Summer. Hot ... Stuffy ... Good bread kvass will quench your thirst in the heat. And what kind of food in such weather can argue with okroshka? But not from any kvass you can cook this dish - a sweet store one will not do. You need a good kvass recipe for okroshka, such that the drink is rich, aromatic, pungent and non-acidic.
OkroshkaOkroshka is an excellent dish in hot weather, when you do not want to eat anything, but it is followed by an insatiable desire to drink and drink again. Okroshka will not only quench thirst, but also hunger. Ingredients: greens, cucumbers, radishes, green onions, potatoes, well-boiled meat or sausage, hard-boiled eggs, for dressing - sour cream. Products will give the body all the necessary nutrients and trace elements. 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 a must. How to cook it?
Kvass recipe for okroshka
You can easily and quickly prepare kvass based on semi-finished products that are sold in stores, but such kvass is more sweet and is suitable only as a drink. The recipe for homemade kvass for okroshka is not difficult to find. Each recipe is somewhat different, but basically they
are similar. To make a drink you need crackers, preferably from rye bread, water, sugar, and yeast. For three liters of water, a third of a loaf of bread, one teaspoon of yeast (without top), 150 g of sugar is enough.
Bread kvass for okroshka should be sharp and sour. These properties will give it rye bread crackers . Bread should be cut into small cubes and dried in the oven over low heat so that they are covered with a dark fragrant crust. Crackers can not be burned, otherwise they will give the kvass a bitter taste. Further, the drink can be prepared in two ways.
The first way to make kvass
Pour the cooked crackers into a jar, pour boiling water. Insist until water is completely cool. Steamed crackers give kvass a rich bread flavor, dark color. Strain the contents of the jar, add yeast and sugar, put in a dark place at room temperature for 3-5 hours. Pour into bottles, add to each 3-5 raisins, close tightly and refrigerate. Raisins will give kvass sharpness. This recipe for kvass for okroshka is good because you do not need to filter the drink every time you use it.
The second method of cooking kvassFirst you need to prepare the leaven. Pour crackers made from 1/4 of the bread into a three-liter jar, pour warm water, put 150 g of sugar, a teaspoon of yeast and put in a dark place for fermentation for about 12 hours. Drain, add warm boiled or purified water, add crackers and a slice of fresh bread and again put in a dark place for fermentation. No need to add yeast. So repeat again. By this we will achieve the disappearance of the smell of mash. At the subsequent merging, remove part of the soaked crackers and bread, and add a piece of fresh bread and a handful of crackers. You can also throw 8-10 raisins for sharpness. Such a recipe for kvass for okroshka is good because the prepared sourdough is enough for a long time.