Content
To cook not only from bread crusts, but also from a wide variety of berries, leaves and herbs. The most popular in Russian cuisine is currant kvass, which is very easy to prepare, it does not require large expenses and turns out to be a very tasty, nutritious drink.
Useful properties of currant kvass
Any kvass is good for humans. First of all, it is valuable for the digestive system. The drink acts on the body in the same way as kefir:
- improves the course of digestive, metabolic processes;
- normalizes the microflora of the gastrointestinal tract;
- improves the condition of the heart, vascular system.
In addition, the currant itself is a very useful berry. It is considered a rich source of vitamins, organic acids, trace elements and other substances. The berry is especially rich in vitamin C, which is the strongest antioxidant necessary for many vital processes in the body.
Currant kvass recipes
Summer has come and I want to have refreshing drinks at hand, which can be taken out of the refrigerator at any time and get rid of the thirst caused by the intense heat outside and indoors. Currant kvass would be a good option, especially since the berry ripening season has already begun.
Blackcurrant kvass
If it's winter outside and there are no fresh berries, frozen ones will do just fine. The currants must be allowed time to thaw at room temperature. First of all, pour everything into an enamel pan, crush well with a wooden pestle. The berries will open under pressure and give off juice. This could be done on a blender, but its knives chop too finely and subsequently it will be difficult to filter the drink. Add the entire volume of water specified in the recipe to the crushed currants.
Ingredients:
- currants - 0.3 kg;
- sugar - 0.3 kg;
- water - 3 l;
- raisins - 0.02 kg;
- wine yeast - according to the instructions;
- cinnamon - on the tip of a knife.
In parallel, it is necessary to start the yeast. This will take about 15-20 minutes. You can use any yeast intended for the manufacture of drinks, but better not baking. Pour a small amount, about the tip of a knife, into a glass of water, make a sugar dressing. Stir everything well and set aside.
Pour the berry infusion into a 3 liter jar, add sugar, raisins, cinnamon. Stir all this with a wooden spoon until the sugar is completely dissolved in water. Pour the yeast solution from a glass into a jar, mix again. Leave at room temperature for a few days to ferment. The neck of the can can be covered with gauze or a water seal can be installed.
At the end of the fermentation process, the drink must be removed from the sediment by filtering it through a fine sieve. Re-filter through a fabric filter. Put the purified kvass in the refrigerator for several hours and you can drink it.
There is also another recipe.
Before proceeding with the extraction of juice, wash the black currants, peel off twigs, debris and transfer to a colander to allow excess liquid to drain. Then mash with a crush so that the skin on the berries is cracked, and the juice can flow freely from there.
Ingredients:
- juice (blackcurrant) - 1 l;
- water - 4 l;
- sugar - 0.1 kg;
- yeast - 15-20 g.
Dissolve yeast and a quarter of the indicated volume of sugar in half a glass of warm water. Pour the rest of the water into a saucepan and bring to a boil, pour in the juice and add the remaining sugar.Keep on low heat for 10 minutes. Cool until warm, add yeast starter. Move the fermentation solution to a warm place for four days. Pour the finished drink into bottles, cork and keep in the refrigerator.
Red currant kvass
Rinse the currants thoroughly and knead with a wooden crush until a uniform consistency is obtained.
Ingredients:
- currants - 0.8 kg;
- sugar - 0.4 kg;
- water - 3 l;
- yeast - 25 g;
- citric acid - 3 g.
Mix yeast with granulated sugar. Dilute in a liter of warm water. Heat the remaining 2 liters until hot and pour into the berry mass. Put the saucepan with berry infusion on fire and bring to a boil, but remove immediately. Set aside for a three-hour infusion.
Then strain the drink, add yeast mix and citric acid. Leave to wander for twelve hours. Then pour into plastic (glass) bottles, send for storage in the refrigerator.
Kvass from berries and currant leaves
Wash the currants, knead and transfer to a jar, along with sugar. Boil the leaves in 2 liters of water for 5 minutes, and then immediately pour into the jar with the berry mass. Wait until everything cools down, add yeast.
Ingredients:
- currant (black) - 0.5 kg;
- water 2 l;
- currant leaves (fresh) - 20 pcs.;
- sugar - 1 tbsp.;
- yeast - ½ tsp.
From 2-7 days, kvass should be infused at room temperature. It can be considered ready when the smell of yeast ceases to be felt. The duration of infusion depends on the ambient temperature, so the number of days may vary. Strain the drink through a dense cloth, pour into bottles and place in the refrigerator for storage.
Yeast-free currant kvass
This drink can be prepared from both black currant and red. In both cases, kvass will be tasty and refreshing.
Ingredients:
- currants (red, black) - 0.5 kg;
- water - 2 l;
- sugar - 120 g;
- raisins - 6 pcs.
Currant berries can not be removed from the branches, just rinsed well. Immerse in water with boiling water, simmer for a couple of minutes over low heat, then let it brew under the lid until it is partially cooled. When the broth becomes warm (35-40 degrees), strain it through a sieve, add sugar and stir until completely dissolved. Pour into a bottle, add raisins. From 2-4 days, insist at room temperature, then put in the refrigerator.
Calorie content
Black and red currants are low energy foods. Kvass made from them will have a significantly higher calorie content than the berries themselves. This is due to the fact that the drink contains other ingredients, for example, sugar, which has a high energy value.
Caloric content, as a rule, ranges from 200-300 kcal / 1 l of the product, depending on the availability of additional ingredients and their amount. Thanks to this, they like to drink kvass during fasting. Doctors recommend taking it to patients during the recovery period after serious illness.
Terms and conditions of storage
Kvass is well stored in cold places, for example, a cellar, basement. It should be tightly corked, and its shelf life will not exceed 3-5 days. In urban conditions, it is best to keep the drink in the refrigerator for 7 days, no more. The most useful kvass is the one that has been stored for no more than three days. As a result of continued fermentation, the alcohol content in the drink increases. After opening the container, kvass must be consumed within a maximum of two days, in the future it becomes unusable.
Conclusion
Currant kvass can be made from any kind of currant, red or black. In any case, it will be tasty, healthy and refreshing!
