Ср, 13 июл 2016 Автор: Марина Выходцева
Freshly harvested birch sap is not recommended to store more than two
weeks. To extend the shelf life of such a healthy drink, its
canned or prepared on its basis kvass.
The light, slightly sweet liquid exuded by birch does not
has a smell and pronounced taste. Cooking kvass on it, you
get a great tonic soft drink. Folk
healers say that if in any recipe for kvass, only
replace the water with birch sap, you can get a healing drink.
Contents
Kvass from birch sap – general principles of cooking
• On the birch sap is prepared both yeast and yeast-free
kvass, on specially prepared leaven or malt.
• The technology of preparation of the drink is simple and includes
simple steps: preparation of raw materials, connecting the main components with
birch sap and further fermentation of the drink. It can last
from hours to several weeks and depends on the recipe.
After fermentation, kvass is filtered and cleaned for cooling.
• Any berries and fruits can serve as raw materials for such kvass and
not only fresh. No less tasty and healthy will get a drink
if you cook it with frozen or dried berries or
fruits. Often birch kvass is prepared with grain (barley)
or brewed buckwheat flour, which can also be replaced
rye or oatmeal.
• Despite the fact that the juice itself is sweetish, in any
birch kvass to enhance the process of digestion add honey or
sugar. The exception to this rule is the drunken birch kvass on
пиве и напиток, приготовляемый с сухоfruits.
• Unleavened birch kvasses, as a rule, are less
carbonated and so after filtering and bottling in
he is put on several berries of raisins, which is mandatory
washed.
• Properly prepared kvass on such a basis, perfectly quenches
thirsty, but, besides, also used as a fill for okroshka
and beetroots.
Refreshing birch kvass with barley and mint
Ingredients:
• ten liters of birch sap;
• two glasses of sugar;
• half a kilo of barley;
• dried mint – 100 gr .;
• 800 gr. black “Borodino” bread.
Cooking method:
1. Make bread from bread. Cut it into small pieces,
centimeter thickness, slightly dry and roast in the oven.
2. Put sugar in a dry frying pan and, constantly
stir until brown.
3. Separately, lightly fry the barley.
4. Pour birch sap into a large enamelled container,
for example, a bucket, and boil over a small fire.
Boil the juice for no more than a minute and remove from the heat.
5. Then dip the mint and roasted barley into it. Add a
sugar with breadcrumbs, and, well stirred, leave for three days in
warm room
6. Strain the drink through a rare sieve or filter from
folded 3-4 layers of gauze and pour into prepared containers.
Chill.
Simple kvass from birch sap, sugar-free with dried fruits
Ingredients:
• 3 liters of birch natural juice;
• 200 gr. dried fruits (dried apricots, prunes).
Cooking method:
1. Rinse dried fruits well, you can soak a little.
2. Then pour them with birch sap. Cover the tank in
several layers of gauze and remove for fermentation in the heat in two
of the week.
3. Then filter and cool well.
Yeast birch kvass with hops – “Golden”
Ingredients:
• natural birch sap – 3 liters;
• 30 gr. pressed alcohol yeast;
• dark raisins – 25 gr .;
• 50 gr. Sahara;
• tablespoon white flour;
• 300 gr. crisp rye crackers;
• 40 gr. hop cones.
Cooking method:
1. In a small bowl, pour 100 ml of birch sap and lightly
heat up.
2. Crumble the yeast in a separate bowl, add sugar to it and
stir until the yeast disperses completely.
3. Add a дрожжевую смесь в тёплый сок, всыпьте муку и хорошо
stir.
4. Lower the rye crackers into a large container. Add a шишки
hops, water-washed raisins. Sprinkle three spoons of sugar and fill all
hot juice (3 l.).
5. Cool well and add yeast mixture, mix.
Stretch gauze on the neck of the container and put it in for three days
heat.
6. Strain and put the birch kvass in the refrigerator.
7. Put three spoons of granulated sugar into the remaining leaven and
Fill a new batch of juice.
Bezrozhzhevoy kvass on birch sap – “Coffee”
Ingredients:
• 2.5 liters of freshly picked birch natural juice;
• 60 gr. dark raisins;
• refined sugar – half a glass;
• coffee beans – a small handful;
• 200 gr. crackers (rye).
Cooking method:
1. Breadcakes well roast in the oven. You can just take rye
bread, cut it in small pieces and fry in a toaster.
2. In a clean three-liter jar place the fried crackers.
Add a сахар, промытый обсушенный изюм и кофе.
3. Fill all with unboiled juice and stir well to
sugar dissolved.
4. Put on the neck rubber glove and put in
cool dark place.
5. When the glove is filled with air, after about two days,
the drink will be fully prepared.
6. Strain and, bottled, remove for another two days,
but already in the fridge.
Cherry kvass on birch sap with rye crackers
Ingredients:
• birch sap, fresh collection – 10 l .;
• 400 gr. sugar;
• fried rye crackers – 300 gr .;
• 350 gr. fresh or frozen cherries;
• 50 gr. dried dill stalks;
• pharmaceutical oak bark – 100 gr.
Cooking method:
1. Put the crackers on a gauze, tie a bag and drop into the juice.
Remove the container to a darkened warm place.
2. After three days, add dried dill stalks, oak bark
and cherry. Transfer for further infusion to cool.
room for fifteen days.
