The benefits and harms of chicory syrup, decoction, kvass

Chicory in kvass is a breath of fresh air in a classic recipe. With the addition of ground plant root, the drink acquires a spicy taste with a slight bitterness and a pleasant nutty hue.

Homemade chicory kvass has healing properties and perfectly quenches thirst in the sultry, unbearable heat. Making chicory kvass at home is not a troublesome task. The main thing is care, accuracy and quality products.

Let's look at several step-by-step recipes for kvass, including classic and non-standard ones with the addition of additional ingredients.

How to prepare chicory kvass according to the classic recipe

Ingredients:

Water – 10 l,
Granulated sugar - 1 liter jar,
Chicory (soluble) – 2 large spoons,
Yeast – 30 g,
Citric acid – 1 tablespoon.

Preparation:

I take a large container. I breed yeast in warm water. I add cool filtered water and the rest of the ingredients.
I mix thoroughly and place it in a warm place, covered with a cloth, for several hours. I don’t expose it to the sun, there is a high risk of getting mash.
After 3-4 hours I filter and pour into bottles. I leave a margin of 6-7 cm up to the neck. I leave additional space for the gas formation process.
I put it in the refrigerator to cool and “ripen”. Kvass is ready for use in a day.

Video recipe

Chicory kvass with dry yeast and citric acid

Compound:

water – 5 l;
ground chicory – 60 g;
sugar – 0.3-0.35 kg;
dry yeast – 6 g;
citric acid – 3 g.

Cooking method:

Cool boiled water to 35 degrees.
Thoroughly wash a glass or plastic bottle with a capacity of at least 6 liters. Pour boiling water over the container.
Pour sugar, yeast and citric acid into the prepared container. Pour a liter of prepared water into it.
Close the bottle and shake it well so that the ingredients in it are well mixed.
Pour in the remaining water.
Cover the neck of the bottle with a clean handkerchief or napkin. Place in a warm place for 2.5-3 hours. Shake the bottle once every half hour, thus gently mixing its contents.
Pour the kvass into four one and a half liter bottles. Twist them tightly and put them in the refrigerator.

In just 3-4 hours, kvass prepared according to this recipe will be ready for use.

How to make red kvass from chicory with lemon

Ingredients:

Water – 5 l,
Dry yeast – 100 g,
Chicory – 2 tablespoons,
Mint extract – 10 drops,
Citric acid – 1 small spoon,
Lemon – 1 piece,
Sugar – 400 g.

Preparation:

I wash the lemon and grind it using a blender. I wrap the lemon pulp in gauze. I place the resulting bag in a pan with boiled water that has cooled to room temperature.
I pour chicory and yeast into the tank, add granulated sugar and citric acid. I stir and squeeze the bag of lemon puree with my hand, adding sourness to the drink. Add mint extract (to taste).
I pour the kvass into bottles, leaving a few spare centimeters for the fermentation process. I put it in a warm place. The warmer the room, the faster the kvass will “ripen”. Don't overdo it!
After 2-3 hours I check the bottle. I click on it. The readiness of kvass is indicated by a solid bottle, without any breakage due to external physical influence. I put it in the refrigerator and wait 1 day. After a day, the kvass is completely ready. Treat your loved ones and enjoy the healing drink yourself!

Helpful advice. Citric acid is an additional ingredient that makes the drink more sour. It is added depending on the preferences of the housewife and the wishes of the household.

Cooking video

Chicory kvass with lemon

What you will need for this recipe:

granulated sugar – 300 g,
pressed yeast – 50 g,
half a lemon,
instant or ground chicory – 1.5 tbsp.,
citric acid - to taste,
Boiled or artesian water – 5 l.

