Delicious kvass for okroshka. Homemade Kvass for Okroshka, Recipe (step by step with photos)

22.02.2021

Russian okroshka is because it is called that it is put in it
sliced \u200b\u200bproducts (according to the old - Kroshevo), and in the chilled
form.

Plant base Okrochka is, first of all, green
onions, cucumbers, radishes, potatoes, greens and some other vegetables. Put B.
Okroshka and sets of lean meat or low-fat fish. For cooking
classic okroshka in bread kvass recommend add cool egg
yolks, loss in taste with mustard, sugar, horseradish and salt, which
press this refreshing lap a light sharpness. And of course
the determining component of this summer dish is bread kvass.

What kvass to choose for okroshka?

If purchased, then the store kvass for
okroshki must be chosen, i.e. Not sweet. But most
best bread kvass for okroshka, of course cooked in home
conditions.

Let us now tell how to cook homemade kvass for okroshka.

Take
rye bread, cut it with small slices and hold in heated
the oven until it turns the dark brown crust. At the same time, it is important
the bread is not to remember, otherwise then the kvass for the okroshka will be impatient.

Obtained
crackers fill with hot water (80 °) and leave to appear on
few hours. Then the infusion strain and add sugar sand to it.
and pre-divorced yeast (you can still throw a handful
washed raisins). On 1 liter of kvass, you will need 50 g of rye superstars, 1 tbsp.
a spoon of sugar, 1.5 g of yeast, 6 glasses of water, a little raisin. Bread
quasu give it to brew about 8 hours in a warm place, and then strain and
Put on the cold. Here's how cooking home kvass is prepared.

We need
It should be noted that the recipe for the Russian Okroshka may not only be on the kvass, but also
on the prostow, kefir, cucumber or cabbage brine and even on
beer.

Lovers of this popular foam drink give the recipe from beer.

Sound
5 welded booze eggs, scroll them with salt and add a bit
sahara. Clean the peel of 400 g of fresh cucumbers and cut them with cubes.
Two heads of the onion onion are finely torn. You can still enter cutting
other vegetables to your liking. All products pour 1 liter of fresh
beer and stir.
When applying dishes, put in the plate sour cream and
finely chopped parsley and dill greens. In the beer occasion appropriate
add finely chopped pieces of dried or smoked fish.

In conclusion of our story, we give the recipe from the original, taken from Russian cuisine.

"Zazharv
a couple of partridges, cut them into pieces in the same way as 200 g
veal, 200 g stewed meat, half of salt wellwood
bovine language, 300 g of boiled low-fat ham, 6 purified cucumbers and 6
boiled eggs.
All these are in a bowl, add fresh
sour cream, pour 15-18 cups of hip kvass, slight salt and
ground pepper. Optionally, you can add green onions and dill. IN
the okroshka is good putting small pieces of ice. "

As you can see, our
The ancestors were not fools to eat. Of course, now all the ingredients of this
hushed by meat, the Kushana is quite accessible. In extreme cases, partridges
can be replaced by chicken fillet.

Bon Appetit.

Surely, many know that for the preparation of the real okrochka is not used by the Kvass of industrial production, since it is sweet. Here you need a kvass with a more sour taste, which is also called white - it is used in the recipes of homemade. True, if desired, the white kvass can be found in the store, but today I offer you a simpler version of this drink - prepare a cottage kvass, which is also perfect as the basis for this cold first dish.

According to the classical technology, white kvass for okroshka is taken to prepare from rye and barley malt, and with the addition of rye or wheat flour. However, this process is though not complicated, but too long, so we will make a chicken kvass from rusty crackers on yeast with a minimum sugar.

Ingredients:

Water (3 liters) Bread black (400 grams) Sugar (50 grams) yeast dry (1 teaspoon)

Preparation of dishes by steps with photos:

The following ingredients are included in the recipe of this simple and delicious drink: water, rye bread (I like Borodinsky, but Darnitsky or any other rye-wheat is perfect), yeast and sugar sand. Yeast can be used completely any: I have a teaspoon without a slide dry - it is 3 grams. The same need high-speed. If you decide to add fresh (pressed), take 3 times more - 9-10 grams.

