Пт, 08 июл 2016 Автор: Марина Выходцева
Beet Kvass is an old, time-tested drink.
It is often cooked in villages in summer to quench thirst and
fill the body with useful substances.
Technology of making beet kvass at home
simple enough, but still something you need to know about it.
Contents
Beet kvass – the general principles of cooking
Kvass is undesirable to cook from old beets. Best for
drink fit young, juicy roots of bright color. Their
washed, cleaned, cut. Often used for grinding
ordinary grater or food processor.
What else throw in kvass:
• yeast;
• sugar;
• bread;
• lemon.
As in bread kvass, you can add raisins to the beetroot drink.
Dried grapes sharpen and make the taste more pleasant.
Kvass ferments from 2 days to a week, depending on the recipe and
incoming ingredients. There is also a quick recipe for beetroot
kvass on citric acid, which allows you to get a nice
drink the very next day. It can be viewed below.
Simple homemade kvass from beets without yeast
Option ordinary homemade kvass from beets. Drink
prepared from a minimum set of products with small temporary
costs.
Ingredients
• 3 beets;
• 2 spoons of sugar;
• 1.8-2 liters of water.
Cooking
-
Wash, immediately clean the roots. Shred straw on a grater
or cut the knife into thin plates. -
We put in a three-liter jar.
-
In warm water dissolve some sugar. You can prepare a drink
without the addition of sand, since the beet itself is sweet, but
the fermentation process will be slow and sluggish. -
Fill the contents of the can with sweetened water.
-
Cover with gauze and leave to ferment in heat.
-
On average, the drink will be ready in four days. Will need him
strain, pour into convenient bottles and before use
to cool.
Kvass at home from beetroot with yeast
Recipe for sparkling and hearty kvass at home from beets.
Yeast is added to achieve active fermentation, but this is far
not the whole secret of making a drink.
Ingredients
• 0.5 kg of beets;
• 0.1 kg of sugar;
• 5 grams of yeast;
• 3.5-4 liters of water.
Cooking
1. Heat half a liter of water to 40 degrees, add
prescription sugar and yeast. All well stir, leave
to roam.
2. While the yeast is activated, we are engaged in beets. Peeled
root vegetables and rub in a suitable pot, volume
about five liters.
3. Pour the froth started to foam with sugar.
4. Add the rest of the water. The liquid must be warm.
5. Take a long spoon or stick, stir.
6. Cover and set to warm for two days. Periodically
stir and taste.
7. Ready kvass filter from the pieces of beets, poured into
necessary containers and cool.
Bolotov kvass from beet on whey
The recipe of the famous beet kvass by Bolotov, which
prepared by a special technology. You don’t need yeast for a drink and he
fermented by added enzymes. Commonly used
whey with sour cream.
Ingredients
• 1.8-2 kg of beets;
• 0.5 tsp. sour cream;
• 600 ml of serum;
• 100 grams of sugar.
Cooking
1. Root vegetables thoroughly rinsed and remove thin skin.
If the beets are very dirty, then it is better to soak for half an hour in water.
2. Peeled корнеплоды нужно мелко порезать, либо
use a large grater, combine.
3. Fold the workpiece in a large bottle or bucket, volume
which is not less than five liters.
4. Add whey with sugar and sour cream, cover with gauze
and leave for the day. Bubbles should appear on the surface.
showing the beginning of the process.
5. In two days, mold will appear. It is important not to miss it and
gently take off. Periodically плесень может появляться снова,
Be sure to delete.
6. We stand kvass for 7 days in a warm place, then we ship for another 4
day in the cellar.
7. Filtrate, bottle and refrigerate.
Healthy, natural drink is ready! If the beets were juicy, then
get 2.5-3 liters.
Homemade kvass from beet with honey
Variant of homemade kvass and beet, in which instead of sugar
sand is honey. Yeast is used fresh if you need to replace
dry product, then reduce the amount four times.
Ingredients
• 1 kg of beets;
• 2 spoons of honey;
• 20 grams of yeast;
• warm water, boiled.
Cooking
1. Beets cut into small cubes are thrown into a three-liter
bottle.
2. Take a liter of water and dilute honey with yeast in it.
3. Fill the beets. We add more warm water so that
the jar was almost full.
4. Cover with gauze napkin, set in the sun.
5. Periodically за напитком наблюдаем. If will appear
mold, then remove with a spoon.
6. After five days, kvass can be drained and put into the fridge.
for storage. If the drink was kept in a warm room, then it can
get out a little earlier and will be ready for the fourth
day.
Kvass at home from beets with by bread
Option beet kvass with rye bread, more precisely
burnt crackers. Drink имеет привычный для многих аромат, но
at the same time very useful and rich with vitamins turns out.
Ingredients
• 1 large beet;
• 2 pieces of bread;
• 4 spoons of sugar;
• 2 liters of water.
Cooking
1. Immediately fry the bread. Better to do it in the oven. If not
time or opportunity, then fry in a dry frying pan until
scorch
2. Grind the beets in any way, you can grate or smash
in the combine. Sent in a three-liter jar.