Cooking steps:

Prepare containers for kvass - wash several plastic bottles well.
Pour water into a container of suitable size;
Add yeast, sugar and chicory there and mix;
Wash the lemon and grind it into a pulp along with the peel. To do this, you can use a meat grinder or blender.
Place the lemon juice in cheesecloth, tie it and place it in water with sugar, yeast and chicory.
Mix the resulting mixture thoroughly with a clean hand, while squeezing the gauze and lemon.
Take out the bag of lemon pulp and taste the mixture - it should be sour. If there is no such taste, you can add the remaining half of the fruit or citric acid powder. Half a teaspoon without a slide will be enough.
Pour the resulting composition into previously prepared containers - plastic bottles. In this case, there is no need to top up to the very edges - you need to leave 5-6 cm for the accumulation of gases. If this is not done, the resulting gas will rupture the container.
Place closed bottles in the sun for 2-3 hours.
After 2 hours, you can check the readiness of the drink by pressing on the container - if it is dense and does not bend, the drink can be put in a cold place. A refrigerator or cellar is perfect for this purpose.
You need to open the finished kvass carefully, otherwise it may “shoot” like champagne.

We recommend: Recipe for monastery kvass

The main thing is not to overexpose the composition to the sun, otherwise it will begin to ferment. In this case, there is a high risk of getting mash rather than an invigorating drink.

Preparing chicory kvass with citric acid and mint

Kvass prepared according to this recipe vaguely resembles a mojito without alcohol in the composition.

Ingredients:

Drinking water – 5 l,
Granulated sugar – 400 g,
Fresh mint (peppermint tincture),
Chicory - 4 large spoons,
Dry yeast - 2 small spoons (without a slide),
Citric acid – 1 teaspoon.

Preparation:

I put the water to boil. I brew chicory, dissolve granulated sugar, add citric acid, throw in a bunch of mint (pour in mint tincture). I leave it to cool.
I'm working on yeast. I mix it with a small spoon of sugar, pour it with water, and wait for it to start “coming up.”
Pour diluted yeast into the prepared broth, which has cooled to room temperature (maybe a little warmer).
I stir thoroughly and leave to ferment for 3-4 hours.
After the allotted time, I evaluate the taste. If there is insufficient sourness, I add additional citric acid.
I bottle it and leave it overnight.
In the morning I put it in the refrigerator, let it cool for several hours in a horizontal position.

Helpful advice. Chicory kvass can shoot like champagne when uncorked. Be careful not to shake the bottle and open it carefully.

Chicory kvass with mint

yeast - 25 gr.
chicory - 100 gr.
mint - 0.5 bunch
water - 5 l.
lemon - 8 gr.
granulated sugar - 0.4 kg.

1. Mix yeast with 50 ml. water and 30 gr. granulated sugar. Leave in a warm place until it foams and bubbles.

2. While the yeast is brewing, take a saucepan and combine water, chicory, lemon, and the remaining granulated sugar in it. We wash the mint, cut it, and add it here.

3. Now it’s time to heat the liquid mixture. Place it on the stove and wait for it to start bubbling. Then turn off the burner. Cover the kvass and wait for it to cool.

4. When it becomes warm, not scalding, add the yeast. Leave the future drink warm for 3 hours. Evaluate the taste, add more lemons if necessary.

5. If there is enough sourness, do not add acid, leave the kvass for 5 hours for final preparation.

Kvass from chicory with mint, made with your own hands at home, turns out to be quite refreshing. The recipe with dry yeast is simple.

Quick kvass with chicory, lemon and dry yeast

Ingredients:

Water – 10 l,
Pressed yeast – 100 g,
Chicory extract – 3 tablespoons,
Whole lemon (with zest) – 2 pieces,
Sugar – 600 g.

Preparation:

I wash the fruit, chop it thoroughly, and grate the zest. I wrap the resulting mixture in gauze. I send it to a large tank with warm boiled (filtered) water.
I add other ingredients. For additional sourness I add citric acid. I squeeze out the juice, squeezing the bag in the water, and take it out after several procedures.
I pour it into previously prepared bottles. I leave more space on top (8-10 cm) for active gas formation.
I expose it to open sunlight (not on the hottest day) for 60-90 minutes. This way the kvass will be made faster than just in a warm place. Be careful, the drink may turn into a hop mash. Control the process!
I put the bottles in the refrigerator. The next day I get a tasty and healthy chicory kvass with a tangy taste that stings my tongue.

The benefits and harms of chicory kvass

Chicory is healthy and recommended by doctors. It complements the healing properties of kvass, improving the functioning of the digestive tract and helping with problems with the heart and blood vessels. Chicory kvass has an excellent invigorating effect, gives energy, and supports the body when there is a loss of strength (for example, after prolonged physical activity). It is recommended for consumption in moderate amounts by all those suffering from cholelithiasis.

