Recipes for savory chicory kvass with dry yeast at home

Chicory is a very necessary product. But, in recent times, he is undeservedly forgotten. But in vain. After all, its usefulness is significant for our body

Almost everyone doesn't like the taste. But in kvass it is the least noticeable. This drink turns out to be very tasty, refreshing and healthy. If you like kvass on bread, you can read about it in the previous article about homemade bread kvass.

Preparing such kvass is not difficult. For production you will need ordinary and affordable products. According to some recipes, you can enjoy your favorite drink within a couple of hours after preparation.

I offer you 5 of the most common recipes for delicious chicory kvass. Choose and act!

Recipe for savory chicory kvass from a 5 liter outdoor barrel.

The usual recipe for a tasty and refreshing drink. Easy and quick to prepare

Ingredients:

5 l. pure water
400 g sweet sand
2 tablespoons powdered instant chicory
Teaspoon of citric acid
A teaspoon of peppermint tincture (available at the pharmacy)
11 g dry yeast
Mint leaves or raisins, optional

Manufacturing:

Pour water into the pan. Add sweet sand, chicory and citric acid here. Add peppermint and stir the contents thoroughly. Place on the stove and turn on the heat. At the first sign of boiling, immediately remove from heat. No need to boil

After which we cool the future kvass to approximately 30 degrees.

Once the contents of the pan have cooled, pour in the yeast. But you must not add them to hot liquid, otherwise they will not act. They'll just boil

Mix everything well. With all this, there should be no yeast lumps left.

We pour our kvass into a decanter or plastic bottles

Place pure mint or raisins in each container. You can put everything together.

Stir and leave in a warm place for 4-6 hours for the yeast to start working. There will be foam on top and vigor in the taste. Let it cool and you can drink!

How to make chicory kvass at home - recipe with dry yeast

This drink can be enjoyed within 6 hours after production. Prepare it in the morning, and in the evening, after a languid day, you can already refresh yourself with this kvass

Ingredients:

150-300 grams of sugar (depending on the desired degree of sweetness)
2 liters of cool water
1 teaspoon dry yeast
Half a teaspoon of citric acid
A tablespoon of ordinary soluble chicory, without additives

Manufacturing:

Dissolve all the ingredients from the list in cool water, not counting the yeast. Mix everything well until smooth. Place on the stove and bring to a boil. As soon as the liquid boils, at the same second remove the pan from the heat

Now the future kvass must be cooled to a warm, but not cool, state. With all this, it shouldn’t be hot. The best temperature is 30-35 degrees. Only after this we pour the yeast here

Stir everything well so that they disperse moderately, leaving no lumps. Cover with a lid, not tightly. Cover with something warm and leave until active foam appears on top

Now you can pour it into bottles or jars and cool. After what, the kvass will be ready for use

Now, to quench your thirst, or just have a drink. We take out the very tasty kvass from the refrigerator and enjoy its wonderful taste and admire the bubbles.

Recipe for frisky homemade chicory kvass for a 3 liter jar

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

Ingredients:

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

Manufacturing:

In a dry glass (250 g) mix sweet sand 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 upcoming drink. The amount of chicory can also be changed. If you want kvass with the richest color, add a full spoon. If the most affectionate, then without a pea.

Fill a glass with a dry consistency with 100% boiling water. Stir everything well until smooth.

Pour cool water into a three-liter jar - approximately 2.5 liters. It must be either filtered or previously boiled

Pour the contents of the glass into the jar and 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. The next day, a precipitate from the yeast will fall out, which we remove and send the kvass into the cold for a couple of hours. After this you can try it. The color will be darker the more chicory is added. Bon Appetit everyone

How to make homemade chicory kvass with dry yeast and citric acid

A rich and refreshing drink made from chicory. On a hot summer day, this is a real lifesaver. It’s very easy to prepare and can be served very quickly.

Ingredients:

3 liters of cool water + a glass of boiling water
5-10 grams of dry yeast (depending on how rich and tart you want your kvass)
200 g sweet sand
Teaspoon crystalline citric acid
A tablespoon of natural instant chicory (possible with additives)

Manufacturing:

Pour half a glass of boiling water into a bowl. Mix sweet sand, chicory and acid here. The amount of sugar can be adjusted to taste. After all, some people like kvass sweeter, but others don’t. Chicory describes the color of the drink. Therefore, you can add more of it if you want to get the most saturated color of kvass. Stir the mixture until smooth

Video recipe for making homemade kvass with chicory for 5 liters.

