• The russian kvass
• Kvass from malt and concentrate
• Kvass from bread and dried crust
• Kvass from oat and wheat bran
• Kvass from vegetables, fruits and berries
• Kvass from birch sap, dairy and other products

Vegetables, fruits and berries enrich kvass by various vitamins, microelements, organic acids and other bioactive substances and make it more delicious and healthy.

We can say that you can use any (small, big, sour, sweet) apples, vegetables of good quality, fruits and berries in various dishes including kvass.

Kvass from cabbage pickle

Such kvass has an antiulcer vitamin U, various trace elements, and other bioactive substances, what are in a kvass wort concentrate. Put kvass concentrate, sugar, water and yeast into cabbage pickle. Let it rest for 12 hours.

For 1 l cabbage pickle 0,5 l kvass concentrate, 1,5 l cool water, 1 glas sugar, 25 g yeast.

Kvass from cabbage

Peel head of cabbage from upper leaves and than cut it into slices (3-4) cm. Than wash cabbage well in pure cold water. Than dry it on baking trays (don’t allow burning). Put dried cabbage into enameled ware or into a pot, pour water over it and simmer during 15 minutes. Than cool it, pass through a sieve and add to infusion. Than put sugar into warm boiled water and add to infusion. Put the lid on or it is better to pour into bottles, cork them. In 24 hours kvass is ready.

For 5 l water 0,5 kg dried cabbage, 50 g yeast, 1 glas sugar.

Kvass from beet

Cut boiled beet into small pieces or grate, pour boiled water over it and allow to ferment in a warm place for 1-2 hours, cool and put down mull packet with dry rye bread and allow to ferment for 24 hours. Than take bread away and use kvass as a drink.

For 2 l water 2 boiled beets, 100 g dried rye bread.

Kvass from raw beet

Chop up peeled beet or shred or put into glass jar (3 l). Pour boiled water over it, add sugar and dried crust of rye bread. Cover jar with gauze and allow to ferment for 3 days. Than filter kvass again and pour kvass into bottles, cork and chill.

For 2 l water 1 kg beet, 4 spoons sugar.

Kvass from beet with aerated water

Dilute kvass from from beet with aerated water (1:1), add ice (3-4 cubes for 1 glas) and serve up with drinking straw.

Kvass from beet and dried bread

Boil peeled beet and pour infusion off. Pour over rye bread hot infusion and let it rest 10-12 hours. Add yeast to meal and let it rest. As soon as yeast come up, pour it into infusion of dried bread and let it ferment for 10-12 hours. Than filter through a sieve or gauze.

For 3 l water 1 kg beet, 100 g rye bread, 200 g pressed yeast, 1 spoon meal.

Kvass from fresh carrot

Put rubbed carrot into a glass jar (3 l), add browned dried crust, pour boiling water over it and let it rest for 8-10 hours. Cover a jar with gauze. After it filter the liquid, add yeast mixed with warm water and meal, sugar and let it ferment for 10-12 hours. Than you can put citric acid into kvass. You receive a drink with vitamins and microelements.

For 3 l kvass 150-200 g carrot, 1 glas sugar, 20 g pressed yeast, 150-200 g dried rye bread, 1-2 g citric acid, no more than 3 l water, 1 spoon meal.

Kvass from boiled carrot

Add infusion of rye bread with infusion or broth of carrot, chill to 18-20 °С, add yeast, meal, sugar, or honey and let it ferment for 10-12 hours.

Drink 1 glas 2-3 times every day. They use such kvass after serious diseases during convalescence, upper airways, hoarseness, tracheitis and bronchitis.

For 3 l kvass 200 g bread, 200 g carrot, 25 g compressed yeast, 0,5 glas honey or sugar, 1 spoon meal.

Kvass from carrot

Pour boiling water over dried carrot and let it rest, filter. Add sugar, lemon juice, chill and allow to ferment for 4-5 hours. When kvass starts to froth, add vanilla sugar, which was dissolved in water. Place in a cool room for 12 hours.

For 1 l water 100 g dried carrot, 200 g sugar, vanilla sugar on point of a knife, 10 g yeast, 0,2 lemon.

Kvass “Podmoskovny”

Chip or carve (2-3 cm) rhubarb cuttings, add to boiling water and let it boil for 5-7 minutes, filter in a kitchen sieve and chill. Put yeast with sugar into cool decoction, place in a warm room, and in 8-10 hours kvass is ready. Pour into glass jar and place in a warm room.

For 5 l drink 800 g rhubarb, 0,5 kg sugar, 24 g yeast.

Kvass from apricots

Keep apricots at temperature 18-20 °С for 24 hours, pestle in a wood tub or barrel, pour boiling water over it for 12 hours (it can be boiled thoroughly). Filter, add yeast, pour into bottles and place in a cool room for 10 days.

For 15 l water 5 kg apricots, 30 g yeast, honey and sugar to taste.

Kvass from quince

Such kvass slakes well, refreshs and revives. Is is easy to cook. Chip quinces with knife, which is made of stainless steel. Pour boling water over it, let it boil for 30-40 minutes, chill. Filter decoction, add sugar and yeast and allow to ferment for 10-12 hours.

For 5-6 l water 1 kg quinces, 1 glas sugar, 25 g yeast.

Kvass from oranges

Chip orange with peel, add citric acid, yeast, which was mixed with sugar, pour boiling water over it and place in a warm room. Filter kvass in 24 hours, pour into bottles, cork well and chill. In 24 hours drink is ready.

For 3 l water 1 orange, 300 g sugar, 1/4 tea spoon citric acid, 10 g yeast.

Kvass from barberries

Pour water over barberries in a tub, cover well and let it stand for 25-30 days. Then pour infusion off, dilute with warm water two times, add sugar (100 g for 1 l infusion) and allow to ferment in a warm room for 24 hours.

For 15 l water 5 kg barberries, sugar to taste.

Kvass “Vishnyak”

Put fresh cherries into a jar (3 l), add honey, cover jar with paper or gauze and allow to ferment in a warm room for 7-8 days. After heavy fermentation filter wort in a kitchen sieve, pour into bottles and let it stand 10-20 days in a cool room.

For 2-3 l boiled water 1 kg cherries, 400 g honey.

Kvass from pears

1. Gather fresh pears (when they start to ripen), put them into a barrel (half), pour water into a barrel to the brim and place in a cellar, let it stand. When it tastes well, it can be used, in the sequel pour in water. Such kvass will be enough for a whole winter.

2. Put ripe pears into a small tub, fill 3/4 of its capacity, pour water over it, add yeast (100 g), which was diluted in water and handful of wheat flour. Allow to ferment for 3 days. Then filter, pour into bottles, chill and drink.

Kvass from bilberries

Pound ripe bilberries with wood pestle in a wood or enamelled vessel, bring to boil, chill. Filter infusion, add honey and yeast, pour water over it, bring to boil, chill. Allow to ferment for 10-12 hours. Pour into bottles and place in a cool room. Use as a medicinal beverage by hypertension.

For 10 l water 1 kg bilberries, 2 kg honey, 25-30 g yeast.

Kvass from dogwood

Ripen fresh dogwoods after harvest in basket during 48 hours, then pestle in a wood tub, pour hot water over it for 24 hours. Then filter, add sugar and yeast, allow to ferment for 10-12 hours, place in a cool room for 5-7 days.

For 5-7 l water 1 kg dogwoods, 2 cup sugar, 20 g yeast or dried rye crust.

Kvass from lemon

Scald lemons with boiling water, peel lemon from rind, and put rind into a glass jar (3 l). Pour hot sugar solution over lemon rind, add washed and infused raisins, lemon juice. Chill to 18-20 °С and add diluted yeast.

For 3 l water 2-3 lemons, 200 g sugar (for syrup), 30-40 g raisins, 20 g yeast.

Kvass from lemon and honey

Bring water to the boil in an enamel saucepan, chill to 70 °С, add juice from one lemon, add honey, sugar, cover with gauze and allow to ferment for 24 hours. Then pour into bottles, put 5-6 raisins in each bottle, cork and place in a refrigerator. In 2 weeks kvass is ready.

For 1,5 l water 4 spoons , 5-6 teaspoons, juice of one lemon, raisins.

Kvass from medlar

For juice from medlar they use steam cooker. After juice extraction dilute it with boiled water, chill to 18-20 °С. Then add sugar, yeast or 200 g rye bread. Let it stand for 24 hours. Use after cooling.

For 5 l water 1 kg medlar, 1 glas honey or sugar, 20-30 g yeast.

Kvass from plums

Put plums in a small tub, fill 3/4 of its capacity, add yeast (50 g), cover and place in a warm room for fermentation (10-12 days). Then mix plums well till stoning, filter infusion through a sieve, dilute with water and add sugar. Pour kvass into bottles and let it rest 2 days.

