Tsoos qaub Slavic haus - kvass tuaj yeem npaj tsis muaj poov xab, piv txwv li, ntawm lub hauv paus ntawm cov mov ci. Cov tshuaj ntsuab uas muaj ntxhiab, zib ntab, beets, horseradish, txiv qaub zest, thiab ntau yam txiv hmab txiv ntoo thiab txiv ntoo tuaj yeem ntxiv rau hauv daim ntawv qhia. Xws li cov khob cij kvass tsis yog siv los haus, tab sis kuj ua lub hauv paus rau cov tub ntxhais txias txias.
Cov zaub mov txawv ua rau cov poov xab uas tsis muaj poov xab nqaij nplej
Cov dej ntuj tsis muaj poov xab lossis tsw qab. Raisins yog siv nyob ntawm no ua cov keeb.
Koj yuav xav tau:
- poov xab tsis pub rye cij - 500 g;
- qab zib - 300 g;
- raisins - 1 puv tes;
- dej - 2, 5 l.
Cov kauj ruam ua los ntawm cov kauj ruam ua noj
Txiav lub rye cij rau hauv cubes siv nag hmo loaf. Huab cua qhuav ua tej daim ua ntej, tom qab ntawd muab cov ntawv tawg rau ntawm daim ntawv ci thiab qhuav rau hauv qhov cub kom txog thaum lub ntsej muag tsaus nti. Tso tag nrho cov croutons hauv 3 ntim. Rhaub dej thiab ntxiv cov rhaub dej kom npau txog lub caj dab.
Ntxiv 250 grams qab zib rau lub khob cij, sib tov. Txias lub wort resulting rau chav tsev kub, tom qab ntawd ncuav mus rau hauv lub nkoj fermentation, sau tsis tshaj 90% ntawm nws cov ntim. Ntxiv cov raisins tsis muaj yaug.
Tom qab ntawd muab cov nplawm loj dua, npog caj dab nrog daim ntaub nyias nyias thiab hloov lub hwj kom mus rau qhov chaw tsaus nrog qhov kub ntawm 18-25 ° C. Yog hais tias lub raisins yog qhov zoo, tom qab 1-2 hnub fermentation yuav pib rau hauv lub ntim, cov kab nrib pleb yuav txav mus rau hauv dej, tom qab ntawv ua npuas dej yuav tshwm rau saum npoo, koj tuaj yeem hnov nws lub suab thiab hnov me ntsis tsw.
Tom qab lwm 2 hnub tom qab pib fermentation, lim kvass los ntawm cheesecloth, ntxiv tshuav 50 grams qab zib rau hauv nws. Do thiab ua lub raj mis haus dej rau kev tso cia, tso 2-3 qhov tsis muaj qab hau rau hauv txhua thiab khi kom nruj nrog lub hau.
Cov dej haus yuav tsum khaws cia rau 8-12 teev nyob rau hauv qhov chaw tsaus, chaw sov kom teeb tsa roj, tom qab ntawd nws tuaj yeem hloov mus rau hauv lub tub yees lossis hauv qab daus. Thaum lub khob cij kvass tau txias txog 8-11 ° C, koj tuaj yeem npaj mus saj dua, tab sis lub txee lub neej ntawm xws li kev nyiam haus dej hauv tsev tsuas yog 4 hnub.
Cov lus qhia yooj yim thiab nrawm rau kvass ntawm cov qhob cij rye tsis muaj poov xab
Koj yuav xav tau rau kab lis kev cai oob khab:
- rye cij - 1 daim;
- qab zib - 1 tsp.
Rau kvass:
- qab zib - 1 tsp;
- rye cij - 2 slices;
- sourdough - 0.5 l;
- dej - 1.5 liv.
Nqis los ntawm cov kauj ruam ua zaub mov noj
Npaj cov oob khab ua ntej. Ua li no, muab cov cij rye cij, cov piam thaj tso rau hauv ib qho, 5-liter hub thiab ncuav nyob rau hauv ib khob ntawm chilled boiled dej. Npog lub hwj nrog cheesecloth thiab cia nws ferment nyob rau hauv qhov chaw sov so rau 2 hnub. Thaum lub oob khab npaj tiav, nws yuav puv huab nrog pungent saj. Ncuav nws mus rau hauv ib 2 liter hub, ntxiv qab zib thiab tws pieces ntawm 2 rye slices.
