How to cook birch kvass. Useful properties of birch sap

Kvass from birch sap is a rare natural nectar that is very effective in treating various diseases. Thanks to its unique properties, it has a beneficial effect on human health and perfectly quenches thirst. Next, we will focus on the beneficial properties of the drink and how to properly make kvass from birch sap.

Birch nectar

The main ingredient in kvass is birch sap. You can buy it in the store, but the best thing is to collect it yourself in the forest, because to make the drink you need it fresh. The collection is carried out in early spring, when buds begin to swell on birches. This natural nectar contains many useful substances: various microelements, acids, salts. Due to its natural composition, birch elixir promotes blood renewal and restoration of immunity after the winter period.

The only drawback is that it can only be harvested once a year, and it cannot be stored fresh for a long time. Therefore, kvass is made from it, retaining useful properties for a long time.

You need to collect the juice correctly. Here are some tips to help you find a quality natural elixir:

“Birch drops” begin to be collected in March, the collection lasts until the first days of April;
it is best to harvest in the morning, because the juice almost does not flow in the evening;
birch trees should be without signs of disease in the bark, with a diameter of about 20-25 cm;
the most useful and delicious nectar is collected from birches, which grow alone in an open space, where there is a lot of sun;
an incision in the tree trunk is made at a height of 50 cm from the ground, after which a groove is inserted there;
for collection, it is better to choose those places that are far from cities and major roads in order to avoid contamination of the juice;
make cuts on the north side of the birch - this way you can collect more nectar;
it is better to collect liquid from wood in a plastic container, but at home it must be poured into a glass bottle so that it will last longer;
from one tree, you can take no more than 2 liters of liquid at a time;
when the collection is complete, the incision can be repaired with moss or wax to allow the birch to regenerate.

Why birch nectar is useful:

helps to improve metabolic processes;
perfectly strengthens human immunity;
raises hemoglobin in the blood;
rejuvenates the body;
heals many diseases.

The benefits of birch kvass

Many useful properties are attributed to birch kvass, and this drink really has them. Birch sap kvass contains many prebiotic bacteria, which are very beneficial for digestion. In addition, this elixir, due to the content of B vitamins, improves hair and skin health. It is also advised to drink it for those suffering from acne and acne. They also make lotions from kvass to moisturize and cleanse the skin.

The drink also contains a small amount of vitamin C, so its use helps to strengthen the immune system. It is especially useful in the spring, when people most often get colds.

According to these recipes, kvass is actively drunk for weight loss: according to traditional medicine, if you drink 1 glass of kvass instead of dinner, your body weight will begin to decrease. And this is not surprising, because with such a diet, there will be a calorie deficit.

Kvass recipes are very diverse, so let's look at how to make this drink.

Honey recipes

Birch sap kvass with honey

honey (200 g);
birch nectar (10 l);
raisins (3 pieces per 1 liter of drink);
compressed yeast (50 g);
lemon (3 pcs.).

This is a classic recipe for birch sap kvass with honey. In this case, the drink must be fermented with yeast. To get such kvass, strain the birch nectar and boil it for about a minute. Dissolve yeast and honey in warm water. When the prepared drink has cooled, pour the resulting solution of honey and yeast into it, squeeze out the lemon juice and add a little dried raisins. The resulting mixture must be kept warm for 2 days, then cooled, and then poured into containers.

Birch kvass with honey without yeast

1 tbsp honey;
2 tbsp bread leaven;
some raisins;
birch nectar (3 l).

Add honey and sourdough to birch sap, stir thoroughly until the honey is completely dissolved. After that, we set the drink to infuse for 3-4 days. When bottling the elixir, add a few raisins to each bottle. Kvass needs to be left for another 2 weeks, after which it will be ready for use.

Recipes with raisins, dried fruits, barley

Birch sap kvass with raisins

You can make kvass with raisins added. You need to take the following ingredients:

2-3 crusts of rye bread;
0.5 cups of sugar;
100 g raisins;
2.5 liters of juice.

To prepare a drink, the liquid must be filtered through cheesecloth, then poured into a three-liter jar. Raisins, bread and sugar are put there. The neck of the bottle is closed with a rubber glove. Leave to ferment at room temperature. After 2, maximum 3 days, the glove will lift. This will happen due to the fact that a large amount of gas will accumulate inside. Remove the glove, strain the juice and refrigerate for 2 days. After 2 days, the kvass will be completely ready and you can drink it.

Kvass from birch sap with dried fruits

dried fruits (150 g);
birch nectar (2.5 l).

