||It has been suggested that this article be merged into Compote. (Discuss) Proposed since May 2013.|
|Place of origin||Northern and Central Europe|
|Serving temperature||Hot, Cold|
Kompot appeared in Poland in the 15th century.[dubious ] It is also, to a lesser extent, part of the culinary cultures of other countries in Central and Eastern Europe such as Belarus, Ukraine, Russia, Bulgaria, Bosnia and Herzegovina, Croatia, Serbia and Romania (where it is known as compot). Kompot ("Компот" in Russian) was a widely used way of preserving fruit for the winter season in Bulgaria, Bosnia and Herzegovina and possibly other Balkan countries. In 1885, Lucyna Cwierczakiewiczowa wrote in a recipe book that kompot preserved fruit so well it seemed fresh. Kompot was still popular in the 1970s. It is still very popular in many Central Asian countries such as Uzbekistan and Kyrgyzstan. Dozens of recipes appeared in the famous Polish recipe book, Polska Kuchnia.
The consumption of kompot has been declining since the 1980s. With the end of rationing in many countries of Eastern Europe, kompot has been supplanted by fruit juice, soft drinks, and mineral water.
Uzvar is a kompot prepared from several kinds of dried fruits (original recipe features apples, pears and prunes) and sometimes berries sweetened with honey or sugar. Uzvar is a traditional Christmas Eve supper drink in Ukraine, Serbia, Bosnia, Russia (where it is known as ошав (oshav)) and some other countries of Eastern Europe.
See also 
Notes and references 
- Lucyna Cwierczakiewiczona, Jedyne praktyczne przepisy konfitur, ró?nych marynat, w?dlin, wódek, likierów, win owocowych, miodów oraz ciast wydanej
- Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006
- Uzvar Recipe