A Recipe From Russia: Simple Kompot (traditional berry drink)

kompot

Hello,

In Russia going out to eat at a cafe will bring you to the realization that beverage choices are minimal at best. Beer, Kvas, bottled water, hot tea and Kompot!

If you visit a friend and you do not drink vodka or beer then the Kompot will come out of the refrigerator.

Kompot is a very popular drink and is made by all good cooks in the kitchen. So lets make some Kompot like they do in Russia.

Ingredients

* .5 kilo (half kilo) assorted berries (strawberries, red bilberries, blueberries, raspberries, black currant, or a frozen mix is a good choice too. Also just a single type of berry can be used.)
* 2.5 liters of water
* 4 – 6 tablespoonfuls of sugar – per taste

Cooking

Boil the water, then add the sugar and berries. When it boils again, lower the heat and cook for 15-20 minutes. To make it taste even richer, you can add a few leaves of fresh peppermint or Spearmint three minutes before the drink is cooked. You can also add a pinch of Cinnamon. The drink can be served either warm or cold.

Yummy!

Kyle & Svet

comments always welcome.



kKEETON @ Windows to Russia…

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3 comments on “A Recipe From Russia: Simple Kompot (traditional berry drink)

  1. julie

    I lived in Ukraine for a year & a half, & my husband lived in Siberia for two years. We love the Russian kultura and feel very blessed to know some incredible people. I always love to hear when people actually want to stay, instead of coming to America t.he grass is not always greener.

  2. admin

    Thanks! I hope you try the Kompot? But having been in Ukraine then I am sure that you have tried a version before…

  3. Keith

    Hi Julie. I just got back from a week stay in the Ukraine . Simferopol to be exact . I met my fiancé who is from there . It was my first time and did not know what to expect . She gave me the royal treatment and we went to many places in Crimea. I fell in love with it and was sad to leave . One week is not enough maybe not even a lifetime it was amazing .

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