Take a 3-liter jar, rinse dried fruits (for example, dried apricots) thoroughly and put them in it. Fill the jar with juice to the brim, then cover it with a plastic lid with holes or ordinary cheesecloth folded in several layers (it is important that air enters the jar). Place the jar in a warm place out of direct sunlight. Usually kvass is infused for 2 weeks. The prepared drink can be drunk chilled several times a day.

Birch sap kvass with barley

barley (100 g);
birch nectar (3 l).

We filter the nectar to cleanse it of impurities. Straining can be done through cheesecloth. Next, you need to put the container in a cool place for two days.

Fry the unpeeled barley grains in a pan, then pour them into the birch sap. The elixir should be infused in a warm place for four days. Kvass becomes dark over time and has a characteristic barley flavor.

Over time, the resulting drink must be filtered and bottled. Kvass with birch sap in sealed bottles is stored in the cellar for up to six months.

Bread recipe

Kvass from birch sap with bread is well suited as a dressing for okroshka or just as a drink for the dinner table.

black bread (400 g);
birch juice (5 l);
sugar (1 tbsp.).

To make bread kvass, we first bring fresh juice to fermentation. Next, you need to pour it into a saucepan and add granulated sugar. We put the saucepan on the stove and heat the liquid until the sugar melts. Important: you cannot bring the juice to a boil!

Cut the bread into small pieces 3-5 cm wide. Then put the sliced bread in the microwave for about 8-10 minutes. If you want the kvass to eventually turn dark like jelly, let the bread pieces burn a little. Add the resulting croutons with a crispy crust to the pan and mix the resulting mixture thoroughly.

When the liquid begins to darken, cover the pan with a lid and place in a cool place for 3 days. Bread kvass from birch sap is made at home for a long time. But at the exit we have a very tasty elixir that quickly quenches thirst.

As you can see, making kvass from birch sap is an easy task. You can also experiment and add your own ingredients to add a unique flavor to the drink. Now you know how to make kvass from birch sap, and you will no longer have any problems with its preparation.

Hello, in this article you will learn how to make birch kvass at home. Birch kvass in winter is a source of natural vitamins. The chemical composition of the drink is impressive and it is difficult to find a better alternative to increase cold resistance.

Kvass made from birch sap is a rather unusual drink. It is not difficult to prepare it, but as an additive to the diet, it fits perfectly. There are 3 ways to make this drink.

Choose according to your taste and the ingredients available at home. For the price, such a delicacy is cheap, given that the juice is collected on its own and is always free.

Nature does not skimp on surprises, in the spring there is a lot of birch sap in the forests and forest belts. The only warning is roads and places where there are warehouses with fertilizers and poisons nearby.

You cannot collect birch sap near fields with vegetables and grain crops. The reason is simple - the seedlings are treated with chemicals.

Some of them are absorbed into the air, settle to the ground and, together with rainwater, feed the nearest trees. Naturally, birch sap with chemical additives is not the best base for kvass.

In all other respects, collecting birch sap is quite simple and you can cook kvass all year round.

Birch kvass useful properties

Considering that birch kvass contains no preservatives and harmful ingredients, it can be called a natural product. The chemical composition of the drink contains organic acid, iron, vitamins, minerals, magnesium, enzymes and trace elements.

It is useful to drink birch kvass in spring, there are no vitamins yet, and many people feel on themselves all the delights of vitaminosis. In the process of obtaining kvass from birch sap, valuable substances are not lost, which attracts lovers of this drink.

Why drink kvass from birch sap?

If you drink kvass regularly, your blood circulation will improve. This is especially felt after winter.
The body will be replenished with vitamins, the skin will be cleaner and healthier.
Kvass removes decomposition products and toxins from the body.
Birch sap drink is a diuretic.
If you regularly drink birch kvass, you can normalize the level of acidity in the body.
Kvass improves the work of the human gastrointestinal tract;
It is useful to drink kvass for people whose work is connected with mental stress.
Kvass will also be useful for those who have heart disease.
Birch kvass is a good remedy for strengthening the immune system.

Birch kvass at home recipes

The drink is prepared in several ways with the addition of berries, medicinal aromatic herbs, raisins and honey. Add your favorite additives to kvass, experiment and get new taste sensations.

Classic birch juice with raisins

The recipe is considered one of the best options to prepare quite simply and enjoyable to drink. To prepare a drink you need:

wet yeast, not less than 50 grams;
birch kvass. For such a volume of yeast, it needs 10 liters;
50 regular raisins and about 0.5 sugar.

Take a fine sieve and strain the birch sap through it. If there is no sieve, you can use regular cheesecloth in several layers. Wash the raisins in parallel and dry them.

Take a saucepan that will not burn on the fire and pour sugar into it, add juice there and stir until the sugar is completely dissolved. After that, pour the raisins into the mixture, cover with a clean cloth and leave for 4 days.

