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Kvass recipes

Pumpkin Kvass

Cooked Pumpkin Kvass

My friends, you love beer? And I can't stand it. And my favorite gut in the heat just begs for something cold, prickly and slightly hoppy, but with a refined taste. Sure, similar recipes are a dime a dozen, but I reverently love this one... In a word, instead of the planned apple kvass, which recipe I spelled for him on the phone, he almost met me with champagne because of his negligent attitude! Of course, the original recipe, taking into account the newly discovered circumstances, I improved and adjusted as they say to my taste and color, and now it reminds a slightly alcoholic sparkling drink, which we slyly call differently, depending on the weather and time of day), in the morning is kvass, in the afternoon cider and in the evening well, almost champagne, and not vice versa! Because you know, champagne in the morning is drunk by those people, but we are not those and not those) So, let's start, and at the end of the recipe, I'll have another glass to continue the story that I started in my previous recipe!

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Ingredients and taste: Sugar, Light, Sweet, Water, Sour, Yeast, Tart, Kvas, Drinks, Fizzy

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Kvass from birch sap without yeast

Cooked birch sap kvass without yeast

Time to cook: 10 minutes

Total Servings: 15

I use birch sap for kvass every spring, as long as I have it. I don't make it myself, but I buy it from a trusted friend in my village. He suggested a recipe for making kvass on birch sap without using yeast starter. The juice seller advised me not to add sugar, only bread - he wrapped it in gauze and put it in a container. I didn't use bread, but breadcrumbs, without any gauze. The first time I did not add sugar, but it turned out a little sour for my taste, so next time I added sugar. But in general, of course, it depends on one's taste.

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Ingredients and taste: Sugar, Kvas, Biscuits, Beverages

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Currant Kvass

Cooked currant kvass

Time to cook: 60 minutes

Total Servings: 12

This recipe is totally different from those on the site. Here sourdough starter rules. Tip: be careful with the yeast! A little too much of it may yield a strong and unpleasant yeast flavor and aroma of kvass, and extra degree, after which you'd better not sit behind the wheel. If it happens and the first kvass obviously gives off yeast and after tasting it you hear a slight ringing in your ears and the main thing is that if it does not suit you, pour it out without sparing! Leave only the grounds in the jar; they are the starter. Then add the same amount of berries and sugar, pour cold water, and let it sit for two or three more days. After that you get a normal, full-flavored refreshing drink.

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Ingredients and taste: Lemon, Water, Raisins, Brown sugar, Yeast, Kvass, Red Currants, Drinks

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Traditional malt kvass

Cooked traditional malted kvass

Time to cook: 1440 minutes

Total Servings: 10

This recipe is closest to the old, traditional. Originally malt, berries and fruit were used to make kvass. There were no other sources of sugar, because refined sugar didn't appear in Russia until the 17th century, and it wasn't cheap. Later on, in cities where access to malt was limited they began to use bread as a substitute for malt in kvass production. So gradually bread kvass gradually replaced malted kvass as a traditional drink.

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Ingredients and taste: Water, Sour, Kvas, Rye, Beverages

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Kvass without bread and yeast Singing

Cooked kvass without bread and yeast

It's been a long time since we've seen each other, I missed you terribly, so I have a treat, and I'll treat you in the summer heat - kvass. ♪ And not just any kvass ♪! It will be without bread and yeast. On sourdough, which is in fashion now, and now almost everyone makes it, and with which I still could not understand. You can use any kind of sourdough you have. There are some similar recipes on this site, but I'll risk to put my version, especially since there are significant differences. Just a few minutes of manipulation with unpretentious ingredients, twenty-four hours of waiting and we have a favorite, refreshing and healthy drink on the table. It's also a good way to dispose of sourdough, if you know what I mean.

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Ingredients and taste: Sugar, Water, Sourdough, Bread, Rich, Tart, Bright, Kvass, Rye, Malt, Drinks

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Homemade Bread Kvass

Cooked homemade bread kvass

Time to cook: 20 minutes

Total Servings: 10

With spring in full swing and summer coming up, the best way to quench your thirst is with a nice, fruity homemade kvass. There are many ways to brew kvass and every kvass maker thinks that their way is the best... And all because kvass is a good experiment and imagination has no limits. I have added apples, cranberries, pears to traditional sourdough, and everything turned out delicious. But the main thing is what kind of sourdough you get. That's what it's all about. It's the basis for the experiment. So I'm giving you the recipe below as a base and you are welcome to experiment further! The proportions are based on the volume of a three-liter jar.

Author of the recipe

Ingredients and taste: Sugar, Water, Raisins, Yeast, Kvass, Drinks

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Bread (table kvass)

Cooked Bread Kvass

I present you a recipe for kvass, which was prepared by my grandmother. Kvass is mostly used to prepare other dishes. Ideal for making ocroshka, borscht and chłodzha (cold beet soup). It can be used as a single drink, it has a pleasant bread flavor, it is moderately sour and pungent. I sometimes like to have a glass))).

Author of the recipe

Ingredients and taste: Sugar, Bread, Yeast, Kvass, Drinks, Bread Kvass

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Bread Kvass with Honey and Raisins

Cooked Bread Kvass with Honey and Raisins

And the starter for this kvass. I've been making this kvass for over 15 years. At first I got it from my mother-in-law, who also told me how to make my own kvass. But I experimentally worked out a slightly different proportions and technology. And the kvass tasted better than hers. My mother-in-law taught me how to make it. And then I got used to making sourdough. The kvass comes out moderately sweet and looks like that barrel kvass they used to sell in the Soviet Union. Now I can't drink purchased kvass at all. It is too sweet and not real. By the way, for those who watch out for their figure. The calorie content of such kvass is about 25 Kcal per 100 grams. So, that 2-3 glasses a day - it is quite possible to afford! And it is good to take a bottle to a picnic!

Author of the recipe

Ingredients and taste: Sugar, Honey, Water, Raisins, Yeast, Kvass, Drinks, Bread Kvass

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Beet kvass for all occasions

Cooked beet kvass for all occasions

Beet kvass can be simply drunk - it's healthy, refreshing and normalizes digestion. But I associate it more with dishes like Spundra and Beetroot Kvass, where it's simply indispensable. Borscht with the addition of such kvass will play with new colors (in color and taste). With this recipe any person, even those who never made kvass before, can make beet kvass. The recipe is extremely detailed.

Author of the recipe

Ingredients and taste: Sugar, Water, Sourdough, Kvas, Drinks

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Cooked Kvass

Decided to add another recipe, this time we will make Kvass. It's summer outside, so I think it will be relevant, the recipe is my own, created by trial and error :) Kvass is very ardent.

Author of the recipe

Ingredients and taste: Sugar, Sweet, Water, Sour, Yeast, Kvass, Drinks

Read more: Kvass

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