How kvass appeared. The history of the appearance of kvass in Russia. In pre-revolutionary Russia

Russian cuisine is talked about more and more often, and the search for national identity in tastes is becoming a subject for thought. Modern Russian cuisine is an attempt to rethink traditional dishes using local products, new recipes and technologies. Many chefs are looking for Russian taste, and the proposal to take a fresh look at local products often becomes a revelation. The Village asked Artur Frolov, chief bartender of the St. Petersburg bar Madbaren, an adherent of waste-free production and a researcher of Russian taste, to talk about traditional national drinks and how interesting it is to use them now. In the first issue we are talking about kvass - one of the oldest drinks, familiar to everyone from childhood.

Arthur Frolov

the chief bartender of the St. Petersburg bar Madbaren

In fact, kvass and kvass drinks are a very old heritage of mankind. Just as it is difficult to determine who invented the cottage cheese, the wheel or the hunting bow, it is impossible to trace the creator of the kvass.
For example, something reminiscent of kvass was prepared in Ancient Egypt: in the 5th century BC, Herodotus talked about a drink called ziphos. To obtain it, bread crusts were soaked, and as a result of fermentation, a bread drink was obtained, which, naturally, very much resembled kvass.
Kvass or similar products were prepared everywhere, but due to weather conditions and the raw material itself took root in Russia.
In other countries, such drinks were either eventually forgotten or turned into beer. Therefore, kvass is still considered a Slavic invention.
National low-alcohol drinks are present in many countries: in Germany - beer, in France, especially in the north - cider, in Greece and ancient Rome wine was diluted with water and given to children. The reason is flaw pure water, and the drink that has been fermented is safe from a sanitary point of view.
As in the case with jelly, it is very difficult to track when kvass appeared in Russia. The first mention of it refers only to the 9th-10th centuries, and in one of the chronicles of 996 it is noted that the newly converted peasants, by order of Prince Vladimir, were treated to "food, honey and kvass" - this is the first mention of the drink. Kvass, of course, appeared much earlier, but by the 15th century in Russia, kvass had acquired incredible distribution. There were about 500, and maybe more, varieties of this drink. They made it sweet, sour, added mint, made with raisins, thick, made kvass, daily, fragrant kvass, kvass for okroshka, added horseradish, herbs, fruits, spices and so on. Kvass was drunk every day and sometimes it was endowed with the properties of a sacred drink or amulet.
For example, girls poured them on the shelves in the bathhouse during the washing ceremony before the wedding, and men sometimes extinguished fires with kvass that occurred due to a lightning strike. It was believed that only kvass and milk could cope with such a fire. At the same time, not only peasants drank kvass, but also the royal court and the rulers themselves.

At home, you can mix kvass with anything: in general, this drink adapts well, and, in fact, in all cocktails where there is Coca-Cola, it can be replaced with kvass

At the end of the 19th century, Okhotny Ryad was the most popular place in Moscow where one could taste kvass. Up to a thousand merchants offered the public varieties of cold kvass. By the way, it was the kvass made from boiled pears that was the leader among the summer soft drinks among the residents of the capital.
Another interesting fact: historically sour cabbage soup is not soup at all, as we used to think, but kvass. The mention in the classical literature of bottles with sour cabbage soup tells not at all about a soup, but about a kvass drink, whose main difference is the use of different types of malt or flour: rye, wheat and buckwheat. As a result of a rather intense fermentation, a version of carbonated sour kvass was obtained, which was bottled and twisted with a cork in the manner of champagne.
A few words about the traditional technology for making kvass: this is the so-called double fermentation, when kvass is maximally saturated with useful properties. There are two types of fermentation: alcoholic, caused by yeast, and lactic acid, with the help of bacteria. As a result of this double process, kvass is filled with those medicinal and useful properties that have always been attributed to it.
Nowadays, many manufacturers neglect the lactic acid process and, after alcoholic fermentation, add various acids to kvass to stabilize the taste.
On the Internet, you can find a lot of homemade kvass recipes based on anything, and there is no universal method of preparation.
But kvass can be consumed not only in its pure form: I call Russian cola two drinks - kvass and "Baikal". But "Baikal" is a Soviet-made product, and kvass, being more popular and more ancient, I still love more.
When I started making cocktails with Russian flavor, style and Russian products, of course, I really wanted to use kvass. After six months of work in the "Russian style" I made the first drink with kvass - a variation on the club cocktail "Cuba Libre". The classic version is light or golden rum, lime and cola. I replaced the cola with kvass, but something was still missing. For a long time I was picking up some combination for kvass, and suddenly lychee became it. In this combination, I got a drink with rye notes, berry flavor, very summer, refreshing, but at the same time with a clear Russian sound.
At home, you can mix kvass with anything, in general, this drink adapts well; and, in fact, in all cocktails where there is Coca-Cola, it can be replaced with kvass. However, do not forget about the nuances: a little lemon, some syrup, berries or fruits for balance and taste.
I believe that kvass should go through a certain renaissance and gain popularity again, especially now, in response to the sanctions. I hope that kvass will again hit the hits of drinks.

The word "kvass" is of old Russian origin and means "sour drink". Nowhere, except in Russia, did he receive such distribution and did not enjoy such popularity.

The first written mentions of kvass belong to the period of the baptism of Rus by Prince Vladimir in 988. The chronicle says that the prince ordered "to distribute food, honey and kvass to the people." By the 11th century, this drink was already brewed everywhere.

The most ancient type of kvass was prepared only on the basis of various cereals, and only later they began to add fruits, honey, spices to it. However, its main component invariably remained malt - sprouted grain. Real kvass retains vitamins and useful microelements that are in malt. Thanks to this property, he helped the common people survive in hungry winters. The technology for making kvass from rusks appeared in more recent times - it allows to simplify the technological process.

A vigorous and invigorating drink was loved by everyone, without exception, from young to old, regardless of ranks and titles. They were treated to them in the royal mansions and outside the monastery walls, in peasant huts and in soldiers' barracks, at fairs and in high society salons. It is known that kvass was certainly included in prisoners' rations.

According to statistics, each resident consumed 250 liters of kvass annually. By the beginning of the 15th century, there were more than 500 varieties of the folk drink: sweet and sour, mint and with raisins, thick and kvass-cabbage soup, fragrant and daily, white and okroshechny, with horseradish (Ural) and boyar, aromatic and millet, with pepper and pear ... By the way, at the end of the 19th century, it was kvass made from boiled pears that was the leader among soft drinks among the residents of the capital. The traditional recipe for making kvass is quite laborious: soak and germinate the grain, steam it, grind it, prepare the wort. It took more than two months to wait for the results, but it was worth it!

The kvassnik profession was one of the most widespread in Russia. True, each of them specialized in the production of only one type of this drink. They were called so - "barley ferment", "apple", "pear", etc. They worked in a strictly designated area of the city, which they were forbidden to go beyond, so as not to create unnecessary competition. It was easy to see the leaven on the streets of St. Petersburg: they carried with them a glass container with kvass, and covered their heads with a headdress resembling a top hat. The confidence that kvass has miraculous powers allowed not to worry too much about hygiene: everyone who wanted to taste kvass drank from one glass.

In addition, each housewife also had her own recipe for kvass, so you could often hear such names as "Malanyin kvass", "Dar'in kvass" and the like. In Russia, the time of kvass preparation turned into a real holiday for children. After all, the sweetish stewed grain, which was used in the creation of a bread drink, replaced candy for kids.

Various signs were associated with kvass; it figured in many folk rituals. For example, after the wedding, the groom's parents greeted the young with bread and kvass, and salt appeared in the ceremony much later. The presence of kvass at that time among the Slavs indicated well-being in the house, the strength and stability of life, and the treatment of this drink was associated with the wish of fertility. So, for the bride, they prepared a bathhouse with bills and songs, not forgetting without fail about the "leavened spirit": the drink was poured onto the stove, and the rest was finished. It was believed that to defeat a fire that arose as a result of a lightning strike, you can only fill it with kvass (well, or milk), and to stop the flame, you certainly need to throw the hoop that was used to make kvass in a wooden gang.

The democratic drink was held in high esteem by the Russian tsars. It is known that "kvass in a silver shingle brother" was served to Alexei Mikhailovich at a festive wedding feast. Peter the Great loved to taste kvask with horseradish in the morning - a life-giving drink was prepared according to the reformer's own recipe. Anna Ioannovna did not refuse to drink kvaska either. The Empress and her guests were served a drink, grimacing, Prince Mikhail Golitsyn, demoted for apostasy into court "fools" - jokes. Grigory Potemkin is another adherent of traditional Russian cuisine. Leavened cabbage soup invariably accompanied the Most Serene Prince on military campaigns and on distant wanderings, and "for the sake of pleasant fermentation" he personally, the day before readiness, dipped a zest into the drink.

It was believed that kvass increases efficiency, relieves fatigue and restores strength. In Russia, they drank it at any time of the year, both old and young, regardless of class, and the recipe for kvass was known in every home. Peasants often took with them to field work not milk or yogurt, but kvass.

The strength of the kvass that our ancestors prepared was not so harmless: the alcohol content could reach 15%. Those who were overly keen on tasting the foamy drink were called "kvassniki". The verb "ferment" has successfully survived to this day, while its semantics have not changed at all.

IN folk medicine they drank kvass for fever, dropsy and other diseases. It was even prescribed to patients in infirmaries. Kvass was a must-have dietary product for convalescents. Indeed, kvass is very useful if it is natural and prepared according to traditional recipes.

It was thanks to the action of kvass that Suvorov's soldiers quickly recovered their strength during the crossing over the Alps. Suvorov also loved this drink. He said "Kvass and sauerkraut are good for a Russian." Kvass was obligatory in the troops not only because of its nutritional value: it was believed that its refreshing effect had a beneficial effect on health.

The most famous cold soup - okroshka - was first "made" by barge haulers on the Volga. The fact is that at lunch they were given dried roach and kvass, and to make the fish soft, they began to soak it in a bread drink. Later, for greater satiety, they began to add vegetables from the gardens there. Today fish okroshka is not as popular as meat, but aromatic kvass still remains a constant component.

In the 30s of the last century, on the streets of Moscow, one could see booths-carts, and next to them - gloomy merchants in aprons that were not of the first freshness. A glass of "Bavarian kvass" in those days cost 20 kopecks (for comparison: the student's stipend averaged 130 rubles). A little later, the so-called "yellow barrels" appeared, which in the official documentation were called "food insulated tank trucks" or ATsPT. Kvass was released into cans. The most impatient could quench their thirst on the spot by buying a small or large mug of kvass. It is interesting that Vera Mukhina, the author of the legendary Worker and Collective Farm Woman, worked on the design of reusable glass mugs into which kvass was poured. Despite the fact that there is a huge amount of kvass on the market today, many still prefer "kvass from a barrel" or a drink made according to a home recipe.

The traditional Russian drink has earned recognition not only at home. In 1975, at the International Competition held in Yugoslavia, the excellent taste of Moskovsky Kvass was appreciated by the members of the jury and numerous guests of the event. As a result, the "solid" and "tickling" Russian drink scored 18 points, while "Coca-cola", which, by the way, will appear in Russia only in 1988, could not earn even 10 points.

What could be better than a mug of cold kvass to quench your thirst! In addition, this drink is very healthy due to the amino acids and enzymes it contains. You can buy kvass at the store, but it's even better to make it yourself. Moreover, this is not at all difficult to do.

When did people start making kvass? The history of the creation of kvass originates in Egypt. The first prototypes of this drink appeared in the III millennium BC. They looked like a cross between beer and kvass.

The Slavs, on the other hand, became aware of kvass only more than a thousand years ago. The first mention of this drink is found in the "Tale of Bygone Years". Nestor the chronicler, describing the baptism of Rus, tells about the order of Prince Vladimir in honor of the holiday to distribute bread kvass and drunken drinks to people. Thus, the history of the creation of Russian kvass begins before 988.

Kvass has become one of the most beloved drinks in Russia. This is quite understandable, since it was quite easy to do and not very expensive. For the preparation of kvass, various cereals were used - wheat, oats, barley and rye. Sometimes fruits, berries, or herbs were added to improve the palatability.

On the basis of kvass, other dishes were also made, for example, okroshka or jelly. Since kvass was a fairly common drink, it was prepared in almost every family. In this regard, many different recipes for the preparation of kvass, which were made 200-300 years ago, have survived to this day.

In pre-revolutionary Russia, about 300 types of kvass were known. In addition to the well-known bread kvass, they also made kvass based on honey, fruits and various herbs. This drink was harvested in rather large quantities, for one person there were about 200 liters of kvass per year.

In the 19th century, they discovered that in addition to excellent taste and a good ability to quench thirst, kvass also has a lot of useful properties: it promotes digestion, improves metabolism, and normalizes the intestinal flora. What's more, it has antibacterial properties. This is due to the presence of malt in its composition, which is obtained by germinating cereal grains. Kvass helped people to observe long fasts and not get sick.

In the early 90s of the XX century, kvass began to give way to various carbonated drinks. In addition, its sale in unsanitary yellow barrels on tap has also led to a negative perception of the drink. The first post-Soviet kvass in bottles was produced in 1995 at the Lakinsky plant. Its release was timed to the Victory Day, in connection with which it was named "Winner". This was the first fermentation kvass that could be stored for more than 30 days.

Almost the same components are used for the preparation of kvass and beer, but the technologies are significantly different. Beer is obtained as a result of alcoholic fermentation, while kvass is sour, during which various acids and alcohol are formed, which affects the taste of the drink.

It is quite difficult to prepare kvass according to old recipes. However, today manufacturers offer a large selection of ready-made kvass, which are sold in bottles. There is also an opportunity to purchase ready-made kvass concentrates, with which you can easily and quickly prepare homemade kvass.

Well, who in our time is not familiar with such a drink as kvass? It is often made at home using a variety of sourdoughs and ingredients, sold on the streets in large barrels and modern vending machines, and can be found in plastic bottles in stores. There are many varieties of this ancient Slavic drink, but one thing is invariable - it is still loved by adults and children as well as many years ago.

Historical reference

Kvass is one of the very ancient drinks. Its history began many centuries ago. In ancient Egypt, a long time ago, before our era, there were drinks that were very similar to today's kvass. And such ancient celebrities as Pliny the Elder, Hippocrates and Herodotus described this famous drink in their writings, even then paying attention to its qualities that are beneficial to human health. Well, in Russia this delicacy has been known for over a thousand years. The mention of him occurs at the end of the 10th century: Prince Vladimir I Svyatoslavovich ordered to distribute to all honest people "food, honey and kvass." But the Slavs had recipes for its manufacture long before the emergence of Kievan Rus. It was also prepared in Poland and Lithuania.

Kvass was a very common drink. Absolutely all classes drank it: from peasants to princes and emperors. It is worth mentioning that in the old days it was considered an alcoholic drink. And it was much stronger and thicker than today's beer. And drunkards used to be called kvassniks, this modified word has come down to us. After all, "ferment" is still used in modern Russian.

In those ancient times, it was believed that if there is this Russian drink in a house, then everything is fine and safe in this house. The peasants took him with them to the fields. They not only quenched their thirst on a hot summer afternoon, but also restored the lost energy. And after using it, they took up work with double zeal.

At that time in Russia there were already more than half a thousand varieties of kvass. Today we perceive it as a bread drink, but there are also fruit and berry kvass, and even beet. This product in the old days was considered a miraculous and healing drink. It was often consumed in fasting with black bread and onions. It was used in ancient ceremonies and rituals, it was a sacred drink at weddings and weddings. He was presented to the young along with bread, as now, they are greeted with bread and salt.

Kvass also came to the imperial table. The Russian Empress Anna Ioannovna was very fond of this intoxicating drink. And one of her jesters, Prince Golitsyn, even acquired the nickname Kvasnik, since one of his duties was to present kvass to her imperial majesty.

In Russian hospitals and infirmaries, this drink was also very much appreciated for its medicinal properties, he also entered the obligatory army boarding school, participated in the maintenance of the Russian fleet and prisoners. Later, in the days of the USSR, kvass was widely sold on tap on the streets. It was easily recognizable by its large yellow barrels. However, this method of its implementation is still used today.

Varieties and varieties of kvass

In Russia, Lithuania, Ukraine and Belarus, kvass is considered a traditional national drink.

Traditional varieties:

bread;
malt;
rusk;
okroshechny;
lactic;
berry;
fruit;
honey.

In addition, there are many varieties of fruit and berry drinks. These are pear, lemon, cranberry, cherry and many others. They are prepared on the basis of bread kvass with the addition of juices or decoctions of the aforementioned berries and fruits, and without flour or bread, by fermenting berries and fruit juices.

IN modern world industrial enterprises began to produce many drinks, which are also called kvass. But in fact, they do not include natural products. They are prepared with the addition of dyes and flavors, this also includes soda and imitators of natural taste. These "kvass drinks" are sold in shops in beautiful plastic bottles.

The chemical composition of the drink

The product contains a lot of nutrients. But it is valued mainly due to its high content of vitamins. It contains vitamins of group B, as well as vitamins C and E. The content of these substances in a product in large quantities can saturate the human body with the lack of vitamins during the period of illness. And also to improve the general condition and help with physical exhaustion of the body.

The chemical composition of the drink, among other things, is also determined by the presence of free carbon dioxide, lactic and acetic acids, alcohol, extract, proteins, ash and sugar. Also define specific gravity product. The energy value of bread kvass is 27 kcal.

Also, the drink contains useful minerals and trace elements. These are potassium, calcium, magnesium, iron, iodine, manganese, zinc, sodium, phosphorus, sulfur and others.

Making kvass

Kvass is quite easy to make at home. Usually yeast, crackers and sugar are used for its preparation. Mint, hops, raisins, apples and other various products are often added there. There are also beetroot and sea buckthorn drinks, but they are mainly used in folk medicine and cooking.

Kvass is a fermentation product of substances that are released from the starch of the cereal products included in it. It is usually made from flour, bread, water, and malt. Flour for the production of the drink is used in a variety of varieties: rye, wheat, buckwheat, oatmeal, barley. The malt is mainly rye malt, sometimes barley malt. Rye and wheat bread is used. The most widespread and popular product today is bread kvass. Sometimes the product is prepared without the addition of malt, and a soft drink is often made as well.

Homemade bread kvass recipe

For cooking you will need:

about 1 kilogram of rye crackers;
raisins - 1 tablespoon;
dry yeast - 1 teaspoon;
sugar - 4 tablespoons.

Pour crackers with about 3 liters of boiled water and put in a dark place overnight. In the morning, strain the resulting infusion, add sugar and yeast there. Add raisins and place in a warm place. The drink will be ready in a day. It needs to be filtered and refrigerated.

The benefits of bread kvass

Why is kvass not useful for the body? Thanks to the valuable substances contained in its composition, it has a positive effect on the activity of the gastrointestinal tract, kills harmful microorganisms, and helps to restore the intestinal microflora. It's just a vitamin explosion for the body. In ancient times, with its help, they successfully fought scurvy and vitamin deficiency. The carbon dioxide in its composition contributes to the good digestion of food. Thanks to her, the process of assimilation of nutrients also proceeds better. Kvass has a positive effect on nervous system person. It is applied when depressive conditions, insomnia. Increases efficiency and energizes the whole day. This drink is useful for teeth and people who have vision problems.

Kvass in folk medicine and cooking

Often in folk medicine, the natural product is also used as an additional therapy for flu, colds and respiratory diseases. Daily use of this drink strengthens the walls of blood vessels, cleanses them, and has a positive effect on the heart muscle. It will also be useful for those suffering from diabetes mellitus and atherosclerosis.

Among other things, kvass brings the water-salt balance in the body to a normal state and retains moisture well, which is very effective after poisoning or eating disorders. It is also useful for losing weight, as it speeds up metabolic processes, thereby improving metabolism.

In the old days, this drink was an indispensable product during strict fasts. He prevented the depletion of the body, saturating it with vitamins and amino acids. Despite the fact that its energy value is rather low, it is considered a nutritious product. Kvass helps to strengthen the human immune system and helps to eliminate harmful substances from the body. In cooking, it is good, as well as an independent product. But often dishes are also prepared from it. The most popular dish of the drink is okroshka. It is also used in the preparation of dough and savory biscuits. And of course, natural bread kvass is simply irreplaceable in the summer heat - it perfectly quenches your thirst.

Contraindications to use

Since kvass is a fermentation product, it contains alcohol. In large quantities, it is contraindicated in pregnancy and small children. Drivers of vehicles are not recommended to drive immediately after drinking kvass. The consumption of this drink by people suffering from gastritis and cirrhosis of the liver is considered potentially dangerous. Also, you should not drink it with hypertension and a tendency to high blood pressure.

Kvass drinks that have recently filled the shelves of supermarkets have nothing to do with natural kvass, therefore they do not carry any benefit. Moreover, they contain food additives, flavors and dyes that are harmful to the body, which can adversely affect human health. When choosing a drink in a store, be sure to pay attention to the composition and shelf life. Take the one that is produced by the fermentation method, and where there are no harmful impurities.

Use of the drink in hair care

For a long time in Russia, girls have used this sour product for the beauty of their hair. And to this day, in the villages, many women rinse their head after washing and prepare healing masks that promote hair growth and health.

In order for your hair to look lush and well-groomed, you need to rinse it with a natural product regularly, after each shampooing. The drink strengthens the roots and nourishes the hair along its entire length. Bread kvass is also used to create masks. It can be used as a stand-alone product or included in the components of the mask.

Kvass based masks

Regular mask. Rub kvass into the scalp and distribute it evenly over the entire length of the hair. Wrap with a towel and rinse with warm water after half an hour.
Mask with cosmetic clay. Dilute any cosmetic clay with homemade kvass and apply to hair. After 15 minutes, rinse with warm water.
Kvass with mayonnaise. This combination works well for damaged and colored hair. Mix 2 tablespoons of mayonnaise with a small amount of bread kvass (about 50 ml). You can also add lemon juice and egg yolk here. To improve the effect, wrap your head with a towel.

conclusions

Kvass is the oldest Slavic drink that is very popular in the modern world. He came to our table directly from the imperial feasts, and during his journey this drink has not changed at all. Its composition is rich in vitamins and useful elements for the vital processes of the body. It is a powerful source of energy while being low in calories. Which makes it a very popular product in dietetics.

This drink strengthens the immune system and improves well-being. It is useful for gastrointestinal disorders as it has the ability to retain water in the body and restore water-salt balance. The drink is completely simple to prepare and does not require large material costs, which makes it affordable for almost any person. It successfully fights against harmful microbes and is a good breeding ground for beneficial microorganisms, thereby normalizing the state of the microflora of the human body.

There are few contraindications to the use of this drink. If you use it in moderation and do not overdo it, then kvass will not do much harm. And of course, to be sure of the quality of the product, you need to give preference to natural homemade kvass made from quality ingredients.

How good it is to have a glass of invigorating drink on a hot day. Today we will talk about kvass. I will try to start from the very basics, I will tell you where and when kvass appeared, about it useful properties, about what types of kvass are and, of course, I will describe a couple of recipes for making everyone's favorite drink.

History of kvass

The emergence of this invigorating drink goes back to ancient times. The first mentions of the drink are known, which was a cross between beer and kvass, these records are subsidized as early as 6 thousand BC, it is impossible to say exactly who the “idea” of kvass belongs to, but notes from Egypt. There are also known facts about fruit kvass from Babylon. A similar drink was described in their writings by the Greeks Hippocrates and Herodotus.

