“There is a tree about four things: the first thing - the world illuminates; another thing - a cry consoles; the third thing - he heals the sick; the fourth thing is to keep cleanliness.” So people say about birch.

The birch forest not only fills us with clean air, but also, giving its energy, strengthens the body and spirit. Birch phytoncides perfectly stimulate the respiratory system. The odorous substances of young leaves relieve the overexertion of the nervous system. They are very helpful for kids.

Everything in a birch is healing: buds, sap, pollen, leaves, wood, from which charcoal and tar are obtained, birch fungus (chaga).

Following the first thaws, during the period of swelling of the buds, an intensive movement of sap begins at the birch. At this time, it must be drunk and harvested for future use. If you do this wisely, then you will not cause any harm to the tree, and the health benefits will be invaluable. You can drill a hole with a gimlet to a depth of several centimeters and insert a groove into it, through which the juice will flow into the dishes.

The juice collected in the middle of sap flow has higher healing properties than the one that is collected at its beginning or end. It should also be borne in mind that the higher the hole from which the juice is taken, the more healing it is.

Birch sap cleanses the blood, has a hematopoietic and regenerating effect, improves metabolism in the body, promotes its rapid release from decay products, in particular in cancer. Birch sap stimulates the acid-forming function of the stomach, so it is useful to drink it in diseases of the gastrointestinal tract, accompanied by a decrease in acid formation.

Externally, birch sap is used for skin diseases: acute eczema, neurodermatitis, psoriasis, skin itching and others.

It is useful to mix birch sap with any fruit and vegetable juices, insist herbs on it (St. John's wort, mint, fireweed, basil, hyssop, etc.). The healing properties of medicinal plants, vegetables and fruits complement medicinal properties birch sap. For example, a strong dry cough soothes birch sap mixed with carrot juice and sugar syrup in the ratio 1:1:1. Drink slowly, in small sips, 1/3 cup 5-6 times a day (children - 1-2 tablespoons).

Birch-oat drink

Pour one glass of well-washed oats with 1.5 liters of birch sap, leave in the refrigerator for 10-12 hours, put on fire, bring to a boil and cook in a sealed container over low heat until half the juice boils, then strain. Take 100-150 ml 3 times a day 30 minutes before meals for a month. This drink is especially recommended for those who have gastric disease aggravated by chronic hepatitis or pancreatitis.

The benefits and harms of birch sap were well known to our ancestors. More precisely, they knew more about its beneficial, healing properties. They also knew when and how to collect this medicine, how to prepare it correctly in order to preserve the healing substances as much as possible. This forest drink has few contraindications, but still they are, and they were established by traditional medicine after a series of observations on patients suffering from urolithiasis and stomach ulcers.

For representatives of the current generation, birch sap is a kind of antiquity, a true story, a natural product from the times of the USSR, which has gone into the past along with the realities of life. There is some truth in this, because the value of this drink, the methods of its collection and preparation are gradually forgotten. Yes, and the volume of its industrial procurement has decreased significantly. However, there are keepers of traditions, there are many recipes in folk herbalists and a lot of evidence that this drink is not just a symbol of Russia. It is also a valuable medicine that can be prepared at home.

Features of medicinal raw materials

Birch sap is pleasant, sweetish, with a specific delicate aroma. For what diagnoses is it recommended? Does it have contraindications? When to start collecting, in what ways to harvest juice yourself?

Preparation of birch sap

Industrial collection and conservation of birch sap are carried out mostly in Belarus, less - in Russia and Ukraine. This drink was especially popular during the Soviet era. The older generation remembers very well how, in the era of shortages, three-liter cans of this drink filled empty shelves. It can also be seen on modern counters (in three-liter, one-and-a-half-liter jars and tetra-packs), but its production has noticeably decreased.

