Sbiten alcoholic and recipe. Ancient hot drink sbiten - recipes

Sbiten- honey drink, an integral part of East Slavic cuisine. The vast majority of its varieties are non-alcoholic. These include: Stollushinsky sbiten, Belarusian sbiten, Suzdal, sea buckthorn, rye, cranberry and apple sbiten, as well as such exotic drinks as juniper sbiten, cedar sbiten or fir sbiten with ginger, sage and propolis and other prescription variations.

The history of the sbitnya

Honey drinks have been known to the Eastern Slavs for centuries. At the same time, unlike hop honey, Old Russian sbiten was originally intended not for entertainment, but exclusively for quenching thirst in summer and warming in winter. The first chronicle mention of such a drink dates back to 1128, and the first old recipe for sbitnya known to us dates back to the 16th century. By the way, the appearance in Eastern Europe of the prototype of later samovars is connected with its preparation.

The alcoholic version of the drink we are interested in became widespread in the 18th century, when the production of hop honey was in deep decline. Its strength was 4-7 degrees. Sbiten did not leave the stage until 1917, when he was supplanted by his closest relative - mead. Nowadays, alcoholic variety of the ancient Russian drink, although it does not experience an era of rapid renaissance, at the same time it feels quite confident. First of all, because its preparation, as a rule, does not take much time and effort. As you will soon be able to see, even the most intricate recipe for whipping at home will be very simple to implement.

There are generally recognized differences in sbitnya in serving temperature and in the method of preparation.

In the first case, it is divided into cold and hot, in the second - into simple and custard (made from fermented naturally honey). At the same time, all the varieties mentioned allow the presence of an alcoholic component in the drink.

What is the difference between sbiten and mead

It should be noted that the differences between alcoholic sbiten and mead are rather arbitrary. Both drinks are often prepared using the same or very similar technologies. However, there are two fundamental differences between them. The first of the drinks is prepared without the use of yeast, the second excludes the addition of third-party alcohol.

Sbiten: useful properties

The unconditional benefits of an old drink are due to five important factors:

1. Mandatory presence of honey;
2. The constant presence of spices (classic spicy sbiten, as a rule, contains cloves, cinnamon, Bay leaf, cardamom, nutmeg, ginger, star anise, black or allspice, etc.);
3. A common practice of using fruit (fruit sbiten may include both fresh fruits, and dried fruits, an example of which is sbiten with prunes);
4. A fairly frequent addition of medicinal herbs (herbal sbiten involves the use of sage, chamomile, St. John's wort, mint, thyme, galangal, etc.);
5. 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 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: stay in a cool dark room and being in a glass or wooden container.

Classic recipe for sbitnya

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.

Ingredients

1. Honey - 300 g
2. Sugar or molasses - 350 g
3. Water - 3 l
4. Spices and herbs - 5-10 g
5. Vodka or cognac brandy - 500 ml

Cooking method

1. Boil 0.5 and 2.5 liters of water in two separate pots.
2. 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.
3. 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.

Ingredients

1. Honey - 1 kg
2. Fresh hops - 20 g
3. Spices and herbs - to taste
4. Water - 4 l

Cooking method

1. Boil in different containers 0.5 and 3.5 liters of water.
2. Pour boiling water from the first container with spices and herbs. Add honey to the second container and cook for 2 hours for low fire while stirring and skimming off the foam.
3. Add hops and continue to boil for an hour.
4. Remove the liquid from the fire, add the filtered infusion to it, mix the result, cool and bottle.
5. Store the drink in the cellar or in the refrigerator. Consume cold or warm.

Sbiten monastery

The name of the drink speaks for itself. The monks will not drink anything.

Ingredients

1. Honey - 1 kg
2. Fresh hops - 2 tsp
3. Spices and herbs - to taste
4. Strong black or green tea - 0.5 cup
5. Water - 3 l

Cooking method

1. Dissolve honey in water and cook on fire for 3.5 hours.
2. We spread hops, a large boiled pebble (it is necessary as a load) in gauze, tie it in a knot and lower it into the pan.
3. We boil honey together with hops for another hour, monitor the water level and add hot water if necessary.
4. Remove the honey from the fire and strain it into a wooden or glassware. In this case, the container should not be completely filled.
5. We leave the dishes in a warm place for the fermentation of honey. Usually, fermentation begins a few days after the hop honey has been boiled.
6. When the fermentation stops (stops hissing), pour half a glass of strongly brewed green tea into it.
7. We filter the liquid several times through a dense cloth and our monastic sbiten is ready.

Sbiten beer

A pleasant refreshing drink served cold.

Ingredients

1. Honey - 100 g
2. Molasses - 100 g
3. Beer - 500 ml
4. Water - 500 ml
5. Mint - 5 g

Cooking method

1. For 15 minutes, simultaneously brew beer with mint and molasses with honey, sequentially added to boiling water.
2. 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.

Classic raspberry sbiten

Raspberry sbiten

Ingredients

1. Water - 3 l
2. Fresh raspberry juice- 500 ml
3. Honey - 1 kg
4. Yeast - 25-30 g yeast
5. Cinnamon - a pinch

Cooking method

1. Boil water, dissolve honey completely while stirring, add raspberry juice.
2. Cook on low heat for 2 hours, stirring and removing the foam.
3. Remove from heat, let cool until slightly warm.
4. Pour yeast diluted in 100 ml of warm water, stir and cover.
5. Leave for 10-12 hours.
6. