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Kvass made from birch sap with raisins. Recipe for kvass from birch sap and raisins: the best summer drink Birch kvass in plastic bottles

If you combine birch sap with raisins and sugar according to certain recipes, you will get a tasty, healthy, refreshing, carbonated drink.

This preservation recipe has been known since ancient times and allows you to store birch sap for about three months in a cold place. If you strictly adhere to the rules for storing juice, the acidity and gas content in it will increase, which will only improve the taste of the carbonated drink.

How to prepare birch sap with raisins

To prepare this carbonated drink, it is better to use glass containers.

Glass containers washed with hot water are filled with fresh sap straight from the birch tree. For every half liter of juice, add a teaspoon of sugar and a couple of raisins. You can add a little lemon zest for flavor.

The bottles are closed and kept warm. In a couple of days the carbonated drink will be ready.

Photo. Birch sap with raisins

Knowing how to prepare birch sap with raisins, you can now make it every year. This sour-tasting carbonated drink will appeal to everyone and will perfectly quench your thirst.

Reading time: 7 minutes. Views 232 Published 09/05/2019

Kvass made with birch sap with raisins is a light, refreshing drink that is suitable for people of all ages. It quenches thirst well, refreshes, cools in hot, stuffy weather, gives strength and seems to revitalize, saturates the body with useful macro and microelements and vitamins.

The benefits and harms of birch sap

The calorie content of birch sap is small, about 100 g - 8 kcal, but it contains a large amount of ascorbic acid up to 6%, as well as potassium, calcium, magnesium, sodium, fluorine, iron, silicon, manganese, tannins and easily digestible sugars.

Beneficial properties of birch drink:

improves the resistance of body cells against viruses and bacteria, increases immunity;
acts as an anti-inflammatory agent;
normalizes the functioning of the cardiovascular system;
has a diuretic effect;
cleanses the body of accumulated toxins.
reduces inflammation in the throat, treats sore throat and softens cough.

The drink causes harm to those people who are allergic to birch pollen or have stomach and intestinal ulcers, as well as urolithiasis.

For a good tasty sour drink made from birch sap with raisins, you need to take a quality ingredient, so it’s better to get it yourself.

Store-bought drinks do not always correspond to the composition, and sometimes, with the help of various regulators, they are made from water similar to birch sap.

In early spring, choose a birch tree with a trunk of at least 20-25 cm in diameter.
Departing 50-70 cm from the ground, the bark is cut on the southern side of the trunk and a puncture is made with a sharp awl with a diameter of 0.4-0.7 cm, 6-7 cm deep.
If drops of liquid protrude, you can insert a tube through which the liquid will flow.
From a tree 4-6 years old, take no more than 3 liters, after which the hole is covered with garden varnish.

Kvass is prepared from fresh birch sap at home, adhering to important nuances.

To make the sour drink tastier, it is not recommended to cool the juice in the refrigerator beforehand.
Before adding, raisins are scalded with boiling water and washed in a strainer under running water.
It is better to prepare kvass in a clay or ceramic container.
Sugar is dissolved in a small amount of heated birch sap, and then poured into the rest of the container, so the kvass will begin to play faster.
It is better to cover the container with a “breathable” fabric - linen, cotton, calico.

Kvass on birch sap with raisins: healthy recipes

Classic recipe

For this recipe, take fresh birch sap - 5 liters, raisins for each liter - 10 pieces, which means 50 pieces. for the entire volume and sugar 0.2 kg. If you want the kvass to be sharper, then add 0.25 kg of sugar and another 10-15 raisins.

Kvass is prepared within 3 days.

The juice is filtered through cheesecloth into a clay container (glass, ceramics), pre-dissolved sugar in a small amount of juice and thoroughly washed and steamed raisins are added.
Cover the top with linen cloth and put it in a warm place, but so that the sun's rays do not fall on the container.
After 3 days, the kvass will almost stop playing; you need to remove the grounds using a fine strainer and pour it into separate glass bottles and put it in the refrigerator to cool.

With dried fruits

Kvass with dried fruits and birch sap will give the finished liquid a beautiful golden hue and a light fruity aroma.

For it, take 3 liters of fresh juice, canned juice is also possible, but preferably without regulators. Dried fruits - prunes (plum), dried apricots (apricots), apples, pears, raisins (grapes), you can remove 1-2 ingredients from the list and add others, a total of 250 g is required. It is advisable to take dried fruits made from sweet varieties for a brighter taste . Sugar – 150 g.

Dried fruits are thoroughly washed and scalded with boiling water.
Add sugar to the juice and stir until completely dissolved.
Then add the prepared drying agent.
Kvass will play for 7-10 days; you need to monitor the temperature.

The container is placed on the stove or in the kitchen near the gas stove; when the kvass stops playing, it is filtered twice through cheesecloth, a few mint leaves are added for aroma, poured into containers and transferred to a cool room.

With lemon

Ingredients:

birch sap – 5 l.
sugar – 50 g.
raisins – 50 g.
lemon – 1 pc. or 150 g.
liquid honey – 2 tbsp. l.

Pour in the strained juice.
Add honey.
Finely chop the lemon or mince it, but be sure to remove the seeds, otherwise they will add bitterness to the drink.
Wash the raisins and add them to the container along with the sugar.
Close the lid and shake until foam forms and all products are combined.
After opening the container, release all the air so that the drink is right up to the neck, close the lid.
Wrap in a towel and place in a warm place for 10-12 days.

The finished drink is passed through cheesecloth and put in the refrigerator.

With barley

To prepare, you need 100 g of barley grains, which are washed, dried and fried until dark brown, but it is important not to burn, but to fry well, so you need to stir it constantly in a frying pan. Birch juice 3 l. Honey - 3 tbsp or 100 g of sugar. All ingredients are mixed in a 3-liter jar, close with a lid and leave for 10-14 days.

For 5 liters of juice you need 150 g of roasted coffee beans, it is better to choose Arabica, then the drink will be sweet with a slight bitterness and sourness, and a bright aroma. Raisins – 150 g, sugar – 200 g, dry crust from Borodino bread or rye.

Place all ingredients in a container, pour juice on top and stir. Put a glove on the bottle, like for wine, and pierce each finger with a needle. After a few hours, the kvass will begin to play, and will continue for 2-3 days, inflating the glove. Once the glove stops lifting, the drink is considered ready, so it can be consumed after straining.

With rosehip

For 3 liters of juice – 20 pcs. raisins, 7 tbsp. sugar, dried rose hips - 20 pcs. Place all ingredients in a bottle and fill with juice at room temperature. Place the bottle in a cool place and cover with 3 layers of gauze, the drink will be ready in 7-10 days.

For the recipe you will need fresh birch sap - 3 l, raisins - 15 pcs., sugar 0.1 kg, fresh mint (lemon, pepper, menthol or lemon balm) 3-4 sprigs of your choice. Washed and steamed raisins, sugar and chopped mint are added to the juice. Close the wine lid and put it in a radiator or other warm place. The drink is ready on the 4th day.

For 3 liters of juice you will need 1 medium orange, 100 g of sugar, lemon balm - 2 sprigs, raisins - 20 pcs.

Grate the orange zest and cut the pulp into small slices. Finely chop the mint with a knife. Pour sugar into a 3 liter jar, pour zest and raisins on top with half the juice. Close the lid and shake vigorously. Then add the pulp and the rest of the juice. Cover the jar with gauze and leave in a warm place for 5 days.

For 5 liters of birch liquid, take 3 parts of dry rye bread, 200 g of sugar, 50 g of raisins, 8-10 g of dry yeast.

Break dry bread into small pieces and pour in birch liquid, shake the bottle.
Sprinkle sugar and yeast on top and shake the container again.
Soak the raisins for 20 minutes in warm water, then strain and add to the prepared mixture.
Cover the jar with a wine lid or glove.
Place in a dark place for 2-3 days.
When the kvass is ready to strain, pour into glass containers and put in a cool place.

To add sharpness to the finished drink, add 2-3 new raisins to each container.

Kvass based on birch sap acquires various shades, taste and aromatic qualities depending on the selected ingredients, while the vitamin composition of the drink also improves.

Believe it or not, our ancestors prepared birch kvass long before the baptism of Rus'. This drink was called berezovitsa. Later, in the 10th-11th centuries, slightly fermented birch sap was replaced with kvass, which is familiar to us. But the sediment remained. There are also recipes for kvass made from birch sap. So we'll talk to them.

