Homemade kvass for okroshka

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make homemade kvass for okroshka? Very simple. This requires the bare minimum of ingredients. You can replace fresh yeast with dry yeast at a ratio of 3:1, that is, you will need about 3 g of dry yeast.

2. STEP 2

   

   Cut the rye bread into slices. The final taste of kvass will depend on the bread you choose. If you take bread with various additives, for example, cumin or coriander, then the finished kvass will have a slight taste and smell of these spices.

3. STEP 3

   

   Place the bread on a parchment-lined baking sheet and place in an oven preheated to 180°C. Toast the bread until golden brown. It is important not to overcook the crackers. If they fry too much and turn black, the kvass will turn out bitter.

4. STEP 4

   

   Break the dried bread into small pieces. Or you can immediately cut the bread into small pieces. It will be even easier this way.

5. STEP 5

   

   Boil 2 liters of water in an enamel saucepan. Remove the pan from the heat. Place the crackers in the pan. Cover the pan with a lid and let the contents sit for 1.5 hours.

6. STEP 6

   

   Strain the resulting infusion through a sieve into another pan.

7. STEP 7

   

   Return the soaked crackers to the first pan, pour 1 liter of hot boiled water again. Also leave for 1.5 hours. So all the taste and aroma from the crackers will go into the water.

8. STEP 8

   

   Then also strain the second infusion through a sieve and pour into the pan with the first. Soaked crackers will no longer be needed. Cool the infusion to a temperature of 40°C. It is important to check how the infusion has cooled not only on the surface, but also in depth. Often in the depths the temperature of the liquid is higher, which leads to the death of the yeast. Therefore, it is better to measure with a cooking thermometer.

9. STEP 9

   

   Pour some warm broth into a glass. Add yeast and stir.

10. STEP 10

    

    Dissolve sugar in a saucepan with still warm infusion. Pour in the diluted yeast and stir. The broth will become lighter and cloudier.

11. STEP 11

    

    Cover the pan with a lid and leave the wort to ferment in a warm place for 12 hours. I put it in a barely warm oven. If you wish, you can also add a few unwashed raisins. It will add spice to the kvass.

12. STEP 12

    

    Strain the resulting okroshka kvass again, pour into bottles, close the lids tightly and cool.

13. STEP 13

    

    Kvass for okroshka is ready. You can pour it into okroshka or just drink it. Bon appetit!

Comments on the recipe

tatyanochka2022

29.09.2023

4.6

I read on the Internet about the great benefits of homemade kvass, that they preferred kvass to French sour wines, and that Casanova considered kvass a delicious drink, superior to Constantinople sherbet. Inspired, I tried to make homemade kvass for okroshka. I took five pieces of dried rye bread. I browned them in the oven. I poured two liters of boiling water and left it to steep for 1.5 hours. After this, I strained the infusion through a sieve, placed pieces of softened bread in a separate bowl, poured one liter of boiling water and left for 1.5 hours. After this time, I strained the infusion again and added it to the first. The liquid was warm enough, all that remained was to dissolve sugar in it (I took 50 g, half the amount from the recipe) and yeast. I had dry yeast, took a teaspoon for kvass, diluted the yeast in a small amount of infusion and added it to the pan. My kvass was infused in a warm place until the morning. It turned out light, pleasant, with a slight sourness, a pronounced bready taste and stunning color. Very good recipe! I will definitely make kvass using it, especially in the summer! Thank you very much!