In Russia, kvass appeared a little over a thousand years ago, although the Eastern Slavs had knowledge of the preparation of kvass long before the formation of Kievan Rus. But the first "official" sources, which are subsidized in 989, read: "after baptism, Prince Vladimir I Svyatoslavovich ordered to distribute to the people" food, honey and kvass. " In general, kvass became an everyday and ubiquitous drink that was available to everyone, it was prepared by peasants and monks, military men and landowners. It was believed that kvass not only quenches thirst, but also relieves fatigue. And today, this wonderful drink remains popularly loved.

By the way, such recognizable yellow barrels on the streets of cities today are the legacy of the USSR, it was then that these “cisterns on wheels” heat-insulated ATsPT-0.9 were created.

Properties of kvass

Kvass - contains alcohol, depending on the "leaven" and recipe, it contains from 0.7 to 2.6%. They do not recommend the use of kvass for children (there is no clear age limit, but for children under 3 years old, it is better not to give this drink), moreover, kvass is NOT useful for people with liver diseases, in particular for cirrhosis, hypertension and gastritis. Everyone else is welcome. Indeed, kvass contains a huge amount of valuable enzymes, as well as a large percentage of vitamins B1 and E, and other useful vitamins, as well as amino acids and trace elements.

Kvass is a delicious drink, it perfectly quenches thirst, this is due to the high content of acetic and lactic acids in it. In addition, kvass is an excellent energy drink. And the content of carbon dioxide in it helps your digestion, its action is similar to the action of acidophilus, kefir or yogurt. Another property of kvass, it increases appetite. Regulates and improves metabolic processes in the body, acts as an internal antiseptic, improves the functioning of the cardiovascular system. Due to its high nutritional properties, kvass is consumed in fasting, and during the hungry years it was this drink that saved many from exhaustion.

Kvass types

According to its filling, kvass can be: bread and fruit and berry.

Bread kvass Is a primordially Russian drink. The raw material for the production of such kvass is rye flour, sugar, malt (rye or barley) yeast, leavened bread, lactic acid bacteria and water. Today, a large assortment of kvass is produced: kvass for okroshka, bread kvass and other drinks based on bread raw materials. You can store bread kvass for no more than 2 days at a temperature of 2 to 12 ° C.

Fruit and berry kvass Is a drink based on juice, fruit drink or extract. It is obtained by fermenting the wort and the above ingredients.

Today in the store you can buy ready-made kvass concentrate, and prepare a wonderful drink at home, without unnecessary "troubles".

Homemade kvass recipes

Well, for those who prefer traditional recipes, I can provide a couple more for the collection. So, we are preparing kvass at home.

1. Kvass "Petrovsky"
You will need: 1 liter of bread kvass, 2 hours. spoons of honey, 25 g of horseradish, 4-5 cubes of food ice. Dissolve honey in slightly warmed bread kvass. Add ground horseradish. Close it tightly and let it brew for 10-12 hours, then strain the kvass. Serve such kvass with ice cubes.
2. Kvass "Boyarsky"
You will need: 5 liters of water, 1 kg of stale rye bread, 1.3 kg of sugar, 1 tablespoon of flour and 60 g of yeast, you can also add a little mint.
First, we prepare the leaven, dilute the yeast with flour in warm water and put it in a warm place for a while. Pour boiling water over the diced bread and leave to cool to 30-40 degrees, then add the sourdough and mint infusion. We insist for a day, filter and add sugar. Such kvass can be stored in the refrigerator for about 2 days.

3. Kvass "Russian"
You will need: 1 kg of black bread rusks, 200 g of sugar, 50 g of yeast, 50 g of raisins and 6 liters of water.
Pour crackers with boiling water (5 liters), filter after 6-8 hours, add sugar, diluted yeast (in 1 liter of water) and raisins to the resulting liquid, leave for a day in a warm place, and then place in the cold. Such kvass is especially good on the fourth day.