At home, kvass for okroshka can be created in just two days, using a minimum of ingredients. Those who think that making kvass is a rather troublesome business, I assure you that there is nothing easier!
The drink for making okroshka differs from regular kvass in that it is aged a little longer until it becomes less carbonated and less sweet in taste. As the yeast bacteria feed on the sweetness, the drink will become more sour every day. In general, it takes about 2 days: on the first day, ordinary sweetish kvass is obtained, on the second day it is already more sour.
To create it, you can use both burnt sugar and black bread, dried in a pan or in the oven - these two products give the drink color. When creating kvass for more servings, increase the rate of ingredients. Kvass is best kept refrigerated to keep it cool, but not for long as it becomes sour.
So get ready necessary ingredients and let's start cooking!
Cut black bread into cubes or sticks, dry in a pan or in the oven until golden brown crusts appear.
Put the slightly cooled breadcrumbs in a jar or other deep capacious container.
Add sugar and dry yeast. Can be used fresh yeast, rye sourdough, etc., but remember that then the preparation time for the drink may vary.
Pour warm water into the jar, but not to the top, as the drink will "ferment". Leave about 2 cm of free space from the edge of the container. Place the jar with the workpiece in a warm place without closing it with a lid.
On the first day, kvass will be highly carbonated, on the second day the gas bubbles will go away, the main thing is not to forget to stir the drink so that it does not become bitter in taste.
Strain the contents of the jar through a fine mesh strainer. Bread cake can not be removed - on it you can ferment the next portion of the drink.
Pour home-made kvass for okroshka into a jug, store in the refrigerator for no more than 2 days. If the taste of the drink turned out to be sour, add a little granulated sugar to it and mix.
Fill with kvass okroshka at the very end, adding it to chopped foods. Happy you!
Russian okroshka is called so because they put finely in it
chopped products (according to the old - kroshevo), and chilled
form.
The plant base 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 in bread kvass it is recommended to add steep egg
yolks, mashed to taste with mustard, sugar, horseradish and salt, which
gives this refreshing dish a slight spiciness. And of course
defining component of this summer dish- bread kvass.
What kvass to choose for okroshka?
If purchased, then store kvass for
okroshka must be okroshka, i.e. not sweet. But the most
the best bread kvass for okroshka, of course, homemade
conditions.
Now we will tell you how to cook homemade kvass for okroshka.
Take
rye bread, cut it into small slices and hold in a heated
oven until dark brown. At the same time, it is important
do not overcook the bread, otherwise kvass for okroshka will be bitter later.
Received
pour croutons hot water(80°) and leave to infuse
few hours. Then strain the infusion and add granulated sugar to it.
and yeast pre-diluted with water (you can still throw 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, some raisins. Khlebny
let kvass brew for about 8 hours in a warm place, and then strain and
put in the cold. This is how homemade kvass is prepared for okroshka.
Necessary
note that the recipe for Russian okroshka can be not only on kvass, but also
on curdled milk, kefir, cucumber or cabbage pickle, and even on
beer.
For lovers of this popular foamy drink, here is a recipe for beer okroshka.
crumble
5 hard-boiled eggs, rub them with salt and add a little
Sahara. Peel 400 g fresh cucumbers and cut them into cubes.
Finely chop two heads of onion. You can also add cutting
other vegetables to your liking. Pour all products with 1 liter of fresh
beer and stir.
When serving, put sour cream in a plate and
finely chopped parsley and dill. Suitable for beer okroshka
add finely chopped pieces of dried or smoked fish.
In conclusion of our story, we will give a recipe for the original okroshka, taken from Russian cuisine.
"Frying
a couple of partridges, cut them into pieces exactly like 200 g
veal, 200 g stew, half salted well boiled
bovine tongue, 300 g boiled lean ham, 6 peeled cucumbers and 6
boiled eggs.
All this is put in a bowl, add the freshest
sour cream, pour 15-18 glasses of fizzy kvass, a little salt and
crushed pepper. Optionally, you can add green onions and dill. V
okroshka is good to put small pieces of ice.
As you can see, our
ancestors were not fools to eat. Of course, and now all the ingredients of this
rich meat dishes are quite affordable. Last resort, partridge
can be replaced with chicken fillet.
Bon Appetit.
Before telling how to make homemade kvass for okroshka, beloved by all Russians, it is worth noting why it is not worth buying. A bottled or draft drink is prepared using completely different technologies.
