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➠ Birch sap kvass with bread and raisins

Birch sap kvass with bread and raisins

2392

Kitchen Russian

Calorie content 62.8 kcal

Portions 3 l.

Cooking time 15 minutes.

Proteins * 2.3 gr.

Fats * 1.2 gr.

Carbohydrates* 12.6 gr.

Content

To prepare such kvass, we recommend using birch sap not freshly harvested, but kept at room temperature for two to three days. Such juice has already started the fermentation process in itself - kvass will turn out quickly and with a pronounced refreshing taste.

Ingredients

Birch sap 3 l. Dry kvass with malt 1 tbsp. Rye bread 200 - 250 gr. Honey 2 - 3 tsp

Cooking process

Birch sap is preliminarily kept at room temperature for two to three days. By the time the kvass is prepared, we cut the rye bread into pieces. Fry them in a dry frying pan or dry them in the oven until light blush.

Pour aged birch sap into a saucepan, add honey and malt, heat to a temperature of 30 degrees. Wash the jar and dry it.

Pour warm juice into the jar.

Add dried rye bread to the jar to the juice. We put the jar of kvass in a warm place for three to four hours.

After this time, we taste the drink. If the sharpness is still not enough, then hold on. If the taste suits, then kvass can be consumed. Store closed in the refrigerator.

Bon Appetit!