Content
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, does not require much expenditure and turns out to be a very tasty, nutritious drink.
Useful properties of currant kvass
Any kvass is useful for humans. First of all, it is valuable for the digestive system. The drink affects the body similarly to kefir:
- improves digestive and metabolic processes;
- normalizes the microflora of the gastrointestinal tract;
- improves the condition of the heart and vascular system.
In addition, currants themselves are a very healthy berry. It is considered a rich source of vitamins, organic acids, microelements and other substances. The berry is especially rich in vitamin C, which is a powerful antioxidant necessary for many vital processes in the body.
Currant kvass recipes
Summer has come and you want to always have refreshing drinks on hand that you can take out of the refrigerator at any time and get rid of thirst caused by the intense heat outside and indoors. Currant kvass would be a good option, especially since the berry ripening season is already beginning.
Black currant kvass
If it’s winter outside and there are no fresh berries, frozen ones will do just fine. The currants must be allowed to thaw at room temperature. First of all, pour everything into an enamel pan and crush it well with a wooden pestle. The berries will open under pressure and release juice. This could be done using a blender, but its blades 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 instructions;
- cinnamon - on the tip of a knife.
At the same time, you need to start the yeast. This will take approximately 15-20 minutes. You can use any yeast intended for making drinks, but preferably not baking yeast. Pour a small amount, approximately at the tip of a knife, into a glass of water and make a sugar dressing. Mix everything well and set aside.
Pour the berry infusion into a 3 liter jar, add sugar, raisins, and cinnamon. Stir all this with a wooden spoon until the sugar is completely dissolved in the water. Pour the yeast solution from the glass into the jar and stir again. Leave at room temperature for several days to ferment. The neck of the jar 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 straining it through a fine sieve. Repeat filtration through a fabric filter. Place the purified kvass in the refrigerator for several hours and you can drink it.
There is another recipe.
Before you start extracting juice, wash the blackcurrants, remove twigs and debris and place in a colander to allow excess liquid to drain. Then mash with a masher so that the skin on the berries cracks, and the juice can flow out freely.
Ingredients:
- juice (blackcurrant) – 1 l;
- water – 4 l;
- sugar – 0.1 kg;
- yeast – 15-20 g.
Dissolve yeast and a quarter of the specified 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. Place the fermentation solution in a warm place for four days. Pour the finished drink into bottles, seal and keep in the refrigerator.
Red currant kvass
Wash the currants thoroughly and mash with a wooden masher 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. Place the pan with the berry infusion on the fire and bring to a boil, but immediately remove. Set aside to infuse for three hours.
Then strain the drink, add yeast mixture and citric acid. Leave to ferment for twelve hours. Then pour into plastic (glass) bottles and store in the refrigerator.
Kvass from berries and currant leaves
Wash the currants, mash them and put them in a jar, along with the sugar. Boil the leaves in 2 liters of water for 5 minutes, and then immediately pour them into a jar of berry mixture. Wait until everything cools down, add yeast.
Ingredients:
- currants (black) – 0.5 kg;
- water 2 l;
- currant leaves (fresh) – 20 pcs.;
- sugar – 1 tbsp;
- yeast – ½ tsp.
Kvass should be infused at room temperature for 2-7 days. 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 thick cloth, pour into bottles and place in the refrigerator for storage.
Yeast-free currant kvass
This drink can be made from both black and red currants. In both cases, the kvass will turn out tasty and refreshing.
Ingredients:
- currants (red, black) – 0.5 kg;
- water – 2 l;
- sugar – 120 g;
- raisins – 6 pcs.
You don’t have to remove the currant berries from the branches, just rinse them well. Place in boiling water, simmer over low heat for a couple of minutes, then let sit, covered, until 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. Infuse for 2-4 days at room temperature, then put in the refrigerator.
Calorie content
Black and red currants are a low-energy product. Kvass made from them will have a calorie content significantly higher than the berries themselves. This is due to the fact that the drink also contains other ingredients, such as sugar, which has a high energy value.
Calorie content, as a rule, ranges from 200-300 kcal/1 liter of product, depending on the presence of additional ingredients and their quantity.Thanks to this, people like to drink kvass during fasting. Doctors recommend that patients take it during the recovery period after serious illnesses.
Terms and conditions of storage
Kvass is stored well in cold places, for example, a cellar or basement. It must be tightly sealed; its storage duration will not exceed 3-5 days. In city 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 ongoing fermentation, the alcohol content of the drink increases. After opening the container, kvass must be consumed within a maximum of two days, after which it becomes unusable.
Conclusion
Currant kvass can be made from any variety of currants, red or black. In any case, it will be tasty, healthy and refreshing!
