Homemade kvass on birch sap Spring is the time of birch sap. This delicious natural drink has many useful properties, it's not for nothing that our ancestors appreciated and respected the birch for the benefit that it brings to human health: infusions of birch buds and leaves, birch tar, are popular in folk medicine. And birch sap is invaluable in its vitamin and mineral composition: it contains vitamins, saponins, organic acids, tannins, saccharides, enzymes and phytoncides, salts of 15 minerals. It is due to its composition that birch juice is used in complex treatment for beriberi, to strengthen immunity, increase body tone and purify toxins. In addition, it is proved that birch sap helps to cope with depression, and also as a good tool for losing weight. The only pity is that it is problematic to store birch sap for a long time, it can be preserved, but the useful properties remain much less. One way to prolong the life of this useful drink is to ferment it and make kvass. Since ancient times in the Russian villages, the birch sap was harvested by barrels, flasks - they made kvass and stored it in the cellars, using it in the field during the hot summer. And to prepare this drink is not difficult, the main thing is not to damage the tree itself. By the way, cooking kvass - a good use of the remains of bread, baked roast - just a good kvass base.
Ingredients:
- Birch sap 3 l
- Sugar 30 g
- Yeast, dry 1 g
- Rye crackers 300 g
How to make kvass from birch sap
- Step 1 To prepare homemade kvass you need to take birch sap, rye and wheat crumbs with dark crust, sugar, yeast.
- Step 2 Birch juice pour into a saucepan, add sugar and not a lot of yeast, stir. By the way, if you do not like a spicy drink, then yeast can not be added: yeast is present in the bread, if you leave the drink for a longer period, then the kvass will have a softer taste.
- Step 3 Add the biscuits, if there are no biscuits, then brown the bread, preferably rye, in a dry frying pan, in the oven or directly on the stove, to a dark color - this will give the kvas a beautiful color.
- Step 4 Leave to infuse and stir at room temperature until the next day.
- Step 5 Drain the drink, pour into a jar and cover, store in the refrigerator.
- Step 6 The drink turns out to be sweet with a characteristic kvass sour, it quenches thirst very well. Can be used for cooking okroshki and botvinya.