This will be enough for the fermentation process to end. After that, the kvass is filtered and poured into a clean container. The most delicious drink right from the fridge.

Think about where you will store it. If there is no room in the refrigerator, you can leave it on the balcony; in winter, you can do without using the refrigerator.

This drink can be used as a base for a cold soup. For example, okroshka with its addition turns out to be incredibly tasty and rich.

Birch kvass with honey

Another option for a delicious drink with birch sap. It is prepared in almost the same way as the previous version, only with the addition of honey. Let's see what you need to make this type of drink.

Required:

birch sap with a volume of at least 10 liters;
3 large lemons;
wet yeast, 50 grams;
raisins 3 pieces;
honey in liquid form, about 50 grams.

Take a deep container and pour the strained birch sap into it. Squeezed lemon juice, dissolved yeast, honey and raisins are added to the juice. Close the container lid tightly and hide for 4 days in a dark place and make sure that no sunlight gets there.

After the right time, the kvass is filtered and you can drink it right away. The drink has a rich taste and pleasant smell. In winter, such kvass can become an additional tool for strengthening immunity and fighting colds.

Birch kvass with large brown raisins

To prepare this type of kvass, you need at least 25 dark raisins and 3 liters of birch sap.

Take an enamel container or large glass jar. Birch sap is poured there, already filtered through a sieve, and raisins are added.

The mixture hides in a dark place for four days and is tightly closed with a lid. After that, sift the kvass through a sieve to remove the raisin particles and the drink can be drunk.

Birch kvass with bread and grain coffee

An interesting version of birch kvass with roasted grain coffee and black bread. The recipe is quite easy to prepare, and the taste of kvass is memorable. If you have not tried this type of drink yet, then it's time to prepare it.

Of the products you need:

Borodino stale bread 4 slices;
birch sap - about 3 liters;
a handful of coffee beans;
a handful of regular raisins;
sugar, about 100 grams.

The bread is dried in the oven until the crust hardens. The coffee is roasted in a hot skillet, but do not add oil when frying. The raisins are washed and dried too.

All elements are placed in a 3 liter jar and filled with a prepared volume of birch sap. An ordinary rubber glove is put on top of the can, and the container is placed in a dark place for three days.

Remember to make small holes in the fingers of your gloves to allow excess gas to escape. At the end of the fermentation period, the drink can be filtered, cooled to your favorite temperature and served.

This drink contains many macronutrients and nutrients. In winter, such a drink will be more than useful. Additionally, medicinal herbs, ginger can be added here.

This will only increase the concentration of vitamins in birch kvass. Birch sap for preparing such a drink is collected on its own.

If you manage to collect and prepare a large volume of birch sap during the season, then throughout the winter you will be provided with tasty and nutritious drinks.

Birch kvass with the addition of oranges

Birch kvass turns out to be quite spicy if you add oranges there. The preparation of the drink is quite simple, and the taste is bright enough to prepare it.

What you need for a drink:

Birch sap with a volume of about 3 liters.
Big orange.
Medicinal herbs, lemon balm and mint. They are added to taste.
Live yeast, about 10 grams.
Sugar - 0.25 kilograms.
Raisins - 20 grams.

To prepare a drink, you will need a large glass container. Usually this is a 3 liter can. First, put sugar and yeast in it, grind until smooth.

Then put the chopped orange and herbs. This whole mixture is poured with juice. The can is closed and placed in a dark place. The average fermentation period is 3 days.

After that, the drink can be filtered and served. Someone likes warm kvass, some people only enjoy a cold drink. Choose the option that suits you and enjoy the bright taste.

Birch kvass with barley

This type of drink tastes like bread kvass. It takes a little longer to prepare kvass than its counterparts, but the taste of kvass will be different.

Such kvass can be used as a prophylaxis for colds and as a base for cold soups.

To prepare this type of drink, you will need a ten-liter bucket of birch sap and a kilogram of barley. The barley is washed, dried and fried in a pan.

You need to fry the grain until golden brown. Then strain the juice and pour it into a container with grain. The mixture should be placed in a dark place and kept there until it becomes firm.

After that, the drink is filtered and served on the table. For flavor, you can add honey, sugar, or a few slices of orange.

Birch kvass with black bread and barley

Another type of birch kvass with barley and slices of bread. The taste of the drink will differ from barley kvass in a more mature taste and saturation.

To prepare a drink you need:

0.5 barley, roasted until golden brown.
Birch sap, about 10 liters.
Dried mint, about 100 grams.
0.5 kilograms of granulated sugar.
0.8 kg of rye bread.

