Kompot: Difference between revisions
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{{short description|Fruit beverage | {{short description|Fruit beverage}} | ||
{{about|the beverage|the dessert|Compote|the drug|Polish heroin}} | {{about|the beverage|the dessert|Compote|the drug|Polish heroin}} | ||
{{Expand French|topic=cult|Kompot|date=March 2023}} | {{Expand French|topic=cult|Kompot|date=March 2023}} | ||
{{misleading|date=September 2023}} | {{misleading|date=September 2023}} | ||
{{Infobox food | {{Infobox food | ||
|name | | name = Kompot | ||
|image | | image = Peach kompot.JPG | ||
|image_size | | image_size = 222px | ||
|caption | | caption = Traditional [[peach]] kompot | ||
|alternate_name | | alternate_name = Compot or uzvar | ||
|country | | country = [[Europe]] | ||
|region | | region = Primarily [[Central Europe|Central]], [[Eastern Europe|Eastern]], [[Southern Europe|Southern]] Europe, the [[Balkans]] and the [[Caucasus]] | ||
|creator | | creator = | ||
|type | | type = [[Preserved food]] or [[drink]] | ||
|course | | course = Dinner or celebration | ||
|served | | served = Hot, cold, or at room temperature | ||
|main_ingredient | | main_ingredient = [[Water]], [[sugar]], various [[fruit]]s | ||
|variations | | variations = | ||
|calories | | calories = | ||
|other | | other = | ||
}} | }} | ||
'''Kompot''' or '''compot''', as prepared in | '''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 [[Strawberry|strawberries]], [[apricot]]s, [[peach]]es, [[apple]]s, [[raspberries]], [[rhubarb]], [[plums]], or [[Sour cherry|sour cherries]] in a large volume of water, often together with [[sugar]], [[honey]], or [[raisin]]s 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 Europe|Central]] and [[Eastern Europe]]an countries, as well as in [[ | 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 [[Strawberry|strawberries]], [[apricot]]s, [[peach]]es, [[apple]]s, [[raspberries]], [[rhubarb]], [[plums]], or [[Sour cherry|sour cherries]] in a large volume of water, often together with [[sugar]], [[honey]], or [[raisin]]s 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 Europe|Central]] and [[Eastern Europe]]an countries, as well as in the [[Caucasus]].<ref>{{Cite web |title=Պատրաստում ենք կոմպոտ |url=https://ruzanasatryan30.wordpress.com/2021/07/16/%d5%ba%d5%a1%d5%bf%d6%80%d5%a1%d5%bd%d5%bf%d5%b8%d6%82%d5%b4-%d5%a5%d5%b6%d6%84-%d5%af%d5%b8%d5%b4%d5%ba%d5%b8%d5%bf/ |website=World Press}}</ref> | ||
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 ''компот'' (kompot) in Russian, Ukrainian and Bulgarian, ''kompót'' in Slovak and Hungarian, ''kompotas'' in Lithuanian, ''κομπόστα'' (kompósta) in Greek, | 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 [[Czech language|Czech]] and [[Polish language|Polish]], ''компот'' (kompot) in [[Russian language|Russian]], [[Ukrainian language|Ukrainian]] and [[Bulgarian language|Bulgarian]], ''kompót'' in [[Slovakia|Slovak]] and Hungarian, ''kompotas'' in [[Lithuanian language|Lithuanian]], ''komposto'' in [[Turkish language|Turkish]], ''κομπόστα'' (kompósta) in [[Greek language|Greek]], ''կոմպոտ'' (kompot) in [[Armenian language|Armenian]].<ref>{{Cite web|url=https://arpacbahsismtal.meb.k12.tr/meb_iys_dosyalar/33/05/974043/dosyalar/2017_10/19221440_tYrk_mutfaYnda_komposto_ve_hoYaflar_07.pdf|archiveurl=https://web.archive.org/web/20211128075249/https://arpacbahsismtal.meb.k12.tr/meb_iys_dosyalar/33/05/974043/dosyalar/2017_10/19221440_tYrk_mutfaYnda_komposto_ve_hoYaflar_07.pdf|title=Yi̇yecek i̇çecek hi̇zmetleri̇ - Türk mutfağina özgü komposto ve hoşaflar | language=tr | trans-title=Food and beverage services - Turkish-style compotes and fruit drinks |archivedate=November 28, 2021|website=arpacbahsismtal.meb.k12.tr}}</ref><ref>{{Cite web|url=https://www.hurriyet.com.tr/dunya-mutfaginda-komposto-332033|title=Dünya mutfağında komposto|date=4 July 2005|language=Turkish|access-date=29 October 2021|archive-date=29 October 2021|archive-url=https://web.archive.org/web/20211029150806/https://www.hurriyet.com.tr/dunya-mutfaginda-komposto-332033|url-status=live}}</ref><ref>{{Cite web|url=https://www.turkishfoodandrecipes.com/search/label/komposto|title = Turkish Food & Recipes}}</ref> 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".<ref>Lucyna Ćwierczakiewiczowa, Jedyne praktyczne przepisy konfitur, różnych marynat, wędlin, wódek, likierów, win owocowych, miodów oraz ciast</ref> Kompot is also known in many [[Central Asia|Central Asian]] countries.<ref>{{cite book |first=Stanisław |last=Berger |title=Kuchnia Polska |edition=XLVII |location=Warszawa |date=2005 |publisher=Państwowe Wydawnictwo Ekonomiczne, then rebranded into Polskie Wydawnictwo Ekonomiczne |url=http://www.pwe.com.pl/kulinaria/kuchnia_polska_pwe,p336582053 |isbn=83-208-1556-8 |language=Polish |archive-date=2018-11-06 |access-date=2016-02-17 |archive-url=https://web.archive.org/web/20181106142007/http://www.pwe.com.pl/kulinaria/kuchnia_polska_pwe,p336582053 |url-status=live }}</ref> | ||
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|date=September 2023}} kompot has been supplanted by fruit juice, soft drinks and mineral water, while it is still a popular beverage in [[Georgia (country)|Georgia]] and [[Armenia]].<ref>Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006</ref><ref>{{Cite web |title=Compotes from Armenia |url=https://m.sipan.am/compotes |website=Sipan}}</ref> | |||
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|date=September 2023}} kompot has been supplanted by fruit juice, soft drinks and mineral water.<ref>Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006</ref> | |||
== See also == | == See also == | ||
Latest revision as of 18:48, 22 December 2025
Template:Short description Script error: No such module "about". Template:Expand French Script error: No such module "Unsubst". Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". 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 Czech and 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,Script error: No such module "Unsubst". 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
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References
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- ↑ Script error: No such module "citation/CS1".
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- ↑ Lucyna Ćwierczakiewiczowa, Jedyne praktyczne przepisy konfitur, różnych marynat, wędlin, wódek, likierów, win owocowych, miodów oraz ciast
- ↑ Script error: No such module "citation/CS1".
- ↑ Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006
- ↑ Script error: No such module "citation/CS1".
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