First of all, pieces of rye bread need to be dried and twisted in the oven. Approximately 20-25 minutes at 190-200 degrees. Watch your bread is not burned.

In the meantime, we boil the water and fall asleep sugar sand into it. All mix and leave to cool to room temperature. It is possible to accelerate the process to put a saucepan in the sink or a bath with cold water.

The breads shovel and well drop - we also give him to cool completely.

We return to the sweetened water - literally polished and add yeast there.

Mix thoroughly so that the yeast is completely dissolved.

Now put slices of fragrant bread into the water with sugar. We dried them to ensure that the bread is not immediately twisted in the liquid and did not turn into porridge. Well, for fragrance, naturally.

We add divorced yeast to the rest of the products. Gently mix so that the bread does not fall apart.

Tighten the saucepan of gauze and leave to roam at room temperature for 10-12 hours.

After the allotted time, the fermentation process should be completed. Externally, it is almost unnoticed, but if you disturb the slices of bread, the surface of the contents of the pan will cover foam.

Now you need to prey to strain the kvass through a sieve or 2-3 layer of gauze.

We break up the drink on the bottle and put on the refrigerator. You can now add 10-12 raisins if you like kvass, very saturated with gases. After another 12-16 hours in the refrigerator, bread kvass for okroshka will be completely ready.

If you have a lot of so much for cooking such a quantity, you can pour some quantity of sugar into one bottle and shone everything carefully. Then it turns out the sweet kvass, which can be drunk as a cool drink.

When you open the bottles, be careful: the foam can pour out the table. In general, homemade kvass can be stored in the refrigerator within a few days - 5 will definitely simply.

I hope the recipe for home kvass for okroshka you will come in handy and in the heat you will definitely prepare this ice souse. It will be very tasty, I promise!

Before telling how to cook homemade kvass for your beloved okroshka, it is worth noting why it is not worth buying it. Drink in bottles or spill is prepared according to completely different technologies.

It is only suitable for drinking and it is not always, if you carefully examine the composition. It is categorically impossible to use it for a cold soup. It turns out no okroshka, but a parody of the traditional Russian dish, which, most likely, will have to be thrown away.

Advantages of homemade kvass:

it is done immediately before cooking around, so always fresh;
only proven natural ingredients are used;
it has a pleasant bread smell;
it has a saturated taste.

Kvass, which is manufactured at home, should be sharp, but slightly acidic. These bright properties, it receives from the dried black bread, which is the main component of the drink. It is allowed to replace ready-made breadcrumbs.

It is possible to harm them gradually. As soon as several pieces of rye bread left, the hostess dries them in the oven and folds into a paper bag. In the summer, such a workpiece will help when kvass will have to do often.

Attention! When drying bread, you can not burn a crust. If the crackers are burned, it will go to the kvass, which completely spoil the okroshka.

How to cook kvass for overgrown

Huge popularity of many centuries uses sweet kvass. But not about him will be discussed, because it takes a completely different drink for okroshka - white. It is also added to the beetter, Bottvenu, Koldk.

Agree, the main thing is - quality kvass. It must be white, as was originally assumed in a classic recipe. Life is coming, the national cuisine is becoming new traditions that have proven themselves quite well. In this case, it is necessary to consider different recipes for the preparation of kvass for this icy soup.

White cool kvass was originally prepared for flour. Sometimes it was taken not one of her variety, but at once a few, which influenced the taste qualities of the finished drink. Over time, varieties of kvass appeared, because it began to prepare it with other ingredients:

sugar;
honey;
yeast;
currant leaves;
molasses;
malt;
sahara;
mint;
grated hren, etc.

The several most accessible kvass recipes for okroshka are considered in more detail.

