Birch kvass recipe. Birch kvass with raisins - an original vitamin drink

Since ancient times, kvass has been the most common drink in Russian cuisine. But not everyone knows that it can be prepared from natural drinks. Birch sap is the best for this. This is due to the fact that it does not lose its beneficial properties after cooking.

To get juice from a birch, warm weather needed. As soon as the thaw begins after the winter frosts, you should immediately go to the nearest tree with all the necessary devices. The tip of the awl must be deepened into the tree by 7 centimeters in order to determine whether the juice is moving along the trunk. If a drop comes to the surface, you can safely proceed to collect the liquid.

Collecting liquid is best in the daytime. At night, its movement along the trunk slows down..

The liquid collection hole should be approximately 50 centimeters from ground level. The number of holes should depend on the diameter of the barrel. With a diameter of 25 centimeters, there is one hole, and with 35 - two. Count the number of holes incrementally. Every 10 centimeters - plus one hole. It is better to cut the bark from the south. There is better sap flow.

Insert the boat-shaped groove prepared in advance into the hole. From 3 to 7 liters of liquid can be collected per day from one tree. It is impossible to drain all the liquid from the tree. It may die.

How to make kvass from birch sap at home

Classic birch kvass is made from raisins and juice. But there are many recipes with the addition of other ingredients: honey, coffee, orange, mint.

Liquid is most suitable for kvass which has just been collected. But if you don’t have one, you can replace it with canned. You will need 10 liters of drink.

In addition to juice, you will also need sugar and raisins.

Juice must be strained through gauze folded several times. Rinse the raisins thoroughly and place them on a towel to dry.

Kvass is prepared in glass, enameled or wooden utensils.

Raisins and sugar are poured into strained birch sap, after which they are mixed until the latter is completely dissolved.

The starter in the container is covered with a clean cloth and left for 3 days in a warm room for the fermentation process.

Ready drink strain again, pour into clean bottles and store in the refrigerator.

Recipe for kvass from birch sap with raisins

To prepare a classic birch kvass at home you will need the following ingredients:

1. sugar - 0.5 kg;
2. dried raisins - 50 pcs.;
3. natural birch sap - 10 l.

How to make birch kvass according to this recipe:

• birch liquid must be cleaned of debris and passed through a sieve;
• raisins should be washed with warm water and laid out to dry on a paper towel;
• pour into liquid washed raisins and sugar. Mix everything thoroughly until the dry ingredients are completely dissolved;
• kvass should be poured into a glass container and covered with a clean cloth. Leave to ferment for 3 days;
• when the drink is ready, it should be filtered and poured into a clean container;
• put away for storage in the refrigerator or basement. The maximum storage period is 4 months.

Recipe for birch kvass with raisins, honey and lemon

For the right preparation of such a drink take the following ingredients:

1. dried raisins - 4 pcs.;
2. yeast - 25 g;
3. medium-sized lemon - 2 pcs.;
4. birch sap - 5 l;
5. honey - 30 g.

Preparation consists of the following steps:

• Lemons should be washed and poured over with boiling water. After that, cut into medium-sized pieces;
• through gauze folded several times, you need to strain the birch sap;
• rinse raisins in warm water and dry;
• add yeast, raisins, lemon and honey to birch sap. Mix everything;
• leave the drink in a warm room for three days. After this time, strain ready kvass and pour it into a clean container.

Recipe for kvass from birch sap, orange and raisins

You will need the following products:

1. lemon balm or mint - a few branches;
2. raisins - 1 pinch;
3. sugar - 1 glass;
4. large orange - 1 pc.;
5. yeast - 10 g;
6. freshly picked birch sap - 2.5 liters.