As a child, I spent a lot of time in the village, did not disdain hard physical labor and learned about all aspects of rural life. In the summer, when there was more work than we would like, birch kvass, which my uncle prepared every year in the amount of 100-150 liters, often came to the rescue. It was an amazing drink with dried fruits (you will find its recipe below), which perfectly quenched thirst, invigorated and gave strength. Even then I was amazed by the technology of its production - after collecting birch sap, it was poured into large enamel pans, several kilograms of home-dried food were poured into it and... that’s it! In this form, under gauze, he stood until the summer and nothing bad happened to him. It's that simple!

Of course, if you want to get a decent drink, you should follow some simple rules and recommendations. That's where I'll probably start.

A high-quality drink from birch sap should begin to be prepared already at the stage of procurement of raw materials. There is no mystery here, the main thing is not to harm the tree, collect the juice away from roads (the most important rule, otherwise kvass will harm the body more than rejuvenate it) and do it on time. In order not to write a lot of letters on this topic, I suggest you watch a video about the intricacies of collecting birch sap from the famous survivalist blogger Dmitry “Tactical”. I have no doubt about his competence in this matter:

Use suitable containers for fermentation - an enamel pan is just right, stainless steel is fine, glass is better, an aluminum can is worse. For subsequent storage and ripening, it is optimal to use PET bottles of any size. They should not be filled completely, but the remaining air should be squeezed out. During the fermentation process, the bottle will swell greatly from carbon dioxide (it will also act as a preservative), so you need to open it very carefully. For the same reason, you should not use glass bottles - they are likely to break.

Many birch kvass recipes use live or dry yeast. Because of this, kvass turns out with a brewy aftertaste, which is not good for a refreshing drink. Instead of “cultivated” yeast, you can use wild yeast, which in its best form lives on good raisins. You can check the “goodness” of raisins by making a starter from it, the recipe for which is clearly described in the article with. To start fermentation, you can use either a prepared starter or raisins tested for lice - about ½ cup per 10 liters of juice. Fermentation with raisins is less intense, so you will have to wait a couple of days longer.

The easiest to prepare is birch kvass with raisins. It is enough to strain 1.5 liters of birch sap, add 8-10 raisins and 1 tablespoon of sugar to it. All this, of course, is best stored in a PET bottle, which needs to be tightly closed (see the basic rules above) and left in a cool place until summer. You need to open the kvass very carefully, slowly releasing the accumulated carbon dioxide. Simple, tasty, easy. But there are a couple of much more interesting recipes.

Homemade birch kvass with dried fruits

In fact, the same kvass that I drank as a child, only the technology has been slightly improved so as not to confuse anyone. Exceptional drink!

Strain the collected birch sap through cheesecloth and pour into a container of suitable volume, add dried fruits and raisins. Cover the neck of the container with gauze and leave everything for a week in a dark place at room temperature. After a couple of days, fermentation should begin - the cap of dried fruits and raisins must be periodically knocked down so that it does not sour. When the drink has the typical pungency of kvass, filter it through several layers of gauze (you can do it several times) and pour it into small containers for storage in a cool place. You can drink this kvass all summer long, it won’t spoil.

Kvass from birch sap with honey and lemons

Strain the juice and pour into a container of suitable volume. Squeeze the juice from 3-4 lemons there (you can cut all the lemons into small cubes, don’t forget to pour boiling water over them first and rub with a hard towel), add honey and mix well. Pour in the yeast, cover the container with gauze and leave for 3-4 days in a cool, dark place. Strain, pour into bottles or jars, add 2-3 raisins for each 1 liter of kvass, close tightly and store in a cool place. If you use raisins instead of yeast, be sure to increase the fermentation period to 4-6 days.

Homemade kvass from birch sap with oranges

Pour boiling water over the oranges and rub with a waffle towel, and then cut into cubes as finely as possible along with the peel. Strain the birch sap into a container of suitable volume, add chopped oranges and sugar, mix well. Add yeast, which can be fermented first (or use raisins instead). At your discretion, add mint, lemon balm, oregano and other aromatic herbs (it is better to place in a canvas bag). Cover the container with gauze and leave in a warm place for 12 hours to ferment. Strain the slightly fermented kvass through cheesecloth, pour into bottles, and add a couple of raisins to each of them. Store the drink in the refrigerator.

About that same birch tree. In Scythian times, fermented birch sap was, how can I put it, a kind of low-alcohol drink, a kind of beer without cooking or even wine. I don’t know how much of it you had to drink to get drunk, but it seems to me that the current generation doesn’t drink that much. It is known that until the 19th century the tradition of preparing birch bark survived only in Belarus, and then disappeared there too due to inexpediency - it was too expensive.

They also prepare birch kvass with bread and even malt. After looking at all the recipes on the Internet, you will understand that this is a regular one, in which the water is replaced with birch sap. Since we are thinking in this vein, it would be logical to prepare such a drink with rye sourdough and malt, as Don Pomazan wrote about in.

Happy spring to you, my faithful reader!

Kvass made from birch sap with raisins fully retains all the irreplaceable valuable properties of the original product and perfectly quenches thirst in the heat. If you have the opportunity to prepare such a healthy invigorating drink, be sure to take advantage of it.

How to make kvass from birch sap?

To prepare the drink, they use exclusively fresh birch sap, extracted from a “weeping” tree in the spring.
The raw materials are initially filtered through cheesecloth to get rid of possible debris.
Raisins are chosen from a trusted seller, natural and not treated with chemicals.
Before use, dried berries are not washed, adding them to the original liquid base in their original form.
Preparing kvass from birch sap with raisins can take from two to three days to two to three months.

Kvass from birch sap with dried fruits

Birch kvass with raisins with the addition of dried fruits (apples, pears, dried apricots, plums) is the most aromatic. If desired, the drink can be sweetened to taste by adding sugar or honey during fermentation and stirring until all crystals dissolve. As a rule, if the proper temperature conditions are met, the fermentation process takes about a week.

Ingredients:

fresh birch sap – 5 l;
dried fruits – 150 g;
raisins – 1.5-2 tablespoons.

Preparation

The collected juice is filtered, poured into a bottle, raisins and dried fruits are added.
Tie the container with a piece of gauze folded in four and place it in a dark place at room temperature.
Let the mixture stand for a week, stirring occasionally.
The finished kvass from birch sap with raisins and dried fruits is filtered, bottled and stored in the cold.

Birch kvass with raisins and sugar

Another variation of a healthy drink is kvass made from birch sap without yeast, prepared using classical technology with the addition of sugar. You can use both light and dark dried grapes, and replace granulated sugar with honey if desired. After three days of fermentation at a temperature of 22 degrees, the drink can be tasted.

Ingredients:

fresh birch sap – 5 l;
sugar – 200 g;
raisins – 2 tbsp. spoons.

Preparation

The collected juice is filtered, poured into a suitable container and sugar is dissolved in it.
Add raisins, cover the bowl with gauze or cloth and place in a dark place.
After three days, you can take a sample from the drink and, if it is ready, strain the kvass from birch sap with raisins and bottle it for storage.

Birch kvass with honey and raisins

The following recipe for kvass made from birch sap and raisins involves using natural honey as a sweetener. The value of the liquid base is complemented by the unique properties of the bee product, creating an indispensable drink for strengthening the immune system, increasing tone, or simply quenching thirst on a hot day.

Ingredients:

fresh birch sap – 5 l;
honey – 200 g;
large dark raisins – 2 tbsp. spoons.

Preparation

The collected juice is filtered, honey is dissolved in it, and the mixture is poured into a bottle.
Pour in raisins, cover the vessel with a clean piece of cloth or gauze, and leave to ferment at room conditions for five days.
Ready kvass from birch sap with honey and raisins is filtered, bottled and placed in the cold for storage.

Birch kvass with barley and raisins

Kvass made from birch sap with barley and raisins is famous for its valuable effect on the body. The drink quickly restores strength, reduces the amount of bad cholesterol and lowers blood sugar levels and is therefore especially preferable for administration. This drink can be stored for up to six months, so it can be prepared for future use without fear.

Ingredients:

fresh birch sap – 5 l;
barley – 1 cup;
raisins – 1 tbsp. spoon.

Preparation

Unhulled barley is fried in a dry frying pan until it acquires a rich blush.
Pour the fried cereal into a container with strained juice, throw in the raisins, cover the container and leave to ferment for 10 days.
Strain and store birch kvass with raisins in plastic bottles or glass containers, placing them in the cold.

Birch kvass with lemon and raisins

Birch kvass, the recipe for which will be described below, is prepared with lemon, which increases the already impressive immunostimulating effect of the drink and makes it even more useful. In addition, adding citrus fruits to the composition has a positive effect on the taste characteristics of the drink, refreshing it and giving it a special aroma.