1. Own kvass from rye bread

100 g of rye bread;
5 g yeast;
3 tbsp. l. Sahara;
4 liters of water.

A cooker drink is very simple:

Bread is cut into small cubes that are dried in the oven or without oil are roasted in a frying pan. The color of bread should become rich brown.
Boiled water should cool. She poured prepared breadcrumbs. Leaves leaves for 5 hours.
Infusion is filtered through gauze. Divorced yeast is laid in the liquid.
Pan with a drink is rearranged in a dark place where fermentation will occur. It is necessary to leave it for 8-10 hours.
As soon as the foam appeared on top, it can be removed and strain the liquid again.

The yeast drink is ready. It can be stored in the refrigerator so that no peroxide.

2. White kvass on crumbs with mint

Only 2 days will need a kvass with mint. But then you can prepare a delicious okroshka, which has a specific mint fragrance.

For cooking takes products:

mint beam;
handful of raisin;
0.5 kg of rye bread;
2 l of water.

Cooking process:

First, the mint is finely cut. Greens poured with a glass of water, covered with a lid and insisted 10-15 minutes.
The bread must be cut into cubes and dry in the oven.
In the glass jar, fold crackers, raisins, pour out the same infusion of mint and add water.
The jar of the banks are tied with gauze. The dishes are placed in a warm place for fermentation for a day.
The drink must be strain, pour into a bottle of dark glass, to withstand another day in the refrigerator.

Kvass for okroshka on rye flour

In the villages earlier they constantly prepared a flour kvass. In such cases, bread was not used, it was replaced by rye flour. The grain was grinding immediately before cooking the base.

List of products for 2.5-3 liters of water:

200 g of flour;
2-3 tbsp. l. Natural honey.

How to prepare rye kvass:

Mix the flour with water until all lumps disappear.
Add honey, wash again.
Put the container into a warm place for fermentation, closing the cloth or gauze with a napkin.
After 2 days to help, leave another 1-2 days in the dark.

The thick, which remains after filtration, can be used as a starter for a new batch of drink. It is allowed to add a bit of honey and fresh flour. If you want to have a dark-color kvass, you can pre-fry the grain or flour.

Kvass for okroshka on Zapvask

Many scare away the preparation of kvass, due to long fermentation of the product. Then you can use the finished starter for white kvass, which is sold in stores. The search for her is not successful in all cities, then you will have to prepare the Razvask himself from ordinary flour and water.

Preparing Racing just:

50 g of flour falls asleep in the jar, 50 ml of water fills. Ingredients are stirred to obtain a viscous mass. It must be left for 12 hours in the sun for fermentation.

Split the resulting mixture into 2 equal shares. One part will have to pour, to the remaining add the same products (50 ml of warm water and 50 g of flour).

After 12 hours, repeat again. After about 4 days, the goose will be ready. Half is taken for kvass, and the residue is not thrown away. In a closed jar, the mass is sent to the refrigerator. Then again it will be possible to feed it with a new portion of flour and water and use for its intended purpose.

And now about how to make kvass from this goat. On 3 liters of boiled hot water is taken:

100 g of rye flour;
3 tbsp. l. Sahara;
100 g starters;
a twig of mint or a little grated shine.

Kvass for okroshka is made simply:

Flour is mixed with hot water. We must give her to go.
Scrush is filled into the cooled solution, sugar and mint (or grated horseradish) are added.
Leave the jar in the room for a day. If you want to get a more enjoyable drink, you can give it to wander the 2nd day. Then the kvass is filtering and sent to the refrigerator or immediately into the okroshka.

Knowing how at home it is possible to cook a delicious kvass for okroshka, you can go to the kitchen. And let the surrogates stay on the store shelves: they are not suitable for summer soup.

Summer cold soup is a traditional Russian dish, the basis of which has long been considered. A variety of homemade drinks supplying the body with vitamins was considered a symbol of family well-being. They prepared them from almost any products: bread, grains, vegetables and fruits, juices. Homemade Kvass for Okroshka - acid liquid, the sharpness of which gives the unfinished fermentation process.

