Homemade kvass with horseradish

The recipe for kvass with horseradish at home is quite simple, but it will take a certain amount of time until cooked. To enrich the drink with carbon dioxide, a fermentation process is necessary. It can last up to three days, it all depends on the chosen method of preparation. For the preparation of the drink, both the root and the leaves of the plant are used.

Composition and calorie content

Kvass with the addition of horseradish has a rich chemical composition

Raw materials are not subjected to heat treatment, and all elements are completely preserved.

The drink contains vitamins:

• B₁ (thiamine);
• B₂ (riboflavin);
• B₃ (niacin)
• B₄ (choline);
• B₆ (pyroxidine);
• E (tocotrienol);
• K (phylloquinone)
• A (retinol);
• H (biotin);
• beta-carotene;
• acids: ascorbic (C), nicotinic (PP), pantothenic (B₅), folic (B₉).

Minerals in the composition of kvass with horseradish: phosphorus, zinc, selenium, manganese, iron, calcium, magnesium.

In addition to vitamins, macro- and microelements, kvass contains:

• cellulose;
• Sahara;
• amino acids;
• carbohydrates;
• organic compounds;
• lysozyme.

The calorie content of the horseradish drink depends on the amount of sugar and additional ingredients, such as honey. Protein in the composition of not more than 0,1 mg, no fat. No wonder the drink is classified as an energy drink, it has a high amount of carbohydrates (11 mg).

The energy value of horseradish kvass (100 ml) is within 197 kJ. At the same time, the calorie content does not exceed 45 kcal. The daily norm without physical activity for a person is 2100 kJ. Therefore, the use of 1 liter of kvass with horseradish will restore energy costs, while not affecting excess weight.

The drink with horseradish has a high concentration of sodium (450 mg) and potassium (260 mg), and only 0,4 mg of iron.

Useful Properties

Active substances and vitamins are found in greater quantities in the root of horseradish, which is often used to make kvass. The drink does not have a therapeutic effect, its effect on the functioning of the body is due to a number of positive factors:

• participates in carbohydrate metabolism;
• ensures the normal functioning of the cardiovascular system;
• enhances immunity resistance to viral infections;
• has antioxidant and regenerating properties;
• supports visual acuity;
• characterized by neuroprotective properties;
• increases the body’s resistance to negative chemical, physical, biological influences;
• enhances the reproductive capabilities of men;
• improves blood clotting;
• participates in the synthesis of collagen, the building material of bone and muscle tissue;
• improves the functioning of the gastrointestinal tract due to fiber and suppression of the growth of pathogens.

Kvass with the addition of horseradish normalizes the water-salt balance. This is especially necessary during the hot season.

Contraindications and harm

Kvass is useful, but in moderation. Horseradish contains allyl oil. This substance is one of the strong poisons of plant origin. The drink is obtained during fermentation, it contains alcohol.

Contraindications to the use:

• with caution to pregnant women, completely exclude for lactation;
• children up to 14 years;
• chronic gastritis occurring against the background of increased production of gastric secretion;
• duodenal ulcer;
• cirrhosis;
• kidney failure;
• hypertension.

Kvass should be excluded from the diet of people with allergies to any component.

How to make kvass with horseradish

If the drink is being prepared for the first time, it is better to stick to the recipe. Over time, you can adjust it as desired by adding or excluding components. Horseradish root is mainly used, but there are old recipes for making kvass from leaves. The amount of the plant does not affect the duration of fermentation, but how hot the drink will turn out depends on the dosage.

Classic recipe

Ingredients:

• horseradish root – 100 g;
• sugar – 200 g;
• water – 3,5 l;
• yeast – 10 g (1 tsp);
• rye bread – 400 – 500 g.

Kvass recipe:

1. Thinly cut bread, put on a baking sheet and send to the oven to dry.
2. The root is crushed with a coarse grater.
3. Place the crackers in a deep bowl, pour hot water over them to cover them. Leave to infuse for six hours.
4. Then the pieces are removed from the liquid and the water is filtered through a sieve or colander.
5. Add sugar, grated horseradish root, yeast and pour out the remaining water.
6. Leave to ferment for five hours, foam should form on the surface.
7. The liquid is filtered through gauze.
8. They are poured into bottles, but do not twist with corks, let the kvass stand for 2 hours.

When bubbles of carbon dioxide begin to rise from the bottom, the container is closed, sent to the refrigerator for two days to ripen.

The drink turns out to be spicy in taste, with a delicate aroma.

