Polish Kompot: Strawberry Fruit Drink [RECIPE!] | Polonist (2024)

FAQs

What is kompot made of? ›

You only need two ingredients to make it—fruit, and water. The basic ratio is one part fruit to four parts water. Some kompot recipes call for sugar, but if the fruit is sweet and ripe enough, you really don't need it.

As a drink, kompot is a sweet, non-alcoholic beverage that may be served hot or cold, depending on tradition and season.

Some people like to strain kompot before drinking, while others like to eat the fruit. Kompot can be served warm, at room temp, or cold. (I personally like it cold.) If you're gonna leave your kompot in the fridge to enjoy over the next few days, leave the fruit inside as the flavor will keep intensifying.

This sweet, cold drink is refreshing on a hot summer's day and, in the winter, Bulgarian children enjoy kompot as part of the traditional Christmas celebration. Feel free to use your favorite fruit to make this recipe your own. Mint could even be added for fresh flavor.

It is rich in vitamins and antioxidants. Kompot is great to make during summer months when so many seasonal fruits and berries are available. You may have also heard of Uzvar , which is a variation of Kompot. Uzvar is made with dried fruits when the fresh fruits are not in season.

Last but not least, Żubrówka is the best known Polish booze in the world: you can probably buy it wherever you live since it's available in 80 different countries. Also known as Bison Grass Vodka, it contains a bison grass blade in every bottle.

Compote. While the terms “kompot” and “compote” may sound similar, they refer to slightly different culinary creations. Kompot is a beverage made by cooking fruits or berries with water, whereas compote typically refers to a sweet, thickened fruit mixture often served as a dessert or accompaniment to other dishes.

Flavor: The flavor of kompot is a balance of super sweet sugar and fruity strawberries. Texture: The texture of kompot is silky smooth like juice, with the addition of the floating stewed fruit (if you don't prefer the texture, feel free to strain the strawberries out).

It should be held no longer than its most vulnerable ingredient, which would be the weak sugar syrup, so it is probably good for several days to a week in the refrigerator. Now, in general, things named compotes tend to be far sweeter, and far more acidic than the recipe you have linked to.

Kompot, not to be confused with the American 'compote', is a traditional Eastern European way of preserving fruit in a flavored beverage, without actually pressing or juicing it. This method actually allows for a much longer shelf-life allowing you to enjoy the juice for a couple of weeks rather than a couple of days.

Is fruit compote served warm or cold? ›

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

If you have just arrived in Bulgaria and are still curious to taste the vast variety of authentic Bulgarian meals and drinks, undoubtedly the most traditional and emblematic alcoholic beverage to start your night with is the local rakia.

Rakija - the national drink of Bulgaria. Rakia is a traditional Bulgarian fruit brandy. Almost no Sunday meal in Bulgaria goes by without the tasty Rakia rounding off the meal. Tourists know the rakia served by local restaurants and kitchens all too well.

Rakia. If you are invited to a Bulgarian home, you are almost 100 percent sure to be offered a generous glass of rakia. This strong alcohol is distilled from fruit, such as grapes, plums, pears, apricots and others. It's infused with Bulgarian national pride, since many people still produce their own homemade rakia.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture.