Kompot
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 Traditional peach kompot | |
| Alternative names | Compot or uzvar |
|---|---|
| Type | Preserved food or drink |
| Course | Dinner or celebration |
| Place of origin | Europe |
| Region or state | Primarily Central, Eastern, Southern Europe, the Balkans and the Caucasus |
| Serving temperature | Hot, cold, or at room temperature |
| Main ingredients | Water, sugar, various fruits |
Kompot or compot, as prepared in Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote, which is where the term "kompot" originates from.
As a drink, kompot is a sweet, non-alcoholic beverage that may be served hot or cold, depending on tradition and season. It is created by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar, honey, or raisins as additional sweeteners. Sometimes different spices, such as vanilla or cinnamon, are added for additional flavour, especially in the winter, when kompot is usually served hot. Kompot is popular in Central and Eastern European countries, as well as in the Caucasus.[1]
Kompot is part of the cuisine of many countries in Central, Eastern, and Southern Europe, as well as in the Middle East and West Asia. It is known by a variety of names in these countries, such as kompot in Polish, компот (kompot) in Russian, Ukrainian and Bulgarian, kompót in Slovak and Hungarian, kompotas in Lithuanian, komposto in Turkish, κομπόστα (kompósta) in Greek, կոմպոտ (kompot) in Armenian.[2][3][4] Making kompot was a common way of preserving fruit for the winter in Caucasian, Southern and Eastern European countries; in 1885, Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot "preserved fruit so well it seemed fresh".[5] Kompot is also known in many Central Asian countries.[6]
The consumption of kompot has been declining since the 1980s. With the end of food preservation in many Southern and Eastern European countries,[citation needed] kompot has been supplanted by fruit juice, soft drinks and mineral water, while It is still a popular beverage in Georgia and Armenia.[7][8]
See also
[edit]
References
[edit]- ^ "Պատրաստում ենք կոմպոտ". World Press.
- ^ https://arpacbahsismtal.meb.k12.tr/meb_iys_dosyalar/33/05/974043/dosyalar/2017_10/19221440_tYrk_mutfaYnda_komposto_ve_hoYaflar_07.pdf Archived 2021-11-28 at the Wayback Machine [bare URL PDF]
- ^ "Dünya mutfağında komposto" (in Turkish). 4 July 2005. Archived from the original on 29 October 2021. Retrieved 29 October 2021.
- ^ "Turkish Food & Recipes".
- ^ 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. Archived from the original on 2018-11-06. Retrieved 2016-02-17.
- ^ Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006
- ^ "Compotes from Armenia". Sipan.
External links
[edit]- Apple-cranberry kompot recipe
- Dried fruit kompot (uzvar) recipe
- Cherry kompot recipe at About.com Archived 2015-09-23 at the Wayback Machine
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