Homemade simple okroshechny kvass with raisins

Extremely delicious kvass will become a pet! This is not only okroshechny kvass, but also ordinary homemade kvass. It can be drunk on hot summer days. I love homemade kvass from rye black bread!

Maria Kruus

Recipe author

Homemade simple okroshka kvass with raisins

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Composition / ingredients

Servings:

Water

Yeast (fresh)

Sugar

Bread (can be 700, rye (Borodinsky))

500

Raisins

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

25 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 d

Step 1:
Products for homemade okroshechny kvass: water, yeast, rye bread, sugar, raisins
Step 2:
Break rye bread into slices and dry breadcrumbs in a preheated oven
Step 3:
Boil the water and cool it.
Step 4:
Dilute yeast in warm water
Step 5:
Combine water, breadcrumbs, yeast and sugar
Step 6:
Cover with gauze and put it on for two days to infuse, then filter kvass through this gauze.
Step 7:
Add the raisins and put them on for another day.
Step 8:
After straining again, the kvass is ready for use. Even just to quench your thirst, even in okroshka - KVASS is GOOD!!!! BON APPETIT!!!

Found an amazingly delicious culinary recipe for its preparation. It is made from Borodino bread, which I love so much. If you also like Borodino bread and kvass, then write down a culinary recipe.

Bread should be cut into small pieces. It is possible in the form of slices. Next, take a baking sheet. Brush it with butter and put our slices of Borodino bread on it. Put it in the oven. The temperature should be maximum. The crackers should turn out dark. But do not overdo it, otherwise your kvass will be bitter. Then take an enameled saucepan and boil water in it. After it boils, remove it from the heat and put sugar in it, as well as our breadcrumbs. Leave the breadcrumbs and water to cool down. You can put the pan in the sink, which fill with cold water. After it cools down, take a little water from the pan and dissolve the yeast in it. Then pour the resulting mixture back into the pan. Tie the top of the pan with gauze. And leave the kvass to ferment for 2 days. Then strain the kvass through a tied gauze. If you like it sweeter, you can add a little extra sugar. Pour it into jars, at the bottom of which put a few pieces of raisins. Close the jars with saucers, do not use lids, because kvass is fermenting. Put them in the refrigerator for a day. Strain gently again, without stirring the sediment. Put the raisins in the kvass again. Put it in the refrigerator. Now you can periodically take it out and drink it. Bon appetit!