It will be easy to prepare the drink, and its aroma and taste will allow you to enjoy new food notes. Prepare an enamel container and boil the juice, set it aside, let it cool a little.

Meanwhile, fry the barley until golden brown, and cut the bread into pieces and dry in the oven. Put the prepared elements in the cooled juice. Cover the container and set aside for three days.

The temperature in the room where your future drink is located should not be less than 24 degrees Celsius. After the fermentation process is over, you can strain the kvass, pour it into a clean container and drink it whenever you want.

This drink can be drunk instead of compote, used as a base for cold soups or drunk to prevent colds.

It is worth knowing about birch kvass

Fresh kvass is well suited for making kvass. If you want a drink in winter, you can use the canned or frozen version, but the taste will already be different.

Kvass is not poured into plastic containers and is not stored there. For this purpose, only glass jars or enameled dishes are used.

Birch kvass can be stored for 4 months, provided that it is kept in a cool place. Only fresh yeast is needed to prepare the drink, the fermentation reaction will be better.

In addition to the listed recipes for the drink, there are several more options. You can experiment with additives, add berries, herbs and fruits. You can find your favorite taste of birch kvass only through experimentation.

We hope you enjoyed the article "How to make birch kvass at home"!

Kvass is a traditional sour drink of the Slavs. This drink was made both alcoholic and non-alcoholic. Kvass refreshes and tones the body well. It has a beneficial effect on the intestines, removes unnecessary substances from the body. It was used to prevent many diseases. In ancient times, it was prepared by fermenting malt flour, rye bread. For flavor, herbs, honey and fruits were added to kvass. It is not uncommon in Russia to use birch sap instead of water in the manufacture of kvass. Kvass prepared with birch sap contains a huge amount of trace elements and vitamins. Such kvass will appeal to fans of soft drinks, it quenches thirst and tastes good. Birch sap has an excellent tonic effect. It will help cope with coughs and many colds. Almost everyone can drink birch kvass except for allergy sufferers and people with individual intolerance.

It is advisable to collect birch juice for kvass on your own, and not to buy low-quality juice in a store, which is not natural. They collect it from a young tree, in the daytime, in the morning, since the sap flow slows down at night. The tree must be chosen in the forest, you cannot use trees within the city or located along the highways. An incision in a birch tree is made in the trunk no higher than half a meter from the ground, after collecting the elixir, you need to cover the incision with liquid mud.

The classic recipe for kvass from birch sap with raisins

A simple and quick recipe for kvass from birch sap at home. Raisins are used as the basis for fermentation.

Components:

Birch sap - 10 l;
Sugar - 0.5 kg;
Raisins - 50 pcs.

Recipe preparation:

Strain the sap freshly picked from the birch through a thick layer of gauze, pour into a saucepan.
Add granulated sugar to it, stir everything so that the sugar is completely dissolved.
Add raisins.
Cover the pan with gauze, ferment at room temperature 22-25 degrees.
As a rule, fermentation takes place after 3 days. Strain the finished kvass drink and fill the bottles with it.
Bottles stand for a day, two in a cool room (refrigerator) and you can eat delicious birch kvass with raisins.

Popular recipe for kvass with dried fruits

Such a drink will delight you with a pleasant aromatic taste, and dried fruits will give all the vitamins accumulated over the summer to the drink. Kvass from birch sap with dried fruits is stored in a cool dark room for 6 months without loss of quality.

Compound:

Birch sap - 5 l;
Dried fruits - 1 kg;
Raisins - 1 handful.

Kvass preparation:

Filter the juice as in the first recipe.
Soak and rinse any dried fruits and raisins. Add to birch juice.
Cover the container with a loose cloth. Leave warm for 6-7 days to stir.
After fermentation of kvass, strain it and pour into clean, dry bottles, carefully close and store in a cool room or refrigerator.

Recipe for kvass from birch sap with honey

This recipe is good for treating colds. The combination of honey, birch sap and lemons, allows you to get a healthy, vitamin drink that very well strengthens the immune system.

Compound:

Fresh birch sap - 10 l;
Lemon - 4 pcs;
Honey - 50 gr;
Dry yeast - 10 gr;
Raisins - 5-10 pcs.

Preparation:

Strain the juice. Pour into a bottle.
Squeeze the lemons and add to the bottle.
Add honey, pure raisins and yeast.
Keep warm for 12-15 hours, then pour into a suitable container, close with corks and leave for 2-3 days in a cool place.

Fragrant birch kvass with mint orange

Compound:

Birch sap - 3 l;
Dry yeast - 10 g;
Orange - 1 pc;
Sugar - 1 tbsp;
Raisins - 10 pcs;
Mint - 3 sprigs.