The preparation is as follows:

• orange must be washed well, poured over with boiling water and dried a little. After that, cut into rings and put in a clean glass container;
• grind yeast with sugar and pour into a container with oranges;
• rinse sprigs of lemon balm or mint and also put in a container with ingredients;
• wash and dry the raisins;
• strain the juice through gauze, which is smoothed several times. After straining, it is poured into a glass container. Mix everything well and leave for 2 days for fermentation in a warm room. When the drink is ready, it must be filtered again and poured into clean bottles, after putting raisins in each;
• put the drink in the refrigerator and after a day it can be consumed.

Recipe for birch kvass with coffee beans, bread and raisins

To prepare kvass according to this recipe, you need the following components:

1. raisins - 1 handful;
2. Borodino stale bread - 3 slices;
3. coffee beans - 1 handful;
4. birch natural sap - 2.5 l;
5. granulated sugar- 100 g.

How to prepare such a drink:

• coffee beans are poured into a dry frying pan and roasted a little over low heat;
• slices of Borodino bread are laid out on a baking sheet and put in the oven. For 10 minutes, the bread is dried at a temperature of 60 degrees;
• rinse the raisins in warm water and dry them on a towel;
• raisins, slices of bread, coffee beans are laid out in a three-liter clean jar;
• birch sap is filtered there. Sugar must also be poured into this jar. Mix everything well;
• a medical glove is put on the neck of the jar and pierced with a needle;
• a jar of sourdough is left for three days in a warm room;
• after the glove is blown off, the drink must be filtered again and poured into clean glass bottles;
• store in a refrigerator or basement.

Recipe for making kvass from birch sap, rose hips and raisins

To make this drink at home, prepare the following ingredients:

1. raisins - 20 pcs.;
2. granulated sugar - 1 cup;
3. rose hips - 20 pcs.;
4. birch sap - 5 l.

The method of preparing this drink consists of the following stages:

• strain the birch sap through several layers of gauze. Pour it into a glass container with a wide neck;
• Pour sugar into the juice and mix well until all the crystals are completely dissolved;
• Rinse the rose hips and raisins well, dry them on a paper towel;
• add rose hips and raisins to the container with birch sap;
• close the container with a drink with a lid and send it to the cellar for storage.

Recipe for birch kvass with dried fruits and raisins

Required Products:

1. dried fruits - 1 kg;
2. raisins - 300 g;
3. natural birch sap - 5 l.

How to make a drink according to this recipe:

• all dried fruits must be washed in warm water. Spread them out on a paper towel to dry;
• dried fruits and raisins must be laid out in a dry, clean glass container. Pour these components with strained birch sap;
• this drink is infused for 4 days in a warm room, stirring occasionally;
• after fermentation, kvass is poured into clean containers, screwed with lids and put away for storage in the refrigerator.

Recipe for birch kvass with mint, honey, ginger, apples and raisins

For this wonderful drink, you will need the following products:

1. raisins - 75 g;
2. lemon - 0.5 pcs.;
3. fresh ginger root - 40 g;
4. mint - 10 leaves;
5. light honey - 5 ml;
6. high-speed yeast - 3 g;
7. apples - 5 pcs.;
8. granulated sugar - 100 g;
9. natural birch sap - 2 l.

The preparation method consists of the following steps:

• wash the apples and cut them in half. Remove the core from them and cut into small pieces. Put them in a saucepan and pour in the birch sap. Put the pot on the stove and boil. After boiling, boil apples with juice for another 3 minutes. After the time has elapsed, remove the pan from the heat and wait until the mass has cooled;
• dissolve 1 teaspoon of granulated sugar and yeast in half a glass of warm broth. Leave this mixture for 20 minutes in a warm place;
• pour the diluted yeast into the birch broth. Pour sugar, honey there and squeeze lemon juice;
• peel the ginger root and chop with a fine grater. Rinse mint leaves and raisins;
• Pour all the cooked products into the broth and stir well. Cover the container with a thick clean cloth and leave for 12 hours in a warm room;
• strain the finished kvass and pour it into a dry, clean container.