Kvass is a drink that has been recognizable since ancient times. Despite this, it does not lose relevance year after year. Its traditional version is on bread. Inventive lovers of this drink amaze everyone with new and new recipes.

The recipe for kvass with chicory is very easy to follow. This drink turns out to be very tasty and invigorating even for those who do not like chicory. Be sure to try to cook it during the hot season!

Chicory kvass

Chicory kvass without yeast

Homemade kvass is not only a pleasant refreshing drink, but also an excellent base for true okroshka. Try chicory kvass without using yeast.

Kvass with chicory in 6 hours

Fragrant homemade kvass will relieve thirst in hot weather, and can also be used as a base for okroshka. A drink with added chicory can be prepared in just 6 hours. Try the usual and frisky recipe for refreshing kvass!

Kvass from chicory as from a barrel

According to this recipe, chicory kvass is prepared very quickly, and the taste is exactly like barrel kvass! Previously, such a drink could be purchased on any corner in the summer. Homemade homemade kvass should not even be associated with store-bought kvass, because it is much healthier and tastier when prepared with care.

Frisky chicory kvass

Chicory gives the intoxicating drink a pleasant coffee taste with a soft nutty aroma. To make this unusual and fragrant kvass, you don’t need to put in a lot of effort. It is enough to perform several actions at a certain time interval - and you can enjoy the unsurpassed taste and relieve thirst.

Homemade chicory kvass

We offer you another option for making kvass from chicory. Now we will add a little rye bread crackers to the kvass. As a result, we will get a good rich taste of kvass; rye crackers will give it a pleasant rye smell. Also, for production, we will use a ready-made mixture for making kvass, which will make the function easier for us. The process of making kvass is quite long and labor-intensive, but the finished product will absolutely justify the time spent.

Kvass from chicory and citric acid

We offer you another version of a summer drink - kvass with the addition of chicory. The main ingredients for its production are chicory, yeast, sugar and citric acid - this is a set of those products that help chicory reveal its own taste. Kvass comes out moderately sweet, rich with light coffee notes.

Chicory kvass with raisins

This savory and refreshing drink can be made from chicory in just a few hours. Its taste is similar to Russian barrel kvass, only without the notes of bread and persistent foam. This recipe invites you to add fresh lemon, mint and raisins to kvass to create a carbonated drink with a pleasant sourness. We prepare it from ordinary instant chicory without aromatic additives.

Homemade kvass for 10 l.

As the summer season and spring field work begin, I prepare homemade kvass. I immediately make it in larger quantities, because the drink quickly ends. I would like to share my recipe for making homemade kvass. The manufacturing process is very simple, and the drink can be consumed within 6 hours.

Bread kvass with chicory

Bread kvass with chicory is a drink that will not only help quench your thirst, but also help you return to carefree childhood for a few moments. It cannot be ignored that kvass prepared using this method has a huge number of advantages. First, it has a beautiful natural taste and smell, and is also easy to make. By the way, we present to your attention one of the fastest methods for making this drink.

Kvass with chicory 5 l.

Kvass with chicory is a good option to quench your thirst in the summer heat, and it is also a great opportunity for the older generation to remember their childhood. After all, the taste of such kvass is the same as in distant Russian times. It should be noted that even children can drink this drink, since it does not contain harmful chemical additives.

Chicory kvass 3 liters

Chicory kvass is very easy to make at home. In taste, it resembles a drink from a barrel, which could often be found on the streets of Russian cities, but lacks the wheat notes appropriate for bread kvass.

Chicory kvass with dry yeast

There are many methods for making homemade kvass, and the recipe for chicory with dry yeast is one of the most successful. Such a small set of products benefits the drink and allows chicory to fully reveal its taste characteristics.

Kvass from chicory and mint

Homemade chicory kvass with mint is a tasty, refreshing drink with a cool smell. In order to make it even more appetizing, you can add a little honey or horseradish. It turns out indescribable!

Chicory kvass with sugar

Homemade kvass is a fragrant drink that is a great refreshing drink in the summer. There are a huge number of methods for making it, but chicory kvass is rightfully considered one of the best. It has an indescribable, rich taste, and when cooked with yeast, it acquires inimitable notes.

