ATт, 05 июл 2016 Автор: Наталья Даньчишак
Rhubarb is an exquisite vegetable, but kvass is made from it in the same way as
fruit.
Rhubarb kvass is a tasty and healthy drink that is excellent
quenches thirst. Rhubarb has a tart, slightly acidic
by taste.
At the same time, the stems of rich red color are sweeter than
stems are green or pale pink in color.
Rhubarb is a real pantry of vitamins and minerals.
In addition, it contains a minimum of calories, so it
ideal for diet food.
Contents
Rhubarb kvass – the basic principles of cooking
Kvass – the most popular drink in Russia, which was prepared as in
royal chambers, and in poor peasant houses. Mostly his
cook in the summer, because it is this drink that is not only better than others
quenches thirst, but also much healthier than lemonades and other
carbonated drinks.
Traditional kvass is cooked on rye bread, but no worse
It turns out the drink made from fruit and rhubarb. Exists
many recipes for making kvass. It is prepared simply, therefore, with
even the beginning hostess will cope with it.
Only rhubarb stalks are used as food, the leaves and roots are poisonous,
therefore they are thrown away.
Rhubarb stalks are washed, cleaned of unnecessary parts and cut small
slices. Then it is transferred to the pan, poured clean
water and cook until soft. The resulting broth is filtered, poured
sugar and stir until dissolved. Cool to warm
condition and add yeast. Capacity is covered with a napkin and
keep the day in a warm place. Once again filter, spill on
bottles and leave for another three days.
In kvass, you can add mint, spices, berries, zest of citrus,
rose petals, etc. Сахар можно заменить honey.
After complete cooling, kvass is stored in the refrigerator.
Recipe 1. Traditional rhubarb kvass
Ingredients
-
Half a kilo of rhubarb stalks;
-
12 g fresh yeast;
-
two and a half liters of pure water;
-
125 g of granulated sugar.
Cooking method
1. Separate the leaves from the stem. For the preparation of kvass
use only stalks. Rinse them thoroughly under the tap,
cut into bars and place in a saucepan. Fill the rhubarb clean
water and put on fire. Cook the vegetable until soft.
2. Strain the broth, throw out the petioles, they are already for us
no longer needed. Pour into a jar. Add sugar and stir
until completely dissolved. Then suck the broth to a warm state and
add yeast. Stir.
3. Cover the jar with a napkin to provide oxygen.
Put her in a warm place for a day.
4. After a day, re-strain the drink through several layers.
gauze to make brew transparent. Bottle and
leave them warm for another two or three days. Ready kvass cool and
serve.
Recipe 2. Rhubarb kvass with orange peel
Ingredients
-
filtered water – 2 liters;
-
yeast – 25 g;
-
rhubarb – 300 g;
-
shoots of black currant;
-
sugar – 200 g;
-
orange peel.
Cooking method
1. Separate leaves and roots from rhubarb stalks. Wash the stems under
tap and cut into pieces of five centimeters. Put in
suitable dishes and fill with the necessary amount of clean
water.
2. Wash the orange thoroughly with a brush under running water and rub it.
Using the finest grater, remove the zest and add it to
pan with rhubarb. Here, put the shoots of black currant.
Put the pot on the fire and cook until soft rhubarb.
3. Leave the decoction to infuse until it cools down.
warm condition. Then strain the broth through a sieve, pour it
in a jug and add sugar. Stir until dissolved.
completely.
4. In a slightly warm drink, add the yeast, mix,
cover the jug with a napkin and leave it warm for the drink to start
to roam. Before serving, keep the brew in the fridge.
Recipe 3. Rhubarb kvass with cinnamon and raisins
Ingredients
-
rhubarb stalks;
-
clear water – 2.5 liters;
-
cinnamon – 7 g;
-
sugar – 150 g;
-
two sticks of cloves;
-
dry yeast – 10 g;
-
raisins – 10 pcs.
Cooking method
1. Rinse a pound of rhubarb stems well under running water and
cut them into bars. Fold the vegetable into a large saucepan and pour
purified water.
2. Put the pot on the fire and bring the contents to
boiling up. Put two sticks of cloves into the boiling liquid and
add cinnamon. Cook on low heat for another ten minutes and take off.
from the fire.
3. Strain the broth through a sieve and pour sugar into it. Mix
до полного растворения и оставить остужаться до warm condition.
Then add dry yeast, mix and cover with pure flaxseed
a towel. Leave it warm for a day to start the process.
fermentation.
4. In plastic bottles lay several washed raisins.
Pour kvass into them and send to cool in the fridge. Sustain
drink another day.
Recipe 4. Rhubarb kvass with citric acid
Ingredients
-
rhubarb – 800 g;
-
sugar – half a kilo;
-
citric acid – 5 g;
-
purified water – five liters;
-
yeast – 25 g
Cooking method
1. Cut from leaves of rhubarb stalks and leaves. Wash under tap
vegetable and chop it finely. We put rhubarb into a deep pan and
заливаем его purified water. Put the pan on the fire and cook the vegetable
until soft.
