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Barley kvass

Cold effervescent kvass in the midday heat - who doesn't dream of it? delicious and inexpensive Try to cook kvass from barley according to this recipe - delicious and inexpensive, the result will not disappoint you.
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Kvass from barley
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 2 g
Fats 0 % 0 g
Carbohydrates 89 % 16 g
74 kcal
GI: 0 / 69 / 31

Cooking method

Cooking time: 5 d 2 h 10 min

Take the barley grains and fry thoroughly until light brown. Then pour the grains with water and boil for 1-1.5 hours. We filter this broth, put sugar, cumin in it, and cool it. Add yeast and leave in a warm place for 2 days. The resulting kvass is bottled and stored in the refrigerator. You can drink kvass from barley after 3 days.

Caloric content of the products possible in the composition of the dish

  • Collapsed light barley - 349   kcal/100g
  • Scottish barley - 348   kcal/100g
  • Barley groats - 343   kcal/100g
  • Barley flakes - 315   kcal/100g
  • Pressed yeast - 109   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Cumin - 333   kcal/100g
  • Water - 0   kcal/100g

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