If you need kvass for refreshing okroshka, then bread kvass can be replaced using this recipe, which explains in detail how to prepare birch kvass with barley, which has useful vitamins.
Cooking description:
1. Take fresh birch sap and barley in a ratio of 10: 1 for making sharp kvass (1 kilogram of barley is enough for 10 liters of juice).
2. Reconsider barley. Get rid of various unnecessary inclusions, debris. Rinse. Make sure the barley is clean and then roast the kernels until they have a pleasant brown hue and that special roasted barley flavor.
3. Strain the birch sap and pour it into a convenient container (you can use a 10-liter bottle). Then add the fried and cooled barley to the birch sap.
4. After the barley is combined with the birch sap, place the container with the starter culture in a dark and cool place so that the process takes place gradually.
5. The required sharpness will not appear immediately. Gradually the juice will tighten the strength. After you determine that the sharpness is sufficient, leave the kvass in a cool place. You can drink kvass almost immediately after readiness. In this form, it will last up to six months in a cold place (refrigerator, cellar).
Purpose: Inexpensive
Main ingredient: Cereals / Barley groats
Dish: Drinks / Kvass
Geography of cuisine: Russian cuisine
Ingredients:
- Birch sap - 10 Liters
- Barley - 1 Kilogram
Number of Servings: 20