Ingredients:

fresh birch sap – 5 l;
yeast – 25 g;
lemons – 1.5-2 pcs.;
liquid honey – 20 g;
raisins – 1 tbsp. spoon.

Preparation

The juice of lemons is squeezed into the strained birch wort, honey, yeast and raisins are added.
Stir the mixture, throw in a couple of lemon slices with peel, cover the container and leave in the cold to ferment for 5 days.
The drink is filtered before drinking.

A simple recipe for kvass from birch sap

If you still haven’t chosen birch sap, perhaps this option might interest you. The drink is prepared quickly and easily, but it turns out to be not only healthy, but also incredibly tasty and aromatic. Mint and oranges enrich the taste characteristics, and honey adds the missing sweetness.

Ingredients:

fresh birch sap – 5 l;
orange – 1 pc.;
mint – 2-3 sprigs;
liquid honey – 150 g;
raisins – 2 tbsp. spoons

Preparation

Honey is dissolved in the strained juice, orange juice, several whole slices, mashed mint sprigs and raisins are added.
Cover the container with a cloth and leave at room conditions for 3-5 days.
The finished tasty kvass from birch sap is filtered, bottled and placed in the cold.

How is birch kvass beneficial for the body?

Evaluating are one of the most important criteria. Depending on the additional components included, the characteristics may vary, but the basic and main properties, as a rule, remain unchanged.

Drinking the drink not only improves the immune system, but also cleanses the body of toxins.
The elements contained in kvass help remove stones from the kidneys and bladder.
Drinking before meals helps cope with diseases of the digestive and cardiovascular systems.
The use of such kvass is contraindicated if you are allergic to birch pollen.

How to store birch kvass?

Storing birch kvass is a simple matter, and if the drink is prepared in compliance with all the requirements of the recipe, problems, as a rule, do not arise. Having received a tasty and healing product as a result of certain actions and aging, you need to work on it a little more in order to preserve the taste, aroma and properties of the tasty drink.

The finished kvass is filtered through several layers of gauze and poured into suitable containers. For short-term storage, plastic vessels are also suitable; for longer storage, you need to choose glass bottles or jars.
Containers with the drink are sealed and placed in a cool place with a constant temperature.
Under proper conditions, kvass made from birch sap can be stored for 3-6 months.

Among the ancient Slavs, birch sap fermented in wooden barrels was extremely popular: not a single feast would be complete without this drink. Over time, it became known that it not only refreshes in the summer heat, but also has health and beauty benefits. How to prepare delicious kvass that will not cause harm to the body will be discussed further.

The benefits of kvass from birch sap

Birch sap is a healthy natural drink, but it is available in fresh form for a rather short period of time. A great way to preserve a product while preserving its healing power is to make kvass.

The taste and medicinal properties of kvass made from birch sap do not disappear within 4–6 months.

This drink has the following beneficial properties:

strengthens the immune system;
increases vitality;
stimulates metabolic processes;
normalizes the functioning of the digestive system;
provides a diuretic effect and removes waste and toxins from the body;
improves blood circulation;
activates regeneration processes;
supplies the body with vitamins (groups B and C), organic acids, macro- and microelements (potassium, calcium, manganese, copper) and other essential substances.

diseases of the gastrointestinal tract with low acidity (ulcerative lesions, gastritis, and so on);
kidney ailments;
reduced immunity;
vitamin deficiency;
colds, cough;
joint diseases (gout, arthritis and rheumatism).

External use of kvass from birch sap helps in getting rid of:

Contraindications and possible harm

Contraindications to the use of kvass are individual intolerance to the product and an allergy to birch pollen. The drink should be consumed with caution in case of stomach ulcers, cholecystitis and pancreatitis, urolithiasis and a tendency to dysbacteriosis.

Kvass is carefully introduced into the diet of children: it is not recommended to give a child more than 50 ml of the drink per day, so as not to provoke gastrointestinal disorders.

Birch kvass can be used for medicinal purposes only with complex therapy and after consulting a doctor.

Homemade recipes

To prepare kvass you need to use natural birch sap. It is best to obtain the product yourself, and a suitable tree should be looked for away from highways and large populated areas.

Video: How to extract birch sap?

Before preparing kvass, birch sap must be strained using several layers of gauze rolled up to remove dirt and debris from the product.