3. Then filter and use as directed. Consume
as a drink chilled, or use as a fill for
okroshka
Birch kvass on raisins
Ingredients:
• twenty liters of birch, natural juice;
• dark raisins – 100 berries;
• one kilogram of granulated sugar.
Cooking method:
1. Put the gauze folded in three layers into the funnel or on the sieve and
strain through it juice.
2. Add a всю меру сахара и размешайте его, добиваясь
dissolution of crystals.
3. Then put in the raisins and leave for up to 4 days.
4. Strain the finished drink, pour it tightly
lockable containers and place in a cool, darkened
a place.
5. Kvass can persist up to 4 months, but is usually drunk.
faster.
Honey kvass from birch sap
Ingredients:
• 5 l of birch sap;
• two large lemons;
• 50 gr. fresh baker’s yeast;
• 100 gr. liquid honey;
• raisins.
Cooking method:
1. Crumble yeast and dissolve in fifty milliliters
heated water.
2. Rinse the lemons and dip for two minutes in hot water.
Then cut each lengthwise, in half, squeeze the juice and strain it
through the sieve.
3. In birch sap pour water diluted yeast and filtered
lemon juice. Add a мёд и размешайте, чтобы он хорошо разошёлся по
juice.
4. Pour the liquid into the bottle. Add a пять изюминок и, плотно
closing, put in the cool for a few days.
Drunken birch kvass on beer
Ingredients:
• 500 ml of light live beer;
• 2.6 l. birch, natural juice.
Cooking method:
1. In a clean three-liter bottle pour beer and bring
volume to the neck filtered fresh juice.
2. Close the capron lid tightly and clean for two months
cool room or fridge.
3. After this time, drunk birch brew on beer
he’ll be ready.
Kvass from birch sap on bread sourdough
Ingredients:
• 700 gr. rye crackers;
• два стакана, «с горкой», Sahara;
• a tablespoon of bread sourdough;
• a small piece of orange peel;
• ten liters of fresh birch sap.
Cooking method:
1. Place the rye crackers on the roaster and dry it in
the oven.
2. Add all the sugar to the juice, stir well, and pour them
dried crackers.
3. Add a столовую ложку хлебной закваски, апельсиновую цедру,
stir again and keep warm for 4 days.
4. Next, almost ready to drink, strain from the sodden
crackers and pour into bottles. In each add a pinch of raisins,
close tightly and place in a cool, if possible without light,
place for 3 days.
5. After this short batch of kvass made from birch sap, you can
drink.
Birch kvass with malt on buckwheat flour with lemon
Ingredients:
• one glass of powdered kvass malt;
• small lemon;
• a tablespoon of honey (buckwheat);
• небольшая горсточка dark raisins;
• a glass of buckwheat flour;
• a handful of crimson leaves;
• two liters of birch sap.
Cooking method:
1. Sift buckwheat flour into a bowl, pour in one and a half cups
boiling water, pound and stir, leave to complete
cooling down
2. Raise the raisins well and grind with a meat grinder along with
a lemon. Rind with a lemon cut is not necessary.
3. Raspberry leaves, rinse, wipe dry and chop.
a knife.
4. Mix the components twisted in the meat grinder with raspberry.
leaves and honey.
5. Add a запаренную гречневую муку и солод. Stir well
and fill all with birch sap.
6. Wrap the container neck with a bandage or gauze and remove on 4
day in a fairly warm room.
7. After that, drain the finished birch kvass from the sediment and
strain.
8. Leaven, which will remain at the bottom of the tank, it is possible
reused.
Apple kvass on birch sap with ginger and mint
Ingredients:
• two liters of birch sap;
• five medium sized apples;
• 40 grams of fresh ginger root;
• teaspoon light honey;
• three tablespoons of raisins;
• half a lemon;
• high-speed yeast – 0.5 tsp;
• eight leaves of mint;
• 100 gr. sugar.
Cooking method:
1. Rinse and scoop mint leaves, raisins and lay them all on
towel.
2. Without peeling the apples, cut them into medium-sized slices,
remove the seeds and cover with birch sap. Put the pot with
apples on a small fire and boil after boiling three minutes,
chill.
3. In half a glass of warm broth dissolve the yeast. Add a
in a mixture of sugar (1 tsp.), stir and place for a quarter of an hour in
heat.
4. In the cooled broth, pour the approached yeast. Add a
the remaining sugar, honey and squeeze out the lemon juice. Lower rubbed
finely grated ginger, chopped mint leaves and raisins.
5. Stir thoroughly, cover with several layers on top.
gauze and soak up to 12 hours.
6. Напиток обязательно процедите и хорошо chill.
Kvass from birch sap – cooking tricks and wholesome
tips
• The sap emitted by a birch tree is collected in spring when
begins abundant sap flow.
• In the bark of an adult tree, whose girth is more than 20 cm, make
hole to a depth that allows you to reach the wood, and insert
into her pipe. That is where the juice will stand out.
• The hole diameter must correspond to the diameter of the inserted
in it tubules, otherwise the juice will stand out.
• For convenience, you can use the tube from the medical
dropper. One end is inserted into a hole in the tree, and the other
in the hole on the nylon cover, which is worn on the three-liter
jar. When filling capacity, it is replaced by another. Juice collected
By this method, it turns out to be clean without admixture of forest debris.
• Freshly harvested juice is necessary before cooking kvass.
filtered from accidentally trash.