It is suitable only for drinking and then not always, if you carefully study the composition. It is absolutely impossible to use it for cold soup. It will turn out not okroshka, but a parody of the traditional Russian dish, which will likely have to be discarded.
Advantages of homemade kvass:
- made immediately before cooking okroshka, so it is 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. He gets these bright properties from dried black bread, which is the main component of the drink. It is permissible to replace it with ready-made breadcrumbs.
You can gradually prepare them for the summer. As soon as a few pieces remain rye bread, the hostess dries them in the oven and puts them in a paper bag. In the summer, such a preparation will help out when you have to make kvass often.
Attention! When drying bread, do not burn the crust. If the crackers are burnt, then bitterness will turn into kvass, which will completely ruin the okroshka.
How to cook kvass for okroshka
Sweet kvass has been very popular for many centuries. But it will not be discussed further, because okroshka requires a completely different drink - white. It is also added to beetroot, botvinia, cold.
Agree, the main thing in okroshka is - quality kvass. It must be white, as originally intended in classic recipe. Life is going, National cuisine acquires new traditions, which have proven themselves quite well. In such a case, it is necessary to consider different recipes making kvass for this ice-cold soup.
White okroshochny kvass was originally prepared with flour. Sometimes not one of its varieties was taken, but several at once, which influenced taste qualities finished 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.
A few of the most available recipes kvass for okroshka is discussed in more detail below.
1. Okroshochny kvass from rye bread
- 100 g of rye bread;
- 5 g yeast;
- 3 art. l. Sahara;
- 4 liters of water.
Preparing a tiny drink is very simple:
- Bread is cut into small cubes, which are dried in the oven or fried without oil in a pan. The color of the bread should be a rich brown.
- Boiled water should cool down. She is poured prepared bread. The sourdough is left for 5 hours.
- The infusion is filtered through gauze. Diluted yeast is placed in the liquid.
- The pot with the drink is moved to a dark place where fermentation will take place. Leave it on for 8-10 hours.
- As soon as foam appears on top, you can remove it and strain the liquid again.
Yeast drink for okroshka is ready. It can be stored in the refrigerator so as not to peroxide.
2. White kvass on breadcrumbs with mint
It will take only 2 days for kvass with mint to stand. But then you can cook a delicious okroshka, which has a specific mint flavor.
For cooking, products are taken:
- a bunch of mint;
- a handful of raisins;
- 0.5 kg of rye bread;
- 2 liters of water.
Cooking process:
- First, the mint is finely chopped. Greens are poured with a glass of water, covered with a lid and infused for 10-15 minutes.
- Bread should be cut into cubes and dried in the oven.
- V glass jar fold crackers, raisins, pour mint infusion here 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 filtered, poured into a dark glass bottle, kept for another day in the refrigerator.
Kvass for okroshka on rye flour
In the villages, they used to constantly prepare flour kvass. In such cases, bread was not used, it was replaced by rye flour. The grain was ground immediately before the preparation of the base.
List of products for 2.5-3 liters of water:
- 200 g flour;
- 2-3 tbsp. l. natural honey.
How to cook rye kvass:
- Mix flour with water until all lumps disappear.
- Add honey, stir again.
- Put the container in a warm place for fermentation, covering the top with a cloth or gauze.
- After 2 days, filter, 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 drink. It is allowed to add a little honey and fresh flour to it. If you want to have dark-colored kvass, you can pre-fry grain or flour.
Kvass for okroshka on sourdough
Many are frightened off by the preparation of kvass, due to the long fermentation of the product. Then you can use ready-made sourdough 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 sourdough yourself from ordinary flour and water.
Preparing the sourdough is easy:
50 g of flour is poured into a jar, 50 ml of water is added. The ingredients are stirred until a viscous mass is obtained. It must be left for 12 hours in the sun for fermentation.
Divide the resulting mixture into 2 equal parts. One part will have to be poured out, to the rest add the same products (50 ml of warm water and 50 g of flour).
Repeat again after 12 hours. After about 4 days, the sourdough will be ready. Half is taken for kvass, and the rest is not thrown away. V closed jar mass goes 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 sourdough. For 3 liters of boiled hot water is taken:
- 100 g rye flour;
- 3 art. 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. You have to let her steam up.
- The sourdough 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 kvass is filtered and sent to the refrigerator or immediately to okroshka.
Knowing how to cook delicious kvass for okroshka at home, you can go to the kitchen. And let the surrogates remain on the shelves of the store: they are not suitable for summer soup.