How to cook:

Wash the orange thoroughly with hot water, wipe dry. Cut into circles and place in a container.
Add the yeast diluted according to the instructions to the oranges.
Rinse the mint and raisins and add to the container.
Pour pure, strained birch sap to all components.
Cover the container with gauze and leave to ferment warm for 2 days.
Strain freshly prepared kvass and pour into suitable bottles.
Store closed bottles in the refrigerator before use for at least a day.

KVASS FROM BIRCH JUICE AND BREAD

Ingredients:

Birch sap - 2.5 l;
Bread "Borodinsky" - 3 slices;
Granulated sugar - 100 gr;
A handful of coffee beans and raisins.

Kvass preparation:

Roast coffee beans in a pan until pleasant aroma.
Lightly dry the bread in the oven.
Rinse the raisins thoroughly from debris and dry.
Put everything in a three-liter jar and pour in the juice.
Cover with a thick cloth, leave to ferment for 3 days.
Strain the drink, pour into bottles, keep in a cool place for 2-3 days.

Birch sap is what our native nature generously shares with us in early spring. Kvass from birch sap recipes help to restore strength after a long winter, restoring our body, exhausted by vitamin deficiencies and depression fatigue, to live and enjoy the coming sunny days. It is unnecessary to talk about the usefulness of birch sap, but there is a drink that is not inferior, and even surpasses the juice itself in terms of the amount of organic acids, vitamins (especially of group B), calcium and magnesium, phosphorus and, moreover, is excellent for people who adhere to diets and try to at the same time, preserve and increase your health: the calorie content of such a drink is no more than 30 kcal per 100 g. This drink has been known since ancient times and it is called birch kvass.

The collected birch sap is filtered, removing small debris, which invariably falls into the eggplant when collecting juice, poured into 3-liter jars, adding 1 tablespoon each. sugar and raisins and left for a day in a warm place (for example, in the kitchen), covered with a linen napkin. Slightly fermented juice can be removed and stored in the refrigerator, drinking 1 glass per day. It is enough to drink such a drink for 2 weeks to feel that life is still a damn interesting thing!

If this "daily kvass" is left warm in a closed jar for 3-4 days, you will get a real kvass - a fermentation product, the benefits and benefits of which will be immeasurably greater than from "daily kvass". This kvass-cool drink does not need to add more sugar or raisins, and you can drink it for almost a whole year, make delicious okroshka on it and use it for medicinal purposes not only inside.

Important! Such kvass should be stored in a closed container, without access to air and always in a dark, cool place.

Birch kvass fermented in a large 50 liter bottle should be stored in the same way. with a wide neck. A wide neck is needed in order to remove the whitish film that forms on the surface (like on cucumbers). Improving the taste of bottled kvass from birch sap, and at the same time fortifying it, will help not only a full raisin meal, but also 8-10 lemons, finely chopped into juice along with the zest. Such kvass acidifies quickly, literally 5-7 days. It remains only to pour it into jars and bottles, seal it tightly and take it to the cellar, at a temperature of 5-10 *. Kvass preserves itself - there is more than enough carbon dioxide in it.

Recipes on how to make kvass from birch sap are so varied that this drink simply cannot get bored! In addition, it contains only 1.25% alcohol, less than in kefir, so even children after a year can use it. It is still better for children to sweeten kvass: for 0.5 l - 1 teaspoon of sugar or honey, if there is no allergy, it is quite enough.

For gourmets, there are recipes on how to make kvass from birch sap are more difficult, but more refined in taste. For example, these are:

Recipe for kvass from birch sap with raisins

We need:

10-15 liters of birch sap filtered through a cloth;
100 pieces of raisins;
3 cups of sugar;
1 cup fresh or soaked cranberries
10-15 mint leaves (good if a sprig);
2-3 cloves;
rubber thin glove;
bottle for 15-20 liters.

Kvass from birch sap with raisins:

We heat the juice to room temperature.
Put mint leaves and cloves on the bottom of the bottle.
Add the grated cranberries with a glass of sugar to the mint with cloves.
Pour out all the raisins.
Fill the bottle up to half (5-7 liters) with birch sap.
Shake until sugar dissolves.
Add the rest of the sugar and add the rest of the juice.
We pull a rubber glove over the neck of the bottle and wait for it to inflate from the fermentation gas.
We put the bottle with the “welcome” glove in the warmth and wait for the glove to deflate.
Now the fermented kvass can be carefully filtered (you can simply through a fine sieve) and poured into jars or bottles.
We will carefully cork the jars or bottles and send the kvass to ripen in the cool for two weeks.
After the allotted time, the drink can be enjoyed both neat and in cold soups.

Advice! To make kvass from birch sap really high quality, it is advisable to find a bottle not plastic, but glass - plastic can spoil the taste of the product "at the exit".

