Kompot

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"Polish heroin" is also know as Kompot.
Kompot
Peach kompot.JPG
Traditional Bulgarian kompot
Alternative names Compot
Type Drink
Place of origin Eastern, Northern, Central and Southern Europe
Serving temperature Cold, Hot, or Room Temperature
Main ingredients Fruit
Variations Uzvar
Cookbook: Kompot  Media: Kompot

Kompot is a non-alcoholic sweet beverage[citation needed], 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[edit]

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, Turkey, Austria and Romania, (where it is known as compot). Kompot ("компот" in Macedonian, Bulgarian, Russian, Serbian 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.[1] Kompot was still popular in the 1970s. It is still popular in many Central Asian countries such as Uzbekistan and Kyrgyzstan. Dozens of recipes may be found in the Polish recipe book, Kuchnia Polska.[2]

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.[3]

Uzvar[edit]

Uzvar or vzvar (ru) is a similar drink prepared from various dried fruits and sometimes berries sweetened with honey or sugar.

See also[edit]

Notes and references[edit]

  1. ^ Lucyna Ćwierczakiewiczowa, Jedyne praktyczne przepisy konfitur, różnych marynat, wędlin, wódek, likierów, win owocowych, miodów oraz ciast
  2. ^ Berger, Stanisław (2005). Kuchnia Polska (in Polish) (XLVII ed.). Warszawa: Państwowe Wydawnictwo Ekonomiczne, then rebranded into Polskie Wydawnictwo Ekonomiczne. ISBN 83-208-1556-8. 
  3. ^ Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006

External links[edit]