Summer. It's hot... Stuffy... Good bread kvass will quench your thirst in the heat. And what food in this weather can compete with okroshka? But not just any kvass can be used to make this dish—sweet store-bought will not do. You need a good one for okroshka, so that the drink is rich, aromatic, sharp and not sour.
OkroshkaOkroshka is an excellent dish in hot weather, when you don’t want to eat anything, but are haunted by an insatiable desire to drink and drink again. Okroshka will not only quench your thirst, but also your hunger. Ingredients: greens, cucumbers, radishes, green onions, potatoes, well-boiled meat or sausage, hard-boiled eggs, sour cream for dressing. The products will provide the body with all the necessary nutrients and microelements. If desired, you can add mustard or horseradish, sugar. All products are finely crumbled, hence the name of the dish. Good bread kvass for okroshka is simply necessary. How to cook it?
Kvass recipe for okroshka
You can easily and quickly prepare kvass using semi-finished products that are sold in stores, but this kvass is sweeter and is only suitable as a drink. A recipe for okroshka is easy to find. Each recipe is slightly different, but basically they are...
similar. To prepare the drink you need crackers, preferably rye bread, water, sugar, and yeast. For three liters of water, a third of a loaf of bread, one teaspoon of yeast (without top), and 150 g of sugar are enough.
For okroshka it should be sharp and sour. These properties will be given to it by crackers, cut into small cubes and dried in the oven over low heat so that they are covered with a dark, aromatic crust. Rusks should not be overcooked, otherwise they will give the kvass a bitter taste. Next, the drink can be prepared in two ways.
The first method of making kvass
Place the prepared crackers in a jar and pour boiling water over it. Leave until the water cools completely. Steamed crackers will give kvass a rich bready aroma and dark color. Strain the contents of the jar, add yeast and sugar, place in a dark place at room temperature for 3-5 hours. Pour into bottles, add 3-5 raisins to each, close tightly and refrigerate. Raisins will add sharpness to the kvass. This recipe for kvass for okroshka is good because you don’t have to strain the drink every time you use it.
First you need to prepare the starter. Pour crackers made from 1/4 of the bread into a three-liter jar, add warm water, add 150 g of sugar, a teaspoon of yeast and place in a dark place to ferment for approximately 12 hours. Drain, add warm boiled or purified water, add crackers and a piece of fresh bread and place again in a dark place for fermentation. No need to add yeast. So repeat again. This will ensure that the smell of mash disappears. During subsequent draining, remove some of the soggy crackers and bread, and add a piece of fresh bread and a handful of crackers. You can also throw in 8-10 raisins for sharpness. This recipe for kvass for okroshka is good because the prepared starter will last for a long time.
In the old days, peasants were not very spoiled for food, and sometimes the main food for them was bread and a fermented drink on breadcrumbs. They used it to prepare stews, for which they made a special sour drink, and since then a recipe has come down to us on how to make white okroshka kvass at home. For everyone's favorite summer soup, as a rule, a light kvass product is used, but many still prefer dark varieties.
It is reasonable to start preparing okroshka kvass, like any other, from the very beginning, namely with sourdough. It is thanks to this mass that the fermentation activity of the composition is activated, and therefore it deserves to be proudly called the base, because without something, and without a starter, you cannot make kvass. Moreover, the taste and benefits of our foamy drink depend on the quality of this “activator”.
Village okroshka kvass
Ingredients
- Rye flour - 1 cup + -
- - 1 tbsp. l. + -
- — 5 g + -
- — 1 l + -
- Sourdough – 0.5 l + -
- - 1/2 cup + -
- Rye flour - 0.5 kg + -
- — 8 l + -
- Mint – 10 leaves + -
Preparation
Since we intend to prepare historical bread kvass for okroshka at home, we will select the appropriate, so to speak, grandfather’s recipe. This drink is distinguished by its naturalness, bready aroma and sour taste.
