FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing heating the Jerusalem artichoke to the temperature of 80-90°C inside the bits for at least an hour, roasted and crushed. Mixing the rye fermented malt, rye unfermented malt and Jerusalem artichoke in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for about 1 hour are carried out. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.Способ предусматривает подготовку рецептурных компонентов. Подготовленные ржаной ферментированный солод, ржаной неферментированный солод и ячменный солод дробят. Подготовленный топинамбур нарезают, сушат его в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривают и дробят. Смешивают ржаной ферментированный солод, ржаной неферментированный солод и топинамбур в количестве около 7,5% от массы зерновых продуктов с горячей водой,
