Russian drinks

Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and a sweet and sour taste.

thumb|Homemade kefir and kvass served alongside kolach and [[korovai]]

milk fermented with mesophilic lactic acid bacteria

Kissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It is commonly thickened with potato starch or corn starch and may be served either as a drinkable dessert or as a thicker, jelly-like dish. It belongs to the group of cold-solidified desserts, although it can be served warm.

Kompot or compot, as prepared in Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote, which is where the term "kompot" originates from.

Ryazhenka or ryazhanka (; ; ), is a traditional fermented milk product in Ukraine, Russia, and Belarus. It is made from baked milk by lactic acid fermentation.

thumb|A bottle of Georgian "Natakhtari Tarkhuna" Tarkhuna (, ) is a Georgian carbonated soft drink that is flavored with tarragon and/or woodruff. It was first created in 1887 in the city of Kutaisi by a Georgian pharmacist named Mitrofan Lagidze. Mitrofan Lagidze began to add odorous chukhpuch containing extract of Caucasian tarragon to sparkling water with natural syrups of his own production. Before the First World War, Lagidze repeatedly received gold medals at international exhibitions for his water. In 1927, the Soviet authorities built a plant for the production of "Lagidze water" in Tb

non-carbonated Russian drink, made by boiling lingonberries and/or cranberries with sugar

thumb|200px|right|A glass of sbiten Sbiten (, ) is a traditional hot winter beverage in Eastern Slavic cuisine, including Belarusian, Russian, and Ukrainian cuisines made of honey, spices and herbs boiled in water. Sbiten was a popular drink in Russian cuisine before the appearance of tea in Russia.

beverage derived from milk

beverage consisting of espresso mixed with steamed cream and vanilla sugar

wine making in Russia

thumb| Acidophiline (Russian: ацидофилин) is a type of drinkable yogurt, with Lactobacillus acidophilus as the starter culture. Kefir yeast is also added sometimes. It has antibacterial properties and is used in the former Soviet Bloc countries to treat intestinal diseases such as colitis and enterocolitis. The sweetened acidophiline was widely produced in the USSR, among other fermented milk drinks, such as kefir and ryazhenka.

Varenets (), sometimes anglicised as stewler or simmeler, is a fermented milk product that is popular in Russia. Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk.

Fruktime is a series of the carbonated soft drinks which are sold in Russia, distributed by The Coca-Cola Company. It is made in various flavours: Buratino (caramel), Tarhun (tarragon), Hand bell (Bellflower), Lemonade, Pear, Strawberry, Apple, Cream soda, Kvass, and Baikal (Natural). The drink is no longer available in Ukraine.

Georgian carbonated soft drink