In Soviet times, in the summer, kvass was poured from a barrel on almost every corner, and there was a line, albeit not a long one, at each barrel.
The people's love for the drink was explained by its low cost, natural ingredients and the best way to quench thirst.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to make homemade kvass, no worse than the one poured from barrels.
You will need:
- bread - 2-3 pieces;
- sugar - 6 tbsp;
- a pinch of yeast;
- water 3 l.
How to cook
1. The water should be filtered, boiled and cooled.
2. For 3 liters of water you will need 2-3 slices of rye or other black bread. They need to be dried in the oven.
3. Place the ingredients in a jar, fill with water, cover with gauze and leave at room temperature.
There are recipes that suggest using bran or oat flour to prepare the starter.
4. After a day, fermentation will be complete, and the kvass can be poured out, leaving a small amount of starter at the bottom, which can be used to prepare a new batch of kvass.
Earlier we told you how to deliciously bake zucchini with other vegetables .
Expert: Julia Arkhipova