Harm and contraindications

The drink is contraindicated for people with allergic reactions and personal intolerance to chicory. Regular use of kvass with a medicinal plant is prohibited in cases of central nervous system disorders, diabetes mellitus, chronic asthma and bronchitis.

About choosing chicory

It is necessary to choose high-quality chicory for making kvass at home. Powdered extracts produced on a commercial scale may contain active chemicals that have a negative impact on health. Unscrupulous companies add ground oats or barley to the composition, skimping on the healing root.

photo from the site agu.life

Kvass is a traditional Russian drink that perfectly quenches thirst during the hot season. Traditionally, this drink is made from bread. But there are more interesting recipes. We will tell you how to make chicory kvass.

Chicory can be found in stores. Make sure that the composition does not contain any chemical components or flavor enhancers.

Chicory kvass “Lemon”

5 liters of purified water, 1.5 tbsp. spoons of chicory powder, half a lemon or citric acid, 50 grams of yeast (pressed is best), 300 grams of sugar.

Mix water, sugar and yeast. If you took a lemon, then you need to grind it into a pulp and then place it in clean gauze. Place the bag in water and squeeze. We don’t peel the lemon peel; it’s what gives the finished drink its piquant notes.

Pour the mixture into clean, thoroughly washed bottles or jars. Place in a dry and warm place for a couple of hours. The best way to check the readiness of kvass is to use plastic bottles - if the walls are tight and do not yield to pressure, the drink is ready! Then you need to leave it in the refrigerator for a couple of hours.

Chicory kvass with citric acid “Summer Delight”

To prepare the drink, we need to take the following products: 500 grams of granulated sugar, 10 grams of citric acid, 2 tbsp. l. chicory powder, 5 l. pure water, 50 grams of live (pressed) yeast.

Take a liter of the total amount of water and pour it into a container suitable for cooking. Add sugar, chicory powder and start cooking the syrup. This will take about 20 minutes, the mass should thicken.

In a large container, mix the syrup, remaining water and yeast. Mix well and bottle. After a couple of hours, the drink is ready, do not forget to cool it thoroughly.

“Mint” kvass from chicory

You will need: a bunch of mint, 5 liters. boiled or purified water, 400 grams of granulated sugar, 5 tbsp. spoons of chicory powder, 1.5 tsp. yeast powder, 1 tsp. citric acid.

First, pour the yeast with a small amount of water and add a little sugar. Leave in a warm place until bubbles and foam form.

Meanwhile, in a large saucepan, mix water, acid, sugar, chicory and put the mint in a bunch (after rinsing it). Bring the mixture to a boil and turn off the heat. The pan should be covered with a lid. Leave the future drink until it cools. The temperature should become pleasantly warm.

Add yeast and put the kvass away for a couple of hours in a dry and warm place. Then you should try it - if there is not enough acid, add a little. Now the drink should brew in a warm place for about five more hours. Cool it and serve.

Kvass with dry yeast “Bystry”

5 liters of boiled warm water, 3 tbsp. spoons of chicory powder, 300 grams of granulated sugar, a bag of powdered yeast, half a teaspoon of citric acid.

Heat 1 liter of water to a slightly warm temperature. Pour all the dry ingredients into a plastic bottle and fill with liquid. Stir and leave to infuse until a light foam appears. Then fill with the rest of the water. We send the mass to ferment for a couple of hours in a warm place. Then we pour the resulting drink into bottles and put them in the refrigerator.

And another recipe for quick kvass from chicory and dry yeast

. It’s very convenient to prepare it in the morning, and in the afternoon you can make delicious okroshka.

4 tbsp. spoons of chicory powder, 5 liters of water, 300 grams of granulated sugar, half a teaspoon of citric acid, half a bag of dry yeast.

Mix all dry ingredients in a clean plastic bottle. Add a liter of water and wait for complete dissolution. Then add the remaining water and send it to a warm place for a couple of hours. Cool the finished drink and serve.

Kvass "Bread"

For this variation you will need dry ready-made sourdough, which can be bought in the store.

Let's start: 7 tbsp. l. dry sourdough, 11 tbsp. spoons of sugar, half tsp. yeast powder, a small pinch of raisins, tbsp. a spoonful of chicory powder, a small handful of rye crackers, 7 l. water.

Pour 2 liters into a container. water and add sourdough, 3 tablespoons of sugar, raisins, crackers and a quarter portion of yeast. Leave in a warm place for the fermentation process. After two days, pour out the water, add a couple of tablespoons of dry kvass, a couple of chicory, 5 tablespoons of sugar and add a little yeast. Pour 2 liters again. water and put in a warm place for a couple of days. Drain the water again, add the rest of the sugar, kvass and yeast to the remaining grounds. Fill with water and leave in a warm place for a couple of days. Cool the finished kvass.

Recipe for “Kvass as from a barrel of chicory” with photo

Rated the recipe

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Preparation

: 5 minutes

How long does it take to prepare?

: 4 hours 25 minutes

Cooking time

: 4 hours 30 minutes

Looked at the recipe

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Recipe added

: 25.06.2016

Hello, dear readers of the site. In the summer heat, you really want to cool down with tasty, slightly carbonated kvass. However, the purchased product does not always please with its taste. And in hot weather, the barrels heat up very quickly, so you won’t get much pleasure from the drink. Therefore, many people ask the question - how to make kvass from a barrel of chicory? It turns out that the recipe for homemade kvass is so simple that you might be surprised. During the cooking process, try to maintain proportions, although some deviations are still possible. For example, if you like a drink that is not very sweet, then you can use less sugar. And if you like experiments, you can try making red kvass with chicory and mint.

How to make kvass from chicory

The drink is prepared quickly enough, and you don’t have to bother with the bread leaven. This also distinguishes chicory kvass from its other cousins.

Recipe No. 1

The homemade drink according to this recipe has a pleasant lemon sourness, which enhances its tonic and invigorating effect. This drink is well suited as a base for okroshka.

Ingredients:

How to cook.

Pour water into a pre-prepared enamel pan; it should be warm (35 - 40 C°). Add yeast there, add chicory and sugar. Mix everything thoroughly. Now the lemon needs to be scalded with boiling water and cut into small pieces. The lemon peel is not removed; it will give the finished kvass an additional flavor accent. Place the lemon pieces in a gauze bag and squeeze it well into the kvass wort. After this, try the liquid, if it turns out to be not sour enough, you can add the remaining half of a lemon or add a little citric acid. It will take 3-4 hours to ferment chicory kvass with lemon until ready. To do this, cover the pan and place it in the sun. Pour the finished drink into plastic bottles and cool.

Recipe No. 2

This recipe does not use lemon; the finished product has a pleasant sweet and sour taste.

Components.

Preparation.

Pour a liter of water into the pan, add sugar and chicory, mix thoroughly. Cook the syrup over medium heat. First, bring to a boil, and then wait another 5 minutes. All this time the mass must be stirred, preventing it from burning. We will add the remaining water to the already cooled syrup. Now it's time to introduce the yeast. The fermentation process until ready will take 3-4 hours. After this, drain the liquid, pour it into bottles and into the refrigerator.

Recipe No. 3

This chicory kvass is prepared using mint. Of course, it is better to take fresh mint, but if you don’t have it, then peppermint tincture will do. This tincture is sold at the pharmacy.

Components

Water – 5 liters;
A bunch of mint or a little mint tincture;
Sugar – 2 glasses waist-deep;
Chicory – 5 tablespoons;
Citric acid – teaspoon;
Pressed yeast – 50 grams.

Preparation

You need to boil the water, add sugar, lemon and chicory directly to the boiling water. Place fresh mint leaves here or add peppermint tincture. Let everything infuse and cool to 35-40 C°.

While the kvass mixture is infusing, dilute the yeast in a small amount of warm water and leave in a warm place until foam appears on the surface. When the kvass mixture has cooled to the required temperature, you need to introduce diluted yeast into it. Mix the contents thoroughly, cover with a lid and let ferment in a warm place for 3-4 hours. If you can’t buy fresh yeast, replace it with dry yeast. You will need only 16 grams of dry yeast.

Now you can try chicory kvass; if the acid is not enough, then add a little more (about a third of a teaspoon). Now is the time to bottle the kvass and cool it.

How to cook

Combine all ingredients in a large saucepan and place on heat until boiling.
As soon as the future kvass boils, immediately turn off the heat. The liquid should cool to the state of fresh milk.
Add 0.5 packs of dry yeast (half an 11 gram pack) to the chilled drink.
Stir and let the liquid sit for 4-5 hours. A white foam should appear on the kvass.
If you want to get sharp kvass, then cover the pan for 8 hours.
As soon as foam appears on it, you can bottle it and put it in the refrigerator to cool. Kvass, straight from a barrel of chicory, is ready for use.

Recipe “Kvass from a barrel of chicory” photo

Dry yeast

In the summer, most of us remember that it would be nice to drink a glass of sour, foamy wine.

A store-bought product raises reasonable doubts, and cooking it yourself requires ingredients that are not always on hand.

Homemade chicory kvass, the recipe we offer, is ideal for city residents. It will take a minimum of time to prepare in the morning, and in the evening, when you return from work, you will receive a portion of a healthy, refreshing drink.

Chicory is not very popular and is undeservedly forgotten. Once it was added to coffee for color, now ground roasted root is used to replace the favorite drink for those for whom caffeine is contraindicated. Not everyone likes the taste of chicory, but in kvass it is less noticeable, and the beneficial properties of the drink are a powerful argument in favor.

Useful
material
:

About 10% inulin polysaccharide is a natural sugar substitute that does not increase blood glucose levels.
Plant protein is a source of energy.
Thiamine is good for the heart and digestion.
Ascorbic acid is needed for the body's defenses, vascular elasticity and maintaining muscle tone.

Ingredients and general cooking rules

Homemade chicory kvass does not require special tools, starter cultures, hops or other ingredients common to kvass.

You need to stock up:

Instant or ground chicory.
Dry or fresh yeast.
Sugar.
Clean drinking water.
Glass jars and bottles for the finished drink.

Additives to the required components give the finished product a taste that you like.

Note!
You need to take care of the fermentation temperature.

Find a warm place for the container with the future drink without direct sunlight, because if the yeast ferments (usually this happens in the sun), you will get mash.

Homemade kvass recipes

With citric acid

Ingredients
:

water - 5 l;
instant or ground chicory - 50 g;
granulated sugar - 500 g;
yeast - 50 g;
citric acid - 10 g.

Preparation
:

Pour a liter of water into a small bowl, add sugar and chicory. Bring to a boil and reduce heat to low. Stirring continuously, brew the syrup. When the liquid begins to thicken a little, remove from heat and let cool.
Mix with remaining water.
Add citric acid.
Dissolve the yeast in slightly warmed water and pour into the sugar syrup.
Cover the container and leave for 2 hours at +20 o C.
Pour into bottles and place in the refrigerator.

With dry yeast

Ingredients
:

water - 5 l;
instant chicory - 3 tablespoons;
citric acid - half a teaspoon;
dry yeast - 7 g;
sugar - 300 g.

Preparation
:

Mix sugar + citric acid + chicory + dry yeast in a suitable container.
Pour in a liter of 30-degree water and dissolve the components.
Pour in the remaining water and stir.
Cover the container with gauze or cloth and leave for three hours.
Pour the kvass into bottles and cool.

With mint

Ingredients
:

water - 5 l;
a bunch of fresh mint or pharmacy mint tincture;
sugar - 400 g;
instant chicory - 5 tbsp. l.;
dry yeast - 1.5 teaspoons;
citric acid - 1 tsp.

Preparation

Boil water, remove from heat.
Add sugar + chicory + citric acid + mint (tincture). Stir, cover with a lid to let the mint infuse.
In a separate container, pour the yeast with warm water, dissolve and leave to “come to life”.
When the water with mint has cooled to 35 o C, pour the yeast into it, stir and place in a warm place for 3 hours.
It is useful for mint kvass to steep for several hours, then pour into bottles and refrigerate.