• When to collect? Harvesting is carried out in early spring, when the juices begin to rise from the root up the tree trunk. With a thaw, sap flow can begin earlier - in February. The juice is collected until the buds on the birch have blossomed, which also depends on the weather and climatic conditions. It is also better to collect liquid during daylight hours, because at night the trees “sleep” and the movement of sap stops.
• How to collect birch sap? There are several rules to follow: do not use young trees; after collection, cover the hole or slot with wax, laundry soap or a special garden var, which prevents various lesions and wood decay. In extreme cases, the hole is tightly closed with moss or a twig is stuck into it, it is saturated with liquid, swells and prevents it from flowing out. It is possible to extract this forest food resource (namely, as it is called in the legislation) different ways. The first is to make an incision (notch) on the bark, substitute a groove and fix it, hang a container where the juice will drain. The second is to drill a hole in the barrel to a depth of 5 cm, insert a plastic tip from the dropper system into it, and lower its other end into a container. The third is to cut off young branches, wrap them in a plastic bag, where the liquid flows. Sometimes the juice is collected from stumps after sanitary cutting of a forest area.
• Some "tricks" of collecting. You need to start collecting in the southern parts of the grove, and as the snow melts and warms up, move deeper into the forest. They try to make incisions on the north side of the trunk - there is more juice here. A cut or hole is made at a height of about 50 cm from the ground. Don't make a deep hole. First, it is dangerous for the life of the tree. Secondly, the juice moves between the bark and the wood, it is enough just to pass through the bark layer.
• How to store birch sap at home? Raw birch is best collected and stored in glass containers. If he is going to plastic bottles, then after filling it must be immediately poured into glassware. Raw can be stored in the refrigerator for no more than 3 days. It is desirable to drink it by this time, then it becomes cloudy, bubbles appear in it, and fermentation processes begin. Then you can already make kvass or wine from it. For long-term storage, fresh juice is canned and frozen in small portions.

One large tree can produce up to 7 liters of valuable liquid per day, a small tree - up to 3 liters. On a tree with a diameter of up to 20 cm, only one hole is allowed, with a diameter of up to 25 cm - two holes can be made, up to 35 cm - three, and over 40 cm - no more than four. Despite the fact that birch roots go deep into the ground and take nutrients from clean soil, it is better to choose birch trees in groves, and not in plantings along roads. Wood also has the ability to absorb harmful substances from the air.

Healing properties and pharmacological action

AT chemical composition birch sap includes:

• invert sugar (with equal parts of glucose and sucrose);
• organic acids;
• proteins;
• carbohydrates;
• essential oil;
• phytohormones;
• phenols;
• urea derivatives;
• saponins;
• tannins;
• group of vitamins B;
• vitamin C;
• rich composition of trace elements (copper, potassium, sodium, manganese, magnesium, iron, silicon).

Pharmachologic effect:

• diuretic;
• secretory;
• anti-inflammatory;
• tonic;
• restorative;
• blood-purifying;
• antioxidant.

Increasingly, they talk about the antitumor properties of raw birch, although there is no scientific evidence for this. It can be prescribed for rehabilitation, recovery of the body after severe procedures in oncology.

What diseases are indicated

• Diseases of the gastrointestinal tract. It relieves spasms, gastric and intestinal colic, treats diseases of the stomach, liver, gallbladder, acts as a mild analgesic, anti-inflammatory medicine. Restores microflora, appetite, digestion.
• urinary system. One of the effective folk remedies with urolithiasis. It is advisable to drink fresh 6 glasses a day. Juice promotes crushing of stones in kidneys and their removal. The course of treatment is carried out under the strict supervision of a doctor, painful conditions are likely.
• Rheumatic diseases. Effective remedy for gout, articular arthritis, atherosclerosis. They are taken internally and externally.
• Respiratory system . As a tonic with an expectorant effect, it is prescribed for inflammatory processes in the bronchi and lungs, including the treatment of tuberculosis.
• Metabolic disorders. In diabetes, blended birch sap is useful in complex treatment and with a strict diet. On its basis, a medicinal drink is prepared, it contains 35% juice of raspberries, currants, blackberries, blueberries, elderberries. It is also taken with decoctions of wild rose, lingonberry leaves, buckthorn, nettle and other medicinal herbs. We emphasize that phytotherapy for diabetes mellitus gives a positive therapeutic effect, but only under the supervision of a physician, with a number of laboratory studies. Depending on the type of diabetes, the dosage and course of treatment are prescribed. Since the juice is low in calories and stimulates all metabolic processes in the body, it is drunk for weight loss.
• Anemia. With anemia, it is recommended to drink juice 2-3 glasses a day before meals.
• Avitaminosis. Birch sap contains half of the periodic table. It is prescribed for spring beriberi, weakened immunity, after serious illnesses, for the prevention of acute respiratory viral infections, influenza.
• Intoxication. The drink helps well in case of poisoning (gives energy and reserves of lost fluid), cleanses the body of toxins, restores the water-salt balance, helps to lower the temperature and acts as a diaphoretic in combination with rosehip decoction and lemon juice. The drink also helps with a hangover, relieving discomfort in the stomach.
• Outdoor use. The tool can be used to gargle, rinse the nose, drink to disinfect the oral cavity with stomatitis, gingivitis, periodontal disease. They also wipe the skin with scabies, psoriasis, neurodermatitis, eczema, ulcers. Good for non-healing wounds.

This healing drink has few contraindications: individual intolerance and an allergic reaction. It is important to remember that with exacerbation of gastric and duodenal ulcers, as well as in the acute form of urolithiasis, self-treatment with juice can lead to an even greater exacerbation. Therefore, medical supervision and supervision is so important. Due to the high content of glucose, birch sap can harm the body if the dosage and dilution are incorrect.

Features of the preparation and use of birch sap

Despite all the harmlessness and undoubted usefulness of this forest drink, it is recommended to consult a doctor before taking it. If any side effects appear (primarily from the digestive system - diarrhea), treatment should be discontinued and a doctor should be consulted.

How to use

How much juice can you drink per day?

• A glass 3 times a day is the "universal" dosage.
• Some herbalists recommend drinking diluted juice, especially if there are exacerbations and diabetes.
• For preventive purposes, you can drink for a long time, but little by little.
• The treatment course may be shorter, but with a higher dosage, in which case a break in therapy is required.

cooking recipes

Recipes for harvesting birch sap are impressive in their diversity. You can prepare pure raw, or you can prepare sedative infusions from it with the addition of mint, fortified - with blackcurrant and rose hips. Also, raw birch produces delicious kvass, wine, low-alcohol drinks, syrup.

• Kvass. Birch sap has high fermentation properties. Therefore, kvass from birch sap is prepared without yeast. But there are also recipes for its preparation with yeast.
• syrup. It is curious that today in the world there are no more than two dozen manufacturers of this delicacy. Birch syrup is prepared according to the same principle as the famous maple syrup. To get 1 liter of product, you need to evaporate 100 liters of juice! The syrup is similar to honey in consistency and taste, but there is a woody bitterness in it. In Russia, there is a community of lovers and connoisseurs of this product, which also produces natural birch sap, sauce, kvass, and chaga. You can buy frozen cheese here.
• Wine. In the USSR, the production of birch wines was established, but now it is a rarity. From raw birch, high-quality sparkling (carbonated) wine was obtained. It can be prepared at home according to old Russian recipes.

carbonated drink recipe

1. Pour raw birch into a three-liter jar and keep warm for 2 days.
2. Put in a jar 6 tsp. Sahara.
3. Add some raisins and lemon zest.
4. Close the lid and hold for 2 days.

It turns out a pleasant carbonated drink with sourness (essentially - kvass). If the fermentation process is active, you need to slightly open the lid or use a lid with a hole. To reduce fermentation processes, the drink is stored in the refrigerator.

Recipe for birch kvass with yeast

1. Heat raw birch to 35°C.
2. Add 15 g of yeast (per 1 liter of juice), some raisins, lemon zest.
3. Close with a tight lid.
4. Withstand 7 days.

Kvass perfectly quenches thirst, normalizes digestion.

Recipe for birch kvass without yeast

1. Pour raw birch into a three-liter jar.
2. Put pieces of dried rye bread in it.
3. For flavor, put currant and cherry leaves.
4. Cover the jar with gauze, soak for 14 days.

Recipe for kvass from malt

1. Pour 5 liters of raw birch into a large bottle.
2. Keep 2 days.
3. Put 30 g of barley malt.
4. Keep at least 10 days.

Earlier in Russia, kvass was prepared in large barrels. It was one of the most popular drinks at holiday feasts. To keep kvass for a long time, they put honey in barrels and oak bark. Herbs were also added - thyme, cumin, linden, chamomile, lemon balm, St. John's wort. Blended low-alcohol drinks were made with the addition of mountain ash, rose hips, cherries, blueberries, and apples.

canned birch sap recipe

1. Take 3 liters of fresh juice.
2. Add 100 g sugar and 1 medium lemon, cut into wedges.
3. Boil over low heat in an enamel bowl for 5 minutes.
4. Pour into a sterilized jar, roll up.

Orange can be used instead of lemon. Pleasant taste give the juice a sprig of mint or lemon balm. Previously, there was an opinion that industrial birch sap is diluted with citric acid and water. Too much of it was produced in the USSR. In fact, a little lemon can be added to a recipe drink as a preservative.

