Birch kvass with barley

1. First of all, we filter the juice through a sieve (we line the sieve with gauze in 2-3 layers), leave it in a cool place for a couple of days (I stood for 2 days).

2. Fry the barley in a dry frying pan (without adding oil) until a beautiful golden color.

3. We spread the barley grains in birch sap and leave them to infuse in a warm room.

4. After four days, the kvass is filtered, bottled. We store it in the cellar or in the refrigerator.

Drink to your health!