Everyone knows medicinal properties honey. And in winter, when a cold comes from all sides, a jar of fragrant sweet honey becomes an invariable companion of the usual tea parties. Honey in general has long been one of the most valuable delicacies and the most common dessert among the Slavs. famous hot drink, which was prepared even before tea appeared in our area, was made on the basis of honey. Such a drink is called sbiten.
Sbiten is a hot mixture of honey, water, spices and lemon. Such nectar is a storehouse of useful elements and an aromatherapy session in one vat. Try and cook honey sbiten, because cooking it at home is very simple and will take you about 15 minutes.
The preparation process consists in the fact that water with honey is boiled together with spices, due to which the drink becomes very spicy.
Ingredients (for 2 drinks)
- 2 glasses of water
- 3-4 st. spoons of honey
- 0.5 lemon
- 0.5 tsp cinnamon
- 0.5 tsp ground ginger
- 6 black peppercorns
- 3 cloves
- 3 boxes of cardamom
- 1 star anise
How to cook sbiten
Pour water into large saucepan and send honey there. Put the pot on a small fire.
Prepare all spices. In fact, you can safely choose your combinations of spices. The main thing is that you like the result. By the way, if you feel that you have begun to get sick, add a little fresh ginger to the sbiten - and you will get a real anti-cold remedy.
Cut half a lemon into slices.
When honey dissolves in water and the mixture boils, send spices and chopped lemon into it.
Keep sbiten on low heat for 10 minutes. When the drink is ready, strain it through a sieve and pour into cups or glasses.
Serve sbiten with a slice of lemon and honey in a separate bowl for lovers of sweeter drinks.
Sbiten is an old drink that came from ancient gray times, for our ancestors it replaced tea and brewed it in every home. There were times of rise and fall of sbitnya, today there are many recipes for making sbitnya at home, both those that came from the depths of centuries and those created recently.
For example, most alcoholic Sbitnev were created not so long ago, there was even such that it tried to sell instead of cold beer in the bottle, but it was tasty sbiten hot.
In fact, in preparation sbitnya there is nothing complicated and expensive in the home, can be very strongly to surprise relatives and friends gave it to them this drink. In this article you will find great amount most a variety of recipes for every taste.
History brought down
It is difficult to say exactly where on the tables of our ancestors first appeared this ancient drink. It was probably about a thousand years ago. Chronicles brought us the news that the Grand Prince Vsevolod in 1128, feasting with the boyars, ordered to put on the table digest (sbiten). Description of its preparation is given in the "Domostroi» (XVI century) and the other of our earliest written records.
Foreigners who visited Russia in the time of Peter I, enthusiastic about brought down, calling his Russian mulled wine. This comparison occurred, obviously, because the visiting Dutch and English sailors familiar with this drink in schools, where it was prepared with wine. Street vendors do sbiten without wine.
In winter, they wore it on the back in large copper vessels in the form of samovars, covered with a warm cloth. They warmed the cold common people.
In XVIII-XIX centuries sbiten particularly prevalent. They traded in the streets, in restaurants and tea, at markets and fairs. We drank it all.
Sbiten culture
In the last century to the streets of Russian cities it is very characteristic figure was Sbitenschik. His image we meet on the cheap popular paintings, old engravings, on the pages of novels and stories.
Describing the Russian provincial town of the XIX century, Nikolai Gogol in "Dead Souls", wrote: "The coal from these shops, or better in the window, placed Sbitenschik with a samovar of red copper and face red as a samovar."
A rare description of life in Moscow complete without mention hilarious Sbitenschik (sellers brought down), strolling in the crowd of onlookers with copper samovar, wrapped in cloth, to drink no longer cooled and advertise their product lines:
"Ah yes sbiten-sbitenok,
Eat a girl, boy,
Eat and drink
Money does not regret.
Sbiten sweet honey,
Bask, people on the go! "
Or like this:
"Sbiten hot drink scribe!
"Sbiten-cbitenok schegolek drinks!"
"Do not drink beer a tub and drink a cup was brought down."
Or that way:
"That sbiten! That's hot!
To my Sbitnev?
All eat him, and the soldiers, and the clerk,
waiter and runner,
and all honest people. "
Sbitnya sunset
Sbiten was prepared and served in vessels resembling a samovar in shape, and poured into pot-bellied cups with the edges turned inside out, which protected them from getting burned. A copper vessel for sbitnya was called sakla or baklaga (depending on the area where it was prepared), in the middle of the vessel, like a samovar, there was a wide pipe filled with hot coals. These containers served as a prototype for future samovars.
- Sbiten was especially valued in winter by chilly cab drivers and employees who froze in cold shops.
- Until about the end of the 19th century, sbiten replaced both tea and coffee for the Russian people.
- Gradually, tea and coffee forced sbiten out of the manor houses, but for a long time it remained a favorite drink of the common people, especially in winter, as a warming agent.
- Downed kuren, that was the name of the hut, where they cooked and sold sbiten.
How to cook a real sbiten, which our great-grandmothers and great-grandfathers loved so much? There are a lot of sbitnya recipes, they differ in components, cooking technology. Only honey remains always the same component of the drink.
Sbitni are divided into simple and custard. The latter are obtained by fermenting the must from honey and molasses with various seasonings. In this case, you can get drinks like weakly hopped honey, mash, beer.
They usually drank sbiten with rolls and gingerbread.
www.eat-me.ru
Recipes
Recipe for the original Russian (Moscow) sbitnya
Ingredients:
- 1 kg of white molasses;
- 200 g of honey;
- 5 cloves;
- 2 g cinnamon;
- 2 teaspoons ground ginger;
- 10 black peppercorns;
- 6-8 cardamom capsules;
- 3 star anise;
- 5-6 liters of boiling water.
Cooking:
- dissolve molasses and honey in boiling water (it can be added later, to a chilled liquid up to 40 degrees - so it will not lose its useful qualities) and cook for 15 minutes;
- add all the spices and cook for another 10 minutes;
- after, pour hot and drink like tea.
For our ancestors (Eastern Slavs), sbiten was for quite a long time instead of tea. When a cheap one came to Russia Chinese tea, forgot about the sbitna.
There was a strong decline after the October Revolution, apparently the Bolsheviks were not comfortable drinking folk drinks. Later, already in the days of the USSR, they tried to promote sbiten to the masses already in glass bottles, like beer. The idea, of course, failed - have you ever seen tea rolled into bottles (cold plastic does not count)? Sbiten is good because it is hot and fresh.
As mentioned earlier, this drink should not be confused with honey. Meda - drinks brewed from honey, water, spices and hops, and then infused, mead beer in general. Sbiten itself is a non-alcoholic product, but if desired, dry red wine or vodka can be added to it. That's right, you get something similar to mulled wine or the same grog. Below I will provide you with a few simple recipes, with which you can easily cook sbiten at home.
therumdiary.ru
Spicy sbiten
Since ancient times in Russia, sbiten has been popular as a drink that can warm in cold weather. winter evenings under Christmas or in Epiphany frosts.
And for good reason! After all, the ingredients that make up its composition can have not only a warming, but also a healing effect.
So let's get started! Let's cook a warming sbiten!
Ingredients
To prepare 2 servings of spicy sbiten you will need:
- 150 g of honey;
- 150 g of sugar;
- a pinch of cinnamon and ginger;
- 0.5 g coriander;
- 0.5 g of cloves;
- 700 ml of water.
Cooking sbitnya
- Boil water and let cool to 50-60 degrees. Then add honey, sugar and bring to a boil, stirring occasionally.
- After 10-15 minutes, add spices, remove from heat and let it brew for 15 minutes.
- Strain the resulting sbiten and pour into cups.
- If desired, wine, cognac, lemon, tea or spices can be added to sbiten.
Bon Appetit!
Sbiten "Winter"
Cooking time: 80 minutes
Servings: 6
Purpose:
- For kids
- Competitive recipes: Competition “Sweet! Festive! Mistral!"
- For lunch
- For an afternoon snack
- On the festive table: New Year/ Christmas
- For dinner
- Special food: Lenten food
Ingredients for "Sbiten "Winter"":
- Water - 1.5 l
- Rosehip (dried) - 2 tbsp. l.
- Figs - 2 pcs
- Raspberries (dried) - 3 tbsp. l.
- Melissa (dried)
- Cinnamon (sticks) - 2 pcs
- Cane sugar (universal from TM Mistral) - 80 g
- Honey - 2 tbsp. l.
- Carnation - 5 pcs
- Allspice - 3 pcs
- Ginger (dried) - 1/2 tsp
www.povarenok.ru
Suzdal sbiten: useful properties and recipes
If you want to try the real Sbiten today, go to the city of Suzdal. You will get double pleasure: enjoy the unique beauty of the ancient city, which is beautiful in any weather, and at the same time treat yourself to a once very popular honey drink in Russia, which today can be found in cafes and restaurants of the city. This light golden drink bee honey with spicy aromas of lime blossom, cinnamon, nutmeg, raspberries, cranberries and junipers, thyme and St. John's wort, cardamom and cloves, wormwood and yarrow for many centuries saved our ancestors cold winter from colds and illnesses.- Yes, and it was simply the most popular hot drink, which cheerful, loudly inviting and praising every recipe, sbitenki offered everywhere on the streets and squares of ancient cities.
- This is easy to understand. Indeed, today, perhaps, one cannot find a person who would not know what hot tea. But in Russia there was no tea before.
- And it was completely replaced by sbiten. True, over time, many recipes for making folk sbitnya were forgotten, love for him faded, displaced by the previously unseen tea that appeared on the table of Russians.
Fortunately, nothing disappears without a trace. And now the times have come again when about ancient Russian healthy drink many remembered and revived old recipes. In the meantime, we are not yet in the glorious city of Suzdal, it is easy to prepare a warming wonderful drink sbiten yourself, based on one of the recipes that will be discussed later.
Suzdal sbitnya recipes
As well as water and spices. Healing fragrant field and forest herbs, berries, flowers and leaves (that is, everything that can be used in fresh or from summer preparations).
Combining components in various ratios, you can get an infinite number of recipes. The only thing you need to pay attention to is the selection and quantity of medicinal herbs used in medicinal recipes.
Without knowing reliably about the properties of a particular herb, especially with a potent pharmacological effect, it is necessary to strictly adhere to the recipe (their concentration in the drink is usually minimal) and apply them according to indications.
For example, hawthorn flowers and berries affect blood pressure and are used for heart disease, hops act as a sleeping pill, juniper berries are strong medicinal plant, overdoses of which are dangerous, etc. The main thing here is not to overdo it.
- prepare a decoction of spices, let it brew and filter
- stir in the honey
- pour into glasses and mugs - and delicious drink ready.
You can use a slightly different method of preparation.
Sbiten Suzdal - a native Russian drink
Ingredients:
- water - 1 l
- honey - 70-80 g
- cinnamon - 1 tsp
- Bay leaf- 2 pcs.
- ginger - ½ tsp
- cloves - 5 pcs.
- cardamom - 6 seeds
Put honey in hot water and boil for 20 minutes, removing foam from the surface. We measure right amount spices and pour it there. Cook for another 5 minutes. Strain hot broth and serve.
To get a beautiful color and to enrich the taste, sbiten can be tinted with burnt sugar (to do this, melt 6 tablespoons of sugar on a hot stove in a metal bowl until dark, pour it with a small amount of water to dissolve the burnt and then pour it into a drink).
With this method, of course, the beneficial properties of honey are partially lost (as you know, they are destroyed when heated, and even more so when cooked). But, probably, the honey in this old recipe was not used for treatment, but, first of all, as aromatic additive for taste, sweetness and consistency of the drink.
Juniper Suzdal sbiten
A drink is prepared from juniper berries (very healthy), honey, a set of spices and herbs with a flavor accent on a tart bouquet of aromatic spices.
Compound:
- water - 1 l
- juniper berries - 3-4 tsp
- cinnamon, cloves, sweet peas - ½ tsp each.
- nutmeg, ginger, coriander - on the tip of a knife
- honey - 2-3 tbsp. l.
- lemon juice
Crush the berries to the state of gruel, pour boiling water and boil for 10 minutes along with spices over low heat. Leave for 10 minutes and strain. Bring water with honey to a boil and add a decoction of berries with spices.
Important: when picking fruits on your own, it is easy to confuse the berries of the common juniper with the fruits of the Cossack juniper, the berries of which are poisonous and cannot be used in recipes and in the preparation of juniper decoctions and infusions.
Fruit and berry Sbiten with spices
This recipe uses any berries and fruits (raspberries, strawberries, rose hips), Linden blossom, spices, lemon acid, herbs:
- water - 1 l
- honey - 100 g
- rose hips (dry) - 2 tbsp. l. and rowan fruits - 1 tsp.
- dried raspberries (strawberries, blueberries) - 1 tbsp. l.
- cinnamon - 1 stick
- cardamom - 10 boxes
- star anise - ½ stars
- cloves - 4-5 buds
Optionally, you can also add raisins, dates, dried apricots.
Prepare spices: open cardamom pods, chop cinnamon and star anise. Put spices, berries and dried fruits into boiling water and boil for 10-15 minutes under a lid over low heat to preserve flavors. Strain the slightly chilled drink and add honey to it.
Sbiten mint Suzdal
Mint sbiten is a special pleasure with a delicate aroma and taste of summer. Its composition is traditional: honey, spices, herbs with an emphasis on mint.
- water - 1 l
- fresh mint - 2-3 sprigs
- honey - 4 tbsp. l.
- cloves - 1 tsp
- dried chamomile - ½ tbsp. l.
- cardamom - 1-2 seeds
- cinnamon - 2 tsp
Pour boiling water over herbs and spices and steep for 1 hour. Before mixing with herbal decoction, dissolve honey in hot water.
To cook the most popular winter drink Slavs, of course, need to work a little. Without special magic and magical witchcraft, it is unlikely that it will be possible to turn the most ordinary honey, water and fragrant spices into something amazing and special, invigorating and blushing cheeks.
superstition
According to ancient legends, raspberry berries and leaves increase vitality and attract love. Flowers and rose hips bring good luck and healing.
- Mint attracts money and opens up travel opportunities. Oregano contributes to the preservation of family and love.
- The needles of pine and fir will bring the energy of prosperity and awaken the ability to bear children. Yarrow will give the gift of foresight and develop intuition.
- Sage will not only heal, but bring well-being. St. John's wort will drive out evil forces and cleanse the hearth.
- The juniper performed the same protective function from evil spirits in Russia.
Maybe this is not so. But in any case, sbiten is tasty and healthy. And this is not a cup of modern “elixir” for you - tea, when it is enough to throw a bag into a cup and pour boiling water over it. A primordially Russian, warming and fragrant drink!
behoneybee.ru
Sbiten (spicy)
- Sugar - 150 g, honey - 150 g, bay leaf - 2 pieces, cloves, cinnamon, ginger, cardamom - 5 g each, water - 1 l.
Dissolve honey, sugar in boiling water, add bay leaf, spices and boil for 15-20 minutes. Remove heat and leave for 30 minutes.
Strain through cheesecloth or fine sieve.
Serve hot.
Sbiten (drunk)
Sugar - 50 g, honey - 100 g, cinnamon - 0.3 g, cloves - 0.2 g, mint - 0.2 g, hops - 3 g.
The method of preparation of this drink is completely similar to that described above.
“Krupnik” old Polish with vanilla
Vodka - 0.5 l, honey - 1 glass, water - 1 glass, vanilla - 1/2 stick, cinnamon - 1 pinch, lemon zest - from 1 lemon.
Boil honey with water, vanilla, cinnamon, lemon zest, remove from heat, add vodka and stir.
Serve very hot in glasses.
Sbiten winter
Water - 4 cups, sugar - 0.5 cups, honey - 5 tbsp. spoons, cloves, cinnamon, bay leaf - 1 pc., cardamom - 2-3 pcs.
- Pour 4 cups of water into a saucepan, put on fire and bring to a boil.
- Add half a glass of sugar, 5 tablespoons of honey and various spices (cloves, cinnamon, bay leaf - 1 pc., Cardamom - 2-3 pcs.) To boiling water.
- Boil for 10-15 minutes. Strain.
- Serve hot in a pitcher.
1 kg of white molasses, 200 g of honey, 2 g of cinnamon, 5 cloves, 2 teaspoons of ground ginger, 10 black peppercorns, 5 tbsp. tablespoons of dry mint, 6-8 capsules of cardamom, 3 star anise, 5-6 liters of boiling water.
Dissolve molasses, honey or sugar in boiling water and boil for 15 minutes. Add spices and boil for another 10 minutes.
Drink hot like tea.
city sbiten
- Ingredients:
- - 500 g of honey,
- - 700 g of white molasses (or thick sugar, fructose syrup),
- - 500 g of spices (cinnamon, cloves, hops, mint, etc.),
- - 6 liters of water.
Cooking Boil water and, adding all the ingredients, boil for 30 minutes. Drink hot like tea.
Kumushkin sbiten
Ingredients:
- - 1 kg of honey,
- - 20 g of hops,
- - spices to taste,
- - 4 liters of water.
Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours, filter the boiled sbiten and cool.
This sbiten is consumed cold.
Sbiten Suzdal
Ingredients:
- - 150 g of honey,
- - 150 g of sugar,
- - 1.5 g of cloves, cinnamon, ginger, cardamom, bay leaf,
- - 1 liter of water.
Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes. Then, strain the drink through cheesecloth and tint with burnt sugar.
Moscow Sbiten
Ingredients:
- - 200 g of honey,
- - 150 g of molasses (or thick sugar, fructose syrup),
- - 1 g cinnamon
- - 2 g each of cloves, hops, nutmeg, allspice,
- - 1 liter of water.
Cooking
Boil honey and molasses together with water, add spices and boil for 5 minutes. Then, let it brew for 30 minutes, strain.
Shrovetide Sbiten
Ingredients:
- - 150 g honey
- - 1.5 - 2 liters of water
- - 100 g sugar
- - 2 - 3 teaspoons of dry St. John's wort
- - 2 cloves
- - 5 - 6 grains of black pepper
- - 0.25 teaspoon of ginger powder
- - 1 teaspoon cinnamon
- - 2 tsp mint
PREPARATION Boil honey in a saucepan, dilute with 1 glass of water, remove the foam. Separately, boil sugar, diluting with 1 glass of water.
Connect both parts, boil together in homogeneous mass so that more water evaporates (but over low heat, without allowing a noticeable boil).
In the rest of the water, boil the spices for 15-20 minutes in a closed vessel, let it brew for another 10 minutes, then strain, add the honey-sugar mixture and heat without boiling.
Drink only hot.
- There are a lot of sbitney recipes.
- A variety of sbitni are always welcome drinks, they are served not only at the Shrovetide table.
- Try and invent your own signature recipe for this drink.
Fragrant custard
- 1 kg of honey
- 3 liters of water
- 1 st. a spoonful of yeast
- 40 g hops
- 1 teaspoon of cloves
- 2 teaspoons ground cinnamon
- 1-2 cardamom seeds
- 2-3 shoots of fresh mint.
PREPARATION Dissolve honey in small portions in warm water, mix thoroughly, then, with continuous stirring, boil it over low heat for two hours, removing the foam.
15 minutes before the end of boiling, add hops and spices to honey. Pour the mixture into a clean barrel, and when it cools down, add the diluted a small amount yeast water.
Seal the barrel and refrigerate for 14 days.
After aging, decant the sbiten and pour into bottles, which should also be stored in the refrigerator.
Raspberry custard
For cooking you will need:
- 1 kg of honey
- 1 kg raspberries,
- 3 l of water,
- 1 st. a spoonful of yeast
PREPARATIONSqueeze juice from raspberries. Pour the pulp with water, bring to a boil, cool, strain. Add honey, heat again to a boil, add squeezed raspberry juice and cool to 35-40°C.
Add the yeast previously diluted in a glass of water to the cooled broth and leave in a warm place to ferment for 8-12 hours.
Then pour into bottles, carefully corking them and refrigerate. In 15-20 days the sbiten will be ready.
Simple sbiten
For cooking you will need:
- 500 g honey
- 700 g of molasses (or thick sugar, fructose syrup),
- 6 liters of water
- 2 tsp cloves
- 3 tsp ground cinnamon
- 2-4 cardamom seeds
- 3-6 shoots of fresh mint.
PREPARATION Dissolve honey in boiling water, add molasses, cloves, cinnamon, cardamom, mint and leave overnight. Serve warm.
Folk sbiten
For cooking you will need:
- 1 kg of honey
- 4 liters of water
- 20 g hops
- 1 teaspoon of cloves
- 2 teaspoons ground cinnamon
- 1-2 cardamom seeds
- 2-3 shoots of fresh mint.
COOKING
Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours.
Strain boiled sbiten and cool.
This sbiten is consumed cold, like kvass.
Sbiten Suzdal - 2
For cooking you will need:
- 150 g honey
- 6 art. spoons of sugar
- 1 liter of water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/2 tsp ginger
- 1-2 cardamom seeds
- 2 bay leaves.
Sbiten Vladimirsky
For cooking you will need:
- 200 g honey
- 1 liter of water
- 4 tbsp. spoons of sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/2 tsp ginger
- 1 bay leaf.
PREPARATION Ignite the sugar until brown, cool and dissolve in a small amount of hot water.
Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes.
Then strain the drink through gauze and tint with diluted burnt sugar.
Moscow Sbiten
For cooking you will need:
- 200 g honey
- 150 g of molasses (or thick sugar, fructose syrup),
- 1 liter of water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon hops
- ground nutmeg on the tip of a knife,
- 1/2 teaspoon allspice.
PREPARATION Boil honey and molasses together with water, add spices, hops and boil for 5 minutes. Then let it brew for 30 minutes, strain.
Sbiten with wine
For cooking you will need:
- 50 g honey
- 1 liter dry red wine
- ground cinnamon on the tip of a knife
- 2-3 pcs. carnations,
- ground nutmeg on the tip of a knife.
- COOKING
Bring the wine to a boil, but do not boil, mix together with honey, add spices and let it brew for 30 minutes.
Then strain the drink and serve hot.
Petrovsky drink
COOKING
This drink was loved even under Peter the Great.
Prepare it like this: in bread kvass (prepared on your own, including from concentrate, but not purchased ready-made in the store), put honey, grated horseradish, mix well and put in a cold place for a day.
Then strain through cheesecloth and drink with ice.
For 1 liter bread kvass: two teaspoons of honey and two to three tablespoons of grated horseradish.
Appendix
Translation of old Russian measures for calculating weight and volume into modern ones
supercook.ru
Maslenitsa: seeing off the winter with pancakes, tincture and whipping!
In Russia, Maslenitsa was celebrated as a joyful holiday. At the word “Shrovetide”, pictures of merry days, filled with din and noise, delicious smells of pancakes, and the chime of bells that adorned elegant threes, rise before your eyes.
The main and inalienable entertainments of Shrovetide were horseback riding, riding from high ice mountains, fist fights, and the capture of a snow fortress.
The highest point of the celebration was the burning of an effigy of Maslenitsa on the last day of the festivities.
Festive festivities in Russia are different from modern ones, but the traditional festive table has remained low.
Main treat Shrovetide days- pancakes. According to ancient Slavic beliefs, round and ruddy pancakes lure the warmth and bright sun, and when they eat a pancake that looks so much like the sun, they eat a piece of its warmth and power.
On Shrovetide they drink not only vodka, but also mead, sbitni, tinctures, honey liqueurs, herbal tea, fruit drinks, kvass.
- Choice vodka presented in stores is quite wide: Gray Goose (France), White Birch (Russia), Khlebny Dar (Ukraine), Kazenka (Russia), Tundra (Russia), Kalinka (Russia) and others. But do not forget that you can abuse this drink not worth it. Only in microdoses, vodka in the cold allows you to replenish the energy spent on heating the body.
Tinctures
They are also widely available on store shelves. They are prepared by infusing vodka on various fruits, seeds, spices, fragrant and medicinal herbs.
This drink is less sweet, but stronger than liqueurs, has pleasant taste and can serve as both an alcoholic drink and a healing elixir: “Bulbash honey with pepper” and “Bulbash linden with honey”, etc.
An old Russian hot drink made from water, honey and spices, which often included medicinal herbal preparations. Hot sbiten has a warming and anti-inflammatory effect, which is why it is so popular at Shrovetide.
Unfortunately, this drink is not mass-produced, so we offer you some simple sbitney recipes at home:
- Sbiten Suzdal: 150 g of honey, 150 g of sugar, 1.5 g of cloves, cinnamon, ginger, cardamom, bay leaf, 1 liter of water. Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes. Then, strain the drink through cheesecloth and tint with burnt sugar.
- Kumushkin sbiten: 1 kg of honey, 20 g of hops, spices to taste, 4 liters of water. Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours, filter the boiled sbiten and cool. This sbiten is consumed cold.
- city sbiten: 500 g honey, 700 g molasses, 500 g spices (cinnamon, cloves, hops, mint, etc.), 6 liters of water. Boil water and, adding all the ingredients, boil for 30 minutes. Drink hot like tea.
It used to be that if it was bad and boring to spend the Maslenitsa week, then there would be failure during the year, until the next Maslenitsa. Therefore, we STRONGLY recommend: eat and drink deliciously, walk and play, have fun from the heart!
nvt.vl.ru
Beneficial features
The unconditional benefits of an old drink are due to five important factors:
- Mandatory presence of honey;
- The constant presence of spices (classic spicy sbiten, as a rule, contains cloves, cinnamon, bay leaves, cardamom, nutmeg, ginger, star anise, black or allspice, etc.);
- A common practice of using fruit (fruit sbiten may include both fresh fruits, and dried fruits, an example of which is sbiten with prunes);
- A fairly frequent addition of medicinal herbs (herbal sbiten involves the use of sage, chamomile, St. John's wort, mint, thyme, galangal, etc.);
- The traditional use of the drink is hot.
Thus, the East Slavic honey elixir can not only have an anti-inflammatory, antiseptic or tonic effect on the body, and also serve as an indispensable remedy for colds, but with the addition of certain ingredients, it can have a beneficial effect on the functioning of the gastrointestinal tract, kidneys, liver, cardiovascular , nervous and even reproductive systems.
Shelf life
The question of the shelf life of the drink we are interested in is directly related to its variety. Simple hot sbiten, in general, does not imply the possibility of any long-term storage.
- It should be credited within an hour, getting the maximum pleasure from the process.
- If we are talking about drinks designed to be consumed cold or for later heating, then they can be stored quite freely throughout the year.
- At the same time, the main conditions for preservation are: staying in a cool dark room and being in a glass or wooden container.
However, enough theory, it's time to move on to practice.
How to cook sbiten at home. In order to figure out how to cook alcoholic sbiten, it’s enough to master a few basic recipes, which in the future you can modify based on personal culinary and medical preferences.
Classic recipe
Let's start with how to make that same honey base that can serve as a self-sufficient drink or a field for further experiments. At the same time, it should be borne in mind that the ingredients intended for sbitny should be cooked in two or even several separate containers, after which they should be combined (churned) together.
List of ingredients
- Honey - 300 g;
- Sugar or molasses - 350 g;
- Water - 3 l;
- Spices and herbs - 5-10 g;
- Vodka or cognac brandy - 500 ml.
Cooking Method
Boil 0.5 and 2.5 liters of water in two separate pots. Boiling water from a smaller container pour spices. Add honey and sugar / molasses to a large saucepan, then boil them over low heat for half an hour, stirring constantly and removing the foam.
Then strain the spicy infusion and add it to the honey-sugar solution removed from the stove. Add alcohol there, mix everything thoroughly and leave to stretch for 15-20 minutes. Consume hot.
To heighten the effect, you can cook a similar sbiten from fermented honey. And enjoy, and valuable product should not be thrown away. At the same time, the alcohol component in such a drink can not be added.
Kumushkin or folk sbiten
Now we will tell you how to make sbiten with the addition of hops.
List of ingredients
- Honey - 1 kg;
- Fresh hops - 20 g;
- Spices and herbs - to taste;
- Water - 4 liters.
Cooking Method
Boil in different containers 0.5 and 3.5 liters of water. Pour boiling water from the first container with spices and herbs. Add honey to the second container and cook for 2 hours over low heat, stirring and removing the foam.
Add hops and continue to boil for an hour. Remove the liquid from the fire, add the filtered infusion to it, mix the result, cool and bottle. Store the drink in the cellar or in the refrigerator. Consume cold or warm.
Monastic
The name of the drink speaks for itself. The monks will not drink anything.
List of ingredients
- Honey - 1 kg;
- Fresh hops - 10 g;
- Spices and herbs - to taste;
- Strong black or green tea- 100 ml (add after fermentation, see below);
- Water - 3 liters.
Cooking Method
Prepare a spicy infusion, guided by previous recipes. Boil honey in 2.5 liters of water for three and a half hours. Wrap the hops in a gauze bundle, putting a weighty boiled stone there. Lower the knot into the pan and continue to cook the honey-hoppy substance for another hour, adding water if necessary.
Then mix both strained liquids and place them in a glass fermentation container, placing it in a warm, dark place. At the end of fermentation, add tea to the substance, strain it through thick cheesecloth and bottle it. Before drinking, it is advisable to let the drink rest for about six months in a cool, dark place.
Sbiten beer
A pleasant refreshing drink served cold.
List of ingredients
- Honey - 100 g;
- Molasses - 100 g;
- Beer - 500 ml;
- Water - 500 ml;
- Mint - 5 g.
Cooking Method
For 15 minutes, simultaneously brew beer with mint and molasses with honey, sequentially added to boiling water. Next, mix the strained beer with the honey-treacle solution. Leave the resulting drink for an hour at room temperature, then bottled and kept for a week in the refrigerator or cellar.
Raspberry sbiten with liqueur
In principle, this drink does not have to be raspberry. It all depends on the type of fruit used and the liqueur added.
List of ingredients
- Honey - 150 g;
- Water - 500 ml;
- Raspberry liqueur - 250 ml;
- Raspberry juice - 250 ml;
- Allspice, cloves, ginger - to taste;
- Linden blossom, mint, thyme, St. John's wort - to taste.
Cooking Method
Pour boiling water over herbs and spices. At the same time, boil honey in raspberry juice for 10 minutes. After that, boil it for another 5 minutes with liqueur, then mix with filtered water and let it brew for half an hour.
Sbiten wine
This recipe will allow you to cook not mulled wine with honey, but flavored with wine honey drink.
List of ingredients
- Honey - 500 g;
- Water - 1 l;
- Dry red wine - 1 l;
- Spices - to taste.
Cooking Method
In separate containers, heat the wine and boil the water. Add spices to the wine and hold the substance for 10 minutes over low heat, without bringing it to a boil.
- In parallel, add honey to the water and boil the resulting solution for half an hour (this is also done on low heat with constant stirring and removal of foam).
- Then mix the honey base with strained wine and let the drink brew for 15 minutes.
Well, just in case, we remind you that alcoholic sbiten will give you benefits and fun only with its moderate use.
vzboltay.com
Benefit and harm.
The history of the sbiten officially dates back almost nine centuries, but it is believed that it appeared long before it was mentioned in the annals.
Since ancient times, the Slavs have been preparing sbiten based on honey with the addition of herbs and spices. It warmed in winter and quenched thirst in hot weather. summer days, was a therapeutic and prophylactic agent.
Diverse taste qualities and its health benefits have led to its widespread use. The people who brewed and sold sbiten - sbitenshchiki - became heroes of folklore, which confirms the wide distribution and popularity of the drink.
- Sbiten, along with herbal decoctions and infusions, replaced our ancestors with tea and other drinks that appeared later, as well as medicines for colds, stomach ailments, nervous and mental strain and other ailments.
- It was boiled different ways with the addition of herbal preparations and certain spices.
- It has come down to our days a large number of recipes for both non-alcoholic and alcoholic sbitni.
- At the same time, not only the taste, but also the effect of the drink on the human body depends on the ingredients used.
Sbiten composition and ingredients
The composition of sbitnya usually includes honey, water, sugar and spices. V medicinal purposes herbal preparations are added to the drink.
Honey is a biologically active product that contains vitamins of group B, vitamins C and PP. Honey is rich in macro- and microelements, it has a high content of potassium, calcium, chlorine, phosphorus, iron and other minerals.
For prevention and treatment various diseases sbiten on herbs and spices is useful.
- Traditionally in Russia, sbiten was cooked with sweet clover, thyme, oregano, chamomile, mint, St. John's wort, elecampane, sage, using herbs.
- Pepper, cinnamon, ginger, cardamom, cloves, bay leaf are often added from spices.
- Each person can become the author of his own unique recipe.
- In addition to spices and spices, roots, fruits and berries can be added to honey water, which will not only affect the taste, but also increase the beneficial properties of the drink.
Due to honey, sugar and alcohol (in sbitny with the addition of wine), such a drink is quite high-calorie foods and is characterized high content sugar and a significant amount of carbohydrates.
Useful properties of sbitnya
The medicinal properties of sbitnya are due to the ingredients that make up its composition, including the type of honey used. The spectrum of action is quite wide: from disease prevention to therapeutic effect in the form of auxiliary (additional) therapy.
V different recipes it can be used as a tonic or, conversely, to achieve a sedative and calming effect.
Enhance healing properties herbs help. Sbitni based on herbal decoctions can prevent the onset of a cold, dilate blood vessels, improve blood circulation and metabolism, have a positive effect on digestion, brain activity, the cardiovascular and nervous systems.
- Generations of our ancestors have proven the benefits of sbitn for respiratory diseases: the drink can have an antitussive effect, for example, when adding elecampane.
- The same elecampane, as well as sage, thyme and some other herbs in the sbiten give it anti-inflammatory properties.
- If the drink is brewed, for example, with Ivan-tea and ginger, then it will have a therapeutic effect on the body when alcohol intoxication(hangover).
Contraindications
- Like any medicinal product, sbiten can only be consumed in moderate doses.
- Biologically active honey, herbs and spices are strong allergens, so sbiten is contraindicated for those who may experience an allergic reaction.
- TO alcoholic whips all contraindications defined for alcoholic beverages apply.
No matter how useful sbiten and its effect on the body, people with impaired work of cardio-vascular system, liver, kidney, diabetes mellitus and others chronic diseases, it is recommended to consult with your doctor about the possibility of drinking a drink.
www.yourlifestyle.ru
There are many traditional recipes sbitnya - with spices and herbal preparations, with the addition of cherry or currant leaves, and even with such an unusual ingredient as horseradish. However, with all the variety of cooking methods, honey and water will remain unchanged.
First you need to mix mint and chamomile in a large bowl.
These two herbs are not only useful, but also remind you of summer with their aromas.
To boil water.
It is better to take spring or spring water for sbitnya, it is softer and will give the drink a special taste. Instead of herbs, you can take a mixture of your favorite spices: for example, cloves, cinnamon, cardamom and ginger - in any combination and proportion. Such a sbiten will be an excellent cure for a cold.
Pour boiling water over herbs. Mix. Leave to infuse for one hour.
Strain the resulting broth through a sieve or cheesecloth.
Warm up a little. Add honey. Stir well so that the honey is completely dissolved.
Water does not need to be heated much, otherwise the honey will lose all its beneficial properties and simply turn into a sweet mass.
Pour sbiten into cups and serve.
Once this drink was insanely popular. It was sold on the streets, at various fairs and bazaars, poured in taverns. And such popularity is quite understandable. In winter, hot sbiten will warm and protect against illness, and in summer, cold sbiten will become an excellent thirst-quenching drink in the bath. Sbiten will give strength, paint your cheeks with a blush, warm and invigorate no worse than overseas coffee or tea. And it certainly has more benefits.
Sbiten (zbiten) - an ancient honey drink popular in Russia, the composition, in addition to honey, includes water, spices were added to some recipes healing herbs. For example, folk sbiten consists of peony, nettle leaves, chamomile flowers, plantain, hazel leaves, fireweed and mint. Sbiten was made hot and cold. Hot had a warming and anti-cold property, so it was mainly consumed in cold weather, in addition, the drink brings great benefits to the body. They drank cold sbiten to quench their thirst in the summer heat.
In Russia, in ancient times, the most popular was honey hot sbiten. It was prepared at home, made in taverns, traded at fairs and bazaars in bottling, drank everywhere at holidays and festivities. The hut where the drink was prepared was called - Knocked down chicken. Sbitna was first mentioned in the annals as early as 1128, the drink received its peak of popularity during the time of Peter the Great. Foreigners compared the Russian hot drink with mulled wine. In the 19th century, the drink was consumed instead of tea and coffee.
They carried hot sbiten in special copper vessels similar to modern samovars, they were called sakla or baklaga. They poured and drank it also in special cups with convex walls to avoid burns. They drank honey sbiten with gingerbread and other pastries. A huge number of various recipes for preparing sbitnya have come down to our time. Making a honey drink at home is easy. Sbitni are custard and plain, alcoholic and non-alcoholic. Custard is prepared by fermenting honey wort with additives from various spices and spices, it turns out a slightly alcoholic drink, reminiscent of mead or mash.
Classic recipe for sbitnya
Nowadays old recipe real Russian (Moscow) sbitnya with ginger, is reborn, the drink has gained great popularity, they are treated to holidays (Shrovetide, Christmas), it is quite simple to make it yourself at home.
Ingredients:
- Water - 6 l;
- White (starch) molasses - 1 l;
- Honey - 200 gr;
- Cinnamon - 2 gr;
- Black pepper - 10 pcs;
- Cardamom - 7 pcs;
- Ginger - 2 tsp;
- Star anise - 3 pcs;
- Carnation - 5 pcs.
Cooking:
- Heat water to a boil enamelware, add honey and white molasses. Stir the contents and cook, stirring over low heat, honey full for 10-15 minutes.
- Place all spices and spices in a bowl, cook with them for another 10-15 minutes;
- Pour into cups, serve with cookies or other pastries.
Alcoholic sbiten with dry wine
Compound:
- Honey - 100 gr;
- Red dry wine- 500 ml;
- Carnation - 1-2 pieces;
- Nutmeg - on the tip of a knife
- Cinnamon - 2-3 gr.
Cooking method:
- Heat the wine to 75°C;
- Add honey, spices. Stir thoroughly until honey dissolves.
- Infuse for half an hour, strain through a gauze filter.
- Pour into glasses, serve.
Kumushkin sbiten with hops
Compound:
- Honey - 1 kg;
- Water - 4l;
- Pharmaceutical hops - 20 gr;
- Cinnamon - to taste.
Sbitnya preparation:
- Heat water, add honey, hop cones and spices. Cook on low power for 2-3 hours.
- Strain the hoppy honey sbiten, let cool. Drink chilled.
Hot gingerbread
Ingredients:
- Water - 2l;
- honey -300 gr;
- granulated sugar - 300 gr;
- cloves - 6-7 pcs;
- cinnamon - 10 gr;
- ginger - 10 gr.
Cooking method:
Add honey with sugar to warm water, add cloves, cinnamon and ginger. Heat up and cook for 10-15 minutes. The foam formed during boiling must be removed. Strain honey sbiten through a fine sieve, serve with cookies.
Recipe - Shrovetide sbiten with herbs
Ingredients:
- Honey - 300 gr;
- Water - 3 l;
- Sugar sand - 200 gr;
- St. John's wort (dry) - 5 tsp;
- Dried mint - 3-4 tsp.
- Oregano - 3 tsp;
- Carnation - 4 pcs;
- Black peppercorns - 10 pcs;
- Dried ginger - 0.5 tsp;
- Ground cinnamon - 1-2 tsp:
Recipe preparation method:
- In 0.5 liters, heat honey to a boil, removing the foam.
- Boil sugar in about 5 liters of water.
- Combine honey and sugar water, cook over low heat for 15 minutes.
- Add spices to the remaining water fragrant herbs, cook for 15 minutes.
- Fragrant broth, strain, add to sugar-honey syrup, slightly warm.
- Pour into cups and serve hot.
Video recipe how to make folk sbiten
raspberry custard recipe
Ingredients:
- Honey - 500 gr;,
- Fresh raspberries - 500 gr;
- Water - 1.5 l;
- Yeast - 1 tsp
Cooking:
- Rinse raspberries with water. Squeeze juice from berries.
- Pour raspberry squeezes with water, boil, then cool and strain through a sieve.
- Add honey, boil again and pour in the squeezed raspberry juice.
- Cool honey-raspberry broth to 30 degrees. Add prepared yeast.
- Put the dishes for 9-11 hours in heat for fermentation.
- Pour into suitable bottles, close well and store in a cool place. After two or three weeks, raspberry sbiten can be tasted.
Suzdal spicy sbitny recipe
Compound:
- Water - 2l;
- Honey - 300 gr;
- Sugar sand - 300 gr;
- Bay leaf - 30 gr;
- Spices: ginger, cardamom, cloves, cinnamon - 30 gr.
Cooking:
- Heat water, add honey and cook for 20-25 minutes.
- Put spices and lavrushka, cook for another 5-10 minutes.
- Strain the broth, pour into glasses.
The benefits and harms of honey whipping
Sbiten folk has many useful properties. It contains a bunch of vitamins of groups (A, B, PP, C, E, H). Only one honey in the recipe makes the drink already healthy. It is an antiviral, anti-inflammatory agent, it helps well with prostatitis. Sbiten folk increases male strength, has a warming, tonic effect. cold drink well quenches thirst and restores the energy of the body. Sbiten, due to the presence of honey, helps restore energy, protects against viruses.
Like any other product, besides the benefits, honey sbiten has some contraindications. First of all, an allergic reaction to some components of the drink (honey, herbs, spices). Alcoholic drinks contraindicated in pregnant and lactating women. Also, the drink can harm people with illnesses. diabetes and with kidney and liver disease.
Sbitney. Recipes for various sbitni
Sbiten
Sbiten, zbiten - an old Russian hot drink made from water, honey and spices, which often included medicinal herbal preparations. First mentioned in the Slavic chronicles in 1128.
Hot sbiten had a warming and anti-inflammatory effect, so they drank it mainly in winter period. Another variety of this drink was cold “zbiten”, which was no less popular drink when quenching thirst in a bathhouse or on a hot day in summer.
The first mention of sbitna as a drink widely used by the Slavs refers to chronicle sources of the 12th century. Then it was called overvar, and later - vzvar or simply var.
There is an opinion that sbiten takes its name from the verb "to knock down" (i.e. to connect parts together). And therefore prepared in two separate vessels. In one, honey was infused, and in the other, herbs, and immediately before use, the contents of the vessels were mixed - “knocked down”, which is where the name “sbiten” came from.
Before the advent of tea in Russia, sbiten was perhaps the only hot drink of Russians, it was prepared in samovars. There were stationary “downed kurens”, which were located in crowded places in the city. The role of the counter was played by a large window punched in the wall of the house.
St. John's wort, sage, bay leaf, ginger and capsicum. The most ancient descriptions of the preparation of sbitnya are given in Domostroy (XVI century).
Sbiten is one of the old Russian drinks. When still in Russia they had no idea about Chinese tea, sbiten was everyone's favorite drink.
Here is what an old cookbook writes about sbitna:
“At present, sbiten is rarely used in homes and serves only for the common people, as a warming agent in winter. It is carried around the streets in samovars and drunk with rolls; but, subjected to precise analysis, this venal drink turns out to have nothing in common with the former old drink and consists of nothing more, nothing less, as of burning sugar, molasses, and water.
The real old sbiten is prepared like this. Molasses, together with various spices, such as cloves, cinnamon, ginger, cardamom, nutmeg and bay leaves, is boiled down to a dark red color and to a decent density, transferred to jars and stored for consumption. When used, a certain amount of this viscous, thick, odorous mass is taken and dissolved in hot water; if desired, add sugar to taste.
The best sbiten is made with sugar or honey.
Mass consumption of sbitn died out after the October Revolution. Since the 1990s, attempts have been made to establish in Russia industrial production sbitnya, packaged in bottles. But this is approximately the same as industrially brewing tea - after all, sbiten, like tea, is good freshly prepared.
Recipe for a real Russian (Moscow) sbitnya.
Compound.
1 kg of white molasses,
200 g honey
2 g cinnamon
5 cloves,
2 tsp ginger (ground),
10 black peppercorns,
5 st. tablespoons dry mint
6-8 cardamom capsules,
3 star anise,
5-6 liters of water (boiling water).
Cooking.
Dissolve molasses, honey or sugar in boiling water and boil for 15 minutes. Add spices, boil for another 10 minutes. Drink hot like tea.
V.V. Pokhlebkin
Sbiten (spicy)
Sugar - 150 g,
honey - 150 g,
bay leaf - 2 pcs.,
Carnation,
cinnamon,
ginger,
cardamom - 5 g each,
water - 1 l.
Dissolve honey, sugar in boiling water, add bay leaf, spices and boil for 15-20 minutes. Remove heat and leave for 30 minutes.
Strain through cheesecloth or fine sieve.
Serve hot.
Sbiten (drunk)
Sugar - 50 g,
honey - 100 g,
cinnamon - 0.3 g,
cloves - 0.2 g,
mint - 0.2 g,
hops - 3 g.
The method of preparation of this drink is completely similar to that described above.
“Krupnik” old Polish with vanilla
Vodka - 0.5 l,
honey - 1 glass,
water - 1 glass,
vanilla - 1/2 sticks,
cinnamon - 1 pinch,
lemon zest - from 1 lemon.
Boil honey with water, vanilla, cinnamon, lemon zest, remove from heat, add vodka and stir.
Serve very hot in glasses.
Sbiten winter
Water - 4 glasses,
sugar - 0.5 cups,
honey - 5 tbsp. spoons
Carnation,
cinnamon,
bay leaf - 1 pc.,
cardamom - 2-3 pcs.
Pour 4 cups of water into a saucepan, put on fire and bring to a boil. Add half a glass of sugar, 5 tablespoons of honey and various spices to boiling water (cloves, cinnamon, bay leaf - 1 pc., cardamom - 2-3 pcs.).
Boil for 10-15 minutes. Strain.
Serve hot in a pitcher.
Sbiten from molasses
1 kg of white molasses,
200 g honey
2 g cinnamon
5 cloves,
2 teaspoons ground ginger
10 black peppercorns,
5 st. tablespoons dry mint
6-8 cardamom capsules,
3 star anise,
5-6 liters of boiling water.
Dissolve molasses, honey or sugar in boiling water and boil for 15 minutes. Add spices and boil for another 10 minutes.
Drink hot like tea.
city sbiten
Ingredients:
500 g honey
- 700 g of white molasses (or thick sugar, fructose syrup),
- 500 g spices (cinnamon, cloves, hops, mint, etc.),
- 6 liters of water.
Cooking
Boil water and, adding all the ingredients, boil for 30 minutes. Drink hot like tea.
