Variant nr 3.

 Rusks one kg, honey 500 gr.

Add hot water in rusks rye, keep in warm place ,  to infuse . Cook   dough and in a day filter rusk water in dish with dough, add honey. Close dish with  canvas and wait yeasts will be on top, and filter kvas, and close, drink after sauna.

Variant nr 4.

Honey one kg, raspberry one kg, vinegar 400 gr.

Add raspberry in vinegar, chop berries. Infuse 5 days , mixing. Filter ,add honey, boil 5 min, warm mass add in bottles.1/3 glass of this mass mixed in glass of water , gives a very original kvas.

Bread kvas.

Rye rusks one kg, water ten l, sugar 200 gr, yeasts 25 gr, raisin 50 gr, dried mint 50 gr.

Add rusks in hot water, infuse 3-5 hours,filter, add yeasts, mint, sugar, close a canvas, keep at room for 6 hours, in foaming filter in bottles and add a few raisins, close good, drink after sauna.

Spicy kvas.

Bread kvas 5 l, yeasts 15 gr, honey 150 gr, horse radish 200 gr, raisin 50 gr.

Shredded radish, add in honey. Warm bread kvas, till 40C, diute in her mixture. Add in bottles, add raisins, infuse on lie position for two days.

Beet-garlic kvas.

Beet one kg, water 2 l, sugar 20 gr, rye bread 10 gr, salt 15 gr, garlic piece big. Shred beet, chop bread, add salt, sugar, add water. Ferment for week, filter, add chopped garlic, add in bottles.

Rhubarb kvas.

Rhubarb 0.5 kg, water 2 l, yeasts 10 gr, sugar glass.

Chop rhubarb, cook, till softness, filter, cold, add yeasts and sugar, add in bottles, close, keep 3 days as on lie position.

Strawberry-honey kvas.

Strawberry 0.5 kg, sugar 1/4 glass, lemon juice one tea.sp., honey 2 tbl.sp, raisin  50 gr.

Mix sugar in lemon juice, honey. Strawberry add in water and lead till boiling, filter, cool .Dilute lemon-honey mass in infusion, and add in bottles, adding in every a few raisins. Close and keep week for till ten days.

Fragaria -strawberry kvas.

Water ten l, strawberry 0.5 kg, fragaria 0.5 kg, juice of big lemon, sugar 5 kg, yeasts 15 gr.

Steam berries with hot water for night, filter. Add sugar in lemon juice ,dilute in infusion, add yeasts, infuse under canvas till evening, add in bottles, cool drink after sauna.

Currant kvas.

Variant nr 1.

Black currant one kg, water 3 l, sugar 300 gr, yeasts 20 gr, raising 100 gr.

Chopped berries add in one l. of water, leaf till boiling, filter. Dilute yeasts, in 2 l. of water dilute sugar, mix all, infuse for night, on a morning add-in  bottles, add raisins, close, keep in cool place as on lie position.

Variant nr 2. Leafs of currant black and mint cook in hot water, add in a good warmed teapot, add one l. of the hot water, infuse under lid and towel for 5 hours. Boil sugar in 0.5 l. of water.In porcelain  dish filter kvas, and infusion mint with currant, add yeasts, ferment for 4 hours. From fermented kvas remove foam, filtered kvas add in bottles, in every bottle put a few raisins and infuse 2 days.

Cherry kvas.

Cherry one kg, water 2 l. sugar 2 tbl.sp., yeasts 5 gr, raisin 50 gr.

Cook berries till infusion thickness, cool,filter ,add sugar, yeasts, raisin , ferment give, filter, add in bottles, close, keep on lie position.

Apple kvas.

Apples one kg, water 3 l, sugar glass, yeasts 20 gr.

Apples chop cut a middle, add water. Cook till softness mass, cool, chop apples through sieve, add sugar,yeasts, mix, add in bottles. Close, keep same.

Rusk kvas home by fast cooking.

Rye rusks one kg, sugar 750 gr, raisin 50 gr, leaf of black currant 16 pieces, liquid beer yeasts 3 tbl.sp,  mint dry, but not piperita 2 tbl.sp. 

Dried rusks add in enamel dish, add 2 buckets hot water, infuse 12 hours. In other dish cook in one l. of the hot water leafs of black currant, mint, infuse 5 hours. Mixed leafs  infusion add in first infusion, add yeasts, sugar/boiled in 0.5 l. of water/, infuse for fermenting for 4 hours, after remove foam, filter. Filtered kvas add in bottles, add 5 raisins, infuse two days. With raisin add pinch of thyme, roots of acorus calamus, spices.