Homemade bread kvass for okroshka. White kvass for okroshka. Products are taken for cooking

Hello, dear readers my blog! Summer is a hot time, and not only because the thermometer creeps up to thirty. But when, if not in the summer, stock up on so many goodies? Take at least pickled zucchini. With garlic and honey, with horseradish leaves and dill. If you love them as much as I do, then it's time to get down to business and learn how to cook them the right way.

This salad will please your home with a spicy and delicious treat. And it won't take much time. After a couple of hours, the zucchini will be ready. But the most delicious will be ready the next day, when all the ingredients are marinated.

This is one of the recipes for making raw zucchini. The rest of the options for how to pickle quickly, I. There are recipes with honey, garlic and Korean.

In this recipe for one medium zucchini you need to take:

• clove of garlic;
• 1 st. l. salt;
• half a liter of water;
• a pinch of dry ground pepper Chile;
• 1 tbsp dry ground sweet paprika;
• 2 tbsp vinegar;
• 25 ml sunflower oil;
• 1 PC. bay leaf
• 2 pcs. carnations
• 3 black peppercorns

The first thing to do is to boil the water. Then throw in pepper, salt, laurel and cloves. Set the water aside and grab the zucchini, chopping them with a long thin “Korean” straw.

Now it's time to remove all the herbs from the water and bring it to a boil again. After removing the pan from the heat, throw the chopped zucchini directly into boiling water and leave it alone for 10 minutes to cool the water. Then drain it, and in return add garlic and vinegar to the zucchini.

Now put a frying pan on the fire, pour vegetable oil into it. It should be heated, and after that - pour paprika and pepper there. Once it's done and the oil starts to sizzle and bubble in the pan, pour it over the zucchini. After mixing, put in the refrigerator, and by tomorrow the salad will be ready. It remains only to drain the excess liquid before serving.

Korean style in sweet marinade

If a familiar dishes got bored a long time ago, I advise you to cook zucchini in this way. The marinade has a pleasant sweet and sour taste. You can cook and eat immediately or prepare a salad for the winter. At the same time, we will refuel with vitamin C, which will help strengthen the immune system 😉

For this easy-to-cook dish, prepare:

• 2 kg of young zucchini;
• 8 bell peppers;
• 4 carrots;
• 2 tbsp salt;
• a glass of sugar;
• a glass of vegetable oil;
• a glass of 9% vinegar;
• seasoning for Korean carrots- taste

The result should be 5 half-liter jars, so I advise you to prepare them in advance and carefully sterilize. To simplify the process, I recommend.

For cooking, arm yourself with a grater for Korean carrots. Grind zucchini and carrots with it, but turn the peppers into thin straws.

For the marinade, pour sugar and salt into a bowl, pour it all over with a mixture of vinegar and vegetable oil and sprinkle with seasoning. If you like spicier dishes, you can safely send all the 30 grams required by the manufacturers there. This guarantees rich taste.

Directly into the resulting marinade, put our vegetable mix. Then let the salad brew for about 5 hours, stirring it from time to time. If you do not plan to harvest it for the winter, you can use the treat right away. However, it is better to wait - after all, zucchini will give juice, which will make the marinade even tastier.

When the prescribed 5 hours are up, put the vegetables in jars and pour over the marinade. After that, the salad will need to be sterilized. To do this, put gauze on the bottom of the pan, pour water and put a jar of salad covered with a sterilized lid. Boil this structure for about 20 minutes, then close the jar with a seaming key.

Instant Zucchini in 20 minutes

Everyone knows that dishes that take a long time to cook are swept off the table in an instant. Try it delicious snack for the minimum cooking time.

In addition to vitamin C, this vegetable is rich in potassium and phosphorus, which makes it useful for those who want to avoid anemia and regulate the water, acid and electrolyte balance of their body.

For one medium zucchini or zucchini, take:

• 2 tbsp apple cider vinegar;
• 3 tbsp vegetable oil;
• 1 tsp honey;
• 2 cloves of garlic;
• a bunch of dill;
• salt to taste.

Start preparing the appetizer with marinade for zucchini. To do this, mix vinegar with honey and vegetable oil, sprinkle with finely chopped dill, salt, add chopped garlic.

Now take the potato peeler and finely chop the zucchini - right into the marinade. This is where your participation in the process ends. The appetizer has about twenty minutes to get bored in the refrigerator. Then it can be put on the table.

For the winter without sterilization

Sweet crispy zucchini according to this recipe will delight you all winter - until the rolled up jars run out. However, be careful: they disappear very quickly. Important information for those who watch their diet: one hundred grams of zucchini contains 0.6 g of protein, 0.3 g of fat and 4.6 g of carbohydrates.

On three liter cans should take:

• 1.5 liters of water;
• 190 g of sugar;
• 70 g of salt;
• 190 ml 9% vinegar;
• about 1.8 kg of zucchini;
• 3 pcs. bay leaf;
• a bunch of dill;
• 12 cloves of garlic;
• 6 pcs. cloves;
• 2 tsp black pepper (peas)

Having prepared everything you need, cut the zucchini into rings. Arrange it in jars along with seasonings. For one jar, take 4 cloves of garlic, Bay leaf, a little dill, a little black pepper and 2 cloves.

Then boil water and pour the contents of the jars into it. After letting the zucchini rest for 10 minutes, replace the cooled water with fresh boiling water.

While the zucchini is resting, prepare the brine. To do this, heat the water. When it almost boils, pour sugar and salt into it, pour in the vinegar and bring to a boil. It remains only to drain the water from the cans, replacing it with brine.

The final touch is to close the jars with a key, turn them over and send them under a warm blanket for a couple of days. Other options for harvesting zucchini for the winter, I.

With garlic and honey

This is a light dish. fast food perfect for those who like light and at the same time healthy meals. The calorie content of zucchini is only 24 kcal per 100 g, which makes them excellent. dietary product 🙂

To enjoy this snack, take:

• half a kilo of young zucchini;
• 70 g sunflower oil;
• 4 cloves of garlic;
• 1 tbsp. honey and 9% vinegar;
• 1 tsp black pepper;
• any greens to your taste;
• 1.5 tsp salt.

Zucchini for this appetizer are marinated raw. First wash them, then dry them and cut into thin long ribbons or circles (the thinner the better). Put everything in a bowl and season with salt. Leave for 30 minutes for the vegetable to release its juice.

For the marinade, take a bowl, mix vinegar, oil, garlic (previously passed through a press), herbs, honey and pepper in it. If desired, honey is easily replaced with sugar, and 9% vinegar - apple cider vinegar or lemon juice. Stir marinade for zucchini. Now you can relax a little 🙂

If the detected half an hour has already passed, it is time to take on the zucchini and drain the resulting juice. After that, gently wring them out and pour the marinade over them. Mix thoroughly. Finally, put in the refrigerator for 2-3 hours. And if you mix them several times during this time, it will turn out even tastier.

What can be cooked from pickled zucchini?

Potato-zucchini salad

This dish will take about 550 grams of pickled zucchini. They are accompanied by three boiled potatoes, a couple of boiled carrots and two eggs. As well as mayonnaise, a little pepper and herbs for decoration.

Put the zucchini in a colander - let the excess juice drain. In the meantime, chop the potatoes, carrots and eggs as finely as possible. After placing them in a bowl, cut the zucchini into cubes and add them to the salad. Everything! You can season, sprinkle with herbs and serve. The main thing - do not forget to salt and pepper.

Rassolnik

This recipe is interesting at the same time for its eccentricity. And the fact that with all the unusual features - including the red color, its taste still resembles the "same" Soviet pickle. You will have to stock up on time and patience, but the result did not disappoint me even once.

In order to prepare 4 servings, you will need:

• 300 g chicken stomachs
• 4 tbsp rice
• 6 medium potatoes
• 1 carrot
• 1 onion
• 2-3 garlic cloves
• 2 tbsp. l. tomato paste
• 3-4 rings of marinated zucchini
• Bay leaf
• potted allspice pepper
• spices to taste
• vegetable oil for frying
• salt to taste

The ventricles must be washed, cleaned, filled with water and put on fire. They will boil alone for an hour. If there is a multicooker, set it to the “Extinguishing” mode, add 100 ml of water and set for 40 minutes.

For frying, chop onions, carrots, zucchini and send them to the pan. There they should be fried until the water has completely evaporated. Then add minced garlic and tomato paste. Give the frying another 5 minutes so that it reaches the desired condition and turn off the heat.

It's time for rice and potatoes: rinse, peel, cut. If the hour has struck - in the sense that the stomachs have been boiling for an hour, you can send potatoes and rice to the pan. Bring to a boil, wait until the potatoes are almost cooked through, and put the roast in the pan. Add spices to it.