Birch sap for women and children

• Pregnancy. There is no information that juice can harm the body during pregnancy. However, a doctor's consultation should be mandatory, especially if a woman has chronic diseases of the stomach and kidneys. This low-calorie drink quenches thirst well, normalizes metabolic processes, blood pressure, reduces nausea and vomiting during toxicosis.
• lactation. It is believed that birch sap is useful for breastfeeding, stimulates lactation. There is no scientific evidence for this. However, it can be useful for a nursing mother with its rich composition. It should be taken in reasonable portions. To begin with, it is recommended to drink 100 g of juice and observe the reaction of the baby.
• Childhood . The question arises: is it possible for children to drink birch sap? Pediatricians do not recommend giving it to babies under 1 year old in any form. After a year, you can offer canned juice, but in small portions, first diluted. Later, you can try to introduce raw into the diet, also in small doses. Juice is valuable for children with glucose, phytoncides, organic acids, unique compositions of micro and macro elements, vitamins. Needless to say, children should be given only a high-quality, proven product, without additives.

Cosmetology

Birch sap is widely used in cosmetology due to its tonic, antiseptic, anti-inflammatory effect. How is it used?

• Like lotion and hair mask. It strengthens the roots well, eliminates dandruff, increased fat content. Pure juice is rubbed into the scalp and hair. Also, masks are made from it with the addition of castor oil and honey.
• For skin problems. Undiluted juice wipe the skin in the morning and evening with furunculosis, acne, age spots, lichen.
• Reception inside. For skin diseases, it is used not only externally, but also internally. Birch sap acts as a blood purifier, helps with furunculosis, acne, acne, eliminates the cause of the disease "from the inside".
• cosmetic ice. In addition to lotions and masks, cosmetic ice from birch sap is used. To do this, it is poured into small molds, frozen, rubbed daily with pieces of ice.

What are the main medicinal properties of birch sap? First of all, it is a mild diuretic and choleretic agent. Also, the drink has a tonic, blood-purifying, tonic, antiseptic properties. It is used to treat skin diseases, metabolic disorders, anemia, vitamin deficiency, intoxication, and is actively used in cosmetology.

Birch kvass is one of the most useful. It is useful for the kidneys and pancreas, perfectly refreshes and tones. In addition, it is very tasty.

Not everyone likes birch sap, but I think many will like kvass from it. Today I will talk about my recipe for birch kvass.

Step 1
For kvass, we need birch sap. You need to collect it at the end of March, as soon as the buds appeared on the birch. We cut off one of the branches and hang a plastic bottle so that our cut is inside the neck. We cover the cut with gauze so as not to attract insects.

Step 2

After a certain time, we get a bottle of birch sap. We clean it from forest debris by straining it through gauze several times. Pour into a saucepan and bring to a boil over low heat. This will save our kvass from excess water and make it thicker.

Step 3

We cool the future kvass to room temperature. I put the pot in the sink cold water so faster. We breed yeast in a glass and pour it into birch sap. You can add a toasted crust of bread, then the kvass will turn brown and acquire a bready taste. I preferred to leave it white.

Step 4

Cover with gauze and leave to roam in a warm dark place. There our kvass will stand for about 3-5 days. Carefully remove the foam that appears in the process.

Step 5

We pour the fermented kvass into bottles, add raisins to them at the rate of 1 liter = 10 raisins and hide in the refrigerator. Raisins will saturate the kvass with carbon dioxide and add a little brown color.

Step 6

After a couple of days, birch kvass is ready. Since we did not sweeten it during the cooking process, we add sugar before use to taste. Enjoy your meal and be healthy!

The benefits of oatmeal kvass are obvious. Oats will easily cleanse the stomach and intestines of excess muck, energize the entire body and save you from an excess of sugar and cholesterol. This cereal contains many vitamins that we need for normal life. Oatmeal is also very tasty. It is very refreshing in the heat. And what kind of okroshka turns out on it !!! I will tell you about my recipe for healthy oatmeal kvass.

Step 1
For this recipe, we need whole grain oats. Cereals in this case will not work. Often these grains are sold in pet stores.

Step 2

We fill half of our container with oat grains and pour warm water. It will be more convenient to use the bank.