Birch sap kvass with bread

We need:

filtered birch sap - 10 l;
loaf of rye bread - approx. 1 kg;
granulated sugar - 400-500 g;
raisins - a full handful;
coffee beans - a full handful;
1/2 tbsp. fresh frozen black currant berries or 10-15 dried leaves;
bottle of 15 liters.

How to make kvass from birch sap:

Cut the bread and dry it until croutons (you can on a baking sheet without oil). Fry the coffee beans until black in a pan without oil.
Put the cooled croutons and coffee beans into the bottle.
Pour in all the sugar and raisins.
Add currant or its leaves.
Warm 2-3 liters of juice to t 40-50 * and pour into a bottle.
We tie the neck of the bottle with a linen napkin or gauze in several layers.
We leave the leaven to ferment for one day.
After 24 hours, shake the starter well and add the remaining birch sap.
Close the neck again with a napkin and leave it in a warm place for 3-4 days.
We filter the settled kvass and pour it into small containers for storage in a cool, dark place.

Advice! It is best to keep the juice not used on the first day in the refrigerator, and slightly warm it up to room temperature before adding it to the starter.

Important! For those who have a shattered nervous system, such kvass is simply necessary! Also, this kvass is especially good for those who suffer from low acidity, as well as for those who have a "naughty" heart and "jump" pressure.

Recipes for kvass from birch sap with honey

For this recipe, freshly harvested juice, cleaned from small debris, should stand for a little (2-3 days) in the house.

For kvass from birch sap with honey, we need:

10 liters of settled juice;
1200 g of thickened honey;
50-100 pieces of raisins;
plastic bottle, 15 l.

Recipe for kvass from birch sap with honey:

Pour all the ingredients into the bottle at once.
Cork the bottle tightly and put it on its side.
When the bottle is swollen and completely solid (3-4 days), open with care, gradually releasing the fermentation gas.
We filter the fermented kvass and pour it into convenient cans and bottles, seal it tightly and put it in a cool place to "reach".
Completely such kvass is ready in 1.5-2 months, but you can drink it right away.
If you notice signs of vitamin deficiency and severe loss of energy, then you should not stand kvass for 2 months!
Take 1 tbsp. grated cranberries, fill it with a glass of fresh honey birch kvask and drink in one gulp. One glass every day.
Such a "compote" will not only quickly quench your body's thirst for vitamins B and C, but also contribute to an early exit from the winter depression and reduce to a minimum the risk of spring diseases.

Important! In this recipe, honey can be replaced with wax (liquid product remaining after boiling honey from honeycombs). The main thing is not to overdo it, otherwise the kvass will become bitter. Calculation: for 10 liters of juice - 200 g of wax.

Birch sap kvass with barley

This recipe will appeal not only to people who want to quickly "recover", but also to diabetics. By stimulating the regenerative processes of the whole body, this barley drink remarkably quickly lowers the level of harmful cholesterol, providing not only tangible benefits to the cardiovascular system, but also smoothly lowering blood sugar levels.

We only need two products:

birch sap itself (filtered) - 3-5 liters;
overcooked barley - 1 glass.

Kvass with birch sap with barley:

Fry the barley in a frying pan without oil (preferably not peeled). The darker the color of the grain, the more saturated in taste the kvass will turn out, roasted barley to the state of "black coffee" will give the kvass a light pleasant bitterness.
On a settled day or two, add the cooled barley, sugar and birch sap and, tightening the lid tightly, “forget” about the bottle for 10 days.
The resulting barley kvass is filtered, bottled and put in cool and dark.
If there is no desire to filter the kvass after ripening, the barley can be dipped into the juice in the form of a sachet - a small tissue bag.
This kvass is not only a joy for the heart and blood vessels, it is also an excellent cosmetic product: it strengthens the gums, tooth enamel, nourishes the hair roots, and improves complexion. By optimizing metabolic processes, this drink prevents the growth of pathogenic flora in the intestines and accelerates weight loss, including the natural diuretic process. To enhance the excretion of water, you can drink such kvass with lingonberry, or add a handful of lingonberry leaves to the "fermentation vat".
Birch kvass fermented on oats, wheat or rice is no worse in terms of properties. The cooking recipe does not change at all.

Advice! Since there is no sugar in the recipe, fermentation will take longer, but if sugar is not contraindicated for you, add 1/2 cup of granulated sugar to the wort, this will shorten the preparation of a healing drink by 2-3 days.
If you wish, you can add a few pieces of raisins and bread croutons, but this is not necessary at all - kvass will ferment perfectly on grain.