Once again bringing the soup to a boil, reduce the heat and cook for another three minutes. Let the salt and roast disperse properly. After that, the pickle can be turned off and enjoy 🙂

Chicken baked with zucchini and pineapple

This tender chicken meat has been consistently pleasing to me for several years now. For this dish I take 300 grams chicken meat, adding to it canned zucchini and pineapples. You should also prepare 150 grams of cheese, 2 tbsp. sour cream and the same.

First, marinate the chicken meat in mayonnaise mixed with sour cream and canned pineapple juice. All this must be flavored with spices and left in a cool place for 25 minutes.

After that, put the meat into a mold, pour half of the marinade on top and bake in the oven for 25 minutes at 180 degrees. Then spread the pineapple and zucchini on top, pour the rest of the marinade over and send it to the oven for another 45 minutes.

In the finale, the meat removed from the oven is a good idea to sprinkle with herbs. So it takes on a festive look. It turns out beautiful and tasty.

Pickled zucchini take pride of place among the most popular and loved by all snacks. In terms of taste, they can only compete with cucumbers. Crispy, plump, slightly sour, they perfectly complement meat and fish meals, go well with strong drinks.

You can pickle zucchini for the winter both with and without sterilization (“lazy” way). In the first case, vegetables tolerate wintering best, the jars do not explode, even if they are not stored in the cellar, but in the kitchen cabinet. It's about this, classic way canning with sterilization and will be discussed today. The recipe has been tested over the years and is suitable not only for seaming zucchini, but also for zucchini and squash. And besides reliability, zucchini marinated for the winter in this way turns out to be crispy and tasty, you just lick your fingers!

Ingredients

per 1 liter jar

• young zucchini about 1 kg
• dill umbrellas 2-3 pcs.
• bay leaf 1 pc.
• garlic 3 cloves
• black peppercorns 6 pcs.
• horseradish leaf 1 pc.
• hot pepper 1 ring

Marinade (enough for 3 jars of 1 l)

• water 1 l
• non-iodized salt 2 tbsp. l.
• sugar 1 tbsp. l.
• 9% vinegar 80 ml

How to cook pickled zucchini for the winter

1. First of all, I sterilize the container - the optimal volume is 1 liter. Then, at the bottom of each jar, I put fragrant greens and spices: dill, horseradish leaf, peeled garlic cloves, black peppercorns, bay leaf, a little chili pepper.
2. 
   I wash the zucchini, remove the "tails", and then cut into rings - about 0.5 cm thick.
3. 
   I put vegetables in jars. I fill tightly, but not to the very neck, but with a small indent of about 2 centimeters. What for? Even if you have the youngest and juiciest zucchini, they will still absorb some of the marinade over time. Therefore, I indent so that there are no “dry” zucchini under the lid. You can put a couple more sprigs of dill on top (optional).
4. 
   I prepare the marinade: pour water into the pan, add salt and sugar. I boil for 1-2 minutes. pouring in table vinegar and immediately removed from the fire. I pour the contents of the jars with boiling marinade to the very top, under the neck. You can put a wide blade of a knife under the jars so that the glass does not crack from boiling water.
5. 
   I cover the jars with lids, but do not cork. Send to be sterilized. To do this, I put a towel on the bottom of the pan, set the jars and pour hot (but not boiling) water from the kettle into the pan - it should reach the shoulders. I sterilize exactly 10 minutes from the moment the water boils in the pan.
6. I take out the jars and roll them up with a key for preservation. I turn it upside down and wrap it with a blanket, leave it in this form for about 10-12 hours. I transfer pickled zucchini for the winter to the cellar, where they will stand until the next harvest. If there is no cellar, then you can send the preservation to another cool and dark place, protected from direct sunlight. Shelf life - 1 year.

In the summer, in the heat soft drinks very relevant. Despite the huge assortment of numerous store-bought sodas, traditional Russian kvass is still in demand.

We are happy to drink kvass from a barrel, industrial bottled kvass is also popular. But home-made kvass - bread, which was prepared by our grandmothers, and often parents, unfortunately, we do not cook as often as we could.

Making homemade kvass for okroshka is not much more difficult than making ordinary everyday tea. We don't have to put in much more effort. But it will take more time. But kvass will ripen without our intervention. We will only need to do simple manipulations at the right time, and delicious homemade kvass will be ready.

It's interesting that bread kvass You can not only drink, but also eat. Based on it, they make a wonderful, also very relevant summer dish - okroshka. Why is she good?

