• 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

They used oat when they made real Russian kvass, in the first place coarse husks of oat (bran). Kvass with oat is delicious and bracing.

Bioactive substances of oat have positive influence by hepatic diseases, increase fat oxidation in the organism, forward to decholesterolization, increase endurance of the organism by physical activities. Daily eating of bread from oatmeal leads to decholesterolization in serum from 251 to 223 mg %.

Oat straw is an inexhaustible source of high-performance medicine with vitamin P. Its activity exceeds activity of medicine with vitamin P from rosehip, black currants and black chokeberry. Infusions and decoctions from oat were used as a tonic by tiredness, weakness, sleeplessness and low appetite. These people’s findings were checked in clinics by dietitians, when they were developing sensible nutrition. As to kvass from wheat bran, so it is valued highly by dietitians as source of vitamin B complex and various microelements (copper, manganese, nickel, fluorine, zinc, molybdenum, cobalt, strontium, iron, bromine and iodine). Besides, decoction of bran has many amino acids. So, kvass from oat and wheat bran is quite healthy.

Dietary kvass

Pour over wheat bran boiling water; bring to the boiling point 100°С on a small fire, cool to 18...20°С, add sugar and yeast, decoction of lemon peel and let it rest for 24 hours. Then pass it through gauze, pour into bottles and cork.

For 3 l water 500 g wheat bran, 250 g sugar, 30-50 g yeast and lemon peel (of 1-2 lemons).

Kvass from wheat bran

Pour hot water over wheat bran, bring to the boiling point and boil 1 hour. Then pass it through gauze, cool to 18...20°С, add yeast and sugar. Allow to ferment for 10-12 hours. Add lemon juice before serving. It is sour-sweet drink with scent of lemon.

For 1 l water 0,8 kg bran, 70 g sugar, 1-2 lemons, 25 g yeast.

Kvass from oat

Grind oat and put meal and bran into clay pots or large earthenware pots, and pour boiling water over it. Let it stand in a stoked Russian stove for a night. After cooling pass the liquid through a sieve or gauze, dilute with warm water and add yeast. Allow to ferment for 12-24 hours. Keep it in a cool place. Use during 2-3 days.

For 10 l water 3 kg oat wholemeal, 50 g yeast or cereal rye barm.

Kvass from rolled oats “Hercules”

Pour cold water over rolled oats “Herkules”, boil it 30-50 minutes, and let it cool (2-3 hours), filter, add sugar and yeast. Allow to ferment for 24 hours. Than put it in cool place and use during 1-2 days.

For 5 l water 500 g rolled oats, 1 glas sugar, 10-15 g.

Kvass from oat flour

Pour over oat flour boiling water, bring to boil, cool and let it stand for 2-3 hours. Add honey, yeast and burnt sugar. Allow to ferment for 12 hours.

For 3 l water 1 pack oat flour, 100 g burnt sugar, 200 g honey, 10 g yeast.

Oat kvass with honey

Put into kvass burnt sugar, honey and let it ferment for 12 hours.

For 3 l kvass 1 glas honey.