With lemon

The kvass turns out delicious; those who are not enthusiastic about chicory will like it - the lemon smell drowns out other flavors

Ingredients
:

water - 5 l;
instant chicory - 1.5 tbsp. l.;
fresh yeast - 50 g;
sugar - 300 g;
lemon - to taste, start with half.

Preparation
: _

Dissolve the yeast in warm water.
Pour 5 liters of water into a container, add chicory + sugar + add yeast.
Scald the lemon and chop it finely along with the zest. Wrap this mass in gauze, tie it and dip it in water and ingredients.
Stir, squeeze the lemon.
Pour into bottles and place them in a warm place for three hours.
Cool the finished kvass before use.

Fast

Ingredients

water - 5 l;
sugar - 300 g;
dry yeast - half an 8-gram bag;
citric acid - 1 tsp;
chicory powder - 4 tbsp. l.

Preparation

Dissolve the yeast in half a glass of warm water (approx. 30 o C);
Dissolve sugar, citric acid and chicory in a third of the water, add the rest, stir.
Add diluted yeast, stir until smooth.
Kvass should be infused for three hours at normal temperature.

Bread

This recipe is a little more complicated - you will first have to prepare the sourdough starter. The efforts will be justified by excellent results - kvass has a beautiful rich color and bright taste.

Ingredients

water - 7 l;
dry store-bought sourdough - 7 tbsp. l.;
sugar - 11 tbsp. l.;
dry yeast - 0.5 tsp;
raisins - a handful;
instant chicory - 1 tbsp. l.;
rye crackers - a handful.

Preparation

Prepare. In a three-liter jar, put 3 tbsp. l. dry kvass + 4 tbsp. l. sugar + dry yeast on the tip of a teaspoon + raisins. Pour 2 liters of warm water, mix well. Cover the neck of the jar with gauze and place in a warm place for 2 days.
Drain the water from the sediment, the grounds at the bottom are the starter.
Mix the starter with 2 tbsp. dry kvass + 2 tbsp. l. sugar + 2 liters of water. Leave for another two days.
Drain the liquid from the grounds - this starter is ready for further processing.
Place the starter + 5 tbsp in a 3-liter jar. l. sugar + 2 tbsp. l. dry kvass + 0.5 tsp. dry yeast + chicory.
Fill to the top, stir and place in a warm place for three days.
Drain the finished drink through cheesecloth. The grounds remaining in the jar can be filled with water and you get a new drink.

Advice.
Do not pour kvass into bottles to the top - there should be 5 cm of free space between the drink and the lid for the gas that will form during fermentation.

Recipe for quick homemade chicory kvass for a 3 liter jar

It is easy and simple to prepare kvass with chicory in a 3 liter jar. The ingredients in the list are designed for just one such container. The drink turns out very tasty and invigorating.

Interesting: Compote of Isabella grapes for the winter with apples

Ingredients:

2.5 liters of water
120 g granulated sugar (to taste)
A packet of dry yeast (10-11 grams)
1 tbsp. lemon juice (0.5 tsp citric acid)
1 tsp. chicory
Raisins 12 pcs.

Preparation:

In a dry glass (250 g) mix granulated sugar and chicory. Decide for yourself how much sand to add. A three-liter jar takes from 120 to 300 grams, depending on the desired sweetness of the future drink. The amount of chicory can also be changed. If you want kvass with a richer color, add a full spoon. If it’s more tender, then without the peas.

Fill the glass with the dry mixture completely with boiling water. Stir everything well until smooth.

Pour cold water into a three-liter jar - about 2.5 liters. It must be either filtered or pre-boiled

Pour the contents of the glass into the jar, add lemon juice. It, in turn, can be replaced with citric acid. We wash the raisins. We also send it to the jar. Now add the yeast and stir well so that there are no lumps of yeast

Stir everything thoroughly and cover with a plastic lid. Leave it directly on the table for 6-10 hours. The longer it stays, the more vigorous it will become.

After this we filter. There will be sediment from the yeast at the bottom, which we remove and put the kvass in the cold for a couple of hours. After that you can try it. The color will be darker the more chicory is added. Bon Appetit everyone

Who should not drink chicory kvass?

