Kvass is one of the most popular and beloved drinks among the people, passed the test of time with honor. It is known that even his first recipes appeared long before the baptism of Russia, i.e. in times quite ancient. But already in The Tale of Bygone Years, an unknown author, listing dishes prepared in honor of this significant event, mentions bread kvass, which, among other refreshments, Vladimir the prince handed out to the people baptized.
Unfortunately, a tenth of the richness and variety of kvass recipes with which our ancestors delighted and indulged themselves has reached our days. And what is offered to us in bottles with bright labels and a beautiful inscription “Kvass” is far from a true drink. Therefore, we’ll talk today about how to make leaven for kvass and make a drink at home. Moreover, it can be used in okroshka, jail, jelly, etc. A leavened ground will be an excellent basis for the test for cheesecakes, pies, pies and pies, pancakes and pancakes. So, having learned
how to make leaven for kvass, the housewives will also receive additional “semi-finished products” for their dishes.
Key blanks
Real kvass is made from kvass malt. This is its foundation. Under the dishes, you need to take something enameled - a bucket or a pan, but only whole, without potholes and a jag, with intact enamel. True, our ancestors, before making sourdough for kvass, prepared clay pots and wooden barrels for these purposes, but few people find them in a city apartment, except in a rural house. You need to harvest wheat, or rye, oats, barley or peas - depending on what you want to make kvass from.
Grains are washed thoroughly in warm running water and poured with clean water, whose temperature is equal to room temperature. The fluid should cover the whole grain mass. We must not forget: before making the leaven for kvass, the grains must grind in water for two or three days and they must be regularly mixed. Then rinse the mass again with warm water and pour fresh, again leaving for the same number of days. Monitor the appearance of sprouts - they must be several times the size of the grain itself. When the "plantation" has ripened, the water is drained, the grains are dried and minced with a meat grinder, and then in a coffee grinder. Thus, you have obtained dry sourdough, which should be stored in a linen bag in a cool place and inaccessible to dampness. And pour wort as needed. If you have sprouted grains of different cultures, then you should store the sourdough separately for each variety. And if you want “assorted” kvass, you can, say, mix wheat and rye. The taste of the drink will be interesting and pleasant.
So, when the malt is ready, you can cook and leaven - pour it with warm (not boiling water!) Water and to speed up the fermentation process add yogurt, kefir or beer. You can go in a simpler way and use yeast. But it is imperative to get honey, fruits, raisins, aromatic herbs, rye bread - all this can be used for the taste enrichment of the drink and its smell.
Attention recipe!
And now let's try to cook real rye kvass. It is called "Monastic", an old recipe, proven over the centuries. He needs: a glass of finished
rye malt, two zhmenki raisins (about two tablespoons), a lemon, an average-sized apple, sweet varieties, a glass of rye flour, honey - a tablespoon, some dried raspberry leaves and two liters of water.
Boil the flour with boiling water, be sure to cool, and wait until it cools. In a meat grinder, scroll through fruits and raisins, after washing. Grind raspberry leaves , then all the ingredients are added to the cooled steamed rye flour and pour the remaining water. The mass is thoroughly mixed, tightly closed and allowed to ferment in the heat for several days. Then it is filtered and bottled. You can add sugar - to taste. And the filtered thick is stored in the refrigerator - for new starter cultures.
Note
This kvass is good in that it is suitable for different fruits - pears, quinces, prunes, apricots. Or berries. Mint leaves, sage or caraway seeds can add flavor to someone who prefers it.
Drink to your health!