Kumushkin sbiten
Ingredients:
1 kg of honey
- 20 g of hops,
- spices to taste,
- 4 liters of water.
Cooking
Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours, filter the boiled sbiten and cool.
This sbiten is consumed cold.
Sbiten Suzdal - 1
Ingredients:
150 g honey
- 150 g of sugar,
- 1.5 g each of cloves, cinnamon, ginger, cardamom, bay leaf,
- 1 liter of water.
Cooking
Then, strain the drink through cheesecloth and tint with burnt sugar.
Moscow Sbiten
Ingredients:
200 g honey
- 150 g of molasses (or thick sugar, fructose syrup),
- 1 g cinnamon
- 2 g each of cloves, hops, nutmeg, allspice,
- 1 liter of water.
Cooking
Boil honey and molasses together with water, add spices and boil for 5 minutes. Then, let it brew for 30 minutes, strain.
Shrovetide Sbiten
Ingredients:
150 g honey
- 1.5 - 2 liters of water
- 100 g sugar
- 2 - 3 teaspoons of dry St. John's wort
- 2 cloves
- 5 - 6 grains of black pepper
- 0.25 teaspoon of ginger powder
- 1 teaspoon cinnamon
- 2 tsp mint
COOKING
Boil honey in a saucepan, dilute with 1 glass of water, remove the foam. Separately, boil sugar, diluting with 1 glass of water.
Combine both parts, boil together into a homogeneous mass so that more water evaporates (but over low heat, avoiding a noticeable boil).
In the rest of the water, boil the spices for 15-20 minutes in a closed vessel, let it brew for another 10 minutes, then strain, add the honey-sugar mixture and heat without boiling.
Drink only hot.
Fragrant custard
1 kg of honey
3 liters of water
1 st. a spoonful of yeast
40 g hops
1 teaspoon of cloves
2 teaspoons ground cinnamon
1-2 cardamom seeds
2-3 shoots of fresh mint.
COOKING
Dissolve honey in small portions in warm water, mix thoroughly, then, with continuous stirring, boil it over low heat for two hours, removing the foam.
15 minutes before the end of boiling, add hops and spices to honey. Pour the mixture into a clean barrel, and when it has cooled, add yeast diluted in a small amount of water to it.
Seal the barrel and refrigerate for 14 days.
After aging, decant the sbiten and pour into bottles, which should also be stored in the refrigerator.
Raspberry custard
For cooking you will need:
1 kg of honey
1 kg raspberries,
3 l of water,
1 st. a spoonful of yeast
COOKING
Squeeze juice from raspberries. Pour the pulp with water, bring to a boil, cool, strain. Add honey, heat again to a boil, add squeezed raspberry juice and cool to 35-40°C.
Add the yeast previously diluted in a glass of water to the cooled broth and leave in a warm place to ferment for 8-12 hours.
Then pour into bottles, carefully corking them and refrigerate. In 15-20 days the sbiten will be ready.
Simple sbiten
For cooking you will need:
500 g honey
700 g of molasses (or thick sugar, fructose syrup),
6 liters of water
2 tsp cloves
3 tsp ground cinnamon
2-4 cardamom seeds
3-6 shoots of fresh mint.
COOKING
Dissolve honey in boiling water, add molasses, cloves, cinnamon, cardamom, mint and leave overnight. Serve warm.
Folk sbiten
For cooking you will need:
1 kg of honey
4 liters of water
20 g hops
1 teaspoon of cloves
2 teaspoons ground cinnamon
1-2 cardamom seeds
2-3 shoots of fresh mint.
COOKING
Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours.
Strain boiled sbiten and cool.
This sbiten is consumed cold, like kvass.
Sbiten Suzdal - 2
For cooking you will need:
150 g honey
6 art. spoons of sugar
1 liter of water
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 tsp ginger
1-2 cardamom seeds
2 bay leaves.
COOKING
Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes.
Sbiten Vladimirsky
For cooking you will need:
200 g honey
1 liter of water
4 tbsp. spoons of sugar
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 tsp ginger
1 bay leaf.
COOKING
Sugar is calcined until a brown color is formed, cooled and dissolved in a small amount of hot water.
Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes.
Then strain the drink through gauze and tint with diluted burnt sugar.
Moscow Sbiten
For cooking you will need:
200 g honey
150 g of molasses (or thick sugar, fructose syrup),
1 liter of water
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1 teaspoon hops
ground nutmeg on the tip of a knife,
1/2 teaspoon allspice.
COOKING
Boil honey and molasses together with water, add spices, hops and boil for 5 minutes. Then let it brew for 30 minutes, strain.
Sbiten with wine
For cooking you will need:
150 g honey
1 liter dry red wine
ground cinnamon on the tip of a knife
2-3 pcs. carnations,
ground nutmeg on the tip of a knife.
COOKING
Bring the wine to a boil, but do not boil, mix together with honey, add spices and let it brew for 30 minutes.
Then strain the drink and serve hot.
Petrovsky drink
COOKING
This drink was loved even under Peter the Great.
Prepare it like this: in bread kvass (prepared on your own, including from concentrate, but not purchased ready-made in the store), put honey, grated horseradish, mix well and put in a cold place for a day.
Then strain through cheesecloth and drink with ice.
For 1 liter of bread kvass: two teaspoons of honey and two or three tablespoons of grated horseradish.
Appendix
Translation of old Russian measures for calculating weight and volume into modern ones
WEIGHT MEASURES
1 pood = 40 pounds = 16.38 kg
1 lb = 32 lots = 0.409 kg
1 lot = 3 spools = 12.8g
1 spool = 96 shares = 4.27 g
1 share = 1/96 spool = 44.43 mg
VOLUME MEASURES
1 garnet \u003d 1/4 bucket \u003d 1/8 quadruple \u003d 3.28 l
(14 pounds of honey can fit into the garnet; 1 Russian pound - 409 g)
1 quarter \u003d 8 garnets \u003d 2 buckets \u003d 26.24 l
1 bottle (wine) = 1/16 bucket = 0.77 l
1 bottle (vodka) = 1/20 bucket = 0.624 l
1 damask \u003d 2 bottles \u003d 10 cups \u003d 1.23 l
1 cup = 1/10 damask = 2 scales = 0.123 g
1 shkalik (kosushka) \u003d 1/2 cups \u003d 0.06 l
8 pounds = 16 glasses = 4 quarts = 1 garnet
2 pounds = 4 glasses = 1 quart = 1/4 garnet
1 lb = 2 cups = 16 tablespoons
1/2 lb = 1 cup = 8 tablespoons
1/4 lb = 1/2 cup = 4 tbsp. spoons = 8 lots
1/8 lb = 1/4 cup = 2 tbsp. spoons = 4 lots
1/16 lb = 1/8 cup = 1 tbsp. spoon = 2 lots
