Kvass bread rootiga Si aad u diyaarsato okroshki, ha soo qaadin kvass waxsoosaarka kvass ama kvass, laga sameeyo kvass concentrates, maaddaama labadan cabitaanadan ay aad u macaan yihiin. U baahan baahida kvass oo dheeraad ah, oo loo yaqaanno okroshechnym cad. Sida laga soo xigtay tiknooloojiyadda casriga ah, waxaa loo diyaariyaa laga bilaabo galley iyo xayawaan ari ah iyadoo la raacinayo burka. Maadaama geeddi-socodkani uusan aheyn mid aad u adag oo muddo dheer ah, waxaa suurtagal ah in la isticmaalo qashinka fudud ee kookada okroshechny, kaas oo laga sameeyey qajaar la isku dhajiyo oo la yareeyo sonkorta.
Waxyaabaha ay ka kooban tahay:- Root of galley 500 g
- Biyo 3500 ml
- Sonkorta 75 g
- Khamiis, cusub, 15 g
- Tallaabada 1aad Karinta kvass waxaad u baahan tahay inaad qaadatid rooti, biyo, sonkor iyo khamiir.
- Talaabada 2-aad ee jajabka ee cutubka lagu gooyo xabadaha iyo browned foornada.
- Tallaabada 3aad Ku rid qashinka ku dhex daadi weel leh 3 litir, ku shub 2 litir oo kuleyl ah (80 ° C) oo ka baxsan 1.5 saac ka yar daboolka meel diiran.
- Tallaabada 4 Ku shub oo ku buufin faleebo, oo mar kale ku daadi miisaanka 1.5 litir oo biyo kulul ah oo mar labaad ku rid meel diiran 2 saacadood.
- Talaabada 5: Kala saar khafiifka qadar yar oo biyo diirran.
- Talaabada 6-aad Galitaanka labaad ee dheecaanka, ka daadi, qaso faleebo hore (waa inay ahaataa qiyaas ahaan 2.7 litir), ku shub sonkorta, walaaq ilaa dhamaystirto, ku dar qamadi la badhaxay iyo isku dar. Heerkulka johannesört waa inuu ahaado qiyaastii 25-27 ° C. Wort waa in lagu tagaa meel kulul halsano 12 saacadood.
- Tallaabada 7 kvass ee soo baxa mar labaad daadi, ku shub dhalooyinka, gufyada iyo meel qaboojiyaha ilaa 6 saacadood. Kvass waa diyaar u ah isticmaalka. Ku hayso qaboojiyaha meel bannaan. Si aad u isticmaasho karinta okroshki.