Kvas je vrlo staro tradicionalno piće. Proizvodi se na bazi kruha, voća, cikle uz dodatak šećera, meda i grožđica. Piće je rezultat prirodne fermentacije, stoga je bogato hranjivim tvarima, dobro djeluje na probavu i gasi žeđ. Upravo ono što treba za vruć ljetni dan!

Krušni kvas

Za kvas na bazi kruha trebat će vam raženi (tamni) ili bijeli kruh, šećer, kvasac i voda. Na 3 litre vode narežite 150 g kruha na kockice i osušite ga u pećnici do zlatnožute korice. Prelijte kruh sa 100 g šećera vodom. Dodajte žličicu suhog kvasca. Temeljito promiješajte. Teglu pokrijte gazom ili krpom i ostavite na toplom mjestu. Nakon 12 sati kušajte kvas. Kad piće postane ugodno kiselkastog okusa, procijedite ga. Gotov kvas čuvajte u hladnjaku.

Kvas od cikle

Kvas na bazi cikle tradicionalno se koristi za pripremu ukrajinskog boršča i špundre, pirjane svinjetine s ciklom. Kvas se u ovim receptima koristi umjesto vode. Ali može se konzumirati i kao piće.

Kvas od cikle bogat je probioticima i vitaminima, djeluje koleretično i pospješuje stvaranje krvi. Takav kvas možete pripremiti od 500 g narezane cikle, dodajući 200 g šećera i prelivajući s 2,5 litre vode. Teglu pokrijte gazom i ostavite na toplom mjestu 3-4 dana. Gotov kvas procijedite i čuvajte u hladnjaku.

Kako bi kvas ispao ukusan i koristan, važno je pobrinuti se da sastojci budu svježi. A posuđe u kojem će se odvijati fermentacija mora biti savršeno čisto.

Dobar tek! Smačnogo!

Kvas: Fresh and Healthy Drink

Kvas is an ancient traditional drink. It is made from bread, fruits, or beets, with the addition of sugar, honey, or raisins. The drink is a result of natural fermentation, and therefore it is rich in nutrients, good for digestion, and quenches thirst. Just what you need on a hot summer day!

Bread Kvas

For bread-based kvas, you will need rye (dark) or white bread, sugar, yeast, and water. For 3 liters of water, cut 150g of bread into cubes and dry it in the oven until golden brown. Pour water over the bread and 100g of sugar. Add a teaspoon of dry yeast. Mix thoroughly. Cover the jar with gauze or cloth and leave it in a warm place. After 12 hours, taste the kvas. When the drink becomes pleasantly sour, strain it. Store the finished kvas in the refrigerator.

Beet Kvas

Beet-based kvas is traditionally used for preparing Ukrainian borscht and shpundra, a pork stew with beets. Kvas is used in these recipes instead of water. But it can also be consumed as a drink.

Beet kvas is rich in probiotics and vitamins, has a choleretic effect, and promotes blood formation. You can prepare this kvas from 500g of sliced beets, adding 200g of sugar, and pouring 2.5 liters of water. Cover the jar with gauze and leave it in a warm place for 3-4 days. Strain the finished kvas and store it in the refrigerator.

For the kvas to turn out tasty and healthy, it is important to ensure that the ingredients are fresh. And the container in which the fermentation will take place must be perfectly clean.

Smachnogo! Enjoy!