The composition of kvass with horseradish, the benefits and possible harm. How to drink the drink, the best recipes, interesting facts.
Kvass with horseradish is one of the oldest soft drinks in Russia. The taste of such a drink is pronounced, bright. Horseradish in the composition adds not only vigor, but also useful properties. At the same time, we must not forget that such a drink is not allowed for everyone, it has a number of contraindications.
See the classic kvass recipe
Composition and calorie content of kvass with horseradish
In the photo kvass with horseradish
It is still unknown who was the creator of the recipe for kvass with horseradish. Presumably, such weakly fermented drinks were widespread throughout Europe, but in the course of culinary evolution they were transformed among different peoples into cider, then into beer. In Russia, however, kvass drinks remained popular. Each housewife had her own secret of preparation, so there is no need to talk about a single unified calorie content and composition of the drink.
The energy value of kvass with horseradish, depending on the recipe you choose, can change in the range of 25-41 kcal or 100, 5-197 kJ per 100 ml. That is, 100 g of the product covers the body's daily need for energy nutrition by only 1%. However, it should be borne in mind that we are talking about a drink, the consumption of which, especially in the heat, is incredibly high.
It is not appropriate to talk about the balance of proteins, fats and carbohydrates in this recipe, since the composition of kvass with horseradish at home is strongly biased towards carbohydrates.
The BJU of the drink is as follows:
- Proteins - 0.1 g;
- Fat - 0 g;
- Carbohydrates - 10.6 g.
97 ml of 100 ml of the drink is water, another 0.4 g is dietary fiber. It is not surprising that in the old days, kvass with horseradish could be called not a drink, but food, because even a small dose of it is enough to muffle the feeling of hunger.
The high popularity of kvass with horseradish, which could be bought at every fair, in the old days was due to the disinfecting properties of the fermented drink. However, among the people, it was also valued for its healing properties. The beneficial effect of such a drink on the human body was likely associated with the vitamin composition.
Classic kvass with horseradish includes the following vitamins:
- vitamin A - 2 mcg;
- thiamine (B1) - 0.04 mg;
- riboflavin (B2) - 0.05 mg;
- pantothenic acid (B5) - 0.01 mg;
- pyroxidine (B6) - 0.01 mg;
- folates (B9) - 2 μg;
- ascorbic acid (C) - 0.7 mg;
- biotin (H) - 0.1 μg;
- vitamin PP - 0.0766 mg.
Minerals in kvass with horseradish:
- potassium - 13.3 mg;
- calcium - 3.1 mg;
- magnesium - 0.8 mg;
- sodium - 1.5 mg;
- phosphorus - 2.5 mg;
- iron - 0.1 mg;
- manganese - 0.0147 mg;
- copper - 1, 1 mcg.
Also, 100 ml of the drink contains 0.4 g of digestible carbohydrates (mono- and disaccharides), 0.9 mg of cholesterol.
Note! The calorie content of kvass with horseradish can increase due to the addition of sugar and honey to the recipe, which should be taken into account by those who follow the diet.
Useful properties of kvass with horseradish
White kvass with horseradish is often the basic ingredient for okroshka or other dishes based on fermented drinks. However, it is appreciated not only for its high taste.
It is noted that kvass with horseradish has the following beneficial properties:
- improving digestion;
- normalization of metabolism;
- stimulation of immunity;
- restorative action;
- strengthening the cardiovascular system;
- blocking the active growth of pathogenic microflora.
Such properties are due to the vitamin composition of the product and its consumption in large quantities. By the way, white kvass with horseradish perfectly quenches thirst and helps to quickly restore the water-salt balance, but also dulls the feeling of hunger. And black kvass is referred to as dessert drinks.
Drinking kvass or eating okroshka with horseradish on kvass is recommended for people with weakened immunity, chronic fatigue, mental and physical exhaustion. It is argued that the drink contributes to the fight against alcoholism, since it contains ethyl alcohol in a low concentration and in some cases can replace a person's craving for alcohol.
Important! The beneficial properties of horseradish kvass are based on research, which, however, does not recommend its use for therapeutic purposes. It is not a medicinal drink, but only a general tonic.