Sab saum toj lub hwj rau hauv qab khob nrog dej txias npau. Npog lub qhov nrog daim ntaub huv si thiab muab nws tso rau ib hnub. Tom qab ib hnub, ua tib zoo, tsis tas yuav co tag nrho qhov loj, ntws tawm ntawm kvass los ntawm peb ntu ntawm cov ntim rau hauv lwm lub ntim. Ntxiv 2 daig ntawm qhob cij rau seem uas yog sourdough, npog nrog dej thiab cia nws brew.
Tsis yog hom poov xab xyaw keeb cij kvass hauv tsev
Koj yuav xav tau:
- rye hmoov - 200 grams;
- sourdough - 0.5 l;
- dej - 3 l;
- qab zib - 1 iav.
Cov txheej txheem ua noj ib ruam dhau ib ruam
Tso cov hmoov nplej thiab cov piam thaj rau hauv 3-liter ntim, ncuav 1 liv ntawm cov dej sov npau rau hauv nws, do kom txog thaum cov piam thaj yog ua kom yaj. Ntxiv rau kab lis kev cai npaj rau hauv lub hwj thiab ntxiv cov rhaub dej kom tsis qab. Kaw lub khob, qhwv nws thiab tawm hauv 2-3 hnub hauv chav sov.
Tom qab fermentation, ua tib zoo tshem tawm lub kvass los ntawm lub hwj mus rau hauv lwm cov ntim, ceev faj kom tsis txhob kov cov keeb hauv qab. Khaws cov dej haus hauv lub tub yees. Thiab los ntawm cov hmoov seem uas nyob hauv qab ntawm lub hwj, koj tuaj yeem rov ua tib qhov qhiav kvass.
Mov ci kvass tsis muaj poov xab nrog beets
Koj yuav xav tau:
- tshiab beets - 500 g;
- rye cij crusts - 50 g;
- qab zib - 1 tbsp. diav;
- dej - 3 liv.
Cov txheej txheem ua noj ua noj hauv theem
Ntxuav cov beets, tev lawv thiab txiav mus rau hauv me me. Muab lawv tso rau hauv ib lub thawv peb-liter thiab sau nrog dej kom txog li 5 cm nyob twj ywm rau ntawm caj dab. Muab cov ncuav me me thiab ib diav piam thaj tso rau hauv.
Do cov sib tov kom huv si thiab npog nrog ib tug cheesecloth hau. Cov hau dej tsis tu ncua yuav tsum tsis txhob siv, thaum lawv pauv thaum lub sijhawm fermentation, tuaj yeem ya thiab cuam tshuam nrog tag nrho cov txheej txheem. Tso lub hwj rau hauv ib qho sov, tsaus kaum rau 5 hnub.
Nco ntsoov qhib lub poom ntau zaus hauv ib hnub thiab tshem tawm ib qho kev ua npuas uas tsim rau saum npoo. Sai li sai cov npuas tsim txheej txheem nres, nchuav kvass rau hauv hwj thiab muab tso rau hauv tub yees lossis cellar.
Yog tias koj tab tom yuav siv kvass li haus, koj tuaj yeem ntxiv qab zib ntxiv rau. Txhawm rau siv nws hauv kua zaub, nws yuav zoo ntxiv me ntsis tws qej rau kvass.
Lub khob cij tsis pub poov xab "Monastyrskiy"
Koj yuav xav tau:
- 1 khob rye hmoov
- 1 khob kvass malt
- 1 lub kua,
- 1 txiv qaub
- 1 teaspoon qhuav raspberry nplooj
- 2 diav ntawm raisins
- 1 tablespoon zib mu
- 2 liv dej.
Cov txheej txheem ua noj ua noj hauv theem
Rye lub rye hmoov nrog dej npau thiab cia kom txias. Yaug txiv apples, txiv qaub, raisins kom huv si thiab mince. Zom kom qhuav cov txiv ntoo liab nplooj, ntxiv zib ntab, kvass malt, zuaj txiv kab ntxwv nrog txiv qaub, zib ntab, hmoov nplej rye. Ncuav rau hauv cov dej ntxiv.