Tricks and tips for making birch kvass with raisins

1. Kvass can be stored under the right conditions for up to 6 months.
2. When cooking, you can add a variety of herbs to kvass, which have medicinal properties.
3. It is not recommended to use plastic containers for sourdough.
4. It is better to cook kvass only on birch natural juice.
5. To get rid of wood debris, be sure to strain the freshly picked birch sap.

Attention, only TODAY!

On hot summer days, a soft drink instead of soda is the best solution. Especially delicious with raisins. This drink quenches thirst well and has many useful properties. It is very easy to prepare even with your own hands. The basis for such a drink can be not only flour and malt, but also berries, fruits and other natural ingredients.

Useful properties of kvass

Kvass on birch sap with raisins is very refreshing in the heat and has a beneficial effect on the body. The drink is good for the digestive tract, removes toxins and has a diuretic effect. Kvass is able to prevent the development of many diseases. contains:

• magnesium;
• iron;
• organic acids;
• calcium salts;
• microelements and a whole complex of vitamins.

Birch sap helps restore immunity after winter and improves blood circulation. During fermentation beneficial features drinks are not lost. Birch sap brings down the temperature well and helps with headaches. Nectar has justified itself in the treatment of bronchitis, tonsillitis and tuberculosis and has a healing effect. Birch sap is very useful in violation of the kidneys and diseases of the urinary tract.

Nectar speeds up metabolism. Birch sap helps to treat joints and removes puffiness, has a beneficial effect on the skin. When preparing kvass from nectar, many of the listed properties are preserved. But only if the ingredient is collected far from the city, and the prepared drink is stored only in the refrigerator.

What birch trees can be used to collect sap?

In order to make it with raisins without preservatives, you need to collect the ingredients with your own hands. Birch sap is best taken in forests located far from the city. Elderly trees are selected to collect nectar. But at night there is no movement of juice, so it is collected in the morning. A birch with a circumference of approximately 25 cm is selected.

To collect the juice, a small incision is made in the bark, slightly affecting the trunk. The excavation should be done at a height of half a meter from the ground. Then a small groove or tube is inserted into the incision. After collecting the juice, the recess is necessarily smeared with mud, clay, moss or other (but preferably only natural) substances.

Classic with raisins

To prepare classic birch kvass with raisins, you will need:

• 10 liters of natural nectar collected in the forest;
• 500 g of granulated sugar;
• 50 pcs. dried raisins.

Cooking method

The collected birch nectar is cleaned of microscopic pieces of wood. To do this, the juice is filtered through cheesecloth, folded in several rows. The raisins are then washed and dried. Birch nectar is mixed with granulated sugar. Stir until completely dissolved. Then the raisins are added. The container in which kvass is prepared is covered with a rag lid and removed into a room with a temperature of approximately 22 degrees.

The drink should ferment for three days. After that, it is filtered again. Pour into bottles and store in the refrigerator.

Kvass recipe with honey

The recipe for birch kvass with raisins and honey is very simple. The resulting drink helps prevent colds and has antibacterial agents. For cooking you will need:

• 10 liters of birch sap;
• 3 lemons;
• 4 raisins;
• 50 g of live fresh yeast;
• 40 g of liquid honey.

Cooking

Birch sap is purified and filtered through gauze. Lemons are squeezed and added to the nectar. Then yeast, honey and raisins are poured out. The resulting mixture is thoroughly mixed and poured into jars or bottles. The container is tightly sealed and stored in a cold place. The leaven lasts four days.

Recipe for kvass with coffee beans

birch kvass with raisins can be prepared with coffee beans. This will require:

• 2.5 liters of birch sap;
• 3 pieces of stale;
• 100 g of granulated sugar;
• a small handful of raisins;
• the same portion of coffee beans.

Process

A frying pan is put on the fire. Oil is not poured. Coffee beans are roasted. The bread is cut into pieces and dried a little in the oven. Raisins are washed and dried. For sourdough, a three-liter jar is used. All the ingredients are placed in it and poured with birch sap. To determine the fermentation of the drink, a medical glove is pulled over the neck, which is pierced with a needle. The container is kept warm. Kvass starts fermenting after 2-3 days. This inflates the glove. When it subsides, the drink is filtered and placed in the refrigerator. It is better not to touch kvass for several days, as it must be infused.