- First, let's mix the starter. To do this, pour 0.5 liters of boiling water into the flour and mix with a whisk so that there are no lumps. The consistency should be close to pancake dough. Let the liquid cool to 35-30 o C and add sugar and yeast. If the mass is too thick, you can add slightly warm water. Now we give the yeast time to “come to life”, and as soon as you see that the starter starts to bubble, pour in a liter of warm water and leave the grounds to ferment for 24 hours.
- The next day, the resulting semi-kvass should be drained, and we will use the remaining sediment, also known as leaven, to prepare kvass.
- We should warm up the thicket a little by placing the vessel in warm water, then add sugar, stir and leave to activate.
- Mix rye flour with boiling water and mix with a whisk, avoiding lumps. Next, dilute the resulting mass with the main volume of water (37 o C) and then pour in the starter and add mint leaves. Leave the kvass in a warm place for two days.
- When the drink is ready, it will need to be filtered, bottled and refrigerated. We use the remaining “cake” again to prepare kvass.
This recipe for bread kvass for okroshka can be adjusted. For example, if you prefer a darker and richer drink, then add more rye flour. Also, if you don’t like very strong kvass, then you don’t have to keep it for 48 hours - 1 day will be enough.
Wheat white kvass
In order to prepare homemade kvass for okroshka according to the following recipe, we will need both crackers and fresh bread. For those who like experimenting, there is a great opportunity to enrich the taste with molasses or buckwheat honey, as well as spices such as cinnamon or cardamom.
Products per 8 liters of water
- Wheat crackers – 900g;
- Rye bread – 250 g;
- Rye flour – 100g;
- Granulated sugar - 100 g;
- Baker's yeast - 30 g;
Preparation
- You can take either ready-made crackers or cook them yourself in the oven, then pour boiling water (8 liters) over them and leave to sour for 4 hours.
- We need to knead yeast dough from rye flour and crumbled bread pulp, but we do not take all the yeast, but only half a teaspoon.
- When the dough rises, we need to shape it into flat cakes and fry them in a frying pan without oil. We break the finished products into 4 parts and throw them into the wheat crackers that are soggy in the water.
- Add sugar and yeast there, but make sure that the temperature of the grounds does not exceed 37 degrees. After mixing everything, cover the jug with a lid and leave the kvass to ferment for 12 hours.
After the allotted time, the drink should be passed through a sieve and used for preparing cold vegetable soups, turi and okroshka, and also as an independent drink.
Borodino kvass
Homemade okroshka kvass, despite its low calorie content (27 kcal/100g), is a rather energy-intensive product, since it is based entirely on carbohydrates. By consuming it daily, you will be full of vitality all day long, so include okroshka in your diet, because it is incredibly tasty and healthy. Now we’ll tell you how to make kvass for okroshka.
Ingredients
- Water - 2 l;
- Rye bread – ½ loaf;
- Raisins - 50 g;
- Mint - 1 bunch;
Preparation
- Contrary to the established opinion, we will start making fermentation not with sourdough, as usual, but with preparing a mint infusion, for which we pour 250 ml of boiling water over the mint mixture and let it brew for half an hour.
- While the mint tea is preparing, we start cutting the bread into cubes, after which we put them in a 3-liter jar.
- We need to carefully sort and rinse the raisins, and after drying we send them to the bread in a jar.
- We drain the mint infusion through cheesecloth and pour it into a glass container, into which we also pour 2 liters of purified water.
- We close the jar with a lid, put it in a warm place for 24 hours, and the next day we enjoy the sour drink. If you wish, you can add sugar or honey, but as a seasoning for summer soup, this unsweetened kvass is simply amazing.
Despite the fact that summer has already sunk into oblivion for the next 9 months, the interest in okroshka among the Russian people does not fade, so okroshka kvass will always come in handy both as a soup dressing and as a lemonade substitute at a noisy feast.
Russian okroshka is called that because they put finely in it
chopped products (in the old style - crumbled), and chilled
form.
The vegetable basis 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, it is recommended to add hard-boiled eggs to bread kvass
yolks, ground to taste with mustard, sugar, horseradish and salt, which
will give this refreshing dish a slight spiciness. And of course
The defining component of this summer dish is bread kvass.