Firstly, this is a cold dish and it is prepared without boiling-frying, which is very important in the heat.
Secondly, in the summer fresh vegetables, greens that can be used for okroshka. And finally, okroshka is tasty and healthy.

How to cook homemade kvass recipe for okroshka, recipe (step by step with photo):

5) Strain into bottles, add a few raisins and leave in the refrigerator for 6 hours. After that, it can be used for okroshka. More sugar can be added if needed. Try to cook homemade kvass for okroshka, the recipe will help you.

Summer. It's hot... Stuffy... Good bread kvass will quench your thirst in the heat. And what kind of food in such weather can compete with okroshka? But not from any kvass you can cook this dish - sweet store-bought is not suitable. You need a good one for okroshka, such that the drink is rich, fragrant, sharp and non-acidic.

Okroshka is an excellent dish in hot weather when you don’t want to eat anything, but an insatiable desire to drink and drink again pursues. Okroshka not only quenches thirst, but also hunger. Ingredients: greens, cucumbers, radishes, green onion, potatoes, well-boiled meat or sausage, hard-boiled eggs, sour cream for dressing. Products will give the body all the necessary nutrients and trace elements. If desired, you can add mustard or horseradish, sugar. All products crumble finely, hence the name of the dish. Good bread kvass for okroshka is a must. How to cook it?

Kvass recipe for okroshka

You can easily and quickly prepare kvass based on semi-finished products that are sold in stores, but such kvass is sweeter and is only suitable as a drink. The recipe for okroshka is easy to find. Each recipe is different, but in general they

are similar. To prepare a drink, crackers are needed, preferably from rye bread, water, sugar, yeast. For three liters of water, a third of a loaf of bread, one teaspoon of yeast (without top), 150 g of sugar is enough.

For okroshka, it should be sharp and sour. These properties will be given to it by crackers, cut into small cubes and dried in the oven over low heat so that they are covered with dark fragrant crust. Crackers should not be burned, otherwise they will give kvass a bitter taste. Further, the drink can be prepared in two ways.

The first way to make kvass

Pour the prepared crackers into a jar, pour boiling water over it. Insist until the water has completely cooled. Steamed crackers will give kvass a rich bready aroma, dark color. Strain the contents of the jar, add yeast and sugar, put in a dark place at room temperature for 3-5 hours. Pour into bottles, add 3-5 raisins to each, close tightly and refrigerate. Raisins will give kvass sharpness. This recipe kvass for okroshka is good because it is not necessary to strain the drink each time you use it.

First you need to prepare the sourdough. AT three-liter jar pour crackers made from 1/4 of the bread, pour warm water, put 150 g of sugar, a teaspoon of yeast and put in a dark place for fermentation for about 12 hours. Drain, add warm boiled or purified water, add crackers and a piece of fresh bread and again put in a dark place for fermentation. You don't need to add yeast. So repeat again. This way we will achieve the disappearance of the smell of mash. During the subsequent draining, remove some of the soaked crackers and bread, and add a piece of fresh bread and a handful of crackers. You can also throw in 8-10 raisins for sharpness. Such a kvass recipe for okroshka is good because the cooked sourdough will last for a long time.

Before telling how to make homemade kvass for okroshka, beloved by all Russians, it is worth noting why it is not worth buying. A bottled or draft drink is prepared using completely different technologies.

It is suitable only for drinking and then not always, if you carefully study the composition. It is absolutely impossible to use it for cold soup. It will turn out not okroshka, but a parody of the traditional Russian dish, which will likely have to be discarded.

Advantages of homemade kvass:

• made immediately before cooking okroshka, so it is always fresh;
• only proven natural ingredients are used;
• has a pleasant bready smell;
• has a rich taste.

Kvass, which is made at home, should be sharp, but slightly sour. He gets these bright properties from dried black bread, which is the main component of the drink. It is permissible to replace it with ready-made breadcrumbs.

You can gradually prepare them for the summer. As soon as a few pieces of rye bread remain, the hostess dries them in the oven and puts them in a paper bag. In the summer, such a preparation will help out when you have to make kvass often.

Attention! When drying bread, do not burn the crust. If the crackers are burnt, then bitterness will turn into kvass, which will completely ruin the okroshka.

How to cook kvass for okroshka

Sweet kvass has been very popular for many centuries. But it will not be discussed further, because okroshka requires a completely different drink - white. It is also added to beetroot, botvinia, cold.