The drink with chicory is called red kvass

. A tasty drink will not cause harm if you take into account the contraindications:

During fermentation, alcohol is formed in a small concentration, which is not dangerous for an adult. Although the usual kvass strength does not exceed 1.2% vol., in warm conditions fermentation can continue and the alcohol content will increase slightly. Young children and women during pregnancy and breastfeeding are not recommended to drink kvass in large quantities. This caution applies to drivers and people whose work requires quick reactions;
liver problems, high blood pressure, gastritis with high acidity, stomach ulcers, colitis are contraindications for use;
chicory is harmful for hemorrhoids, vascular diseases, varicose veins, chronic bronchitis;
You will have to avoid red kvass if you are allergic to ascorbic acid.

Chicory drink quenches thirst well and tones, but you should not consume it in unlimited quantities. A useful daily dose for an adult is measured in 2-3 glasses.

Kvass is a traditional Russian drink that perfectly quenches thirst during the hot season. But not only that, it is very beneficial for the body. Traditionally, this drink is made from bread. But there are more interesting recipes. Today we will tell you how to make chicory kvass at home.

The advantage of such recipes is that kvass can be prepared very quickly. You won't need to waste energy on sourdough bread, which can sometimes be quite finicky.

Chicory can be found in stores. The degree of roasting may vary.

Make sure that the composition does not contain any chemical components or flavor enhancers.

Step-by-step video recipe

Let's start with the benefits of chicory kvass:

Improves the functioning of the heart and blood vessels.
Has a good effect on the gastrointestinal tract.
Gives energy and performance.
Quenches thirst.

There are also contraindications:

Diabetes.
Asthma and chronic bronchitis.
Individual intolerance and allergic reactions.

Now you can start preparing the drink.

Before choosing a recipe, you need to remember an important nuance - since kvass contains yeast, you cannot keep it at too high a temperature. Otherwise, you risk getting mash.

Chicory kvass - general principles of preparation

To make chicory kvass at home, you don’t need any special equipment. The ingredients are mixed and kept at room temperature. Some make the drink in glass jars, others in one and a half liter or five liter plastic bottles. The container must be clean.

You can take any water for kvass: artesian, spring, clean drinking, boiled tap water. Special connoisseurs claim that the shades of the drink depend on the quality of the water. However, the amount of one or another component has a more significant impact on the taste. The proportions can be changed: some want a less sour taste, others want a richer note of chicory.

The only thing you need to pay attention to is the holding temperature of the product. The fact is that yeast is an essential component of the drink. If you keep it warm or under the hot rays of the sun, the yeast will ferment and you will get not kvass, but mash.

Chicory kvass “Lemon”

An ideal drink for the summer heat with a slight sourness. The fruit can be replaced with citric acid, diluting it in the required amount of water until slightly sour.

Let's start cooking:

5 liters of purified water
1.5 tbsp. spoons of chicory powder.
Half a lemon or citric acid
50 grams of yeast (pressed is best)
300 grams of sugar.

Take a clean saucepan for easy mixing of ingredients. Mix water, sugar and yeast. If you took a lemon, then you need to grind it into a pulp and then place it in clean gauze. Place the bag in water and squeeze. We don’t peel the lemon peel; it’s what gives the finished drink its piquant notes.

Chicory kvass with dry yeast

A simple and fairly quick way to make homemade chicory kvass using a minimum of ingredients.

Ingredients:

Five liters of cooled boiling water;

Three tablespoons of instant chicory powder;

Half a spoon of citric acid (the amount can be increased if desired);

Seven grams of dry yeast;

Three hundred grams of sugar.

Cooking method:

Pour the dry ingredients into a five-liter plastic container.

Pour in a liter and a half of cooled boiled water (it should be warm).

Shake the liquid vigorously to dissolve the kvass components.

Pour in the rest of the water and stir again.

Without closing the bottle, leave it alone in a warm place for three hours.

Pour the finished kvass into a more convenient container (smaller plastic bottles are suitable) and place in the refrigerator for another two to three hours to cool completely.

Chicory kvass with citric acid “Summer Delight”

To prepare a drink with such an intriguing name, we need to take the following products:

500 grams of granulated sugar.
10 grams of citric acid.
2 tbsp. l. chicory powder.
5 l. clean water.
50 grams of live (pressed) yeast.