Which kvass to choose for okroshka?
If purchased, then store-bought kvass for
Okroshki must be okroshka, i.e. not sweet. But the most
the best bread kvass for okroshka, of course, homemade
conditions.
Now we’ll tell you how to prepare homemade kvass for okroshka.
Take
rye bread, cut it into small slices and keep in a heated
oven until covered with a dark brown crust. It is important
Do not overcook the bread, otherwise the kvass for okroshka will taste bitter.
Received
Fill the crackers with hot water (80°) and leave to infuse for
few hours. Then strain the infusion and add granulated sugar.
and yeast previously diluted with water (you can also throw in 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, a few raisins. Khlebny
let the kvass brew for about 8 hours in a warm place, then strain and
refrigerate. Here's how to prepare homemade kvass for okroshka.
Necessary
note that the recipe for Russian okroshka can be made not only with kvass, but also
on yogurt, kefir, cucumber or cabbage brine and even on
beer.
For lovers of this popular foamy drink, here is a recipe for okroshka made from beer.
Crumble
5 hard-boiled eggs, grind them with salt and add a little
Sahara. Peel 400 g of fresh cucumbers and cut them into cubes.
Finely chop two onions. You can also introduce cutting
other vegetables to your liking. Fill all products with 1 liter of fresh
beer and stir.
When serving the dish, put sour cream on a plate and
finely chopped parsley and dill. Suitable for beer okroshka
add finely chopped pieces of dried or smoked fish.
To conclude our story, here is a recipe for original okroshka, taken from Russian cuisine.
"Having fried
a couple of partridges, cut them into pieces exactly the same as 200 g
veal, 200 g stewed meat, half salted, well boiled
ox tongue, 300 g boiled lean ham, 6 peeled cucumbers and 6
boiled eggs.
Place all this in a bowl, add the freshest
sour cream, pour 15-18 glasses of effervescent kvass, a little salt and
crushed pepper. If desired, you can add green onions and dill. IN
It’s good to add small pieces of ice to the okroshka.”
As you can see, our
ancestors were not fools to eat. Of course, and now all the ingredients of this
meat-rich dishes are quite affordable. As a last resort, partridges
Can be replaced with chicken fillet.
Bon appetit.
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, using dry yeast. I will cook it in a 3-liter jar - in my opinion, the most convenient container for ripening kvass. A step-by-step recipe with photos and detailed descriptions will help you easily cope with the task. In less than two days you will get a great drink, invigorating and effervescent, which is perfect for seasoning homemade okroshka.
Total time: 2 days / Cooking 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.
Preparation
Big photos Small photos
I cut the rye bread into medium-sized cubes, 2x2 cm. You will need 250-300 grams of bread, which is about 1/4 of a loaf. It needs to be dried in the oven for a special aroma and so that it does not immediately turn sour 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. During the drying process, I turn it over several times, the result should be crispy crackers, but not too overcooked or burnt. If you overdo it, the kvass will become bitter.
I put the rosy crackers into a 3-liter jar. They should fill it about 1/4 full or a little more. I fill it with hot boiled water (80 degrees) - up to the hangers of the jar. I leave it until it cools.
After 3-4 hours, when the liquid reaches room temperature, add sugar, raisins and a little dry yeast. I cover it with a lid and lightly turn the jar in the air so that the yeast dissolves (alternatively, you can dilute it separately in a small amount of warm water). I cover it with gauze and leave it like that for 24 hours. Kvass should ferment in a warm place. Depending on the ambient temperature, the ripening time can vary significantly and reach from 1 to 3 days if it is hot or, conversely, cool.
In ripened kvass, the crackers will rise to the neck of the jar, bubble and play, and foam will appear, which indicates the readiness of the drink. This means it’s time to strain the liquid from the crumb. I squeeze the soggy bread through cheesecloth, strain the drink into a clean container - glass or food-grade plastic bottles with lids are suitable.