Step 3

Add sugar at the rate of 1 tablespoon per liter. If you want sweeter, add more. But it is better to sweeten the finished kvass, so you definitely do not overdo it.

Step 4

Mix everything well and leave in a warm dark place. There our kvass will wander for a day.

Step 5

We live and try. As a rule, the first kvass on this starter will be bitter. Without regret, we pour it into the sewer. And we fill the sourdough again. Add sugar from the same calculation. And again we leave for a day.

Step 6

Sourdough can be used until the oats are empty. We cool the finished kvass in the refrigerator and enjoy the taste and benefits of oat kvass. Honey can be added for sweetness and richness of taste. Enjoy your meal!

This year I tried 2 ways of storing juice - freezing and making kvass according to Petrovich's recipe (for which special thanks to him). Therefore, fresh birch sap is especially useful, and not stored or canned. I would like to add burnt oats to kvass. Is it possible for a place of raisins? And about sugar, I understand that what is in the juice is enough? I read here about birch sap, caught fire.

The fermentation process in kvass occurs constantly, so it is not possible to conserve it for commercial sale, and if it does, then what is the use of canned fungi? The original kvass is made from young grape shoots, it has a specific original taste, but it is seasonal, and you won’t be able to drink it all summer.

I should note that in addition to the ease of preparation, oat kvass is simply an invaluable storehouse of vitamins and amino acids due to its raw material - oats. Oats are a valuable nutritious cereal. Oat kvass wins over other types of kvass in that it is simply simple to prepare, and only oats are needed from raw materials. We buy whole grains of oats in the market or in a specialized store.

We pour out the fermented kvass, it has a bitter taste and a slightly viscous structure. We wash the oats and fill them with drinking water, add 3 tablespoons of sugar (based on a three-liter jar).

Here is the whole recipe. No frying, steaming, extraction of unusual raw materials. What do I do with kvass after two days? In principle, you can already drink it, but I like kvass cold and sharp. Do not store ready-made kvass for more than two or three days, even in the refrigerator.

As soon as I poured the finished kvass into bottles, I immediately fill in a new one. This results in a continuous and very simple process of preparing a refreshing and healthy drink. The oats are still washed, so that the component that you don’t like is easily and completely removed in the next batch. Sugar can be added a little, 1-2 teaspoons per liter of juice. I have never heard of roasted oats.

6. BIRCH JUICE - harvesting and canning

It’s hard to believe that thanks to raisins, the juice will be stored for a long time. And it does not deteriorate thanks to hermetic containers and carbon dioxide, which is released during light fermentation. Every year I collect birch sap, but I didn’t think about storing it for a long time. Having tried the recipe with raisins, I confirm the exclusivity of this life-giving drink, for which I bow to Petrovich! No need. Pour fresh birch sap into the bottle, throw 5 raisins there, close the lid tightly, and put it in a cool place. I was ready to use after 3 weeks.

HEALING DRINKS FROM BIRCH JUICE

BLANKS FROM BIRCH JUICE (OLD RECIPES)

There seems to be no exact dosage, so “strictly by eye” is a handful of raisins and sugar. All then in the basement and stored for a very long time, it does not grow cloudy and you can get drunk. This year has already made 120 cans, sometimes until the new year remains. And before, I did it on horseradish and on barley, everything is not right, this is already kvass, which is not stored for a long time. We buy five-liter bottles in a beer store (Only the shape should be rectangular, for some reason it tears round) and into the freezer.

This time my wife and sister, mother-in-law and father-in-law, without my personal presence, decided to update the wallpaper, tint the wooden trim in some places and just relax in their labors and worries. My sister's wife filled the exact same canister at home with ordinary water. And then everyone laughed with one voice.

We welcome your questions and feedback:

lovers birch sap I want to remind you that the sap from low-lying birches and birches standing in melted puddles is the most abundant, but also the most bland and tasteless. That is why, in order to feel the taste and SWEETENESS of real juice, it must be extracted from mature birch trees growing on hillocks and drier (rather than lowland) places.

Such kvass can stand for almost a year and only gets better. The other day we went to the forest, my brother took 6 liters of kvass. in poltorashki, duck were, kvass flew away. The raisins that were in the bottles were chewed up. Then the kvass ran out, the bottled water ran out. Many thanks to Petrovich kvass recipe i for the second year I have been preparing 30 five-liter canisters, in May June I am now drinking last year, I haven’t opened a new one yet ...