The most common and simple in the manufacture of a recipe for bread home kvass for okroshka. Raw materials for drink:

rye and wheat crucks;
sugar and yeast;
purified water.

Prepare homemade kvass is easy, refreshing liquid can not be spent immediately, saving it in the refrigerator.

How to prepare a liquid base for okroshka?

On Polbuhahanka rye and wheat bread (you can use a stale) to cut into small cubes. Fry them in a hot oven until golden-brown (fat is not required to add).

Razvash is preparing:

lithuanian bank must be filled with half as crackers;
add boiling water to 3/4 volumes;
add 30 g of sugar sand;
put half a pack of yeast "Saf-Moments" (tea with the top of a spoon) to cooling up to 30 ° C water with crackers;
leave to wander in warmth for 3 days.

The remaining roasted crackers should be decomposed in 2 three-liter banks equally. It is recommended to add 50-60 g of sugar to each container, pour up to half the volume with boiling water. When the water cools up to room temperature, it is recommended to add sources, dividing it to equal parts.

The rank kvass is wandering another 2 days, after which the liquid is thoroughly fastened, the soaked crops are removed, 0.5 liters of boiled water and sugar are added to the banks. After a day, Kvass for okroshka, made at home, ready to use. Store drink is recommended in bottles of food plastic lying horizontally on the bottom shelf of the refrigerator.

Roasted base

Components for cooking beverage without yeast:

fermented malt from rye grains (purchased in the trading network);
30 g of sugar sand or refined;
3 liters of purified or estimated water;
180 g of white raisin without bones.

50 g of rye malt must be pouring a liter heated to 50 ° C, add sugar and insist 2 hours. To the cooled composition add the remaining ingredients and insist the liquid 12-16 hours. A cooked drink is required to merge with a precipitate, strain and put in a cold place to insist.

It is possible to use thick with the preparation of new servings, adding sugar, malt and recipe water.

Birch juice drink

In the spring to collect birch juice. Pour a leak fluid on a glass bottle, throwing a soreness of the ray (white kvass) or drying of apples, pears-rags (the liquid acquires yellow-brown color, depending on the degree of fruit roasting). Close the capacitance of the caproic lid.

Improves the taste and sharpness of the homely orphan beverage adding purified root shrine, cumin seeds, coriander, mustard grains. The leaves of mint give liquids refreshing "chill".

Homemade kvass for okroshka is much more useful and tastier factory analog, which instead of natural products contains preservatives and dyes. The ease of preparation of a delicious drink allows you to supply the body with additional vitamins almost all year round.

In the summer, in the heat, the question of soft drinks is very relevant. Despite the huge range of numerous shopping gazes, the traditional Russian kvass is still in demand.

We are pleased to drink kvass from the barrel, enjoys popularity and industrial bottle kvass. But the kvass is homely - the bread, who was preparing our grandmothers, and often parents, unfortunately, prepare we are not so often as possible.

Prepare homemade kvass for okroshka is not much harder than ordinary daily tea. Not much more we will have to spend your effort. But there will be more time. But kvass will ripe without our intervention. We will need only at the right time to do uncomplicated manipulations, and delicious homemade kvass will be ready.

Interestingly, bread kvass can not only drink, but also there. On its basis, they make a beautiful, also very relevant in the summer dish - okroshka. What is it good?

First, it is a cold dish and is preparing it without cooking-frying, which is very relevant in the heat.
Secondly, in the summer there are many fresh vegetables, greenery that can be used for okroshka. And finally, the okroshka is delicious and useful.

How to prepare a homemade kvass recipe for okroshka, recipe (step by step with photos):

5) Perfoliate in the bottle, add several raisins and leave in the refrigerator for 6 hours. After that, it can be used for okroshka. If necessary, sugar can be added yet. Try cooking homemade kvass for okroshka, the recipe will help you.