I pour the liquid into prepared bottles (I got a little more than 1.5 liters), screw the lids on tightly and put them in the refrigerator to steep for 8-10 hours. And don’t rush to throw away the bread crumb. It can be used as a starter for the next batch of kvass - to do this, I return it to the jar 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 due to the use of natural raw materials. All that remains is to chop the vegetables and season the soup with a portion of the chilled drink. Bon appetit!
On a note
You can season the okroshka with cold kvass or prepare an emulsion from mashed yolk, kvass and sour cream - it will turn out even tastier!
What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps just a whole mug of this divine drink.
This wonderful cold drink has been known for its illuminating properties since ancient times. Until the 12th century, it was considered a strong alcoholic drink. In terms of its intoxicating effects, it was ahead of even fortified beer. This is where the well-known word that characterizes a good drinking session comes from: “ferment.”
Now they have learned to make it non-alcoholic, which makes supporters of a healthy lifestyle and lovers of this drink very, very happy. Store shelves are full of its numerous offerings, especially in the hot summer.
However, the greatest preference is always given to homemade kvass. Natural, vigorous, it leaves no one indifferent.
Some are sure that preparing it at home is very troublesome. But after reading today's article, you will understand that this is not at all the case. To do this, you only need to arm yourself with a supply of some ingredients and, of course, a good attitude. Let's go…
Kvass is famous not only for its invigorating taste, but also as the proud name of one of the national dishes. It also has healing and beneficial properties for the body. Even children can drink it, especially when made at home. It is very easy to prepare it at home. You just need to be patient.
On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For preparation we will need the following ingredients:
- Two crusts of black bread;
- 1 teaspoon of granulated sugar (heaped);
- 2 glasses of warm water;
Preparation:
1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown crackers.
2. Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.
The mixture will ferment in a day or two. The finished starter has a sour smell and a cloudy appearance.
3. Now let's move on to the next step.
Prepare a 3-liter jar and pour all the resulting starter into it. You can sprinkle a couple more crackers and add sugar. Adjust the amount of sand yourself - some people like it sweeter, while others don’t like it.
Add boiled warm water and cover with a lid. Place in a warm and dark place. After a day, the liquid will “sparkle” and a typical smell will appear.
4. Then pour the resulting volume into plastic bottles, adding a small handful of raisins to each.
Screw the lid well. Soon the bottles will begin to harden. This has begun fermentation. This means that the kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.
That's basically all. Nothing complicated. Let's drink and enjoy!
Homemade bread kvass with yeast
The use of yeast helps speed up the maturation process of the drink. That’s why the yeast method is so often used by housewives whose families adore it. The most difficult thing in this matter is to eliminate the yeast taste. But if you follow the rules, this is not difficult to do.
One of the important secrets to obtaining a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled water from the store.
To get a beautiful rich color, crackers are fried.
Many people wonder why they have to be fried in the oven? Is it really not possible to use baked bread? Can! But the color of the liquid will then be pale. The degree of blackening of the crust directly determines the shade of the finished drink.
Ingredients:
- 2-3 crusts of rye bread;
- 5 tbsp sugar;
- 2.5 glasses of water;
- 15 grams of pressed yeast.
1. Cover the fried crackers with sand and pour hot water. Leave the mixture overnight under the cover of a towel. The next morning, add the yeast, stir and leave for fermentation for a day, covering with a lid.
Then remove the top layer and drain the liquid into the sink. What settles at the bottom is leaven. That's what we need.
2. The first yeast-based portion will have a characteristic taste and smell. Then, the more times the starter is used, the more distant the flavor will be.
Add another 5 tablespoons of sand, 150 g of crackers to the starter and pour warm water, almost bringing it to the neck. The jar should stay under the towel for another day. Then strain the liquid and bottle it. Add 4-5 raisins to each.
After 1-2 hours, put them in the refrigerator for a couple of hours and the kvass is ready for use.
The remainder that remains after straining can be used for further preparation of the drink.
Recipe for sourdough made from rye flour at home
You can also make your favorite drink from rye flour. It turns out no less invigorating and tasty than on bread. However, we won’t say much. It’s better to try it once than to tell how delicious it is.