Kvass from birch sap with dried fruits

This is almost the national drink of the south of Russia! It is extremely easy to make, with a wonderful refreshing taste and perfectly quenches thirst on hot summer days.

We need:

bottle 5-liter;
freshly harvested and filtered birch sap (3-4 liters);
raisins - approx. 1 glass;
dried fruits - 800g - 1kg.

How to make kvass from birch sap:

Put the raisins and washed dried fruits into the prepared bottle at once. In the lid of the bottle we make several small holes for the gas to escape. Fill the fruit-raisin mixture with birch juice, tighten the lid with holes and leave to ferment in a warm place.
Shake the bottle vigorously as it ferments, 2-3 times a day. Fermentation lasts at least a week!
After the end of ripening, the finished kvass must be filtered, discarding the raisins and dried fruits from it. We pour the healthy kvass saturated with organic acids into smaller containers and leave it in the cellar or refrigerator until hot days.
This kvass can also be diversified by adding bread and sugar, lemon zest and yeast in which the fermentation process will take place much faster, but then the delicate fresh "spirit" of birch sap will be lost and the drink will acquire the taste of ordinary bread kvass. Of course - delicious! But, alas, it’s not the same ...

Advice! The dried fruit mixture can be replaced with prunes or dried wild pear.
Many people believe that only juices infused with these dried fruits without apples, dried apricots, etc. have the right to be called a real birch kvass!

Important! Before starting the "loading", dried fruits must be washed (but not soaked!) In hot water.

All the recipes for kvass from birch sap proposed here have one essential detail: they do not contain yeast. This is a pure product fermented without additional process catalysts, which makes it different from birch mash, which is often passed off as kvass with yeast. However, real kvass is not inferior to light mash in terms of the amount of lactic acid, and even surpasses it in the content of many vitamins and microelements. It is a pity that such a "magic" drink is stored for only six months or a little longer. The further fate of birch kvass after six months is sad - it turns into vinegar.
Loosely closed lids, direct light rays and excessive heat can also "help" it turn into vinegar.

Important! To preserve the properties of the drink, you must follow the elementary storage rules, the main of which is that open kvass must be drunk no later than in two days!
To do this, it is poured into small "containers" and stored, after opening, in the refrigerator, tightly wrapping the lid.
If there is a desire to sweeten the kvass, then this should be done immediately before use, adding sugar to a glass, and not to a whole "tarka".

Earlier, the necks of glass bottles with kvass were dipped in boiling sealing wax or sealed with liquid wax, excluding the slightest ingress of air. Maybe it makes sense to return to the old practice, since we cannot part with the old habit of drinking birch kvass in order to stay healthy, beautiful and cheerful? And also - grateful to their native land for this amazing gift - birch sap!

In the sultry heat, I want to drink cold kvass from birch sap, the recipe of which was known by our ancestors in Ancient Russia. The drink not only quenches thirst, but also fills the body with useful components. The presence of prebiotics in birch kvass puts it on a par with fermented milk products. Such a product is quite common on supermarket shelves, but it is better to make it at home in order to be 100% sure of its quality and usefulness.

Many historians say that as early as 6,000 BC, ancient people drank a drink very similar to modern kvass. It was made from bread crusts, bark of trees and herbs.

The first memories of the healing drink are found in the manuscripts of Pliny, Hippocrates and Herodotus. Ancient scientists spoke of this product as a cure for many ailments.

In general, the word "kvass" in the Old Russian language means "sour drink". As you can see, initially this word had a slightly different meaning. The Ipatiev List and The Legend of the Rich Men mention a useful product. A little later, kvass became a very popular drink in Russia; it was drunk by both the boyars and the rabble.

At first, kvass was made only from stale rye bread. But time does not stand still, and traditional recipes are supplemented and changed. So, later, kvass was already prepared from rye and barley malt, adding mint leaves and raisins. Interestingly, the northerners used currant leaves and Irish moss as essential ingredients in the drink. At the same time, they began to prepare kvass from birch sap.

In the 19th century, Russian scientists began to study kvass for the presence of useful components. Even the legendary scientist Mendeleev, who loved to drink kvass, studied it for the content of micro- and macroelements.

Birch sap in the vastness of the Soviet Union was popular in the 50s of the last century. Therefore, it is not surprising that in 1946, thanks to the Nutrition Institute of the Academy of Medical Sciences, a recipe for making kvass from birch sap was recommended. In those days, juice, granulated sugar, lactic acid bacteria and yeast were used to make a drink. Then it was cooled to 6 ° C, sweetened, decanted and poured into containers.

After the collapse of the USSR, the production of birch sap and kvass from it fell sharply, now the product has become less accessible.