Do tag nrho qhov sib xyaw kom huv si thiab tawm mus rau ferment rau ob peb hnub hauv qhov chaw sov. Tom qab ntawd lim cov dej haus, thiab khaws cov tuab thiab siv nws tom qab ua cov keeb. Yog tias xav tau, hmoov nplej rye tuaj yeem hloov nrog nplej, buckwheat lossis oat hmoov. Cov txiv moj coos, plums lossis prunes, muaj ib qho muaj kua txi lossis qhuav, hom anise zoo nkauj, sage, caraway noob thiab lwm yam nroj tsuag ntsim yog qhov tsim nyog rau cov kvass xws li tsw thiab muaj ntxhiab ntxiv rau.
Daim ntawv qhia Lavxias qub rau qhob cij kvass tsis muaj poov xab nrog zib ntab
Koj yuav xav tau:
- 0.3 kg ntawm rye hmoov,
- 100 g rye mov ci ntw,
- 50 g qhob cij rye,
- 0.5 kg ntawm rye malt,
- 0, 2 kg ntawm barley malt,
- 0.7 kg zib suab thaj,
- 40 g ntawm zib ntab.
Cov txheej txheem ua noj ua noj hauv theem
Sib tov malt thiab hmoov thiab hliv hauv 3 liv dej, zuaj lub khob noom cookie thiab cia nws sawv ntsug li 10-12 teev. Tom qab ntawd hloov nws mus rau enamel lub tais, npog nrog lub hau, muab tso rau hauv qhov cub kub thiab rhaub rau 2, 5-3 teev. Do, txhuam ntawm phab ntsa, ncuav dej npau rau sab saum toj thiab muab tso rau hauv qhov cub dua li 20-24 teev.
Tom qab ntawd, hloov qhov loj mus rau ib lub tais loj thiab hliv 9 liv ntawm cov dej npau. Thaum nplawm, ntxiv cov kab nrib pleb, ua khob cij rau nws, cia nws sawv ntsug rau 8 teev. Ncuav txheej tuab dua nrog 8 liv ntawm dej kub, do thiab cia sawv ntsug rau 2-3 teev, ua kom puas. Ncuav 4 liv ntawm cov dej npau tshaj thaj av dua, do thiab tso dej tom qab sib hais haum.
Muab cov mint Txoj kev lis ntshav, zib suab thaj rau hauv wort resulting thiab tawm nws mus rau ferment. Hloov nws mus rau qhov txias tom qab txog 20 teev thiab tom qab lub fermentation tau subsided, ntxiv cov suab thaj thiab kaw ntom ntom. Kvass yuav npaj tau 3 hnub. Nws yuav dhau mus ua xim liab tsaus nti hauv xim, nrog lub qab zib zoo thiab qab ntxiag. Nws tuaj yeem nyob rau ntau lub hlis ntawm qhov txias, nws cov acidity nce ntxiv sijhawm.
Ukrainian poov xab-free kvass nrog cov mov ci ncuav thiab cov mint
Koj yuav xav tau:
- 300 g rye malt
- 150 g nplej rusks,
- 250 g zib suab thaj
- 10 g mint
- 200 g txiv pos nphuab,
- 10 g cinnamon
- 100 g ntawm raisins.
Cov txheej txheem ua noj ua noj hauv theem
Tso cov nqaij rye malt, khaub noom, nplawm ntshav, txiv pos nphuab, cinnamon, mint rau hauv ib lub tais tob. Sib tov txhua yam thiab ncuav 6 liv ntawm dej kub thiab muab ncu rau 4 hnub ntawm chav tsev kub. Tom qab ntawd ntxiv 2 liv ntawm cov dej hau rau qhov loj.
Ntws tawm ntawm wort tom qab ib ntus, tom qab ntawd ncuav cov dej haus rau hauv lub hwj huv uas muaj ob rau peb raisins hauv txhua thiab cork. Ferment kvass rau 4 hnub ntawm chav sov, tom qab ntawd khaws cia rau qhov txias rau ob lub lis piam ntawm qhov kub txog 3-4 ° C.