Ingredients:
- 450 grams of rye flour;
- 180 grams of granulated sugar;
- a pack of dry yeast;
- a little less than 3 liters of water;
- 10-12 unwashed raisins;
Preparation:
1. According to tradition, first of all you need to prepare the sourdough, where would you be without it?!
To do this, combine a glass of flour and 1 teaspoon of sugar. Pour boiling water over it all, stirring until the mixture acquires the consistency of sour cream. Send raisins there too. Send the mixture to a warm place, after covering it with a towel.
2. As soon as the mixture begins to “stir”, foam and emit a sour smell, it is ready. This takes at least a day.
3. Now you can move on to the next step. Add the remaining flour, sugar, yeast to the resulting mass and pour in water. Mix everything thoroughly. Cover with a towel and leave warm overnight.
4. The next morning, pour the kvass into bottles or jugs and put them in the refrigerator. After a couple of hours, the cold drink is ready to drink.
That's how fast and easy it is!
How to prepare kvass for okroshka at home
Every housewife knows that it is better to use homemade kvass for cooking. Store-bought versions are sweet, which makes the cold soup not as tasty as we would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the base for this dish.
For this we need:
- about 3 liters of water;
- half a loaf of black bread;
- 50 grams of sugar;
- a pack of dry yeast;
Preparation:
1. Cut the bread into cubes and place them on a baking sheet.
Place in the oven for a few minutes and bake until golden brown. Without wasting time while the crackers are simmering in the oven, combine water with sugar and boil. Then cool the sweetish syrup until warm.
2. Take half a glass of water from a saucepan and pour yeast into it, stir.
Place the crackers into the sweet water and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. The next morning, strain the kvass, pour into bottles and put 4-5 raisins in each bottle.
You can do without raisins if you don’t like carbonated kvass.
Place the bottles in the refrigerator for 10-12 hours. After this, the drink is ready to prepare okroshka!
Recipe for delicious kvass without yeast on breadcrumbs
Beginners may think that cooking without yeast is impossible, because how else can kvass ferment?! In fact, this is not true at all. This is quite real, which is especially pleasing to drink lovers who do not accept the yeasty taste.
Ingredients:
- Yeast-free rye bread, about half a loaf;
- 3-4 tbsp sugar;
- A handful of raisins;
- 2.8 liters of water;
Preparation:
1. Make crackers from bread. To do this, you can leave the slices in an open place for the purpose of airing, or fry them in the oven.
The latter option will give the drink a richer shade. Then you need to place them in a three-liter jar and fill with warm boiled water.
2. Add sugar and raisins here.
3. Mix carefully, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour into bottles. Place them in the refrigerator for several hours.
This invigorating treat is ready to eat.
Delicious homemade kvass according to grandma's recipe
Everyone remembers those unforgettable days visiting grandma. The best dishes are on the table - pies, okroshechka and, of course, kvass.
Then we ate it with pleasure, imagining that when we grow up, it will certainly be just as tasty to cook.
It’s easy to prepare kvass according to your grandmother’s recipe. And if in the process you remember your beloved granny with the most tender memories, then it will turn out doubly delicious. Try it!
Ingredients:
- Half a kilo of fresh beets;
- 50 grams of rye bread (crust);
- 1 full tablespoon of sugar;
- 3 liters of water;
Preparation:
1. Wash the beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that there is about 5 centimeters left to the neck. Add chopped bread and sugar there.
2. Carefully move and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.
3. Place the jar in a warm, dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.
4. As soon as the process of foam formation subsides, the kvass must be poured into bottles and stored in a cold place for cooling.
If you plan to use it as a drink, you can add more sugar. For soups it will be great if you add a little chopped garlic to it.
Kvass is a unique drink. For all its taste benefits, it is also very good for health. If you have never tried cooking it at home before, then definitely give it a try. After all, after reading these recipes, you realized that it is not at all difficult.
Or maybe you have experience making homemade kvass? Share it with us, because your opinion is very important to us!