Classic bread drink (on crackers)

Pour 10 liters of birch sap into a wooden barrel (or small barrels).
Dry 200 g of bread crumbs and place them on a piece of gauze. Connect the edges of the material and tie a long rope to the resulting bag (if kvass is made in several barrels, you need to wrap the crackers in the same number of bags).
Lower the device into the container with juice without immersing the upper part of the rope into the liquid.
After about 48 hours, the fermentation process will begin. You will need to take out the crackers and add half a glass of oak bark, 300 g of dried cherries and several dill stalks to the barrel.
Then the drink should be allowed to brew for 14 days.

Real Russian kvass is traditionally prepared in wooden barrels, but utensils made from other materials can also be used. An important condition is not to use plastic containers; it is better to make the drink in enamel or glass containers.

With Borodino bread

Infuse 3 liters of fresh birch sap in the refrigerator for 1–2 days.
Cut 300 g of black (Borodinsky) bread into small cubes or sticks and make crackers using the oven or in a lightly oiled frying pan.
Pour crackers into a glass container and pour in birch sap (it is advisable to warm it up a little first), add 0.5 cups of granulated sugar and mix everything thoroughly.
Cover the container with gauze and leave in a warm place for 3–5 days.
Strain the finished drink.

With raisins

Add 0.5 kg of granulated sugar to 10 liters of birch sap and mix thoroughly until the crystals are completely dissolved.
Pour raisins (50 pieces) into a container and cover with cotton cloth.
Allow the drink to ferment, leaving the container for 3 days at room temperature.
Strain the finished kvass and pour into glass jars or bottles for storage.

With dried fruits

Keep 3 liters of fresh birch sap in the refrigerator for 1–2 days.
Add 600–800 g of dried apricots and/or prunes and 150–200 g of raisins to the container.
Cover the container with several layers of gauze rolled up (you can also use any lid with holes) and let the drink stand in a warm place for 5–7 days.
Strain the finished kvass.

If you add a couple of tablespoons of granulated sugar during preparation, the fermentation process will speed up, but in this case the drink may lose the flavor notes characteristic of birch sap.

Video: How to ferment birch sap with dried apples and pears?

With honey and lemon (with yeast)

Squeeze juice from 3 lemons into 10 liters of birch.
Add 50 g of fresh yeast, 30–40 g of liquid honey (if the product is candied, first melt it in a water bath) and raisins (3 pieces).
Cover with a lid or gauze and let the drink ferment, usually 3-4 days are enough.

This drink has pronounced antibacterial properties and will help protect the body from infections during epidemics, as well as improve the condition of colds.

Video: Making kvass by adding honey and lemon

With orange (with yeast)

Place the orange cut into rings into a deep glass container (there is no need to peel the citrus).
Grind 10 g of yeast with 1 teaspoon of sugar and also place in a container.
Add a few sprigs of lemon balm and/or mint and 250 g of granulated sugar.
Pour all the ingredients into 2.5 liters of fresh birch sap, cover the container with a lid and leave for 2-3 days (before fermentation begins).
Strain the resulting drink, pour into small glass bottles, adding raisins to each (1-2 pieces).
Infuse the finished kvass in the refrigerator for another 24 hours.

With barley

Place fresh birch sap (3 l) in the refrigerator for 1–2 days.
Lightly fry a glass of barley in a dry frying pan.
Pour the prepared raw materials into the container with the juice and mix.
Infuse the drink for 3-4 days at room temperature, stirring it from time to time.
Strain the kvass and store in a cool place.

To make kvass soft in taste, barley must be fried until golden brown. With a darker (almost black) shade of the raw material, the drink will have a characteristic bitterness.

Video: Recipe with barley, caramel malt, beebread and zabrus

With wheat

To 2 liters of birch sap add 30 g of wheat grains lightly fried in a dry frying pan, raisins (20 pieces) and 1.5 teaspoons of granulated sugar.
Cover the container loosely with a lid or gauze and leave at room temperature for 3–4 days.
Strain the finished drink.

To protect the drink from mold, you can throw 2-3 match-sized birch chips into the container along with the main ingredients.

To obtain different flavor combinations, along with breadcrumbs and sugar, you can add coffee beans, barley, and black currant leaves lightly fried in a frying pan to birch sap.

Kvass made from birch sap will perfectly quench your thirst and help improve your health. To make a healing drink at home, you don’t need any special time investment or any culinary talent.

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