How else can you cook birch kvass?

Birch kvass with raisins can be prepared with orange slices. For this, they are used classic ingredients with sprigs of mint, lemon balm and 10 g of yeast. They are ground with sugar. Then the rest of the ingredients are added, mixed and fermented for two days.

Very tasty, nutritious and saturated with vitamins is birch kvass, which is prepared with the addition of dried fruits. And for a more interesting taste, you can add a little barberry. All ingredients are mixed and the drink ferments for four days.

In order to prepare high-quality kvass, birch nectar must be thoroughly cleaned of wood debris. To do this, the juice is filtered through gauze. Kvass on birch nectar should be prepared only from nectar collected in the forest outside the city. Since exhaust gases and smog are reflected in the raw materials taken from the trees.

For sourdough, it is better not to use plastic containers. Glass containers (can be made in 3- or 5-liter jars) or enamelware are best suited. You can store cooked birch kvass with raisins for no longer than 120 days. For a drink, large dark raisins are best suited. And it is better to make a drink in early spring, so that it is infused by the summer. Birch kvass is great for okroshka.

A drink with the addition of honey is best done in the fall. Such kvass helps to maintain immunity in the winter. To do this, you can add healing herbs to a drink prepared at any time of the year. Kvass should be stored only in the refrigerator.

Each of us drinks refreshing drinks in summer. Without them, it is very difficult to survive the sultry heat. Someone drinks soda, lemonade, and someone chilled tea. Everyone has their own tastes and preferences. But, what is the best and, perhaps, the most sought-after drink in the summer? Of course, this is kvass. It is being sold at every turn. This is due to the fact that it perfectly quenches thirst. Better than bread kvass can only be birch kvass. Many will be surprised because they have not heard of its existence. However, this natural drink have been used for many centuries. It remains only to figure out how to make birch kvass.

The main ingredient is birch sap. In this case, we are talking about natural birch sap, and not about a drink with preservatives and dyes, of which there are a large number on store shelves. Natural birch sap is not only tasty, but also extremely healthy. It contains a number of substances necessary for the human body: carbohydrates, vitamins and minerals. Thanks to this, it has a number of healing properties:

• performs the function of a diuretic;
• actively removes harmful substances from the body;
• positively affects human immunity;
• normalizes bowel function.

Birch kvass also carries a lot of useful properties. The complexity of preparing the drink is that before you make birch kvass, you need to collect real birch sap.

How to get birch sap?

In winter, during frosts, you should not even try to get juice. Nothing will come of it. In the spring, when the frosts are behind us, and the sun has melted the snow, you can safely go in search of birches. The optimal time for collecting juice is March-April, until the birch buds bloom. When collecting, do not touch very young birches. There will be little juice in them, but there is a high probability that the tree will die after that. The optimal thickness of the tree for collection will be a trunk diameter of 20 cm.
To determine whether there is currently juice in a birch, you need to insert an awl into the tree trunk about five centimeters. Then we take out the awl and look, if a drop of juice appears from the hole, then we proceed to the next step.

At a distance of half a meter from the ground, we make a hole in the tree trunk and insert a small groove into it, through which the juice will flow. I want to warn you right away that it is unnecessary to look for such a gutter in the store. It is made independently from any suitable materials. You can use a wide tube instead of a gutter.
We substitute clean dishes down. For example, a bucket, a cut plastic bottle, or any other container. Up to five liters of juice can be collected from one tree per day. You don’t need to collect a lot, optimally 3-5 liters, otherwise the tree may dry out.

Now, having collected birch sap, we turn to the issue of creating the kvass itself. There are a large number of recipes, but we will consider the best of them.

