In general, there are a lot of Ukrainian national recipes for various drinks, both familiar and not so familiar. You could write a small encyclopedia about each one. We have compiled a small selection of drinks that are interesting in composition and rich in taste, tonic and so tempting.
Yagodanka
It is not known when exactly this drink, which perfectly quenches thirst, first appeared. But, like all wonderful things, it appeared by chance: someone once poured carrion with water, then added yeast and sugar - and there it is, a tonic drink! A bit like kvass, it tastes good on hot days. Later, the carrion was replaced with fresh berries, thereby improving the recipe.
Preparation method: take 1 kilogram of berries or fruit (it can be anything, even pears, apricots, apples), sort them, put them in an enamel or glass container, pour a liter of cold water. It is better to boil the water beforehand. Add about 15 grams of yeast. To speed up the fermentation process, it is better to put the container in a place where it will be warm and the temperature will be constant. Leave it for 4-5 days, and then bottle it, cork it or simply plug it. Store in a cool place.
It is best consumed as an aperitif, before dinner.
Brandy
This drink has been known on the Left Bank of Ukraine since the 16th century. It consists of strong alcohol (moonshine, vodka, etc.), fruits, and spices.
Method of preparation: considering that there are a lot of recipes for this drink, it is difficult to name the proportional number of ingredients. In general, the recipe includes dried fruits, it doesn't matter which ones. They are placed in a clay dish, which is filled to the top with vodka. It will be tastier if you add another spoonful of honey, hot pepper, even one pod will be enough, cloves, ginger - just a little bit. Instead of a lid, the dish is covered on top with a crust of rye bread, the edges of which are smeared with dough - this will add tightness. Next, you need to put the dish in the oven on low heat, for about 10-12 hours. After that, strain, you can through cheesecloth - and you can drink hot or cold, as you like more.
Consume it during the holidays, but if you have an irresistible desire – anytime, it's worth it!
Mantrap
The wonderful taste that you will get will reward you for the wait: the tincture is prepared for a long time, so you will have to watch for a while. The first appearance of the stye was in the 18th century, and then the recipe was constantly supplemented, improved and already in the 19th century it acquired the brightest flavor shades. In general, the stye is a tincture based on spices and vodka.
Method of preparation: take half a teaspoon of cinnamon, mix with a tablespoon of grated nutmeg and vanilla, pour a liter of vodka over everything, leave for two weeks to infuse the drink. Then strain the mixture, add two glasses of sugar to the liquid. Then put everything on the fire, and the liquid should be stirred a little, but constantly. At the first signs of boiling, immediately turn off the fire, cover the dishes with a lid, and give it time to cool.
Consume during dinner or just in a pleasant company of friends.
Stewed fruit
This drink is essentially a compote of dried fruits. It is drunk cool. It differs from compote in that honey is usually added to it, and you can also do without boiling it, let it brew - the taste will be excellent in both cases. For more than two centuries, uzvar has been a traditional drink for Christmas and other major church holidays.
Preparation method: rinse the dried fruits well, pour over water, add honey (can be replaced with sugar), put the container with the drink on the fire. Boil, after a couple of minutes remove from the fire. The drink is ready! Let it cool, pour into a convenient, beautiful jug or other container you like - and to the table. Serve chilled.
It is usually consumed at Christmas, holidays, or in the summer heat.
Kissel
This drink is ancient and has several varieties. Kissels differ mainly in their density - it can be a thick jelly or a liquid drink. The advantage of kissel is that it can be made from anything: berries, fruits, milk.
Preparation method: take berries, for example, blueberries, beat in a blender until smooth. Pour this puree into boiling water, add whole berries. Add sugar, bring to a boil again. Add starch, which is previously diluted in a small amount of water, bring the mixture to a boil again and immediately remove from heat. Eat chilled.
Consume as a third course, after lunch or after dinner.
Kvass
It was known even in Kievan Rus: Prince Volodymyr ordered this drink in 966 to celebrate the victory over the Pechenegs. In essence, it is the same bread kvass, only without sugar. That is why syrivets began to be used in the preparation of okroshka or green borscht - as a dressing.
Method of preparation: rye bread is placed in a large vessel (it can be an oak barrel), it must be stale. Pour 4 cups of flour (again rye) into it, pour boiling water over everything. Cover the vessel with a lid, leave for a day. While it is infused, in a separate vessel, two cups of flour are mixed with water, yeast is added there, also left for a day. This is the dough, which is then added to the main large vessel (barrel). Everything is mixed, water is added to the top. The curd is stored in a cool place for 3-4 days, and after this time the curd is ready. As the drink is extracted from the vessel, you can add water to the barrel again.
Eat it when it's hot, or add it to okroshka.
Sieve
It is pronounced with an emphasis on "a". This is honey diluted with water, sometimes it can be a decoction of honey in water. Even in the Stone Age, people loved wild bee honey, which was diluted in water. Therefore, this drink can be considered the most ancient. Kutya was sweetened with sitya at Christmas, and in Polesie it was generally a separate ritual dish.
Preparation method: the best way to make honeycomb is to use fresh honeycomb honey. It is placed in a barrel and poured with boiling water. This will dissolve the honey and allow the wax to float to the surface. Strain through a sieve and cool. The drink is ready to drink.
Consume to prevent colds, and primarily as desired.
Ryazhanka
At its core, ryazhenka is yogurt, but it doesn’t have any additives. The recipe for ryazhenka is relatively young – it originated in Ukraine over a few hundred years ago. It all started with mixing milk and cream, which produced a type of sour milk.
Method of preparation: bring a liter of milk to a boil, then keep it on low heat for 1.5 - 2 hours. Then put the dishes with milk in the oven without fire, preheated well, for about two hours. Then let the milk cool down a little, add 1-2 tablespoons of sour cream to it, wrap the dishes with a warm towel and leave overnight. Then cool and drink.
It can be consumed in the heat (the drink is a great thirst quencher), and can also be used for therapeutic and prophylactic purposes.
Honeysuckle
This drink is especially popular in Western Ukraine, and it dates back to the times of Kievan Rus. Over time, mead has come in many varieties, even with the addition of ethyl alcohol.
Preparation method: dissolve 50 grams of honey in a liter of boiled water, add pre-washed raisins - they help activate the fermentation process. Cover the container with a lid, leave for two days - the temperature should be room temperature. Strain the mixture through cheesecloth, pour into bottles, leave in the refrigerator for 2-3 months.
To consume on holidays.
Kalinnyk
This drink is several centuries old. In Polissya, Ukraine, there were many recipes for making this drink.
Method of preparation: We need 1 kilogram of viburnum for 4 liters of water. The viburnum berries need to be sorted, washed, and placed in a container. Dissolve 2.5 cups of sugar in boiling water, pour it over the viburnum. Close the container, let it stand in a cool place for a week. Then strain the drink, cool it, and you can drink it.
It can be consumed for therapeutic and prophylactic purposes, and can also be used to quench thirst.
This list of drinks is a small drop in the sea of diversity of Ukrainian drinks, which have given the people freshness of taste and brightness of sensations for many centuries. Only by traveling yourself can you get acquainted with other varieties. Transcarpathia, Volyn, Galicia, other regions - still keep the secrets of preparing tinctures, infusions, drinks - healing, tonic, thirst-quenching or, conversely, warming.
Based on materials from igotoworld.com
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