Kvass from birch sap: the properties of the drink and delicious recipes

Already with the first signs of warmth of any Russian, the thought of drinking fragrant tasty kvass comes to mind.It can be prepared on the basis of birch sap, which is collected in March-April. This drink is not only refreshing, but also helps to solve health problems.

From one adult birch receive up to seven liters of useful fluid, without bringing harm to the tree itself. Birch sap should be collected only from those birches whose diameter is at least twenty centimeters. Young trees such manipulations can simply ruin.

To make a hole in the barrel, you can use a drill with a drill no more than five to ten millimeters. Immerse at such depth to get between the bark and the tree itself - this is where the juice passes. This is only two or three centimeters from the surface.

You need to drill at a distance of at least twenty centimeters from the ground. Insert a groove of improvised means into the hole, through which the juice can flow into the prepared container - a jar, bottle or bucket. Observations show that birch tears flow most strongly from ten o'clock in the morning to six o'clock in the evening. When the liquid is collected, the hole should be closed with a piece of moss, immersed in it with a cork made of wood or covered with wax so that no harmful microorganisms penetrate the damage.

The benefits of kvass known since ancient times. About its healing properties mentioned in the writings of ancient scholars. The word "kvass" can be interpreted from the Old Russian as "sour drink." It was used by all, regardless of the origin, rank and rank. Initially, the basis of the drink was rye callous bread. Later they began to add raisins and leaves of herbs, and also began to use birch sap for its preparation.

For the first time the study of the components of kvass drink started in the XIX century. And in the fifties of the last century, Soviet citizens began to recommend drinking birch kvass, based on research by the Institute of Nutrition. The production of such a product was put on an industrial basis. Today there is no particular fashion for such kvasses, but they did not make it any less useful. Their dignity is that they are easy to prepare. You can make such a tasty drink in any kitchen.

Birch kvass, having in its composition vitamins of group B and vitamin C, when used, gives the following:

• immunity strengthening;
• stimulation of metabolic processes in the body;
• stabilization of the digestive tract;
• elimination of toxins from the body;
• regenerating effect for body tissues;
• normalization of blood circulation.

A drink based on birch nectar is advised to be used for problems associated with low acidity in the stomach, kidney diseases, vitamin deficiencies, colds, diseases of the joints. Birch kvass can be used for outdoor use. It eliminates acne, blackheads, unwanted pigment. Helps to cope with furunculosis and eczema, severe wounds that for some reason do not heal. This drink strengthens hair and nails.

Eating such a product for two weeks can help overcome problems with vitamin deficiency, relieve chronic fatigue and eliminate depression. All you need is just one glass of kvass per day. If you tortured cough and runny nose, you can breathe over the steam from such kvass. The positive effect is not long in coming.

Sometimes it happens that birch sap causes allergies. This is a negative reaction to the pollen of the tree itself. Also, when a stomach ulcer birch sap should be used cautiously. The harm from this product (or created on its basis) can be obtained from pancreatitis and cholecystitis, increased acidity of the stomach and food poisoning.

At home, kvass based on birch sap can be made in various ways. The taste of the drink can also be sweet or sour - someone like that. Cope with the preparation can even a person who does not have much experience in culinary affairs.

Recipe with raisins can be considered a classic of the genre. For its realization it is necessary to have ready:

• three liters of birch tears;
• one tablespoon of raisins;
• two tablespoons of granulated sugar.

To begin with, the juice should be properly strained so that no impurities like bark or some other wood debris remain in it. Sugar is poured into a prepared three-liter jar and the raisins are well washed under running water. A birch liquid is poured in and mixed well. The jar is closed with a nylon cap with holes. You can take the fabric folded several times and attached to the neck of the can with an elastic band. The tank itself is placed in a warm place and wait until the liquid begins to "play."

Kvass comes to readiness on the fifth or eighth day. A drink made according to this recipe will be usable for two to three months. It only needs to be poured into small containers, the contents of which can be drunk for a day, and then stored until use in the cellar.

Special praise can be given to its taste in summer heat. On the basis of birch nectar it is very easy to make okroshek kvass. A handful of dark raisins (about thirty berries) are poured with three liters of strained liquid and stored in a convenient container until the summer heat in a cold dark room.

If you add dried fruits and berries to the classic birch-raisin recipe, you get a fruity sweet drink. To cook such a brew, you need to take:

• three liters of juice;
• two hundred grams of dried apricots and prunes, combined in a mix;
• three or four spoons of sugar;
• one glass of raisins.

Dried fruits should be washed and cleaned. Filter the base fluid. All components are placed in a glass container, pour wood nectar, wait three or four days. After that you can drink. And if you store, then in a dark cold place.

You can stock up at once with ten liters of kvass drink with the taste of apples or a mixture of different fruits, selected to taste. For this kvass, in addition to birch sap, you will need:

• a glass of raisins;
• half a cup of sugar;
• a pound of dried apples or some other dried fruit.

For cooking, you can choose a twenty-liter pot (enameled). All components are poured into it and the healing liquid extracted from the tree is poured. Put in the heat, closing the lid. After about a week, the contents should infuse. It is distributed in different containers, tightly closed and hidden in the cold.

For spring and autumn, kvass with oranges and ginger will be an excellent drink. Would need:

• three liters of birch nectar;
• a pair of oranges;
• fifty grams of ginger root (grated);
• a teaspoon of honey;
• a dozen mint leaves (dry or fresh);
• half a lemon fruit (if you want to shade the taste);
• half a cup of sugar.

Citrus peel and chop, ginger rubbed on a grater. Put all this into the prepared container, send honey, sugar, mint and yeast. Birch sap is slightly heated to reach a temperature of twenty-eight degrees. Pour two-thirds of the liquid into the can. Cover with a cloth and leave in a warm place for a day. After that it remains to distribute the product in bottles and put them in the cold.