Recipe №1 Classic birch kvass

For the preparation of kvass according to this recipe, no foreign products are needed.
Fans will like this kvass classic taste, without the admixture of additional aromas.
To implement it, we need three liters of birch sap and one hundred grams of barley.


Cooking process.
First you need to prepare birch sap. We filter it through a sieve with several layers of gauze in order to weed out all foreign objects. After that, pour the juice into a glass container and set to cool in the refrigerator.

We spread the grains of barley in a pan and put it on fire. You determine the frying time yourself. Overcooked grains will give kvass a bitter and tart taste. Slightly browned grains will give the drink a mild taste and a light golden color.

Pour the grains into gauze and tie. You should get a small bag of barley grains.
We lower the bag with grains into birch sap and leave it for four days in a warm place. During this time, kvass must be periodically stirred so that it is better infused. After the specified period, the drink should acquire a color characteristic of kvass.
It remains only to strain, pour the finished kvass into bottles and put it in the refrigerator.

Recipe №2 Kvass with fruits

Such kvass will have a sweet fruity taste. In order to prepare this unusual drink, you will need two and a half liters of birch sap and one hundred and fifty grams of dried fruit. Which dried fruits to use, decide for yourself, based solely on your taste.


Cooking process.
We filter the juice and clean it from pieces of bark and other foreign objects. After that, we wash the dried fruits very carefully under running water. Dried fruits do not need to be soaked.
We put clean dried fruits in three-liter jar and pour birch sap. We wrap the top of the jar with gauze, previously folded in several layers.
We keep the jar in a warm place for three days, after which we filter finished product and bottled.

Recipe №3 Birch kvass with honey

This is one of the best recipes ever. The resulting kvass will be very tasty and fragrant. This will take very little time to cook. To treat yourself to such an exquisite drink, we need:

• five liters of fresh birch sap,
• ten grams of yeast
• one lemon,
• one hundred grams of honey

Cooking process.
Pour the yeast with a little water and wait until it dissolves. You can stir with a spoon to speed up the process. After that, add honey and squeeze the lemon juice. Mix everything thoroughly.

Pour the resulting mass with birch sap and close the jar with a tight lid. After that, kvass should ferment in a warm place for several days. The degree of readiness can be determined by taste. Cooking time depends on the temperature in the room.

Recipe No. 4 Bread kvass on birch sap

Bread kvass is familiar to everyone from early childhood, but bread kvass on birch sap will reveal new taste, a long-familiar drink. To prepare it, you need to stock up on the following products in advance:
three liters of birch sap,
one gram of dry yeast,
three hundred grams of rye crackers
one and a half tablespoons of granulated sugar.

Cooking process.

Carefully filter the juice through several layers of gauze, then pour it into the pan. Pour sugar into it and mix well until completely dissolved.
After that, bring the juice to a boil and immediately remove it from the stove.
After that, add yeast and pour rye crackers. If you like a milder taste, then yeast can be omitted from the recipe. It's a matter of taste.
Cover the pan with a lid and store in a warm place for forty-eight hours. At the end of the term, kvass must be filtered from bread crumbs, bottle and refrigerate.

Recipe №5 Birch kvass with orange

This drink with the addition of citrus fruits will be an excellent thirst quencher in hot summer weather. Perhaps this is the most unusual of the presented recipes. From the products we need:

• two and a half liters of fresh birch sap,
• one ripe orange
• one glass of granulated sugar,
• a bunch of mint, a bunch of lemon balm, ten grams of yeast.

Cooking process.

First of all, wash, peel and cut the orange into slices. We put the slices in a jar, then yeast and sugar. Sprinkle mint on top and fold the melisa.
Pour birch sap into a jar and mix everything thoroughly. After that, we remove the jar in a warm place. After two days, we begin to check the degree of readiness. The rate of fermentation depends on the room temperature.
The finished product remains to strain, pour into containers and add a little raisins. You can store such kvass only in the refrigerator.