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, with dry yeast. I will cook in a 3-liter jar - in my opinion, the most convenient container for ripening kvass. A step-by-step recipe with a photo and a detailed description will help you easily cope with the task. In less than two days you will get a great drink, invigorating and effervescent, which is great for dressing homemade okroshka.
Total time: 2 days / Preparation 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
Cooking
Large photos Small photos
I cut rye bread into a medium-sized cube, 2x2 cm. It will take 250-300 grams of bread, which is about 1/4 of a loaf. It needs to be dried in the oven, for a special flavor and so that it does not immediately become limp 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. In the process of drying, I turn over several times, as a result, crispy crackers should be obtained, but not too overcooked and not burnt. If overexposed, then kvass will be bitter.
I put ruddy crackers in a 3-liter jar. They should fill it about 1/4 of the volume or a little more. I fill it with hot boiled water (80 degrees) - on the shoulders of the can. I leave until cool.
After 3-4 hours, when the temperature of the liquid reaches room temperature, I add sugar, raisins and a little dry yeast to it. I cover with a lid and gently turn the jar in the air so that the yeast dissolves (as an option, you can dilute them separately in a small amount of warm water). I cover with gauze and leave it in this form for 24 hours. Kvass should ferment in warmth. Depending on the ambient temperature, the ripening time can vary significantly and reach from 1 to 3 days if it is hot or, on the contrary, cool.
In the ripened kvass, the crackers will rise to the neck of the jar, they will bubble and play, foam will appear, which indicates the readiness of the drink. So, it's time to drain the liquid from the crumb. I squeeze the sour bread through gauze, filter the drink into a clean container - glass or food-grade plastic bottles with lids will do.
I pour the liquid into the prepared bottles (I got a little more than 1.5 liters), tightly tighten the lids and put in the refrigerator to infuse for 8-10 hours. And do not rush to throw away the bread crumb. It can be used as a starter for the next batch of kvass - for this I return it to the jar again 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 associated with the use of natural raw materials. It remains to chop the vegetables and season the soup with a portion chilled drink. Bon Appetit!
On a note
Okroshka can be seasoned with cold kvass or emulsified from crushed yolk, kvass and sour cream - it will turn out even tastier!
Kvass is a traditional Slavic drink. From Arkhangelsk to the shores of the Adriatic, from the Urals to the Oder River, people drink alovina, jelly, parovets, jelly, zhur. Behind all these names is kvass. In the old days, the drink was with a degree, and even with what! Kvass was served at weddings and feasts. In many Slavic languages, this is reflected in colloquial speech. For example, the Russian argonym "sour" means "to drink strong alcohol". This drink is made from malt and flour (or from rye bread). Sometimes honey, fragrant herbs, berries and fruits are added to kvass. And how many types of this drink exist! Kvass is white, dark (or classic), beetroot, berry, honey , milky.The drink can serve as the basis for the preparation of cold summer soups. Okroshka will be delicious if you take a white type of kvass for it. It differs from its classic counterpart not only in color, but also in a light refreshing taste with a slight sourness. To learn how to cook white kvass, read this article.
Benefit
This drink not only perfectly tones and refreshes. And good taste is not the only thing good quality. White kvass is rich in vitamins, especially group B. If you drink this drink regularly, you will have healthy skin, shiny and thick hair, strong nails. White kvass also improves the intestinal microflora. It contains amino acids and trace elements. You can experiment with kvass by mixing berry and fruit juices, honey and herbal decoctions into it.
White kvass: old Russian recipe
In our climatic conditions, the main cereal has always been rye. Her grains were germinated, mixed with flour, poured with boiling water and simmered for a long time in a Russian oven. Then they set it to cool and kept warm for several days. But how to cook white kvass at home, that is, on a regular modern kitchen where there is no Russian stove? If you cannot get the sourdough starter (one tablespoon), it is acceptable to replace it with rye bread crusts and raisins. There is a lot of wine yeast in grape berries. Fifty grams of raisins will start the fermentation process. But first, dilute 300 g of rye flour with three liters of boiling water. It is necessary to pour, stirring, so that lumps of dough do not form. Add one hundred grams of honey to this mass. At will, we will enrich the bouquet of the future drink with currant or mint leaves. You can add a little grated horseradish, but again this is optional. When the mixture cools down to 35 degrees, add the sourdough (or crusts of bread with raisins). Stir, cover and put in a warm place for a day and a half. Kvass is considered ready when a rich foam appears on the surface. Then we filter the drink, bottle it, put it in the refrigerator. We do not pour out the cloudy sediment. It can be used as a starter for a new portion of the drink.