Homemade chicory kvass

It cooks very quickly and perfectly relieves thirst. An absolutely excellent drink! The taste is very reminiscent of ordinary bread barrel kvass. It foams quite a lot. Those who tried it did not immediately realize that such kvass can be prepared from 1 tbsp. l. dry chicory.

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Recipe groups
Homemade chicory kvass

Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	25 kcal
Belkov:	0 g
Zhirov:	0 g
Carbohydrates:	6 g
Used:	0 / 0 / 100
H 0 / C 0 / B 100

Production time: 2 days

Step-by-step production

Step 1:

Prepare the ingredients. To make chicory kvass at home, we need: untainted drinking water, dry chicory, sugar, dry yeast, citric acid.

Step 2:

Pour chicory, sugar and citric acid into a deep saucepan. Pour water into the pan. Stir.

Step 3:

Place the pan on the heat and bring the mixture to a boil.

Step 4:

As soon as the solution boils, remove the pan from the heat and cool at room temperature to 37-40°C. If there is no special temperature indicator, you can check the temperature by dropping liquid on your wrist. If the drop is slightly warm, the mixture has cooled to the appropriate temperature.

Step 5:

When the water has cooled, sprinkle dry yeast over the surface. Wait until the yeast is saturated with moisture and stir.

Step 6:

Cover the pan with gauze or cover with a lid and leave the kvass at room temperature for 6 hours.

Step 7:

After 6 hours, foam will appear on the surface. This means the yeast has been activated.

Step 8:

Pour the kvass into bottles or jars and screw on the lids. Place in the refrigerator for 1-2 days.

Step 9:

Pour the chilled drink into glasses and serve. Bon appetit!

It is better to check the yeast before use. A small amount of yeast must be poured with slightly warm sweetened water (37-40°C) and left for 10-15 minutes. A foam cap is bound to appear. This means the yeast is alive and not expired. If there is no cap, then such yeast should not be used. Kvass won't work.

If you take a closed bottle out of the refrigerator and leave it at room temperature, then, having warmed up, fermentation will be activated again and the kvass will begin to ferment further.

The word “kvass” itself is certainly of Russian origin and means “sour drink.”

Previously, kvass was prepared from different types of grains: rye, barley, oats, millet. There were about a thousand recipes at that time! Ancient kvass with mint and raisins, Russian kvass made from rye and crushed barley malt, northern kvass made from coarse rye flour, flour from Icelandic moss and blackcurrant leaves, snow-white, reddish, cracked, strong kvass, okroshechny kvass, ginger, viburnum, raspberry, from strawberries, cherries, pears. Kvass was made in different ways, depending on the area, atmospheric climate, time of year, family wealth and the tastes of the owners.

Homemade chicory kvass with dry yeast

On hot days of summer or even spring, everyone saves themselves from thirst in different ways, some prefer to drink a glass of foamy drink, others prefer water, and others like to enjoy refreshing kvass. I think it’s hard to disagree that a bread drink is in no way better suited for quenching thirst, especially since it can be drunk by both adults and children.

But in addition to the usual bread drink, you can also prepare other, more unusual kvass, for example, birch or barley. But now I would like to tell you a truly ordinary recipe, specifically with chicory.

You may be amazed that you can make chicory kvass, but believe me, the result will be identical to barrel kvass. I myself was at first taken aback by this recipe, but I soon tried it and my doubts about the taste were dispelled. Even when I gave this drink to my guests to try, they could not understand what I used to make such a delicious thing.

I say in advance, it’s better to buy the traditional version of chicory (obviously we are talking about powder). Excessive flavoring will change the overall memory. Let's get started!

How to make chicory kvass with dry yeast at home

I used this recipe for the first time to make kvass and now I use it all the time. For storage, I used ordinary plastic bottles, so you don’t have to bother with containers either. The only thing is that the bottles need to be thoroughly washed in advance so that the drink does not turn sour ahead of time.

Ingredients:

Traditional chicory – 1 tbsp. l.
Water – 3 l
Sugar – 200 g
Dry yeast – 1 tsp. (without slide)
Citric acid – 1/2 tsp.