Good topic. I can’t wait for spring. I bought a small screwdriver for this and made a few caps (plug the holes.) You need to take care of nature !!! And who tried to collect through a tube from a dropper? Birch sap, or birch tree, is a very valuable product that has a beneficial effect on the entire human body.

With the same composition, there can be a different structure of a substance and, therefore, its different properties. In birch sap, the content of rather harmful heavy D2O and extra heavy T2O water is sharply reduced, and it also has its own special liquid structure, which is very beneficial to health.

This structure begins to gradually change immediately after extracting the sap from the birch, and after 2 hours it becomes already strongly changed. Until the sticky leaves have blossomed (about a month before the appearance of leaves and flowering, during the period of snow melting), sap flow begins at the birch trees, called “birch crying”. How to extract juice? It is necessary to cut out a small square of the outer bark and, in the cleaned place, turn the recess by 3-4 centimeters with a brace.

But with no less success, juice can be collected in glass jars or plastic bottles. How to take juice correctly and not harm the tree. Firstly, it should be taken from trees with a diameter of 20-30 cm, it is better not to touch young and old birches.

A groove made of thin aluminum or plastic is inserted into the slot, through which the juice will run drop by drop into the container. TIPS The period of extraction of birch sap depends on weather conditions. For example, if during the March thaw the juice has already begun to flow, and frosts suddenly hit, it may stop flowing for some time.

Last season I collected 40 liters per day. Instead of a screwdriver, I used a hand drill and a 14 or 15 feather drill, which fits under the dropper plastic. Spring in the middle lane, tomorrow I'm going for birch sap. The systematic intake of birch sap has a general strengthening and tonic effect. My father-in-law prepares 100-150 liters in 40 liters. tubs with raisins. While birch sap is poured into our tueski, bottles and jars, we walk through the forest and carefully get acquainted with the surrounding nature.

Birch sap is what native nature generously shares with us in early spring. Kvass from birch sap recipes help to restore strength after a long winter, returning our body, exhausted by beriberi and depressive fatigue, the strength to live and enjoy the coming sunny days. It is unnecessary to talk about the usefulness of birch sap, but there is a drink that is not inferior, but even superior to the juice itself in terms of the amount of organic acids, vitamins (especially group B), calcium and magnesium, phosphorus, and is also perfect for people who follow diets and try to in this way, preserve and increase your health: the calorie content of such a drink is no more than 30 kcal per 100 g. This drink has been known since ancient times and is called birch kvass.

The collected birch sap is filtered, removing small debris that invariably falls into the eggplant when collecting juice, poured into 3-liter jars, adding 1 tbsp. sugar and raisins and leave for a day in a warm place (for example, in the kitchen), having previously covered with a linen napkin. Slightly fermented juice can be removed and stored in the refrigerator, drinking 1 glass per day. It is enough to drink such a drink for 2 weeks to feel that life is still a damn interesting thing!

If this “daily kvass” is left warm for 3-4 days in a closed jar, then you get a real kvass - a fermentation product, the benefits and benefits of which will be immeasurably greater than from “daily kvass”. This kvass-class drink does not need to add more sugar or raisins, and you can drink it for almost a whole year, make delicious okroshka on it and use it for medicinal purposes not only inside.

Important! Such kvass should be stored in a closed container, without air access and always in a dark, cool place.

In the same way, birch kvass, fermented in a large 50-liter bottle, should be stored. with a wide mouth. A wide neck is needed in order to remove the whitish film that forms on the surface (as on cucumbers). To improve the taste of bottled kvass from birch sap, and at the same time to fortify it, not only a full harvest of raisins, but also 8-10 lemons, finely chopped into juice along with zest, will help. Such kvass sours quickly, literally 5-7 days. It remains only to pour it into jars and bottles, cork tightly and take it to the cellar, at a temperature of 5-10 *. Kvass will conserve itself - there is more than enough carbon dioxide in it.

Recipes on how to make kvass from birch sap are so diverse that this drink simply cannot get bored! In addition, it contains only 1.25% alcohol, less than in kefir, so even children after a year can use it. It is still better for children to sweeten kvass: for 0.5 l - 1 teaspoon of sugar or honey, if there is no allergy, it is quite enough.