Agree, the main thing in okroshka is - quality kvass. It must be white, as originally intended in classic recipe. Life is going, National cuisine acquires new traditions, which have proven themselves quite well. In such a case, it is necessary to consider different recipes making kvass for this ice-cold soup.

White okroshochny kvass was originally prepared with flour. Sometimes not one of its varieties was taken, but several at once, which influenced taste qualities finished drink. Over time, varieties of kvass appeared, because they began to prepare it using other ingredients:

• crackers;
• honey;
• yeast;
• currant leaves;
• molasses;
• malt;
• Sahara;
• mint;
• grated horseradish, etc.

A few of the most available recipes kvass for okroshka is discussed in more detail below.

1. Okroshochny kvass from rye bread

• 100 g of rye bread;
• 5 g yeast;
• 3 art. l. Sahara;
• 4 liters of water.

Preparing a tiny drink is very simple:

1. Bread is cut into small cubes, which are dried in the oven or fried without oil in a pan. The color of the bread should be a rich brown.
2. Boiled water should cool down. She is poured prepared bread. The sourdough is left for 5 hours.
3. The infusion is filtered through gauze. Diluted yeast is placed in the liquid.
4. The pot with the drink is moved to a dark place where fermentation will take place. Leave it on for 8-10 hours.
5. As soon as foam appears on top, you can remove it and strain the liquid again.

Yeast drink for okroshka is ready. It can be stored in the refrigerator so as not to peroxide.

2. White kvass on breadcrumbs with mint

It will take only 2 days for kvass with mint to stand. But then you can cook delicious okroshka, which has a specific mint flavor.

For cooking, products are taken:

• a bunch of mint;
• a handful of raisins;
• 0.5 kg of rye bread;
• 2 liters of water.

Cooking process:

1. First, the mint is finely chopped. Greens are poured with a glass of water, covered with a lid and infused for 10-15 minutes.
2. Bread should be cut into cubes and dried in the oven.
3. AT glass jar fold crackers, raisins, pour mint infusion here and add water.
4. The neck of the jar is tied with gauze. The dishes are placed in a warm place for fermentation for a day.
5. The drink must be filtered, poured into a dark glass bottle, kept for another day in the refrigerator.

Kvass for okroshka on rye flour

In the villages, they used to constantly prepare flour kvass. In such cases, bread was not used, it was replaced Rye flour. The grain was ground immediately before the preparation of the base.

List of products for 2.5-3 liters of water:

• 200 g flour;
• 2-3 tbsp. l. natural honey.

How to cook rye kvass:

1. Mix flour with water until all lumps disappear.
2. Add honey, stir again.
3. Put the container in a warm place for fermentation, covering the top with a cloth or gauze.
4. After 2 days, filter, leave in the dark for another 1-2 days.

The grounds that remain after filtering can be used as a starter for a new batch of drink. It is allowed to add a little honey and fresh flour to it. If you want to have dark-colored kvass, you can pre-fry grain or flour.

Kvass for okroshka on sourdough

Many are frightened off by the preparation of kvass, due to the long fermentation of the product. Then you can use ready-made sourdough for white kvass, which is sold in stores. The search for it is not successful in all cities, then you will have to prepare the sourdough yourself from ordinary flour and water.

Preparing the sourdough is easy:

50 g of flour is poured into a jar, 50 ml of water is added. The ingredients are stirred until a viscous mass is obtained. It must be left for 12 hours in the sun for fermentation.

Divide the resulting mixture into 2 equal parts. One part will have to be poured out, to the rest add the same products (50 ml of warm water and 50 g of flour).

Repeat again after 12 hours. After about 4 days, the sourdough will be ready. Half is taken for kvass, and the rest is not thrown away. AT closed jar mass goes to the refrigerator. Then again it will be possible to feed it with a new portion of flour and water and use it for its intended purpose.

And now about how to make kvass from this sourdough. For 3 liters of boiled hot water is taken:

• 100 g rye flour;
• 3 art. l. Sahara;
• 100 g of sourdough;
• a sprig of mint or a little grated horseradish.

Kvass for okroshka is made simply:

1. Flour is mixed with hot water. You have to let her steam up.
2. The sourdough is poured into the cooled solution, sugar and mint (or grated horseradish) are added.
3. Leave the jar in the room for a day. If you want to get a more vigorous drink, you can let it ferment for 2 days. Then kvass is filtered and sent to the refrigerator or immediately to okroshka.

Knowing how to cook at home delicious kvass for okroshka, you can go to the kitchen. And let the surrogates remain on the shelves of the store: they are not suitable for summer soup.