Contraindications and harm of kvass with horseradish
Having learned about the many beneficial properties of the drink, many will want to know how to make kvass with horseradish. But do not rush to tasting, because the drink has a number of contraindications, because it is a fermentation product, and horseradish is a plant with an active food composition.
It is not recommended to take kvass with horseradish:
- during pregnancy;
- with chronic diseases of the gastrointestinal tract;
- with inflammatory processes of the gastrointestinal tract;
- with cirrhosis of the liver;
- with hypertension.
The harm of kvass with horseradish also depends on the volume of consumption. Even completely healthy people are not recommended to consume the drink in excessive quantities, as this can lead to the activation of chronic diseases, irritation of the gastrointestinal tract and even bleeding.
Many soft drink recipes include honey. This should be taken into account by people who are allergic to bee products.
How do you drink kvass with horseradish?
If sbiten was considered the best winter drink in national Russian cuisine, then in summer kvass has no competitors. In the old days, there were more than 500 varieties of it - sweet, sour, with various aromas. At the same time, the drink is adaptive, that is, it is perfectly combined with other products.
There are two ways to use kvass with horseradish - as a drink and as a component of cold soup. It is also permissible to drink a drink to maintain strength and water-salt balance in hot weather. And okroshka made with homemade fermented drinks is still a favorite summer dish in many families.
In some cases, the product is used instead of eating, as it dulls the feeling of hunger, but you should not abuse this effect. Horseradish kvass, the benefits of which are not disputed, is not recommended to be consumed on an empty stomach.
Horseradish kvass recipes
The first mentions of "liquid bread" are found in the chronicles of the 9th century. If you want to appreciate the real taste and beneficial effect of the drink, then strictly follow not only the recipe, but also a number of recommendations for its preparation:
- For home preparation, clean spring water is suitable, in extreme cases filtered, but tap water can significantly spoil the whole taste. It is possible, but not desirable, to use boiled water.
- Fermentation utensils must be made of glass, ceramics or have an enamel coating; plastic bottles will not work.
- Closed fermentation leads to active gasification of the drink, but in an open vessel, slightly carbonated kvass is obtained.
- If you want to get a drink as a result of closed fermentation, then regularly monitor the level of carbon dioxide in the vessel. Excessive gas can cause the can to explode.
- For bread kvass with horseradish, plain black rye bread without additives is best suited. The presence of caraway seeds, sesame seeds, or other powders can interfere with the fermentation process.
- Check the yeast carefully for suitability before adding to the wort. The wrong product will simply spoil the taste of the drink.
- It is better to choose horseradish for kvass of small size, elastic.
Making kvass with horseradish is a lengthy process, although in general, your personal participation will not take much. After each stage of preparation, which will take you no longer than 15 minutes, the product should be infused from several hours to several days. Ready kvass should be stored in the refrigerator for no longer than 3 days. After the specified time, it will become too sour, not so pleasant to the taste.
Double fermentation is considered a classic technology for preparing a drink, but the composition and amount of ingredients may vary. In the old days, it was so popular that every housewife had her own recipe for kvass with horseradish at home.
Natural ingredients and double fermentation are the keys to your culinary success. The best recipes for kvass with horseradish are:
- Classical … Cut 2 loaves of plain rye bread into small cubes and dry in the oven. Alternatively, it is permissible to dry the bread in a pan. Pour the resulting crackers with six liters of boiling water and leave to infuse for four hours. When the temperature of the present liquid drops below 40 degrees, we filter the composition and add 250 g of sugar and 25 g live yeast. We leave the substance for fermentation. When a frothy cap forms on the surface of the jar, add 250 g of finely grated horseradish and 3 tbsp. natural honey. We leave the substance in this way for 3 hours at room temperature. Next, the liquid is filtered again and poured into a storage container, where you can add up to a handful of raisins. Before use, kvass with horseradish should ripen for 3 days in a cool place (but not in the refrigerator).
