Kvass from birch sap: 7 recipes with bread

Spring is already on the threshold and soon many lovers of birch sap will go to the forest. The harvest, as a rule, turns out to be rich, but, unfortunately, a freshly picked drink is not stored for a long time, a maximum of 2 days. Therefore, you should learn how to cook kvass from birch sap with bread. This is an amazingly tasty and healthy drink that will not only saturate the body with the necessary nutrients, but also cleanse it of toxins and harmful substances that have accumulated over the winter.

How to make bread kvass from birch sap

The sweetest juice is obtained from old birches, and in order to saturate the drink with the desired color, you need bread, preferably rye. Take yesterday’s loaf, cut into slices, fry in a dry frying pan or dry in the oven. Overcooked bread gives an amber hue and enhances the fermentation process. Then prepare the sourdough. You can do this in the following way:

• fill half a liter container with dried crackers (except for aluminum);
• pour boiling water into 2/3 of the volume;
• add sugar;
• leave to swell, the result should be bread gruel, if it is a little thick, add more boiling water;
• pour yeast into a warm mass, stir, cover with gauze, bubbles should be released during fermentation;
• after a few days, the sourdough will be ready, you can add it to the drink to ensure the fermentation process.

This sourdough will keep in the refrigerator for up to a week. In addition, overcooked crackers are added to kvass. The greater the degree of roasting, the more intense the color they give. It is not necessary to clog the jar, the air must pass. The fermentation process is alive and oxygen must flow freely. After the end of the technological process, strain the kvass through a cotton cloth to remove bread crumbs.

Classic birch sap kvass on breadcrumbs

It is worth considering an example of a classic recipe for bread kvass from birch sap with the addition of sourdough. The following ingredients will be needed:

• juice – 15 l;
• sugar – 1,5 glass;
• dried crackers – 2/3 loaves;
• leaven.

You can take any bread, it is allowed to use a mixture of different types. Add all the ingredients to the bottle, do not cork, cover the neck with a piece of gauze. Leave in a warm but not hot place for several days.

As soon as kvass gains the necessary taste, acidity and sharpness, strain and pour into 1-1,5-liter bottles. Send for storage in a refrigerator, cellar, any other place where a low temperature is maintained. The remaining bread gruel can be used to prepare the next portion. Birch sap starter with bread can be stored for up to 2 weeks in the refrigerator.

A simple recipe for bread kvass on birch sap

Add to a 3-liter jar of birch sap 3 handfuls of ordinary gray bread, dried naturally or with a light heat treatment. Then put 2-3 tablespoons of sugar. Cover the neck of the jar with a gauze cloth and leave for a couple of days. When kvass is ready, strain it through a multilayer filter. To give a rich color, sugar can be roasted until brown.

Kvass on birch sap with bread crust

Dial an incomplete three-liter jar of juice, which has already stood for a day or two. Add burnt bread crust, yeast (or sourdough) and sugar, you can use crushed cinnamon. Mix everything and keep warm for up to 4 days.

If wheat baking is used to make kvass from birch sap with bread crusts, it always turns out lighter than from rye crackers. Therefore, they take a burnt crust to make the taste and color of the drink more intense. But this is not always beneficial for children. Therefore, to give a richer color, you can use caramelized (toasted) sugar, juice of berries or vegetables.

An unusual taste and aroma is obtained if honey, jam, berries or fruits are added during fermentation, partially replacing sugar with them. Cherry, raspberry, strawberry jam is suitable, and it is good to take apples, pears, apricots, grapes from fruits. Citrus fruits, citric acid, rhubarb, sorrel, wild rose, whey, any sour berries or fruits will help to give the drink an interesting sourness. In order to experiment at your own pleasure, there are many opportunities here.

Bread kvass from birch sap with currant leaves

Birch kvass has many useful properties, which increase many times over if you cook it with herbs. Currant, raspberry, mint leaves are usually used. Thanks to them, kvass enriches not only the chemical composition, but also acquires an amazing aroma. You will need:

• juice – 3 l;
• bread (rye) – 0,03 kg;
• sugar – ½ cup;
• currant leaves (black) – a handful.

Heat the juice (<+100 C), dry the bread, the leaves should also be dry and clean. Place crackers, sugar and juice in one container, add greens. Cover with gauze and infuse for up to 5 days. At the end of the fermentation process, filter everything, pour into separate containers.

Kvass from birch sap with rye bread

Kvass, made from birch sap on rye breadcrumbs, has a pleasant sweet and sour taste, rich amber color. It tones well, effectively quenches thirst, gives strength. Our ancestors “refueled” with such kvass in haymaking – the most difficult field work.

Heat the juice, pour them with crackers, sugar. After waiting for cooling, add yeast. Cover the opening of the bottle with a breathable cloth, insist for several days. The pan should be covered with a thin towel. You can try kvass on the next day of fermentation. After a few days, it will acquire a sharper and more pronounced taste.

Kvass on birch sap: a recipe with bread and coffee beans

To prepare bread kvass from birch sap, you can use a recipe with coffee beans. You will need:

• juice – 2,5 l;
• Borodino bread (stale) – 3 crusts;
• sugar – 0,5 glass;
• coffee beans – 0,05 kg.

Fry the grains, dry the bread crusts in the oven. Load everything into a 3-liter jar, use a rubber glove instead of a lid, on which you must first make a puncture. According to its state (fullness), it will be possible to determine the beginning or end of the fermentation process.

After a few days, when the glove falls off, the finished drink is filtered and packaged in suitable containers. Kvass from birch sap with Borodino bread turns out to be especially tasty, and the presence of coffee beans gives it a unique zest.

Kvass from birch sap on bread with malt and honey

There is a very quick recipe for birch sap kvass with black bread. It can be used after 2-3 hours of infusion and fermentation. You will need the following ingredients:

• juice – 2,8 l;
• honey – 1 spoon;
• yesterday’s bread (black) – 0,4 kg;
• malt – 20 g.

Fill the saucepan with juice from one or two days ago. Add malt and honey, heat up to +30 degrees. Pour back into the jar and add breadcrumbs. Do not cover it with anything, leave it warm. After a few hours, strain and bottle.

Rules for the use and storage of the drink

Kvass should be stored in a cold place: cellar, refrigerator. You can also pour into plastic bottles, but you need to remember that glass containers are always better for storing food.

Conclusion

Kvass from birch sap with bread in the villages, as a rule, is harvested in large quantities. So people, without knowing it themselves, cleanse their body, nourish it with useful substances and vitamins after a winter deficiency of vegetables and fruits.