Kvass with prunes

Pour dried bread with boiling water and put prunes (100 g), put the lid on and let it rest for 5 hours. Then add sugar, yeast and other prunes, mix once again and allow to ferment for 10-12 hours. Then filter through a gauze and place in a cool room for 2 days.

For 10 l boiled water 1 kg dried bread, 1 cup sugar, 50 g yeas, 150 g prunes.

Kvass from apples and honey

Chop apples into short segments and pour boiling water over it, bring to boil, and let it rest for 3 hours, filter. Add yeast, which was diluted in warm water and honey into infusion and allow tj ferment for 10 hours.

For 5 l kvass 1 kg apples, 500 g honey, 50 g yeast.

Kvass from apples

1. Pour apple peel and heart with cool water and boil. Pour hot infusion over dried rye bread. Then make as common kvass.

2. Grate apples with peel and heart, pour ready bread kvass over it, mix it, filter through a gauze and add sugar.

For 3 l bread kvass 1 kg apples, 200 g sugar.

Kvass from fruit drop

Gather shack (apples), peel and chop into short segments, pour water over it and boil thoroughly 5-10 minutes, add one cup of water with yeast and rye meal and allow to ferment for 2-3 days.

For 10 l water 1 kg apples, 1 spoon meal, 2-3 g yeast.

Kvass “Antonovka”

Pit antonovka apples and put apples into a pot, pour water over it. Boil apples till they are overcooked. Then filter through a gauze or sieve and pour into glass jar.

Mix yeast with water in a cup and pour into infusion. Add sugar and mix well with wooden spoon. Place in a cool room. In some days kvass is ready.

Keep in well corked bottles.

For 2,5 l water 5 apples, 10 g yeast, 2 glasses sugar.

Kvass from cherry plum

Make kvass from apple and quince. After boiling and filtering add honey or sugar and infusion of mint or marjoram.

For 10 l water 1 kg cherry plum, 100 g sugar , 40 g mint or marjoram.

Kvass with grapefruit

Add infusion from grapefruit peel to malt or kvass from dried bread snd let it rest for 1-2 days.

As a result kvass has special aroma and taste and becomes pectines from grapefruit peel.

For 3 l kvass 0,5 infusion from peel of one grapefruit.

Lithuanian kvass

Pour hot water over rye bread, which was chiped and dried in oven and mix well. When wort gets cold like newly drawn milk, add diluted yeast and let it rest for 12 hours. Then filter and add sugar, raisins, citric acid or lemon juice. Mix and let it rest for 12 hours, then pour kvass into bottles, which must be well corked.

In 24 hours kvass is ready.

For 8 l water 1 kg rye bread, 2 glasses sugar, 2 spoons raisins, 1 teaspoon citric acid, or juice of one lemon, 1/4 stick pressed yeast, which was diluted in 1/2 glass warm water with 2 spoons meal.

Kvass from fruit juice or berry juice

Kvass can be cooked from any concentrated juice, it is better to make kvass from sour juice. Pour juice into hot boiled water and add sugar. When it cools, add yeast and mix. Place in a warm room, then pour into bottles, cork and keep in a cool room.

For 10 l water 1 l juice, 500-700 g suagr, 20-30 g yeast.

Kvass from haw

Simmer washed haw 1-2 hours, rub through a sieve, dilute with water to the necessary thickness, let it rest, filter, add honey or sugar and allow to ferment for8-10 hours.

For 10 l water 1 kg haw, 2 glasses honey (or sugar), 30 g yeast.

Kvass from dried haw

Pestle dried haw, pour boiling water over it, bring to boil and let it rest for 12 hours. Filter through a sieve, add honey or sugar, yeast and allow to ferment for 8-10 hours.

For 10-12 l water 1 kg dried haw, 2 glasses honey (or sugar), 30 g yeast.

Kvass from arrowwood

Mix sorted and washed arrowwood with malt, add necessary amount of water to the middle thickness of dough. Place in the Russian stove in (earthenware) pot for 12 hours. Allow to cool, dilute with water, add yeast and allow to ferment for 8-10 hours.

For 10 l water 1 kg ready malt and arrowwood and 30 g yeast.

Kvass from sloe

Keep sloes at temeperature 18-20 °С for 24 hours, pestle, pour boiling water over it and let it boil for 40 minutes. Filter infusion, add honey and yeast. Allow to ferment for 10-12 hours. Use as fresh drink.

For 6-8 l water 1 kg sloe, 1-2 glasses honey and 30 g yeast.

Kvass from juniper

Pestle juniper (with wood pestle), pour boiling water over it and let it boil for 30 minutes. Then filter infusion, add honey, yeast and allow to ferment for 10-12 hours. Pour into bottles and keep in a cool room.

For 10 l water 1 kg juniper, 1-2 glasses honey, 30 g yeast.

Kvass with mandarins

Add mandarin segments into common bread kvass before its fermenting. Let it rest for 2 days, and flavoured kvass is ready.

For 3 l kvass 1 mandarin.

Kvass from bird cherry

Mash bird cherry with stones. In other respects making of this kvass don’t differ from making of orange kvass.

For 3 l water 0,5 kg bird cherry, 300 g sugar, ¼ spoon of citric acid, 10 g yeast.

Kvass from cowberries

Put washed cowberries into a tub, pour boiled cold water over it. Cork well and let it rest for 1 month. Then pour infusion out, dilute with warm water two times, add sugar, yeast and let it rest for twenty-four hours.

For 15 l water 5 kg cowberries, 1,5 kg sugar, 50 g yeast.

Kvass from bog bilberries

Keep bog bilberries for 12 hours after berrying, pound with wood pestle, pour cold water over it, bring to boil, allow to cool, filter, add honey and yeast. In 8-12 hours kvass is ready.

For 10 l water kg bog bilberries, 2 glasses honey, 30 g yeast.

Kvass from crowberry

Pound crowberry with wood pestle in a small tub or in a special trough, pour boiling water over it, add ) hop infusion and allow to ferment for 2-3 days. Then filter through a sieve, pour into bottles. In 5-7 days kvass is ready. This kvass is recommended for convalescents after serious illness. Kvass from cloudberries is made like this.

For 10 l water 1 kg crowberries, 2 glasses honey and 1 handful dried hop.

Kvass from blackberries

Kvass has well taste properties, slakes and refreshes. Keep picked berries in baskets before using for 10-12 hours in order to make them softer and that they could easier make juice without adding boiling water. After it put berries into an enamel pot or into a special wood tub for kvass. Pestle with masher and and pour boiling water over it, let it rest for 24 hours. Then filter infusion through a gauze or a sieve and allow to ferment. In 24 hours kvass is ready.

For 5 l boiled water 1 kg blackberries, 1 glass sugar, 30 g yeast.

Aromatized kvass from blackberries

They make it so as common kvass from blackberries, but after filtering they add 10-12 sprigs marjoram and allow to ferment for 24 hours. Filter again and pour into bottles, add into each bottle 2 raisins.

For 5 l water 1 kg blackberto 1 glass sugar and raisins to taste, 30 g yeast.

Kvass from honeysuckle

Before using honeysuckle for making kvass, they extract juice with steamer. They make kvass from this juice so as from other juices.

For 5 l water 1 kg honeysuckle, 1 glass honey, 20 g yeast.

Kvass from wild strawberries

Delicious and healthy kvass can be made of strawberries.

1. Pestle washed strawberries with wood masher, pour boiling water over it and allow to ferment for 10-12 hours, filter, add sugar, yeast, mix and place in a warm room for 12 hours. Then add citric acid, filter again, pour into bottles and use in 2-3 days.

For 6 l water 0,5 kg strawberries, 2 glasses sugar, 20 g yeast and 1-2 g citric acid.

2. Wash cultivated garden strawberries, pestle with wood masher, pour boiling water over it, add yeast and allow to ferment for 10-12 hours (without citric acid).

For 6-8 l water 1 kg strawberries 1 kg strawberries, 25 g yeast, 1,5 glass sugar.

Kvass from strawberries

Wash small but ripe strawberries, allow water to trickle down peel and put into enameled pot, pour water over it, bring to boil and take off. After holding during 10 minutes, filter, add sugar, yeast, citric acid and pour into dark bottles, pour into dark bottles, fill 7-10 cm lower than bottleneck. Put 2-3 raisins into each bottle. Cork bottles, fasten at bottleneck with a soft wire or string, place in a warm room. In 7-10 days kvass is ready. If process must be faster, place kvass in a warm room for 2 Days, then in a cool room. In 4 days kvass is ready.

For 3 l water 750 g strawberries, 1 spoon honey, 2 teaspoon sugar, 1 g citric acid, raisins to taste.

Kvass from stone bramble

Pestle berries with a wood masher, pour water over it, allow to boil for 5 minutes. Filter, add sugar, mix, allow to cool, add yeast and allow to ferment for 2 days.

For 3 l water 4 glasses stone bramble, 1 glass sugar, 10 g yeast.

