|Place of origin||Eastern, Northern, Central and Southern Europe|
|Serving temperature||Cold, Hot, or Room Temperature|
|Cookbook: Kompot Media: Kompot|
Kompot is a non-alcoholic sweet beverage, that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners, sometimes different spices such as vanilla or cinnamon are added for additional flavor, especially in winter when kompot is usually served hot.
Kompot is part of the culinary cultures of many countries in Central, Eastern and Southern Europe such as Albania, Armenia, Azerbaijan, Belarus, Czech Republic, Ukraine, Russia, Poland, Bulgaria, Bosnia and Herzegovina, Kosovo, Lithuania, Latvia, Estonia, Hungary, Slovenia, Croatia, Republic of Macedonia, Serbia, Montenegro, Slovakia, Moldova, Tajikistan, Austria and Romania, (where it is known as kompot). Kompot ("компот" in Macedonian, Bulgarian, Russian, and Ukrainian) 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 Ćwierczakiewiczowa 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, Kuchnia Polska.
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 Poland, Ukraine, Serbia, Bosnia, Macedonia, Russia, Bulgaria (where it is known as ошав (oshav)) and some other countries of Eastern Europe.
Notes and references
- Lucyna Ćwierczakiewiczowa, Jedyne praktyczne przepisy konfitur, różnych marynat, wędlin, wódek, likierów, win owocowych, miodów oraz ciast
- Berger, Stanisław (2005). Kuchnia Polska (in Polish) (XLVII ed.). Warszawa: Państwowe Wydawnictwo Ekonomiczne, then rebranded into Polskie Wydawnictwo Ekonomiczne. ISBN 83-208-1556-8.
- Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006
- Uzvar Recipe