3. We throw the burnt croutons.
4. Dissolve sugar in water, pour it into a jar of beets and
crackers.
5. That’s it! It remains to tie the neck of the pot with gauze. Then
jar should be sent to a warm place for 3-4 days.
6. Before use, the drink is filtered, cooled.
Bolotov kvass from beet with sour cream
Another variant of the useful Bolotov kvass, which
has a powerful cleansing effect, contains a lot of vitamins and
substances important to the body. Sour cream is better to use homemade.
Sugar for this recipe is not added.
Ingredients
• beets;
• purified or spring water;
• 1 ложка sour cream;
• 3 leaves of mint or lemon balm.
Cooking
1. We clean the beets, cut them into small cubes and put them in
three-liter jar. At the bottom we throw washed mint leaves for
aroma. Root crop should fill the container for 2/3 volume.
2. In warm water we dilute sour cream, we fill in the prepared
beets. Fluid pour in so much that it is not two centimeters
reached the edge of the banks.
3. Fold a piece of gauze in 4 layers and fasten the neck
banks. We put in a warm place.
4. After a couple of days, carefully remove the mold and continue it.
do as they appear.
5. On the fifth day we filter kvass. Sliced beets carefully
wring out. Return the drink to the jar and keep a couple of days in
warmer
6. Bottled, refrigerated.
7. For health purposes, kvass is used several times in
the day before meals. The initial portion of a few teaspoons.
Gradually, the volume is adjusted to half the glass.
Homemade kvass from beets in a quick way with citric acid
A variant of homemade kvass from beets, which will be ready
12 hours. A quick drink is made using boiled
root vegetables. You can cook it in advance.
Ingredients
• 2.5 liters of water;
• 1 beet;
• 1 tsp. citric acid;
• 80 grams of sugar;
• 0.5 tsp. yeast.
Cooking
1. Boil the beets, cool well and rub on a large
grater. Throw in the bank.
2. Dilute yeast with sugar and citric acid in a liter of water,
send in a jar to grated beets.
3. Fill almost to the top the remaining water. Fluid must be
slightly warmer than body temperature.
4. Cover the neck with a napkin, send for fermentation.
5. After 5 hours you can try the drink. If necessary
we filter.
6. If the sharpness and taste is not enough, then we withstand more
several hours. Then процеживаем, охлаждаем и можно
use.
Kvass at home from beets with изюмом и лимоном
Another recipe for making refreshing kvass at home
conditions of beets. Instead of lemon, you can use diluted in
water acid.
Ingredients
• 0.5 kg of beets;
• 3 liters of water;
• 40 grams of raisins;
• 0.5 lemon;
• 1 rye bread crust;
• 4 spoons of sugar.
Cooking
1. Take peeled beets and cut into chunks into slices. Can
натереть либо перебить in the combine. The shape of the pieces of value is not
It has. We put in a convenient bottle or in another container.
2. We wash the raisins, you can hold a little in the water, if
grapes are too dry. Shifts in beets.
3. Stir water with sugar, add lemon juice or
slightly diluted acid. Enough third of a teaspoon.
Sent to kvass.
4. We throw a crust of black bread.
5. Cover with gauze, put in a warm place and forget about
drink for three days.
6. We get, filter and necessarily cool before
by use.
Beet kvass with horseradish
A variant of spicy beet kvass that can be consumed in
as a tonic drink or use the basis of cold
soups. Horseradish is used fresh.
Ingredients
• 0.5 kg of beets;
• 0.3 tsp. yeast;
• 70 grams of sugar;
• 30 grams of horseradish;
• 4 liters of water.
Cooking
1. Rub the peeled beets and fill with boiling water.
Leave to cool. Infusion should get warm.
2. Add sugar and yeast, leave for two days. A vessel
Be sure to cover with gauze so as not to get midges. If on
the surface will form a film, mold, then gently
remove with a clean spoon.
3. We rub horseradish and we throw in kvass. Stir and leave more
for two days. Sometimes peppercorns are added to such kvass, they are thrown.
asterisk cloves, coriander seeds. It all depends on what you need.
taste.
4. We taste and taste the acid, filter from the pieces of beet and
horseradish, pour into convenient bottles.
Beetroot Kvass – Useful Tips and Tricks
• It happens that kvass does not ferment or the process is very
sluggish Is it possible to throw pledged products? Not at all, the process
fermentation can be enhanced. Just add some yeast and
Sahara. Their разводят в теплой воде и выливают в bottle.
• The warmer the room, the faster the drink will ripen. AND,
on the contrary, in a cool place the preparation of kvass may be delayed
for a long time, sometimes not possible.
• Beet kvass does not need tinting, since
imagine quite bright and cheerful. But the addition of chicory, burnt
sugar or toasted crackers will give the drink a pleasant aroma and
will make the taste much richer.
• The more yeast and sugar is added to a drink, the more
will be alcohol. And it is important not to overdo it, otherwise instead of kvass
get a village barge. Although, why not?
• Kvass does not apply to alcoholic beverages and the alcohol content in
it rarely exceeds 1.5%, but still get behind the wheel after it
use can not, after drinking a glass of drink must pass
at least half an hour.