In a large container, mix the syrup, remaining water and yeast. Mix well and bottle. After a couple of hours, the drink is ready, do not forget to cool it thoroughly.

Making kvass from chicory

Ingredients for making 5 liters of kvass from store-bought chicory powder:

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4.5 liters of water will be required;
2 tablespoons of chicory powder;
sugar - 2 cups (450 g);
citric acid – one teaspoon is enough;
2 teaspoons dry yeast.

Boil water in a six-liter container. Pour sugar into the water, stir and cook for about 5 minutes. It is better to remove the foam as it forms. Then turn off the heat and cool the mixture. When it cools, add yeast and citric acid to the kvass.

The water must be warm, otherwise the yeast bacteria will die and fermentation will not occur. Cover the pan with a dark cloth, protecting it from midges with gauze. During the fermentation process, stir from time to time (as often as possible). After 12-14 hours, you can pour the drink for further storage.

“Mint” kvass from chicory

It is quite possible to prepare not only Mojito based on fresh mint. Kvass with the addition of this plant will turn out refreshing and tasty.

A bunch of mint.
5 l. boiled or purified water.
400 grams of granulated sugar.
5 tbsp. spoons of chicory powder.
1.5 teaspoons of yeast powder.
1 tsp. citric acid.

First, pour the yeast with a small amount of water and add a little sugar. Leave in a warm place until bubbles and foam form.

Chicory kvass “Mint”

Another popular recipe for chicory kvass. At home, it is best prepared using fresh mint. If you don’t have homemade fragrant herbs, you can buy peppermint tincture at the pharmacy.

Ingredients:

• five liters of clean water for drinking;

• a small bunch of mint to taste or a little pharmacy mint tincture;

• four hundred grams of white sugar;

• five tablespoons of chicory powder;

• one and a half teaspoons of dry yeast;

• teaspoon of citric acid.

Cooking method:

Pour the water into a clean saucepan and bring to a boil.
Pour sugar, citric acid crystals, soluble chicory, mint tincture into boiling water or add a bunch of fresh mint.
Cover with a lid, turn off the heat, and cool until warm (30-35 degrees). The mint needs to brew.
While the kvass base is cooling, pour a little water into the yeast and leave to form foam.
Pour yeast into the warm kvass base and stir.
Leave the kvass to ferment for three hours in a warm room.
After two hours, test for acidity: if it is not enough, add a little more citric acid (about a third of a teaspoon) and stir.
Pour into a kvass container and leave to steep again for 5-6 hours (overnight is possible).
Place the finished kvass in the cellar or refrigerator for cooling.
Serve after two hours, when the drink has cooled well.

Kvass with dry yeast “Bystry”

5 liters of water boiled and cooled to a pleasantly warm temperature.
3 tbsp. spoons of chicory powder.
three hundred grams of granulated sugar.
A packet of yeast powder.

So, l. Heat the water to a slightly warm temperature. Pour all the dry ingredients into a plastic bottle and fill with liquid. Stir and leave to infuse until a light foam appears. Then fill with the rest of the water. We send the mass to ferment for a couple of hours in a warm place. Then we pour the resulting drink into bottles and put them in the refrigerator.

And another recipe for quick kvass made from chicory and dry yeast. It’s very convenient to prepare it in the morning, and in the afternoon you can make delicious okroshka.

4 tbsp. spoons of chicory powder.
5 liters of water.
300 grams of granulated sugar.
Half a teaspoon of citric acid.
Half a packet of dry yeast.

Chicory kvass “Bystry”

A simple and very quick chicory kvass that can be enjoyed in 3-4 hours. It’s convenient to make it in the morning so that you can have summer okrosh for lunch in the afternoon.

• five liters of water;

• three hundred grams of sugar;

• half a packet of dry yeast (small standard packet);

• a teaspoon of citric acid;

• four tablespoons of chicory powder.

Pour measured amounts of dry ingredients into a five-liter plastic bottle or saucepan.

Pour in a third of the total volume of cold water and mix well.

When the sugar has dissolved and the yeast has dispersed, pour in the rest of the water, cover with a lid and let it brew for three hours.

Pour into small bottles, cool and taste. Delicious!