Hoppy white kvass from flour
As we remember, in the old days this drink was alcoholic. It was also called "cooked". For him, we will grow the leaven ourselves. Pour rye flour with warm water and leave it warm for five days. During this time, a colony of yeast bacteria will develop, and it will be possible to make white kvass. The recipe for a “brewed” drink involves pouring rye flour cold water and gradual heating. So, we adhere to the same proportions. For 300 g of flour - three liters of water. We put the pan on a small fire and bring to a boil, after which we immediately turn off the gas. Stir with a wooden spatula until completely combined. You can even lightly beat the mixture with a whisk. So that the flour does not produce lumps, you can add three tablespoons of sugar to it. When a mixture resembling batter or sour cream, cool down, add a spoonful of sourdough and put a crust of dry rye bread on top. After two or three days spent in the warmth, the drink will ferment. We will wait until the end of the turbulent period, after which we will strain through gauze. Such kvass can reach a strength of up to 9 °.
Recipe with malt
This component is nothing more than sprouted grains of wheat. With malt, homemade white kvass will ferment faster and come out more effervescent and foamy. In addition, wheat neutralizes bitterness, makes the taste of the drink softer, and the color lighter. It is better to use natural rye sourdough in cooking. Take a loaf of Borodino bread, cut off the crust. Cut the pulp into cubes. Put on a baking sheet and dry in an oven preheated to 200 degrees for about half an hour. Pour one hundred grams of crackers into the bottle. Add three soup spoons of malt. Pour in three liters of boiling water. Wrap the bottle well and leave to cool completely. Starter culture (one hundred grams) is taken at the peak of its activity. Dilute it in a small amount of the cooled mixture, then pour it into a bottle. Add one hundred grams of sugar, stir and put under a water seal for a day at room temperature. Then strain and bottle. The drink is consumed chilled. This kvass has a degree. So drinking it before driving is not recommended.
On wheat crackers and yeast
There are many ways to make white kvass ferment. In this recipe, yeast acts as such a catalyst. White crackers are better to cook on your own. There are a lot of preservatives in the store product that will nullify all the work. Grind crackers to crumbs with a blender or rolling pin. Boil a liter of purified water for about two minutes. Put crumbs from crackers in enamel pan. Fill with boiling water, cover and let stand for three hours. During this time, you need to mix the contents several times. We dilute ten grams of yeast in a small amount of warm water, leave it warm for an hour. Then combine with the infusion of crackers. Pour in 50 g of sugar. Stir and leave warm for ten hours. During this time, foam should appear. In the prepared bottles, put a slice of lemon and six pieces of raisins. Filter kvass through gauze. We cork the bottles and put them in the refrigerator.
White kvass for okroshka
The basis for cold soup should be with a distinct sourness. Therefore, kvass white okroshochny is prepared in a slightly different way. It is traditionally made from barley and rye malt. Three types of flour are also used. These are wheat, buckwheat and rye. Yeast is used to start the fermentation process. And mint is added as a flavoring agent. How is traditional kvass made for okroshka? Knead the dough from the indicated types of flour and boiling water. Then dilute it with plenty of warm water. Malt, yeast and mint infusion are added. After two days in the warmth, the soup base can be strained and used.
A simplified recipe for kvass for okroshka
Yeast, malt, several types of flour... Is it possible to do without all these complex components? Can! And only Borodino bread will replace them all. After all, it is baked on the basis of all the listed products. Therefore, it is an ideal raw material for making white rye kvass at home. First, brew a bunch of mint in a glass. After some time, we will drain the herbal infusion. Cut half a loaf of bread into cubes, put in three-liter jar with 50 grams of raisins. Fill with warm mint infusion. Pour two liters of bottled purified water. We will cover the jar and put it in heat for a day. After that, kvass can be filtered. If it is not used immediately for the preparation of okroshka, it should be stored in dark bottles and in a horizontal position.
White kvass can be flavored not only with mint. Currant leaves, lemon, lime are also added to it. For a sweeter taste, honey and molasses are mixed into the drink. Very interesting drinks are obtained from a mixture of white kvass with various fruit and berry juices. You can buy sourdough. To do this, you need to buy a drink in the market. He's a little muddy. This thick mass is the leaven. You can work with her. But so that the bacteria do not wither, do not forget to feed them with sugar.