It makes sense to prepare in advance kvass from tree sap and lemon. Get something like lemonade. To implement the recipe will require:

• ten liters of birch nectar;
• a handful of raisins;
• three lemons;
• fifty grams of fresh yeast;
• thirty grams of honey.

In the filtered birch sap squeeze the contents of citrus, add honey, raisins and yeast. Stir everything thoroughly.Then divide the workpiece into glass containers. Securely seal them and put in the cold for three or four days. Sweet and sour refreshing drink is ready.

You can make kvass using the leaven of bread in a barrel. To implement such a village recipe, you need to take:

• ten liters of juice;
• two hundred grams of bread crumbs;
• half a cup of oak bark;
• three hundred grams of dried cherries;
• dill.

Pour juice into a wooden barrel. Dried breadcrumbs wrapped in cheesecloth. Tie its edges with a rope and put a bag of breadcrumbs on it in a container. After two days, the liquid "will play." Soaked bread needs to be pulled out, put oak bark and cherry berries plus a few dill stalks into a barrel. After that, forget about the barrel with its contents for two weeks.

There are recipes for kvass on birch nectar and for coffee lovers. To prepare such an unusual drink, you need to take:

• three liters of juice;
• a couple of slices of Borodino bread;
• half a cup of sugar;
• one tablespoon of raisins;
• one tablespoon of coffee beans.

Raisins need to hold under running water until complete cleansing, cut the bread into small sticks and make crackers out of them, using the capabilities of the oven.

If the coffee beans are not browned, fry them yourself in the pan. Along with coffee and sugar, put the raisins in a three-liter jar, pour birch sap and put a medical glove with holes made in it on the neck of the jar. If necessary, the glove can be fastened with thread.

When the composition in the bank begins to ferment, the glove will inflate. It usually comes to this in two or three days. And after it becomes sluggish and flat again, it will become an indicator of the end of the process. The drink that has reached readiness remains to be drained and refrigerated. After cooling, you can drink.

Many people will find it interesting to cook kvass using barley. It will be something like a beer. Should take:

• kilogram of barley grains;
• a glass of raisins;
• ten liters of birch sap.

Grain is washed and dried, then fry in a pan without adding oil until it becomes brownish. Together with the raisins, it is poured with juice, the container is covered with a lid and left at room temperature.

Such brew can be stored for several months, retaining all the benefits of birch sap. In the open form, the contents of the bottle can wait for a couple of days.

Good kvass is obtained using rice. Have to take:

• five liters of birch tears;
• a teaspoon of rice;
• tablespoon of raisins;
• a glass of sugar.

In a suitable size dish mix all the ingredients, pour the juice and close the lid. In a warm place to insist five to seven days.

Interesting taste and the drink with rosehip or barberry. To create such a "candy" kvass should be prepared:

• several berries of wild rose or barberry (dry);
• three tablespoons of sugar;
• six highlights;
• one and a half liters of juice.

Take a bottle and a half liters, add all the contents to it and refrigerate for several days. Wait until it is ready.

You can make a drink with festive taste and aroma from birch sap. To do this, take:

• half a lemon;
• a handful of raisins;
• about forty grams of ginger (fresh);
• a dozen leaves of mint;
• five milliliters of honey;
• three grams of dry yeast;
• half a cup of granulated sugar;
• five apples;
• a couple of liters of juice.

Washed apples split in half, cut the core and cut into pieces. Dip them in a saucepan and pour birch sap. Turn on the stove and wait for it to boil. Then cook for another three minutes, then remove from heat and wait for the liquid to return to room temperature.

A teaspoon of sugar diluted with yeast in warm apple-birch broth. You can take a little liquid from the pan and pour it into a glass.

Divorced yeast with a sweet component to leave for twenty minutes in the heat.To pour into the “compote” waiting for its hour. Add bee sweetness, remaining sugar, squeeze out the juice from citrus. Ginger root grind on a grater, rinse mint and raisins. All this is added to the total mass and how to mix in a saucepan. Close it with gauze to leave overnight in a warm room. Then strain and bottle.

Good and birch-cranberry drink. It will require:

• three liters of juice;
• two tablespoons of honey;
• three tablespoons of cranberries;
• a few leaves of mint.

Place honey, mint and berries in a jar. Pour healing liquid. Put a rubber glove on the can and leave the future drink warm. After the glove “beeps” about the readiness of kvass, it should be drained and poured into convenient dishes. For two days, put in the fridge, then drink.

Birch sap is usually not stored for a long time. He begins to sour after a couple of days after receipt. Therefore, the real salvation of its beneficial substances is kvass.

Experience shows that properly prepared kvass, placed in a cold dark place, can be stored from six months to a year.

To keep it, you need to use tightly sealed jars. But plastic bottles for long-term storage are not recommended for use. To be faithful, kvass can be sterilized, but then there will not be as many useful qualities in it as in a normal one.

It is not always possible to start preparing kvass, while the juice is completely fresh. Experts say that birch tears, which stood in the refrigerator for a couple of days, are quite suitable for preparing the drink.

If kvass has become similar to kissel, it will not be possible to return it to its former appearance. Typically, this situation occurs with drinks that have a large percentage of sugar. But from it you can make a mash and overtake in moonshine. Connoisseurs of alcohol believe that such a drink is pleasant to the taste and easy to drink.

When it comes to making kvass from birch nectar, you can include complete creative freedom by adding pleasant and healthy herbs to the proposed recipes. This will make the drink even healthier. And this benefit will be aimed at solving the problems of specific people who will drink home brew.

You can learn more about how to cook and store kvass from birch sap, you can in the next video.