As we can see, making kvass from birch sap is quite simple. It remains only to find out a few recommendations that will save you from elementary mistakes.

1. Before making birch kvass, be sure to strain the birch sap through several layers of gauze. Unstrained juice will not only affect the taste of kvass, but also the quality of the final product.
2. You need to collect birch sap yourself, as you can buy a low-quality and diluted product with preservatives. In the worst case, they may sell sweetened water instead of juice. Therefore, it is better to collect birch sap yourself, and at the same time take a walk through the forest and breathe fresh air.
3. Kvass should ferment in a glass container, plastic bottles are not suitable for these purposes.
4. The shelf life of the finished kvass is five days. Therefore, you need to make as much kvass as you can drink during this time. It will be very disappointing if the drink disappears and you have to pour it out.
5. Ready kvass should be stored exclusively in the refrigerator.
6. During fermentation, kvass should be in a warm room. Therefore, you can not clean the leaven in a cold cellar or pantry.
7. The most useful will be kvass with honey, as there is the highest concentration of vitamins and other necessary substances.
8. Despite all its healing and beneficial properties, the abuse of kvass can adversely affect human health. In everything you need to know the measure.

All these tips will help to make a very tasty and healthy birch kvass. The cooking process is very simple and does not require special skills. Having tried birch kvass once, you will be amazed by it unique taste and it will become your favorite drink.

Kvass is a traditional sour drink of the Slavs. This drink was made both alcoholic and non-alcoholic. Kvass refreshes and tones the body. 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. Not infrequently in Russia, in the manufacture of kvass, birch sap was used instead of water. Kvass prepared with birch sap contains great amount trace elements and vitamins. Fans of soft drinks will like this kvass, it quenches thirst and tastes good. Birch sap has an excellent tonic effect. It will help to 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 sap for kvass on your own, rather than buying low-quality juice in a store, which is not natural. It is collected from a young tree, in the daytime, in the morning, as the sap flow slows down at night. The tree must be selected in the forest; trees within the city or located along highways cannot be used. An incision on a birch is made in the trunk no higher than half a meter from the ground, after collecting the elixir, it is necessary to cover the incision with liquid mud.

The classic recipe for kvass from birch sap with raisins

simple and quick recipe 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:

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

A 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 into the drink. Kvass from birch sap with dried fruits is stored in a cool dark room for 6 months, without loss of quality.

Composition:

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

Cooking kvass:

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

Recipe for kvass from birch sap with honey

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

Composition:

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

Cooking:

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

Aromatic birch kvass with mint orange

Composition:

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

How to cook:

1. Wash the orange thoroughly hot water, wipe dry. Cut into slices and place in a container.
2. Add the yeast diluted according to the instructions to the oranges.
3. Rinse mint and raisins and add to bowl.
4. Pour pure, filtered birch sap to all components.
5. Cover the container with gauze and leave to ferment in the heat for 2 days.
6. Strain freshly prepared kvass and pour into suitable bottles.
7. Store unopened bottles in the refrigerator for at least a day before use.

Kvass from birch juice and bread

Ingredients:

• Birch sap - 2.5 l;
• Bread "Borodinsky" - 3 slices;
• Sugar sand - 100 gr;
• Coffee beans and raisins - a handful.

Cooking kvass:

1. Roast coffee beans to pleasant aroma in a frying pan.
2. Lightly dry the bread in the oven.
3. Rinse raisins thoroughly from debris and dry.
4. Place everything in a three-liter jar and pour in the juice.
5. Cover with a thick cloth, leave to ferment for 3 days.
6. The drink will strain, bottle, keep in a cool place for 2-3 days.

To strengthen immunity, many begin to collect birch sap and do delicious kvass. Birch sap is not inferior to many vitamins, for this it is worth going to the forest to put jars. Kvass from birch sap is very rich in vitamins, which are very necessary for our body. This drink has been known to many since ancient times. They drink kvass from various toxins and toxins, cleanses the liver and digestive tract. Birch sap begins to be collected at the end of April until the end of May, but you need to be very careful in the forest, many are afraid of encephalitis mites. There are a lot different recipes kvass. Today we will look at the most famous.