For gourmets, there are recipes on how to make kvass from birch sap is more complicated, but more refined in taste. For example, these are:

Recipe for kvass from birch sap with raisins

We will need:

• 10-15 liters of birch sap filtered through a cloth;
• 100 pieces of raisins;
• 3 cups of sugar;
• 1 cup fresh or soaked cranberries;
• 10-15 mint leaves (well, if a sprig);
• 2-3 cloves;
• rubber thin glove;
• bottle for 15-20 liters.

Kvass from birch sap with raisins:

1. Warm the juice to room temperature.
2. At the bottom of the bottle we put mint leaves, cloves.
3. Pounded cranberries with a glass of sugar are added to mint with cloves.
4. Throw out all the raisins.
5. Fill the bottle up to half (5-7 l) with birch sap.
6. Shake until sugar dissolves.
7. Add the rest of the sugar and add the rest of the juice.
8. We pull a rubber glove over the neck of the bottle and wait for it to inflate from the fermentation gas.
9. We remove the bottle with the “welcome” glove in heat and wait for the glove to deflate.
10. Now the fermented kvass can be carefully filtered (you can simply through a fine sieve) and poured into jars or bottles.
11. We carefully seal the jars or bottles and send the kvass to ripen in the cool for two weeks.
12. After the prescribed time, the drink can be enjoyed both in its pure form and in cold soups.

Advice! In order for kvass from birch sap to turn out to be of really high quality, it is advisable to find a bottle not plastic, but glass - plastic can spoil the taste of the product “at the exit”.

Kvass from birch sap with bread

We will need:

• filtered birch sap - 10 l;
• a loaf of rye bread - approx. 1 kg;
• granulated sugar - 400-500 g;
• raisins - a full handful;
• coffee beans - a full handful;
• 1/2 st. fresh-frozen berries black currant or 10-15 dried leaves;
• bottle of 15 liters.

How to make kvass from birch sap:

1. We cut the bread and dry it to crackers (it is possible on a baking sheet without oil). We fry the coffee beans until black in a pan without oil.
2. We put the cooled crackers and coffee beans in the bottle.
3. Pour out all the sugar and raisins.
4. Add currant or its leaves.
5. We heat 2-3 liters of juice to t 40-50 * and pour it into the bottle.
6. We tie the neck of the bottle with a linen napkin or gauze in several layers.
7. We leave the sourdough to ferment for one day.
8. After 24 hours, shake the starter well and add the remaining birch sap.
9. Close the neck again with a napkin and leave in a warm place for 3-4 days.
10. We filter the settled kvass and pour into small containers for storage in a cool dark place.

Advice! It is best to keep the juice not used on the first day in the refrigerator, and slightly warm it to room temperature before adding it to the starter.

Important! For those who have a shattered nervous system, such kvass is simply necessary! Also, this kvass is especially good for those who suffer from low acidity, as well as for those who have a “playful” heart and “jump” pressure.

Recipes for kvass from birch sap with honey

For this recipe, freshly harvested juice, cleaned of small debris, should stand a little (2-3 days) in the house.

For kvass from birch sap with honey, we need:

• 10 liters of settled juice;
• 1200 g of thickened honey;
• 50-100 pieces of raisins;
• bottle plastic on 15 l.

Recipe for kvass from birch sap with honey:

1. Pour all the ingredients into the bottle at once.
2. Close the bottle tightly and lay it on its side.
3. When the bottle swells and becomes completely solid (3-4 days), carefully open, gradually releasing the fermentation gas.
4. We filter the fermented kvass and pour it into convenient jars and bottles, cork tightly and put it in a cool place to “reach”.
5. Completely such kvass is ready in 1.5-2 months, but you can drink it right away.
6. If you notice signs of beriberi and a strong breakdown in yourself, then you should not stand kvass for 2 whole months!
7. Take 1st.l. grated cranberries, fill it with a glass of fresh honey birch kvass and drink in one gulp. Every day, one glass.
8. Such a "compote" will not only quickly quench your body's thirst for vitamins B and C, but will also help you get out of winter depression as soon as possible and minimize the risk of spring diseases.

Important! In this recipe, honey can be replaced with wax (liquid product remaining after boiling honey from honeycombs). The main thing is not to overdo it, otherwise kvass will become bitter. Calculation: for 10 liters of juice - 200 g of wax.

Kvass from birch sap with barley

This recipe will appeal not only to people who want to “recover” quickly, but also to diabetics. Stimulating the regenerative processes of the whole body, this barley drink remarkably quickly lowers the level of bad cholesterol, providing not only tangible benefits to the cardiovascular system, but also smoothly lowering blood sugar levels.

