Isinkwa sokuzenzela kvass Ukuze ulungise le okroshki, ungathathi okhiqiza izimboni noma i-kvass, eyenziwe ngokugxila kwe-kvass, ngoba kokubili lezi ziphuzo zithande kakhulu. Udinga ama-acid kvass amaningi, okuthiwa i-okroshechnym emhlophe. Ngokusho kobuchwepheshe be-classic, kulungiselelwe kusuka ku-rye kanye nebhali malt ne-addition kafulawa we-rye. Njengoba le nqubo ingeyona inkimbinkimbi kakhulu isikhathi eside, kungenzeka ukusebenzisa iresiphi elula ye-okroshechny kvass, eyenziwe ngamanqabunga akhe nge-add minimal sugar.
Izithako:- Isinkwa sika rye 500 g
- Amanzi 3500 ml
- Ushukela 75 g
- Imvubelo, fresh, 15 g
- Isinyathelo 1 Ukupheka kvass udinga ukuthatha isinkwa sika-rye, amanzi, ushukela nemvubelo.
- Isinyathelo 2 Amathenda wesinkwa anqunywa ngamagubhu futhi ashuni kuhhavini.
- Isinyathelo sesi-3 Beka ama-crackers emgodini enekhono lama-3 amalitha, uthele ama-2 amalitha amanzi ashisayo (80 ° C) bese ushiya amahora angu-1.5 ngaphansi kwesembozo endaweni efudumele.
- Isinyathelo 4 Dlulisa futhi unikeze ukumnika, futhi uthele isinkwa futhi nge 1.5 amalitha amanzi ashisayo bese ubeka endaweni efudumele amahora amabili.
- Isinyathelo 5 Dissolve imvubelo emanzini amancane afudumele.
- Isinyathelo 6 Ukumnika okwesibili ukukhipha, ukukhipha, ukuxuba ukumnika ukuqala (kufanele kube cishe ngamalitha angu-2.7), uthele ushukela, ugqugquzela kuze kube yilapho uqothuka ngokuphelele, engeza imvubelo ehlanjululwe futhi uxube. Ukushisa kwe-wort kumele kube ngu-25-27 ° C. I-wort kufanele ishiywe endaweni efudumele yokuvutshelwa amahora angu-12.
- Isinyathelo 7 I-kvass eholayo iphinda ikhiphe, uthele amabhodlela, isikhala kanye nendawo esiqandisini amahora angu-6. I-Kvass isilungele ukusetshenziswa. Gcina esiqandisini endaweni yokulala. Ukusebenzisa ukupheka okroshki.