fermented drink helps to restore the balance of beneficial microorganisms in the intestines.
Improves the condition of skin, hair and nails. This property is again associated with the presence of prebiotics and B vitamins in kvass. Traditional healers use birch kvass in the fight against acne, acne and juvenile acne.
Increases the body's defenses and prevents the development of many pathologies. Thanks to the content ascorbic acid(vitamin C) taking kvass from birch sap helps prevent colds and SARS, and also strengthens the immune system.
Has a diuretic effect. Birch kvass, slightly accelerating the work of the kidneys, helps to get rid of puffiness. In connection with this property, it is taken for weight loss, although there are discussions about fat burning.
Removes from the body toxic substances and slag. This property is associated with the presence of prebiotics and other useful elements in kvass.

On a note! Sometimes birch kvass is used as a vaporizing agent in baths.

Inhalation of steam helps in the treatment of diseases of the upper respiratory tract and diseases of the skin.

Despite the great benefits, it has some contraindications. It is highly recommended not to drink with the following pathologies:

pancreatitis;
gastritis with increased acidity;
cholecystitis;
dysbacteriosis;
food intoxication.

There is no consensus on whether birch kvass can be consumed by young children, pregnant and lactating mothers. In many sources you can find completely different information. Therefore, it is better to introduce a drink into the diet, starting with a small dose (50 ml), so as not to cause an eating disorder or increase lactation.

Traditional recipes for birch kvass

Since ancient times, our grandfathers and great-grandfathers loved to experiment just like we do now. Therefore, cooking recipes have come down to our time healthy drink with the addition of honey, cranberries, barley and other ingredients.

Birch kvass with yeast. To prepare the product, you need to prepare:

birch sap - 10 l;
yeast - 40 g.

First, the juice is boiled, cooled and yeast is added. Then it is placed in a cool room for two or three days, it can be a cellar or basement. When the drink is infused, three-liter jars are “blowed” over hot steam, kvass is poured into them and rolled up with lids. It can be stored in the pantry for about 6 months, and in the refrigerator for even longer.

Recipe with Borodino bread. For cooking delicious drink You need to purchase the following ingredients:

Borodino bread - 1 loaf;
birch sap - 3 l;
raisins - 1 tbsp. the spoon;
roasted coffee - 1 tbsp. the spoon.

A few crusts of Borodino bread must be put in a three-liter jar, as well as raisins and roasted coffee. The whole mixture is poured with birch sap, and gauze is placed on the neck of the jar and a rubber glove is put on. When it swells, kvass should be filtered and poured into a clean container. The drink is placed in the refrigerator for two days, after which it is ready for use.

Cranberry and honey recipe. To prepare birch kvass, you need to prepare:

birch sap - 3 l;
honey - 2 tbsp. spoons;
cranberries - 3 tbsp. spoons;
mint leaves.

Honey, cranberries and mint are added to a three-liter jar. Then the container is filled with birch sap, a rubber glove is put on it and placed in a warm place. When the glove inflates, it means that the fermentation process has already ended. Kvass must be filtered and poured into a clean jar. The drink is left for 2 days in the refrigerator, and then drunk.

Village recipe. To prepare kvass from birch sap, you will need the following ingredients:

birch sap - 10 l;
black bread crackers - 200 g;
dried cherries - to taste;
dill - to taste.

AT oak barrel pour birch sap. Breadcrumbs are placed in a linen bag and lowered into a barrel, tied with a long rope. Fermented juice must stand for 2 weeks in the basement or cellar. After the fermentation process is completed, dill and some dried cherries are added to the kvass.

Original recipes for birch kvass

By adding a variety of ingredients, you can cook very delicious kvass, which will be much more useful than Coca-Cola, Fanta and other carbonated drinks.

Recipe with orange. To make a drink, you need to purchase: