The best recipes for making sbiten at home. Recipes for making alcoholic sbiten at home

Sbiten (zbiten) is an ancient honey drink popular in Rus'; in addition to honey, it contains 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. The hot drink had warming and anti-cold properties, so it was mainly consumed in cold weather; in addition, the drink brings great benefits to the body. They drank cold sbiten to quench thirst in the summer heat.

In ancient times, honey was the most popular in Rus'. hot sbiten. It was prepared at home, made in taverns, sold at fairs and bazaars by the glass, and drunk everywhere at holidays and festivities. The hut where the drink was prepared was called the Downed Kuren. Sbitna was first mentioned in chronicles back in 1128; the drink reached its peak of popularity during the time of Peter the Great. Foreigners compared Russian hot drink with mulled wine. In the 19th century, the drink was consumed instead of tea and coffee.

Hot sbiten was served in special copper vessels similar to modern samovars, they were called sakla or baklaga. They also poured and drank it into special cups with convex walls to avoid burns. We drank honey sbiten as a bite with gingerbread and other baked goods. It has reached our time great amount all kinds of recipes for making sbiten. Making a honey drink at home is as easy as shelling pears. There are custard and plain sbitni, alcoholic and non-alcoholic. Custards are prepared by fermenting honey wort with additions of various spices and herbs, resulting in a low-alcoholic drink reminiscent of mead or mash.

Classic recipe for making sbiten

Nowadays, the old recipe for real Russian (Moscow) sbitnya with ginger is being reborn, the drink has become very popular, it is served at holidays (Maslenitsa, Christmas), and it is very easy to make it yourself at home.

Ingredients:

Water – 6 l;
White (starch) molasses – 1 l;
Honey – 200 gr;
Cinnamon – 2 g;
Black pepper – 10 pcs;
Cardamom – 7 pcs;
Ginger – 2 tsp;
Star anise – 3 pcs;
Cloves – 5 pcs.

Preparation:

Heat water to boiling in enamel dishes, add honey and white molasses. Stir the contents and cook the honey mixture over low heat for 10-15 minutes.
Place all the spices and spices in a bowl, cook with them for another 10-15 minutes;
Pour into cups and serve with cookies or other baked goods.

Alcoholic sbiten with dry wine

Compound:

Honey – 100 gr;
Red dry wine– 500 ml;
Cloves – 1-2 pcs;
Nutmeg - on the tip of a knife
Cinnamon – 2-3 gr.

Cooking method:

Heat the wine to 75°C;
Add honey and spices. Stir thoroughly until the honey dissolves.
Leave for half an hour, strain through a gauze filter.
Pour into glasses and serve.

Kumushkin sbiten with hops

Compound:

Honey – 1 kg;
Water – 4l;
Pharmaceutical hops – 20 g;
Cinnamon - to taste.

Preparing sbiten:

Heat water, add honey, hop cones and spices. Cook on low power for 2-3 hours.
Strain the intoxicating honey sbiten and let cool. Drink chilled.

Hot ginger sbiten

Ingredients:

Water – 2l;
honey -300 gr;
granulated sugar – 300 gr;
cloves – 6-7 pcs;
cinnamon – 10 g;
ginger – 10 gr.

Cooking method:

Add honey and sugar to warm water, add cloves, cinnamon and ginger. Heat and cook for 10-15 minutes. The foam that has formed during boiling must be removed. Strain the honey sbiten through a fine sieve and serve with cookies.

Recipe: Maslenitsa sbiten with herbs

Ingredients:

Honey – 300 gr;
Water – 3 l;
Granulated sugar – 200 gr;
St. John's wort herb (dry) – 5 tsp;
Dried mint – 3-4 tsp.
Oregano – 3 tsp;
Cloves – 4 pcs;
Black peppercorns – 10 pcs;
Dried ginger – 0.5 tsp;
Ground cinnamon – 1-2 tsp:

Recipe preparation method:

Heat 0.5 liters of honey to a boil, skimming off 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 and fragrant herbs, cook for 15 minutes.
Strain the aromatic decoction, add to sugar and honey syrup, heat slightly.
Pour into cups and serve hot.

Video recipe on how to make folk sbiten

Recipe for raspberry custard sbiten

Ingredients:

Honey – 500 gr;,
Fresh raspberries – 500 gr;
Water – 1.5 l;
Yeast – 1 tsp.

Preparation:

Rinse raspberries with water. Squeeze the juice from the berries.
Pour the raspberry juices with water, boil, then cool and strain through a sieve.
Add honey, boil again and pour in the squeezed raspberry juice.
Cool the honey-raspberry broth to 30 degrees. Add prepared yeast.
Place the dishes in a warm place for 9-11 hours for fermentation.
Pour into suitable bottles, close well and store in a cool place. After two or three weeks, the raspberry whipping can be tasted.

Recipe for Suzdal spicy sbiten

Compound:

Water – 2l;
Honey – 300 gr;
Granulated sugar – 300 gr;
Bay leaf – 30 g;
Spices: ginger, cardamom, cloves, cinnamon – 30 g each.

Preparation:

Heat water, add honey and cook for 20-25 minutes.
Add spices and bay leaves, cook for another 5-10 minutes.
Strain the broth and pour into glasses.

The benefits and harms of honey sbiten

Folk sbiten has many beneficial properties. It contains a bunch of vitamins (A, B, PP, C, E, H). Only honey in the recipe makes the drink healthy. It is an antiviral, anti-inflammatory agent, and helps well with prostatitis. Folk sbiten increases male strength, has a warming, tonic effect. Cold drink quenches thirst well and restores the body's energy. Sbiten, thanks to the presence of honey, helps restore energy and protects against viruses.

Like any other product, in addition to its benefits, honey sbiten has some contraindications. First of all, an allergic reaction to some components of the drink (honey, herbs, spices). Alcoholic drinks are contraindicated for pregnant and lactating women. The drink can also be harmful to people with diabetes and kidney and liver diseases.

We often use the name of the ancient Russian drink “sbiten”, having little idea of how it differs from other traditional Russian drinks. Let's try to figure out what it is and how to prepare real ancient Russian sbiten.

Archaeological excavations indicate that there is no people in the world who would not use honey in the preparation of their traditional drinks. The ancient Slavic peoples were no exception. They shared the honey with their gods. And drinks with honey and honey-based are an indispensable attribute of all feasts, religious offerings, rituals and everyday life.

Our distant ancestors loved honey drinks and drank them in considerable quantities. This is indirectly confirmed by ancient recipes, in which the ingredients used for their preparation were measured in tens of liters of water and tens of kilograms of honey (for example, take “1.5 pounds of honey”, “dilute with 12 buckets of water”). One of these honey drinks is known to us as “sbiten”.

The first mentions of this ancient Russian drink are found in chronicles of the 12th century. In those days, sbiten was called “perevar”, later “brew”, “var” (a drink that was obtained by boiling water with the addition of herbs, berries, fruits and honey).

It is assumed that its name comes from the verb “to knock down.” Whether this is really so is difficult to say. But it is known that when preparing it, two different vessels were usually used. In one, a herbal infusion was prepared, in the other, honey was infused. And before use, the contents of both were mixed - “churned.”

According to the definition given in ancient books and chronicles of the ancient Slavs, sbiten is a sweet honey drink, the main component of which is honey. In addition, water, various spices, and various herbs, including medicinal ones, were used to prepare it.

Read also: All about honey sbiten: beneficial features, recipes, composition

How did they drink sbiten in Rus'?

Drinking aromatic and tasty Russian sbiten is a pleasure. And for a long time (before the appearance and mass distribution of tea) it was, perhaps, the only hot drink. They drank it at home, cooked it in samovars in crowded smoking areas, usually located in the most crowded places of the city. And the whippers at fairs and bazaars carried it in samovars and offered it to the frozen people.

They drank it from samovars, usually from clay mugs or special convex glasses, in a bite with rolls, buns and gingerbread.

There is a version that it was for this drink that the samovar was invented in Rus'. Perhaps this is true. After all, tea appeared on the table of our ancestors much later.

They drank honey sbiten with an infusion of medicinal herbs (chamomile and mint, St. John's wort and sage) not only for mood, but also to restore health. In Rus', this popular drink was drunk cold on hot days and in the bathhouse, as an excellent thirst quencher. In winter, when it was cold, it was the best warming and tonic drink.

How to prepare Old Russian sbiten?

Most old recipe preparation of sbiten was found in a collection of instructions and advice on all life issues - in the famous book “Domostroy”, edited in the 16th century, attributed to Archpriest Sylvester. Although it is known for certain that the ancient Russian sbiten appeared much earlier, back in the 11th-13th centuries.

The main components for the classic traditional sbiten are honey, water and seasonings (sage, St. John's wort, ginger, Bay leaf, capsicum, cardamom, cinnamon, mint, cloves).

Sbiten, unlike other traditional honey drinks, is prepared simply and quickly. You can drink it after 3-4 hours. The technology for its preparation does not use a long fermentation process, as, for example, this is done when preparing mead or surya (a little-known ancient Russian drink).

Read also: Sbiten folk consecrated for prostatitis: recipes, indications

According to the method of preparation, sbiten can be non-alcoholic (strength up to 1%) and alcoholic - 4-7%, plain or custard.

Unlike many honey-based drinks, sbiten was most often prepared non-alcoholic. No hops were added to it and honey was not fermented.

There are a lot of known recipes for its preparation. The most commonly mentioned sbiten are “Stobushinsky”, “Suzdal”, “Junior”, “Vladimirsky”, “Pikhtovy” and “Moskovsky”. They differ from each other slightly: either in the set of seasonings and spices used, or in different cooking technologies.

The classic recipe for Old Russian sbiten is preparation in two vessels. In one, honey was dissolved in water and brought to a boil, in the other, a decoction of spices was prepared. Then they mixed everything together. And the simplest recipe is to mix all the ingredients at once in one go, boil for 20-30 minutes, leave and strain.

Russian sbiten recipe

To prepare real Russian sbiten according to the recipe from the book by V.V. Pokhlebkin will need:

Honey – 200 g
White molasses – 1 kg
Water – 5-6 l
Spices: cinnamon – 2 g, cloves – 5 pcs., star anise – 3 pcs., ginger – 2 tsp., black pepper (peas) – 10 pcs., dry mint – 5 tbsp. l., cardamom – 6-8 pcs.

Cooking method: Dissolve honey and molasses in hot water and boil for another quarter of an hour. Add spices and boil everything together for another 10 minutes.

Sbiten, the recipe for which was invented several centuries ago, is an original Slavic drink that was once extremely popular in Russia. Today it is undeservedly forgotten, but meanwhile this product will help quench your thirst on a hot day or warm you up on a cold day. winter evenings and will be an excellent replacement for familiar and not always healthy drinks. Thanks to ancient recipes that have survived to this day, sbiten (zbiten) can be easily prepared at home from the simplest ingredients.

What is sbiten - history of creation

Sbitnyem is a traditional Russian non-alcoholic or alcoholic drink made from honey, water and spices. The first mentions of it date back to the 12th century, when the ancient Slavs learned to prepare “perevar” (“brew”) by infusing honey and herbs in different containers and mixing the resulting infusions with water (“churning” the components). Often, special copper vessels were used to prepare the “digest,” which became the prototype of the modern samovar.

A little later, the recipe for the drink changed, as did its name. Delicious and useful infusion they began to call it sbiten and add various spices to it.

This product became most popular in the 18th and 19th centuries. For a long time it was the only substitute for tea and coffee, but it was consumed all year round. Zbiten was used not only to quench thirst, but also as medicine against colds, stomach diseases and nervous system. There are many various recipes drinks, which were described in detail in the book “Domostroy”.

At the beginning of the 20th century, mass consumption of sbitn gradually ceased, and the drink was forgotten for many years, but at the end of the century, in the 90s, attempts were made to revive the production of sbitn, and today this product is becoming popular again.

Composition and types of drink

Traditionally, the drink includes the following components:

water;
honey (molasses);
spices, spices (cloves, cardamom, ginger, star anise, cinnamon and others).

Some recipes, like many years ago, use aromatic meadow herbs - sweet clover, St. John's wort, oregano, thyme, chamomile, hops. Sometimes sugar is added to the batter. The composition of the drink can change, but honey and water remain the only constant components, without which it is impossible to prepare sbiten.

Based on the method of preparation, the following types of sbiten are distinguished:

Simple and custard. The first type is prepared easily and quickly and does not require long-term infusion of the components. Preparing a brewed drink involves preliminary fermentation of the ingredients necessary to obtain the wort.
Alcoholic and non-alcoholic. The classic recipe for the Slavic drink does not imply the use of alcoholic components, so most often they prepare sbiten, which does not contain alcohol. However, another option is possible when the components are fermented to produce low-alcohol pulp or alcohol is added to the product (, homemade and liqueurs).
Hot and cold. Hot beating replaces tea, is prepared and consumed in the cold season, and cold is used as a refreshing drink in hot weather.

Classic recipe for alcoholic sbiten

There are many ways to make alcoholic sbiten, but the most successful is considered classic recipe, which will require the following ingredients:

water - 250 ml;
honey - 50 g;
cardamom seeds - 2 pcs.;
clove buds - 2 pcs.;
allspice - 4 pcs.;
dried crushed leaves of mint, sage, St. John's wort, oregano - 2 g each (about 1 pinch);
homemade berry tincture - 50 ml.

Warm the water, add honey and keep the mixture on low heat for 10 minutes, stirring the liquid. The foam that forms on the surface of the water should be removed with a spoon.

After 10 minutes, pour the tincture into the honey broth and boil the mixture for another 2 minutes. Then put all the spices into the pan and boil the mixture for 10 minutes. Pour the finished mixture into a thermos, close the lid and leave for another 15-20 minutes.

The drink can be consumed both hot and cold. Before drinking, the decoction should be strained and poured into glasses.

How to prepare non-alcoholic sbiten

To do soft drink, you can use the following simple and popular recipe preparing sbiten:

Pour 750 ml of water into a saucepan and bring to a boil.
While the water is heating up, put 2 tbsp in a separate container. l. honey, add a pinch of ground cloves and cinnamon. Optional to improve taste and smell ready drink you can pour 2-3 tbsp into the mixture. l. lingonberry or cranberry syrup.
Honey mixed with spices should be placed in a saucepan with water and the mixture should be heated over low heat for 20 minutes, constantly stirring the mass and removing the foam that forms on its surface.
Strain the finished mixture through cheesecloth and pour into cups.

You can use this sbiten as a refreshing drink. In this case, the broth should be cooled in the refrigerator first.

Useful properties and shelf life of the drink

Traditional classic sbiten is useful both cold and hot. A warming drink will protect against the winter cold, restore strength and strengthen the immune system, help cope with colds, and improve the functioning of the circulatory system. This drink has the property of improving mood and overall well-being, filling it with vital energy and saturating the body with useful substances.

Cold sbiten perfectly quenches thirst and helps restore water balance after a workout, visiting a bathhouse or sauna, or walking on a hot summer day. Just like hot, it has a beneficial effect on the functioning of internal organs and systems, reduces the risk of developing inflammatory and infectious diseases, increases the tone of the whole body and replenishes the lack of vitamins and minerals.

Sbiten is most useful in the first hours after preparation. This is especially true for hot drinks, which cannot be stored and must be consumed within 30-40 minutes after the components have been cooked.

Cold sbiten can be stored in the refrigerator or cellar for 12 months. However, you need to take into account that not every honey drink is suitable for long-term storage. When preparing sbiten for future use, you need to choose recipes that involve preliminary fermentation and infusion of the product for several weeks, otherwise the broth will quickly deteriorate.

Sbiten is an ancient drink that came from ancient hoary times; for our ancestors it replaced tea and was brewed in every home. There were times of rise and fall of sbiten; today there are many recipes for preparing sbiten at home, both those that came from time immemorial and those created recently.

For example, most alcoholic sbiten were created not so long ago; there was even an attempt to sell it cold in a bottle instead of beer, but sbiten is delicious when it is hot.

In fact, there is nothing complicated or expensive in preparing sbiten at home; you can really surprise your relatives and friends by serving them this drink. In this article you can find a huge number of the most variety of recipes for every taste.

History of Sbiten

It is difficult to say exactly when this ancient drink first appeared on the tables of our ancestors. This was probably about a thousand years ago. The chronicles brought us the news that in 1128, Grand Duke Vsevolod, while feasting with the boyars, ordered perevar (sbiten) to be placed on the tables. A description of its preparation is given in “Domostroy” (XVI century) and our other early written monuments.

Foreigners who visited Russia during the time of Peter I spoke enthusiastically about sbitna, calling it Russian mulled wine. This comparison arose, obviously, because visiting Dutch and English sailors became acquainted with this drink in establishments where it was prepared with wine. Street vendors made sbiten without wine.

In winter, they carried it on their backs in huge copper vessels in the form of samovars, covered with warm cloth. It was used to keep ordinary people warm in the cold.

In the 18th-19th centuries, sbiten became especially popular. They were sold on the streets, in taverns and teahouses, at bazaars and fairs. Everyone drank it.

Sbiten in culture

Even in the last century, the figure of a knocker was very characteristic of the streets of Russian cities. We see his image in popular prints, ancient engravings, and on the pages of novels and stories.

Describing a Russian provincial town of the 19th century, N.V. Gogol in “Dead Souls” wrote: “In the coal room of these shops, or better yet in the window, there was a whipper with a samovar made of red copper and a face as red as a samovar.”

Rarely is a description of Moscow life complete without mentioning the cheerful sbitenshchiki (sellers of sbiten), walking in the crowd of onlookers with copper samovars, wrapped in linen so that the drink does not cool down longer, and advertising their goods in verse:

“Oh yeah, sbiten-sbitenyok,
Eat, girl, boy,
Eat and drink
Don't waste your money.
Sweet sbiten with honey,
Get warm, people, on the go!”
Or like this:
“Sbiten is hot, the clerks are drinking!
“Sbiten-sbitenyok is drinking dandy!”
“Don’t drink a tub of beer, drink a mug of sbitnya.”
Or like this:
“Here’s a downfall! That's hot!
Who wants my shot?
Everyone eats it: both the warrior and the clerk,
footman and walker,
and all the honest people."

Sunset of Sbitnya

The sbiten was prepared and served in vessels resembling a samovar in shape, and poured into pot-bellied glasses with the edges turned outward, which were protected from getting burned. The copper vessel for sbiten 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 the prototype for future samovars.

Sbiten was especially appreciated in winter by chilled 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 manor houses, but for a long time it remained the favorite drink of the common people, especially in winter, as a warming agent.
The downed kuren was the name given to the hut where sbiten was cooked and sold.

How to prepare real sbiten, which our great-grandmothers and great-grandfathers loved so much? There are a lot of recipes for sbiten, they differ in their components and cooking technology. Only honey always remains an unchanged component of the drink.
Sbitni are divided into simple and custard. The latter are obtained by fermenting a wort of honey and molasses with various seasonings. In this case, you can get drinks similar to low-hop meads, home brew, and beer.
They usually drank sbiten with rolls and gingerbread.

www.eat-me.ru

Recipes

Recipe for original Russian (Moscow) sbiten

Ingredients:

1 kg of white molasses;
200 g honey;
5 buds of cloves;
2 g cinnamon;
2 teaspoons ground ginger;
10 black peppercorns;
6-8 capsules of cardamom;
3 star anise;
5-6 liters of boiling water.

Preparation:

dissolve molasses and honey in boiling water (you can add it later, to a cooled liquid up to 40 degrees, so it will not lose its beneficial qualities) and cook for 15 minutes;
add all the spices and cook for another 10 minutes;
Afterwards, pour it hot and drink it like tea.

For our ancestors (Eastern Slavs), sbiten was used instead of tea for quite a long time. When cheap prices came to Russia Chinese tea, they forgot about Sbitna.

There was a strong decline after the October Revolution, apparently the Bolsheviks were uncomfortable drinking folk drinks. Later, already during the times of the USSR, they tried to promote sbiten to the masses in glass bottles, like beer. The idea, of course, failed - have you ever seen tea rolled into bottles (cold plastic does not count)? The good thing about sbiten is that 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, honey beer, in general. Sbiten itself is a non-alcoholic product, but if desired, you can add dry red wine or vodka to it. That's right, you'll 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 prepare sbiten at home.

therumdiary.ru

Spicy sbiten

Sbiten has long been popular in Rus' as a drink that can warm you up on cold winter evenings around Christmas or during Epiphany frosts.

And for good reason! After all, the ingredients included in its composition can have not only a warming, but also a healing effect.

So let's get started! Let's prepare warming sbiten!

Ingredients

To prepare 2 servings of spicy sbiten you will need:

150 g honey;
150 g sugar;
a pinch of cinnamon and ginger;
0.5 g coriander;
0.5 g cloves;
700 ml water.

Cooking sbiten

Boil water and let cool to 50-60 degrees. After this, add honey, sugar and bring to a boil, stirring occasionally.
After 10-15 minutes, add spices, remove from heat and let steep for 15 minutes.
Strain the resulting sbiten and pour into cups.
If desired, you can add wine, cognac, lemon, tea or spices to the sbiten.

Bon appetit!

Sbiten "Winter"

Cooking time: 80 minutes
Number of servings: 6
Purpose:

For children
Competition recipes: Competition “Sweet! Festive! Mistral!"
For lunch
For afternoon tea
On festive table: New Year/ Christmas
For dinner
Special food: Lenten food

Ingredients for “Sbiten “Winter””:

Water - 1.5 l
Rose hips (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.
Cloves - 5 pcs.
Allspice - 3 pcs.
Ginger (dried) - 1/2 tsp.

www.povarenok.ru

Suzdal sbiten: beneficial properties and recipes

If you want to try real Suzdal 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 something that was once very popular in Rus' honey drink, which today can be found in cafes and restaurants in the city. This light golden drink is made from bee honey with spicy aromas of linden blossom, cinnamon, nutmeg, raspberries, cranberries and juniper, thyme and St. John's wort, cardamom and cloves, wormwood and yarrow saved our ancestors for many centuries cold winter from colds and illnesses.

And it was simply the most popular hot drink, which cheerful, loudly inviting and praising each of their recipes, sbitenniks offered everywhere on the streets and squares of ancient cities.
It's easy to understand. After all, today, perhaps, you cannot find a person who would not know what it is hot tea. But in Rus' there was no tea before.
And it was completely replaced by sbiten. True, over time, many recipes for preparing folk sbiten were forgotten, love for it faded away, replaced by previously unprecedented 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 ancient recipes. And while we are not yet in the glorious city of Suzdal, it is easy to prepare the warming wonderful drink sbiten yourself, based on one of the recipes that will be discussed further.

Recipes for Suzdal sbiten

And also water and spices. Not the least role in the composition of Suzdal sbitn is played by healing fragrant field and forest herbs, berries, flowers and leaves (that is, everything that can be used in fresh or from summer preparations).

By combining components in various proportions, 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 the properties of a particular herb, especially those with a potent pharmacological effect, it is necessary to strictly adhere to the recipe (their concentration in the drink is usually minimal) and use 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 have a 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 strain
stir the honey there too
pour into glasses and mugs - and delicious drink ready.

You can use a slightly different cooking method.

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 cook for 20 minutes, removing foam from the surface. We measure required quantity spices and pour it in there. Cook for another 5 minutes. Strain the hot broth and serve.

To obtain a beautiful color and to enrich the taste, the 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 sugar, and then pour it into the drink).

With this method, of course, the beneficial properties of honey are partially lost (as is known, they are destroyed when heated and even more so when cooked). But there's probably honey in that old recipe It was not used for treatment, but primarily as a flavoring additive for the taste, sweetness and consistency of the drink.

Juniper Suzdal sbiten

The drink is prepared from juniper berries (very healthy), honey, a set of spices and herbs with a flavor accented by 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 a pulp, pour boiling water over them and simmer for 10 minutes along with the 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 the fruits yourself, 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 culinary recipes and in the preparation of juniper decoctions and infusions.

Fruit and berry Suzdal sbiten with spices

This recipe uses any berries and fruits (raspberries, strawberries, rose hips), linden blossom, spices, citric 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 star
cloves – 4-5 buds

If desired, you can also add raisins, dates, dried apricots.

Prepare spices: open cardamom pods, chop cinnamon and star anise. Place spices, berries and dried fruits in boiling water and simmer for 10-15 minutes, covered, over low heat to preserve the aromas. Strain the slightly chilled drink and add honey.

Sbiten mint Suzdal

Mint sbiten is a special pleasure with a subtle 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 leave for 1 hour. Dissolve honey in hot water before mixing with herbal infusion.

To prepare the most popular winter drink Slavs, of course, need to work a little. Without special magic and magical witchcraft, it is unlikely that you will be able to turn the most ordinary honey, water and aromatic spices into something amazing and special, invigorating and blushing your cheeks.

Superstitions

According to ancient legends, raspberry berries and leaves increase vital energy and attract love. Rosehip flowers and fruits bring good luck and healing.

Mint attracts money and opens up opportunities for travel. Oregano helps preserve family and love.
Pine and fir needles will bring 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 will bring well-being. St. John's wort will drive out evil forces and cleanse the hearth.
Juniper performed the same protective function against evil spirits in Rus'.

Maybe that's not true. But in any case, sbiten is tasty and healthy. And this is not a cup of modern “elixir” - tea, when it is enough to throw a bag into the cup and pour boiling water over it. A truly Russian, warming and fragrant drink!

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Sbiten (spicy)

Sugar – 150 g, honey – 150 g, bay leaf – 2 pcs., 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. Turn off the heat and leave for 30 minutes.
Strain through cheesecloth or a fine sieve.
Serve hot.

Sbiten (hoppy)

Sugar – 50 g, honey – 100 g, cinnamon – 0.3 g, cloves – 0.2 g, mint – 0.2 g, hops – 3 g.
The method of preparing 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 jug.

1 kg of white molasses, 200 g of honey, 2 g of cinnamon, 5 buds of cloves, 2 teaspoons of ground ginger, 10 black peppercorns, 5 tbsp. spoons 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 simmer 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 of spices (cinnamon, cloves, hops, mint, etc.),
- 6 liters of water.

Preparation: Boil water and, adding all the ingredients, boil for 30 minutes. Drink hot, like tea.

Kumushkin sbiten

Ingredients:

- 1 kg of honey,
- 20 g hops,
- spices to taste,
- 4 liters of water.

Preparation 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 honey,
- 150 g sugar,
- 1.5 g each of cloves, cinnamon, ginger, cardamom, bay leaf,
- 1 liter of water.

Preparation Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes. Then, strain the drink through cheesecloth and color with burnt sugar.

Sbiten Moscow

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.

Preparation
Boil honey and molasses along with water, add spices and simmer for 5 minutes. Then let it brew for 30 minutes and strain.

Sbiten Maslenichny

Ingredients:

- 150 g honey
– 1.5 – 2 liters of water
- 100 g sugar
– 2 – 3 teaspoons of dry herb St. John’s wort
– 2 buds of cloves
– 5 – 6 grains of black pepper
- 0.25 teaspoons ginger powder
- 1 teaspoon cinnamon
- 2 teaspoons mint

PREPARATION Boil honey in a saucepan, dilute with 1 glass of water, skim off the foam. Boil the sugar separately, diluting it with 1 glass of water.
Combine both parts, boil together in homogeneous mass so that it evaporates more water(but over low heat, avoiding noticeable boiling).

Boil the spices in the remaining water 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 bringing to a boil.

Drink only hot.

There are a huge number of sbitney recipes.
A variety of sbitni are always welcome drinks; they are served not only at the Maslenitsa table.
Try and invent your own signature recipe for this drink.

Fragrant custard sbiten

1 kg honey,
3 liters of water,
1 tbsp. spoon 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, skimming off the foam.

15 minutes before the end of boiling, add hops and spices to the honey. Pour the mixture into a clean barrel, and when it cools, add the diluted small quantity water yeast.

Seal the barrel and place in the refrigerator for 14 days.
After aging, strain the sbiten and pour it into bottles, which should also be stored in the refrigerator.