Manufacturing method:

1. Take an iron pan and pour a tablespoon of chicory into it. Add sugar and citric acid there.

Regarding sugar, adjust the amount yourself, based on your taste preferences. Using the indicated quantity of the ingredient, you will get moderately sweet kvass.

2. Now fill the dry products with water. Place the pan on the fire and bring to a boil. After the solution has boiled, remove it from the heat and cool to a temperature of 35-40 degrees. To do this, just place the container on the windowsill and go about your business.

Recipe for kvass with chicory for 5 liters.

There is no particular difference between the first recipe and the one above. Only the quantity of goods changes. I would like to say right away that always take a larger pan so that when it boils, the liquid does not leak out. This is advice from me, because I understand how the foam likes to rise when cooking chicory.

And yes, you don’t need to cover the pan with a lid when boiling, otherwise you’ll get a similar situation with milk.

Ingredients:

Chicory – 2 tbsp. l.
Water – 5 l
Sugar – 400 g
Dry yeast – 1.5 tsp.
Citric acid – 1 tsp.

Manufacturing method:

1. Pour 5 liters of water into a saucepan and put on fire. Bring the water to a boil and at this point add sugar and chicory. Stir all the contents until dissolved and wait until our solution boils again.

2. After the drink boils, add citric acid to it, just do it evenly, in 2 doses. It’s just that acid, when in contact with boiling water, causes a bubbling reaction, and if you have a small saucepan, then there is a high chance that some of the water will spill onto the stove.

3. When all the ingredients have been added, leave the solution to cool to 35 °C. Once the liquid has reached the appropriate temperature, add the yeast, mix everything and leave at room temperature for a day.

Regarding the yeast itself, you can use any, I always use Voronezh, they are good for both baking and drinks.

4. After 3 hours, you can already see bubbles on the surface of the drink - this is a good symbol, meaning that the yeast has started working.

In a day, the kvass will be ready, pour it into plastic bottles or other containers and place it in a cold space to cool. The drink is best consumed cold.

Kvass from chicory and citric acid (recipe for a 3 liter jar)

Adding citric acid to chicory kvass is commonplace; I would say even more so by adding mint infusion or just leaves. All this is done to express the taste. So if you love mint, you can also add it in this recipe. We will cook in a 3-liter jar, especially for those who have a bad attitude towards plastic.

Ingredients:

Water – 3 l
Sugar – 200 g
Chicory – 1 tbsp. l.
Citric acid – 1 tsp.
Dry baker's yeast – 1 tsp.

Manufacturing method:

1. First you need to boil water and cool to room temperature. Then we pour it into the jar, but don’t fill it all the way, leaving space for another glass of water.

2. Next, pour sugar, chicory and citric acid into the water that will need to be added, mix everything until completely dissolved. The most important thing is to make sure that there are no lumps of chicory floating on the surface.

Fascinating fact! Previously, kvass was made with degrees. There were more revolutions in the drink than in beer (10-12), hence the word “fermented”, i.e. to drink, and the drinkers were called “kvasniki”.

3. Pour the resulting solution into a jar of water. Now the most important thing is that the liquid must be warm, not burning and not cool. Because suddenly, add some more hot water. Add yeast and stir.

4. We send our wort to a warm space (on a windowsill in the sun, near the stove) to ferment for 12 hours. The jar can be covered with gauze or an ordinary lid.

After the fermentation process, put the kvass in the refrigerator to cool. Serve the carbonated drink cool. It turns out amazing, try it!

Video recipe for a tasty drink, like from a barrel

When buying kvass in a store or on tap on the street, the question constantly arises: “How is it made?” After all, in fact, the taste is simply amazing from time to time, especially of a drink from a barrel. Well, I can assure you that it can be prepared at home from a small amount of ingredients. I suggest you watch the video recipe for a refreshing drink, which will be no different from a draft one.

Well, that’s basically all, it’s a fairly small selection, but completely worthy for yourself. Here, as everywhere else, you need to know the basics, and you can complete the rest yourself. Don’t be lazy to make chicory kvass, it’s very simple.

Adviсe:

You can use not only chicory to make the drink, but also other similar coffee drinks.
You can add raisins to kvass, so the fermentation process will be more active and there will be more gas bubbles.
Add a couple of mint leaves to the drink and it will become even more refreshing.