Ingredients:

• Birch sap 8 - 10 liters;
• Sugar 500 gr;
• Dried raisins 500 gr;
• 1. We filter fresh birch sap from debris.
  2. We wash the raisins in hot water
  3. Mix raisins with sugar and add birch sap. Stir until the sugar is completely dissolved.
  4. It is necessary to pour into jars, preferably 3 liters. We close not with a lid, but with a thin cloth or take gauze.
  5. Keep kvass for 2 days.
  6. We filter our finished kvass and enjoy.
  7.Can be stored for 4 months.

Fragrant kvass from birch sap with honey and lemon

Ingredients:

• Birch sap 6-8 liters;
• Liquid honey 40 gr;
• Lemon 3-4 pieces; lemon acid 2h/l;
• Yeast (preferably live 50 gr)

1. 1. We decant birch sap from small debris.
   2. Squeeze out lemon juice or dilute with 2 tsp citric acid.
   3. Add liquid honey.
   4. We dilute live yeast with water.
   5. Mix all the ingredients.
   6. Pour everything into glass jars. The drink must be tightly closed with a cloth and kept for 3 days at room temperature.

Delicious birch sap kvass with black bread and coffee

Ingredients:

• Birch sap 2-3 liters;
• Black bread 3 crusts;
• Sugar 150 gr;
• Small raisins 50 gr;
• Coffee beans 50 gr

1. 1. We filter the birch sap.
   2. Roast coffee beans for 3-4 minutes.
   3. Fill the raisins with hot water, rinse well. Dry the raisins.
   4. Put sugar, coffee, raisins into a three-liter jar and pour juice.
   5.Into the jar we insert a rubber glove with a pierced hole instead of a lid.
   6. When the glove rises, then the kvass began to ferment. We are waiting for 2 days when the rubber glove returns to its position.
   7. We put it in the refrigerator. You can drink after a day.

Dark kvass from birch sap with barley

Ingredients:

• Birch sap 3 liters;
• Dry yeast on the tip of a spoon.;
• Barley 3-4 tbsp;
• Crackers without seasonings 150 gr;
• Sugar 3 tbsp;

Barley gives kvass not only a fragrant taste, but also a dark color of kvass. From barley kvass, you can cook okroshka in the summer.

1. 1. Pour the juice into enamel pan and warm up.
   2. Pour the juice into an enamel pan and heat it up.
   3. In a pan without oil, fry the croutons and send to the pan.
   4. Fry the barley too and put it in a saucepan.
   5. Stir with sugar until dissolved.
   6. Cover with a lid and leave for 36 hours to ferment kvass. Place in the refrigerator.

How to cook tasty kvass from birch sap with oranges

Ingredients:

• Orange 1 pc;
• Birch sap 2 - 3 liters;
• Raisins 2 tsp;
• Yeast 10 gr;
• Mint 3 leaves;

1. 1. Cut oranges into slices.
   2. Grate yeast with sugar.
   3. In a jar, add an orange, yeast, sugar and pour birch sap.
   4. Pour into jars and add raisins. Keep in refrigerator for 24 hours and kvass is ready!

Sweet kvass from birch sap with dried fruits without yeast

Ingredients:

• Dried fruits 1 kg;
• Birch sap 2 - 3 liters;
• Raisins 300gr;
• Barberry sweets 2-3 pcs;
• Mint 3 leaves;

1. 1. Rinse the raisins and dry for about an hour.
   2. Add all ingredients to a container, preferably jars.
   3. Keep kvass for 3-4 days at room temperature.
   4. You need to stir every day. After it stops fermenting, you need to bottle.

Video Lemonade from birch sap. Preservation of birch sap

Video-How to preserve birch sap for the winter