Kvass with horseradish and honey

Ingredients:

• rye bread – 1,5 kg;
• horseradish root – 200 g;
• malt – 200 g;
• sugar – 500 g;
• Honey – 130 g;
• live yeast – 65 g;
• citric acid – 1 tsp;
• millet – 50 g;
• raisins – 200 g;
• medical alcohol (90%) – optional;
• flour – 1 Art. l .;
• water – 7 l.

Kvass recipe:

1. The bread is cut into pieces and the baking sheet with the workpiece is placed in a preheated to 200⁰ oven for 30 min.
2. Water is poured into the pan, put on the stove and malt is added. Allow the liquid to boil, cook for 20 minutes.
3. Crackers are poured into the container and poured with hot malt (through a strainer). Leave for four hours.
4. Yeast is crumbled into a bowl, flour is added, poured with warm water. Thoroughly knead and mix.
5. The drink is filtered and yeast, sugar, citric acid are added. Leave for 8 hours.
6. 100 g of horseradish root is cut into small slices, sent to a container with liquid.
7. The remaining rhizome is crushed into crumbs, combined with honey, mixed and spread with a spoon in kvass, millet, steamed raisins are added. Kept under a water seal for eight days.
8. The raisins will float and be removed with a slotted spoon.

Kvass with horseradish is ready, it remains to fix it with alcohol and bottle it.

The strength depends on the amount of ethanol entered, without alcohol – this is a carbonated drink with a honey aroma

With fresh bread

Components:

• bread “Borodinsky” – 400 g;
• horseradish – 70-100 g;
• water – 2,5 l;
• sugar – 100 g;
• dry yeast – 10 g.

How to make kvass:

1. Put water on the stove and let it boil.
2. Bread is cut into arbitrary pieces and poured with boiling water.
3. Leave for 3-4 hours.
4. The bread mass will become homogeneous. The liquid is filtered, gauze is suitable for this purpose. Squeeze out the rest.
5. Slightly heated, yeast and sugar are introduced, stirred, left until fermentation.
6. Horseradish root is crushed and put into kvass.

Leave for two days in an open container, then filtered, bottled and sent to the refrigerator.

Drink with a mild taste, light yellow color

An old recipe for kvass from horseradish without yeast

Ingredients:

• water – 3,5 l;
• rye bread – 0,5 kg;
• horseradish leaves – 2 pcs., root – 150 g;
• raisins – 100 g;
• sugar – 150

How to make kvass:

1. The bread is cut into pieces and dried in the oven.
2. A three-liter jar is filled by a third with breadcrumbs, 50 g of sugar, 50 g of raisins are added. Fill shoulders with water at room temperature. Cover with a cloth or gauze.
3. Put the container in heat (until signs of fermentation). It will take approximately two days.
4. Pour the contents into a bulk container, add the remaining sugar, water, bread and chopped horseradish leaves.
5. Cover and leave for another 36 hours.
6. Horseradish root is processed from the top layer, passed through a meat grinder or rubbed on a grater, added.
7. After six hours, kvass is filtered and bottled, the remaining raisins are evenly distributed, and closed.

When the container becomes solid from carbon dioxide, it is placed in the refrigerator.

The pungency of taste is regulated by changing the amount of horseradish

With purchased kvass

You can make a drink with horseradish based on ready-made kvass. This method will save time, and the taste will not differ from that done on your own.

Algorithm cooking:

1. For 2 liters of a purchased drink, add 4 tbsp. l chopped root. To get more burning, the dosage is increased.
2. If the factory drink is not sweet, add honey if desired. For such a volume, 2 tbsp. l. will be sufficient.
3. All components are mixed, closed and sent to the refrigerator for a day.

Then kvass is filtered, it is completely ready, you can drink it.

To prepare a drink with horseradish, kvass with a sweetish taste is chosen.

Rules of Use

You can make kvass both in spring and in winter from harvested raw materials. The drink quenches thirst well, so it is relevant in the summer. This is a strong energy drink that increases working capacity and restores the water-salt balance. If there are no contraindications, you can use up to 1 liter per day.

Horseradish drink is often used as the basis for okroshka. For this purpose, kvass of a three-day aging is suitable. At this time, acid will begin to appear in the taste.

Terms and conditions of storage

Ready kvass with horseradish is bottled and stored horizontally in the refrigerator. Make such an amount of drink that it can be consumed within three days. During this time, a slow fermentation process takes place, and the drink will be carbonated. Then the reaction stops, carbon dioxide is not released, and the taste becomes sour and unpleasant.

Conclusion

The recipe for kvass with horseradish at home will help you prepare a drink yourself from the proposed components. You can make it with yeast or raisins, only with sugar or add honey, it all depends on gastronomic preferences. In any case, kvass will contain alcohol; if desired, its percentage can be increased by including a strong alcoholic drink in the recipe.