Unfortunately, the current quality of most food products does not correspond to those that were produced during the Soviet Union. Therefore, the question of the usefulness and quality of products is very acute, especially when it comes to small children. Therefore, most people, choosing between purchased and homemade kvass, stop at the latter option.

Birch kvass - benefits and harms

The drink made from natural birch sap is a fermentation product.

On a note! According to recent studies, drinking one glass of the drink daily for 14 days improves overall health: vitamin deficiency, depression and chronic fatigue disappear.

Due to the fact that kvass from birch sap contains a colossal amount of vitamins, enzymes, organic acids, macro- and microelements, it has a beneficial effect on almost all systems of human internal organs:

Normalizes the functioning of the digestive system. Birch kvass is a source of prebiotics, which contain the group of vitamins B. Along with lactic acid products, the fermentation drink helps to restore the balance of beneficial microorganisms in the intestines.
Improves the condition of skin, hair and nails. This property is again associated with the presence of prebiotics and B vitamins in kvass. Traditional healers use birch kvass to combat acne, acne and youthful acne.
It increases the body's defenses and prevents the development of many pathologies. Due to the content of ascorbic acid (vitamin C), taking kvass from birch sap helps to prevent colds and SARS, and also strengthens the immune system.
It has a diuretic effect. Birch kvass, slightly accelerating the work of the kidneys, helps to get rid of puffiness. In connection with this property, it is taken for weight loss, although there are discussions about burning fat.
It removes toxic substances and toxins from the body. This property is associated with the presence of prebiotics and other useful elements in kvass.

On a note! Sometimes birch kvass is used as a steam-generating agent in baths.

Inhalation of steam helps in the treatment of diseases of the upper respiratory tract and diseases of the skin.

Despite its great benefits, it has some contraindications. It is highly discouraged to drink it for the following pathologies:

pancreatitis;
gastritis with increased acidity;
cholecystitis;
dysbiosis;
food intoxication.

There is no consensus on whether it is possible to use birch kvass for young children, pregnant and lactating mothers. In many sources, you can find completely different information. Therefore, it is better to introduce a drink into the diet, starting with a small dose (50 ml), so as not to cause an eating disorder or increase lactation.

Traditional recipes for birch kvass

Since ancient times, our grandfathers and great-grandfathers loved to experiment just as we do now. Therefore, recipes for making a healthy drink with the addition of honey, cranberries, barley and other ingredients have come down to our time.

Birch kvass with yeast. To prepare a product, you need to prepare:

birch sap - 10 l;
yeast - 40 g

First, the juice is boiled, cooled and yeast is added. Then it is placed in a cool room for two to three days, it can be a cellar or basement. When the drink is infused, three-liter cans are "blown" over hot steam, poured into them kvass and rolled up with lids. It can be stored in the pantry for about 6 months and even longer in the refrigerator.

Recipe with Borodino bread. To prepare a delicious drink, you need to purchase the following ingredients:

Borodino bread - 1 loaf;
birch sap - 3 l;
raisins - 1 tbsp. a spoon;
roasted coffee - 1 tbsp. a spoon.

Several crusts of Borodino bread must be put in a three-liter jar, as well as raisins and roasted coffee. The whole mixture is poured with birch sap, and gauze is put on the neck of the can and a rubber glove is put on. When it swells, the kvass should be filtered and poured into a clean container. The drink is placed in the refrigerator for two days, after which it is ready for use.

Cranberry and honey recipe. To prepare birch kvass, you need to prepare:

birch sap - 3 l;
honey - 2 tbsp. spoons;
cranberries - 3 tbsp. spoons;
mint leaves.

Add honey, cranberries and mint to a three-liter jar. Then the container is filled with birch sap, a rubber glove is put on it and placed in a warm place. When the glove is inflated, it means that the fermentation process has already ended. Kvass must be filtered and poured into a clean jar. The drink is left in the refrigerator for 2 days and then drunk.

Rustic recipe. To make kvass from birch sap, you will need the following ingredients:

birch sap - 10 l;
brown bread crackers - 200 g;
dried cherries to taste;
dill to taste.

Birch sap is poured into an oak barrel. Crackers are placed in a linen bag and lowered into a barrel, tying it on a long string. Fermented juice should stand for 2 weeks in a basement or cellar. After the fermentation process is completed, dill and some dried cherries are added to the kvass.

Original recipes for birch kvass

By adding a variety of ingredients, you can make delicious kvass, which will be much healthier than Coca-Cola, Fanta and other carbonated drinks.

Recipe with the addition of an orange. To prepare a drink, you must purchase:

birch sap - 2.5 liters;
yeast - 10 g;
granulated sugar - 250 g;
orange - 1 pc.;
mint - a few leaves;
raisins - 3 tbsp. spoons.

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