We need only two products:

• birch sap itself (filtered) - 3-5 l;
• overcooked barley - 1 cup.

Kvass on birch sap with barley:

1. In a frying pan without oil, fry the barley (preferably not peeled). The darker the color of the grain, the more saturated in taste the kvass will turn out, the roasted barley to the state of “black coffee” will give the kvass a light pleasant bitterness.
2. In a settled day or two, pour birch sap with cooled barley, sugar and, tightly screwing the lid, “forget” about the bottle for 10 days.
3. The resulting barley kvass is filtered, bottled and put in cool and dark.
4. If there is no desire to filter kvass after ripening, barley can be dipped into juice in the form of a sachet - a small cloth bag.
5. This kvass is not only a joy for the heart and blood vessels, it is also an excellent cosmetic product: it strengthens the gums, tooth enamel, nourishes the hair roots, and improves complexion. By optimizing metabolic processes, this drink prevents the reproduction of pathogenic flora in the intestines and accelerates weight loss, including the natural diuretic process. To enhance the excretion of water, you can drink such kvass with lingonberries, or add a handful of lingonberry leaves to the "fermentation tank".
6. No worse in properties is birch kvass fermented on oats, wheat or rice. The recipe does not change at all.

Advice! Since there is no sugar in the recipe, fermentation will be longer, but if sugar is not contraindicated for you, add 1/2 cup of granulated sugar to the wort, this will reduce the preparation of a healing drink by 2-3 days.
If desired, you can add a few pieces of raisins and breadcrumbs, but this is not at all necessary - kvass will ferment perfectly on grain.

Kvass from birch sap with dried fruits

This is almost the national drink of the south of Russia! It is extremely easy to make, with a wonderful refreshing taste and perfectly quenches thirst on hot summer days.

We will need:

• 5-liter bottle;
• freshly picked and filtered birch sap (3-4 liters);
• raisins - approx. 1 glass;
• dried fruits - 800g - 1kg.

How to make kvass from birch sap:

1. We put raisins and washed dried fruits at once into the prepared bottle. In the lid of the bottle we make several small holes for the gas to escape. Fill the fruit-raisin mixture with birch sap, screw on the lid with holes and leave to ferment in a warm place.
2. As fermentation progresses, 2-3 times a day, shake the bottle vigorously. Fermentation lasts at least a week!
3. After ripening, the finished kvass must be filtered, discarding raisins and dried fruits from it. We pour useful kvass saturated with organic acids into smaller containers and leave it in the cellar or refrigerator until hot days.
4. This kvass can also be diversified by adding bread and sugar, lemon zest and yeast, in which the fermentation process will be much faster, but then the thin fresh “spirit” of birch sap will be lost and the drink will taste like ordinary bread kvass. Of course - delicious! But, alas, that's not the case anymore...

Advice! A mixture of dried fruits can be replaced with prunes or dried wild pear.
Many people think that only juices infused with these dried fruits without apples, dried apricots, etc. have the right to be called real birch kvass!

Important! Before starting the “loading”, dried fruits must be washed (but not soaked!) In hot water.

All the recipes for birch sap kvass offered here have one essential detail: they do not contain yeast. This is a pure product, fermented without additional process catalysts, and this is what distinguishes it from birch mash, which is often passed off as kvass with yeast. However, real kvass is not inferior to light brew in terms of the amount of lactic acid, and even surpasses it in the content of many vitamins and microelements. It is a pity that such a “magic” drink is stored for only six months or a little longer. The further fate of birch kvass after six months is sad - it turns into vinegar.
Loosely closed lids, direct light rays and excessive heat can also “help” him turn into vinegar.

Important! To preserve the properties of the drink, you must follow the basic storage rules, the main of which is that open kvass must be drunk no later than two days later!
To do this, it is poured into small "containers" and stored, after opening, in the refrigerator, tightly wrapping the lid.
If there is a desire to sweeten kvass, then this should be done immediately before use, adding sugar to a glass, and not to a whole “package”.

Previously, the necks of glass bottles with kvass were dipped into boiling sealing wax or sealed with liquid wax, excluding the slightest ingress of air. Maybe it makes sense to return to the old practice, since we can’t part with the old habit of drinking birch kvass in order to stay healthy, beautiful and cheerful? And also - grateful to our native land for this amazing gift - birch sap!