Delicious kvass only with us! For the first time kvass originated more than a thousand years ago. The historical roots of this drink go to Ancient Babylon. However, the drink became very popular only in Russia. About 300 names of kvass were in pre-revolutionary Russia. We prepared kvass bread, fruit, fruit and herbal. According to average estimates, each person drank about 200 liters of kvass a year. There are many recipes for cooking kvass. We will dwell on the recipe for cooking kvass with the addition of cones of hops. When adding hop cones to kvass, it is enriched with a complex of biologically active substances.
Ingredients:- Water 3 l
- Rye crackers 300 g
- Black raisin 25 g
- Sugar 50g
- Hop cones 30 g
- Yeast, fresh 10 g
- Wheat Flour 10 g
- Step 1 To prepare bread kvass with hops, you need to take 3 liters of water, crackers half a loaf of rye bread, raisins, hop cones, yeast, flour.
- Step 2 Prepare yeast mixture: in 100 ml of warm water add yeast, sugar and flour.
- Step 3 Add the toasted rye bread to a 3-liter jar.
- Step 4 Pour biscuits hot water (almost full jar).
- Step 5 Add 20 pieces of raisins, 3 tablespoons of sugar, hop cones.
- Step 6 Cool to room temperature and add the yeast mixture.
- Step 7 Stir and cover the jar with gauze. Put in a warm place.
- Step 8 After 3 days, your kvass will be ready. Strain and put it in the refrigerator. In the remaining starter add water and 3 tbsp. l. Sahara. To put again to wander. Over time, the old leaven is slightly taken away, and the fried crusts are added to preserve the color.