- With honey … 800 g of plain rye bread must be cut into small pieces and dried in the oven at 180 ° C. Fill the finished drying with 4 liters of boiling water. After 4 hours, filter the composition through cheesecloth and add yeast (30 g) and sugar (125 g). We leave such a substance in a warm place for 6 hours, and then pour the kvass into a container for infusion. When a frothy cap forms on the surface, the bottles are tightly corked and transferred to a cool place. After a day, add grated horseradish (100 g) and honey (100 g). In order for the honey to evenly dissolve in the liquid, it must first be stirred in the sourdough. After 4 hours, kvass with horseradish and honey will be ready for use. It is best to serve the drink with ice and chilled.
- With fresh bread … To make kvass with horseradish, it is not necessary to look for rye bread; in some recipes, it is permissible to use other varieties of black bread. For 1 liter of drink, you will need 1.2 liters of water, 200 g of bread, 50 g of sugar, 30 g of horseradish, 8 g of yeast and 1 tbsp. honey. To prepare a drink, it is enough to cut fresh bread and pour boiling water over it for 6 hours. Add sugar, horseradish and yeast to the filtered liquid, leave for another 6 hours. Then you need to carefully remove the foam that appears, filter the drink and add honey. Having achieved complete dissolution of honey in liquid, pour kvass into bottles and send it to the refrigerator for 2 days.
- Yeast-free drink … Cut 500 g of Borodino bread (without caraway) into small pieces and dry in the oven until it is lightly crunchy. Mix half of the obtained crackers with 1 tbsp. sugar and fill with water at room temperature. Cover the glass jar with gauze and set aside for two days in a warm place. We transfer such a starter culture to a three-liter jar, add crackers, 40 g of sugar and add water at room temperature. Leave some space (6-7 cm) to the edge of the jar. We cover such a jar with gauze and again leave it for 2 days. Add 1 tbsp to the preparation for kvass with horseradish without yeast. sugar, honey (5 tablespoons), 150 g of grated horseradish. We infuse the liquid for another 12 hours, then filter and bottle it, not reaching the brim. We leave the mixture in a warm place until carbon dioxide appears, and then transfer it to the refrigerator for consumption.
- With purchased kvass … A recipe for those who don't have time. Add 2 tablespoons to 1 liter of the purchased drink. horseradish and 1, 5 tbsp. liquid honey. We leave the liquid in a cool place for a day. Before use, it is necessary to filter the finished kvass.
If you first started making fermented drinks, it is better not to change the composition of kvass with horseradish. Only when you get a delicious drink, start experimenting. In the recipes, you can change the types of bread (the main thing is that it is black and without additives), the amount of honey, raisins, horseradish. The more horseradish there is in the recipe, the more vigorous the taste of the finished drink will turn out. If desired, mint or other aromatic herbs can be added to kvass.
Interesting facts about kvass with horseradish
The history of fermented beverages is quite ancient and differs for every corner of the world. It is assumed that their analogues of kvass were present in every region, but it was in Eastern Europe that climatic conditions and the presence of appropriate crops contributed to the creation and improvement of the aromatic drink. The popularity of kvass has never diminished. In the Middle Ages, it was considered the drink of the poor, since in some cases the drunk mug was replaced by a meal, and in the Soviet Union it was the best drink for the proletariat.
At the same time, kvass with horseradish was revered among the people as a ritual drink. Before the wedding, the girl went to the bathhouse and poured kvass on the corner there. The sweet drink was intended to make life together sweet, and horseradish fertile. It was believed that after such a ceremony, life together would be long and prosperous.
Another interesting custom: fires provoked by lightning were extinguished only with milk or kvass. And since they fermented everywhere and a lot, it was the kvass that went first of all to liquidate the fires.
Horseradish kvass is not only an independent drink, but also an excellent component for cocktails. Bartenders recommend experimenting with their compositions, replacing traditional Coca-Cola with our kvass. The amount of fermented product in this cocktail can be slightly reduced.
How to make kvass with horseradish - watch the video:
Horseradish kvass is an excellent thirst-quenching drink, which at the same time is an excellent tonic. However, in order for it to have a beneficial effect on a person's condition, it is important to know how to choose the right ingredients, how to cook it correctly. Only after gaining experience in cooking, it is permissible to switch to independent experiments with the recipe for kvass with horseradish and other additives.
