Introduction
|
All the pages of our website are created by Russian journalists. We work hard to provide you with a most valuable and actual information. The English language is not native to us, and we misspell sometimes. If you catch sight of a mistake, then please will not throw tomatoes at us, and leave the comment with the description of the mistake. A comment may be left at the end of every page.
|
Kompot - is the national sweet beverage in Russia and many other countries of the Eastern Europe. It is made of berries and fruits, either dry or fresh. Kompot is delicious and healthy, it is why it's so popular.
In Moscow kompot is losing its positions as an everyday drink, most people prefer juices, soda or something else. But, in other regions of Russia it is a main beverage for most people.
We don`t know exactly when kompot was invented. Probably it appeared in the 19th century. The word "kompot" is the transformed French word "compot". In the French cuisine it is a sweet dessert - a fruit mash.
Of course, the similar beverages were known in Russia before. There is a drink that called "uzvar", but it was not so widespread.
Ingredients and cooking technology
Kompot is a simple beverage. It is made of any berries, fruits, or mix. Fruits in any condition are suitable - fresh, dried or canned. To cook this drink you will also need sugar or honey and water.
The technology can differ a little, depending of the ingredients. Usually, the fruits are boiled in water and then sugar should be added. Kompot is ready. In most cases it is too sweet to drink and it should to be diluted with water.
Kompot as a part of the Russian way of life
Winter in Russia is long and the human body needs vitamins. It is an old Russian tradition to preserve fruits and berries.
Russians conserve kompot in large glass cans, usually with a volume of 3 liters. You can see it in a photo on the left.
Conservation of kompot starts at the end of June when the first strawberry ripens and comes to end at the end of October when the last apples are gathered.
A good housewife can prepare up to 100 cans within one season. It would be enough for a large family during winter and spring. The jars are usually stored in any dark and cold place. For people in a countryside, their basement is the best choice. Russians who live in a cities use balconies.
Jars must be sterilized before use for preservation of kompot. The sterilization usually is made by steam or soda powder. As a result kompot can be stored up to 4 years. Cherry and plum kompot with bones are excluded; in this case it can be stored only one year.
