A good recipe for kvass for okroshki

Summer. It's hot ... It's stuffy ... A good bread kvass quenches the thirst in the heat. And what kind of food in this weather can compete with okroshka? But not from any kvass it is possible to prepare this dish - the sweet store does not fit. You need a good recipe for kvass for okroshki, such that the drink was saturated, fragrant, sharp and non-acidic.

Okroshka

Okroshka is an excellent dish in hot weather, when you do not feel like eating, but pursue an unquenchable desire to drink and drink again. Okroshka not only quenches thirst, but also hunger. Ingredients: greens, cucumbers, radish, green onions, potatoes, well-boiled meat or sausage, hard-boiled eggs, for filling - sour cream. Products will give the body all the necessary nutrients and trace elements. If desired, you can add mustard or horseradish, sugar. All products are finely crumbled, hence the name of the dish. Good bread kvass for okroshki is simply necessary. How to cook it?

The recipe for kvass for okroshki

It is easy and quick to prepare kvass on the basis of semi-finished products, which are sold in stores, but such kvass is more sweet and suits only as a drink. The recipe for homemade kvass for okroshki is easy to find. Each recipe is somewhat different, but mostly they are Are similar. To prepare the drink, you need biscuits, preferably from rye bread, water, sugar, yeast. Three liters of water is enough for the third part of a loaf of bread, one teaspoon of yeast (without top), 150 g of sugar.

Bread kvass for okroshki must be sharp and sour. These properties will be given to him by rusks from rye bread. Bread should be cut into small cubes and dried in the oven on low heat so that they are covered with a dark aromatic crust. Dry biscuits can not be experienced, otherwise they will give the kvas a bitter taste. Further, the beverage can be prepared in two ways.

The first way of cooking kvass

Cooked rusks to fall asleep in a jar, pour boiling water. Insist until the water cools completely. The steamed biscuits will give the kvas a rich bread aroma, a dark color. Strain the contents of the jar, add the yeast and sugar, put in a dark place at room temperature for 3-5 hours. Pour into bottles, add to each 3-5 raisins, close tightly and put in the refrigerator. Raisins will give kvas a sharpness. This recipe of kvass for okroshki is good because you do not need to filter the drink every time you drink.

The second way of cooking kvass

First you need to prepare the leaven. In a three-liter can, fill in breadcrumbs, cooked from 1/4 of the bread, pour warm water, put 150 g of sugar, a teaspoon of yeast and put in a dark place for fermentation for about 12 hours. Drain, add warm boiled or purified water, add biscuits and a piece of fresh bread and put again in a dark place for fermentation. You do not need to add the yeast. So repeat it again. By this we will achieve the disappearance of the smell of the brag. At the subsequent dumping, remove some of the dried breadcrumbs and bread, and add a piece of fresh bread and a handful of biscuits. You can also throw 8-10 raisins for sharpness. Such a recipe for kvass for okroshki is good because the prepared starter is enough for a long time.