More than eight thousand years ago, the ancient Egyptians made a barley drink, the taste of which resembled beer or kvass. And in Ancient Babylon , fruits were used to obtain kvass. But the greatest distribution of this wonderful drink was in Russia. From time immemorial kvass was considered part of the traditions of the Slavs. They made it from different products, and barley and rye became the most often used for cooking. But in those places where birch forests grew, birch kvass was more often used. Fruits, rhubarb, and dried fruits were also used as fermentation raw materials. Raisins, honey and herbs were added for the aroma.
Birch sap and birch kvass - magic drinks
People have always appreciated the amazing properties of these life-giving drinks. Indeed, thanks to the “birch droplet”, strength is restored, the body is charged with energy, and its performance improves.
Birch sap is a real storehouse of vitamins and minerals, including calcium, magnesium and iron. When used in the spring, it helps to renew blood and restore the body after prolonged cold weather.
Even reputable doctors recommend drinking one glass of birch sap per day as a prophylaxis and treatment for depression and neurosis.
How to make birch sap? Going in the spring to collect a life-giving drink, choose a strong middle-aged tree. The best option is to find several birches in the coniferous forest. Drill a small hole in the barrel at a height of half a meter from the ground to a depth of 2-3 cm with a screwdriver. Insert the groove and fasten the plastic bottle. The greatest sap flow is observed from 12 noon to 6 pm. After collecting the juice, be sure to close the hole on the trunk. Now the main problem is to keep the juice. Even in the refrigerator on the third day it becomes cloudy. Raw juice is most useful, so it can be frozen by spilling into small containers. One of the processing methods is evaporation of the syrup. It is necessary to boil over very low heat until the consistency of honey. Syrup retains almost all the beneficial qualities of juice, and it can be used by adding to tea.
You can still make birch kvass. This drink quenches thirst very well and refreshes in the heat. There are many ways to cook, we offer you two recipes.
How to make kvass from birch sap
Depending on the addition of different components, the taste and aroma of the drink is different.
Honey
For 10 liters of juice, 50 grams of yeast, 30 grams of honey (you can replace some with sugar) and a handful of raisins (at the rate of 2-3 things per 1 liter) are added. After dissolving the components, the drink, having closed with a plastic cover, is placed in the basement (the place must be dark and cold) for fermentation for 10-12 days. The obtained kvass can be consumed for a very long period (1-2 months), without fear that it might deteriorate.
From dried fruit
About 200-300 grams of dried apples, berries or dried apricots are thoroughly washed with hot, then cold water. Then pour 8-10 liters of birch sap. After covering with several layers of gauze, place in a cool place. Fermentation will take about two weeks. The taste will be even more piquant if you add several Barberry candies in the cooking process.
To make a delicious birch kvass, add lemons, oranges, rye crackers, cherry leaves, currants and even dill. The main thing is that natural products are used, which means that the resulting drink is also very healthy. Enjoy your meal!