Kvass is the most delicious way to cool down! A simple recipe for your favorite drink

This drink can rightfully be considered miraculous. It quenches thirst and restores strength, improves metabolism and blood condition, cleanses the intestines and liver from toxins. He is also called a healer for 100 diseases. It's about kvass. But not about the store in plastic bottles, but about the real, homemade, the recipe for which we offer you.

Required Ingredients

To prepare four liters of kvass you will need:

• 400 grams of rye bread (Borodinsky is great);
• 100 grams of raisins (absolutely any will do);
• 10 grams of fresh yeast;
• 150 grams of sugar;
• 4 liters of water.

As an inventory, you need a three-liter jar with a lid, an enamel or glass container with a volume of 5 liters, bottles for storage.

Preparation

• Cut the bread into small pieces, put on a baking sheet and put in the oven for 20 minutes at 160 degrees. The output should be fragrant croutons with a golden crust.
• Place croutons in a three-liter jar, pour two liters of boiling water and leave to cool completely (about 4-6 hours).
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• After cooling, strain the contents of the jar through cheesecloth (roll the cheesecloth in 6-8 layers). Squeeze the soaked crackers, put back in the jar, pour two liters of boiling water and cover with a lid. Let it brew for an hour.

• After an hour, strain the contents of the jar and drain into a container where the bread infusion of the first batch is already located. There is no need to drain the sediment! You should get a little less than four liters of kvass.
• Next, dissolve the yeast in 100 grams of bread infusion and drain into a common container. Then add sugar, raisins; stir well so that the sugar is completely dissolved. Leave to infuse at room temperature for 10-12 hours.

At the last stage, it remains only to strain the drink, bottle it and put it in the refrigerator for 4–5 hours. Kvass according to this recipe necessarily turns out to be carbonated. Bon Appetit!

How do you prepare kvass? Write your recipe in the comments!

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