Kvass from cranberries (in a wood barrel)

As other drinks from cranberries, they use kvass for appetite and for rise in vitality. Vitamins and microelements refresh, raise protective properties of organism, and hasten recovery of patients.

Pour water over washed ripe berries (1:4) for extraction of cranberry juice and allow to boil for 12-20 minutes. Then pestle berries with a wood masher, filter infusion (juice) in a wood barrel, add sugar, yeast and allow to ferment for 15-20 days.

For 5 l kvass 1 kg cranberries, 0,5 kg sugar, 4 l water.

Kvass from cranberries (in bottles)

They make it of ripe well sorted cranberries. Wash berries twice in a cold water, put into enameled vessel, mash, pour boiling water over it and allow to boil. Filter warm liquid through a gauze. Pour yeast, which was diluted separately in a bit of this warm water, into kvass, add sugar, mix well, pour into bottles, cork well and place in a cool room.

For 5 l water 1 kg cranberries, 3-4 glasses sugar (to taste) and 20 g yeast.

Kvass from cranberries and dried bread infusion

Pour boiling water over fried dry bread, allow to cool for 10-12 days. Dilute yeast with meal and allow to ferment. Sort cranberries, wash, mash well, juice. As soon as yeast rises, put it into infusion of dry bread, add mashed cranberries and sugar, and allow to ferment in a warm room for 10-12 hours. Before serving up filter, add fresh cranberry juice.

For 3 l water 200 g cranberries, 10 g yeast, 100 g dry rye bread, 20 g meal.

Kvass from cranberries with mint

Mash cranberries, pour 2 l water, allow to boil 5-10 minutes, filter, add sugar, allow to cool. Pour 1 l boiling water over mint, let it rest for 1-2 hours, filter, pour into bottles (or pour into jar). Let it rest for 2-3 days in a dark cool place.

For 3 l water 500 g cranberries, 300 g sugar, 10 g yeast, 1 glass peppermint.

Kvass from gooseberries

The process of making kvass is quite difficult, that’s why they made such kvass seldom, generally for sick people, who was ill for a long time, and for convalescents.

Wash gathered berries carefully, keep in baskets and boxes 1-2 days, pour boiling water over it and bring to boil. Then mash berries in a tub or in a trough with a wood pestle. Pour water over it, filter and use for making kvass with honey and yeast.

For 10 l water 2 kg gooseberries, 1 glass honey and 20-30 g yeast.

Kvass from raspberries

Mash sorted and washed raspberries (800 g) somewhat with a pestle, pour hot water over it, bring to boil, let it rest for 2-3 hours, filter, add diluted yeast, sugar, citric acid and allow to ferment.

For 4 l water 200 g sugar, 25 g yeast, 3 g citric acid.

Kvass from red currant

Mash washed red currants with a wood pestle, pour hot water over it, bring to boil and allow to ferment for 2-3 hours. Then filter, pour diluted yeast, sugar, citric acid into infusion and allow to ferment for 8-10 hours. Then filter kvass, allow to cool, pour into bottles, cork and keep in a cellar or in a cellar or refrigerator.

For 4 l water 1 kg red currants, 2 glasses sugar, 20-30 g yeast, 3 g citric acid.

Kvass from black currant

Chill boiled sweet water, add fresh juice from black currant, add yeast with 1 tea spoon sugar and place in a warm room for 1-2 days. Then pour into bottles, cork and keep in a cool place.

For 5 l water 1 l juice from black currant, 15-20 g yeast, 1 tea spoon sugar.

Pink kvass

Put washed berries from red currant into a wood tub, add red rose petals, pour boiled water it and place in a cool room for 3-4 days, filter, pass through a gauze and use as an aromatic fresh drink.

For 10 l water 1 kg black currant, 0,5 kg rose petals.

Kvass from sea-buckthorn

After wringing out pour water over refuse (fiber), allow to boil for 10-15 minutes, allow to cool, filter infusion, put honey and yeast into it. Allow to ferment for 8-12 hours.

For 10 l water 1 kg refuse of sea-buckthorn, 30 g yeast.

Kvass from cloudberries

Pestle washed and sorted cloudberries, pour hot water over it, bring to boil, let it rest for 2-3 hours, filter, add diluted yeast, sugar, citric acid and allow to ferment.

For 5 l drink 4 l water, 800 g cloudberries, 200 g sugar, 25 g yeast, 3 g citric acid.

Kvass from ashberry

It is made so as kvass from cranberries.

For 5 l drink 4 l water, 1 kg ashberry, 500 g sugar, 10 g yeast.