2. Remove the broth from the heat and leave for three hours to infuse.
Then filter it through a sieve.
3. Yeast diluted in warm water. Pour into a warm broth
yeast mixture, mix, add sugar and add lemon
acid. Once again, mix everything thoroughly, cover clean
towel and leave for eight hours warm.
4. Then pour the kvass in the bottle, and sent to the refrigerator
for a couple of days before full maturity. For color you can pour a glass
juice of cherry or black currant.
Recipe 5. Kvass rhubarb and mint
Ingredients
-
rhubarb stalks – half a kilogram;
-
dry active yeast – 1 g;
-
purified water – two liters;
-
granulated sugar – half a kilo;
-
fresh mint – 15 g.
Cooking method
1. Take the rhubarb stalks and rinse them well under the stream
water. Then clean them of all unnecessary and cut them into small ones.
slices.
2. Pour the purified water into the pan and put it into it finely
chopped rhubarb stalks. Put the pot on a small fire.
As soon as the contents begin to boil, add sugar, mix and
cook for another five minutes.
3. Now take a strainer and strain the rhubarb decoction. AT
the resulting broth add dry active yeast and thoroughly
mix it up.
4. Put the pot in the heat, covered with clean linen
towel, and leave for 12 hours to start the process
fermentation.
5. Bottle the finished kvass in bottles and close tightly
traffic jams. Keep it in the refrigerator or cellar.
Recipe 6. Kvass from rhubarb on beet broth
Ingredients
-
liter of beet broth;
-
black currant;
-
currant leaves;
-
bread;
-
rhubarb;
-
80 g honey.
Cooking method
1. Peel the beets, wash and cut them into pieces, cover with liter
filtered water and put on fire. ATарите минут десять с
момента boiling up. Using a skimmer, remove the beet pieces, and
cool broth.
2. Add the washed black leaves to the beetroot.
currants.
3. Rhubarb stalks clean, wash and finely chop. Put
a large handful of rhubarb in beetroot.
4. Wash berries of a black currant, tear off tails and mash
tolkushkoy to puree. Add honey to the berry puree and
mix it up.
5. Berry puree add to beet broth. Add here
some bread and bring the volume of liquid with warm water to five
liters.
6. Put the container with the future kvass in a warm place of the day for three,
прикрыв ее чистым льняным a towel. After the allotted time
strain the kvass, pour it into bottles, cork tightly with lids
and refrigerate.
Recipe 7. Spiced Rhubarb Kvass
Ingredients
-
carnation – two buds;
-
rhubarb – half a kilo;
-
cinnamon stick;
-
purified water – 2.5 liters;
-
raisins – 100 g;
-
granulated sugar – one and a half glasses;
-
dry yeast – 10 grams.
Cooking method
1. Cut from the stems of rhubarb leaves and roots. Stems
Rinse well under the tap and cut into thin strips.
ATыложите ревень в кастрюлю и залейте purified water.
2. Put the pot on a small fire. When the decoction will be
warm, add cinnamon sticks and clove buds. ATарите до
вскипания и снимите from the fire.
3. Strain the broth through a sieve, add sugar and
хорошенько mix it up. Охлаждайте смесь до warm condition.
Add yeast and stir until dissolved.
completely.
4. Place the broth in a dry, warm place, covering the dishes clean.
a towel. Insist on day three, until the process begins
fermentation.
5. After three days, pour the kvass in bottles, previously
adding to each a few washed raisins. Keep the drink in
the fridge.
Recipe 8. Rhubarb kvass with lemon zest
Ingredients
-
rhubarb – half a kilo;
-
live yeast – half tsp;
-
drinking water – two liters;
-
granulated sugar – two thirds of a glass;
-
lemon.
Cooking method
1. Stems ревеня помойте и порежьте небольшими брусками.
Put in кастрюлю и залейте питьевой водой.
2. Wash the lemon carefully, wipe it and remove the zest from it.
using a fine grater or a sharp knife. Add to pot with
yelping
3. Put the pot on the fire and cook on low heat with
the moment of boiling up is five minutes.
4. Remove the broth from the heat, cover and cool to warm.
states. Strain the cooled broth through a sieve.
5. ATсыпьте в теплый отвар сахар, добавьте дрожжи и mix it up.
Cover the container with the future kvass towel and put in a very
warm place without drafts. Leave for a day while on the surface
не начнут появляться признаки fermentation.
6. Pour the finished kvass into clean bottles and seal the cork tightly.
their covers. Put kvass in the refrigerator.
Rhubarb Kvass – Tricks and Tips
-
When choosing rhubarb, note the color. He must be
uniform. -
If there is a desire, you can cut off the peel from the stalks of rhubarb.
-
ATарите ревень в эмалированной или стальной кастрюле, чтобы овощ
not oxidized and has not lost color. -
Rhubarb is stored in Refrigerator not more than three days.
-
Cover the container with future kvass not with a lid, but with a dense
cloth to provide access to oxygen. So the fermentation process
will pass faster.
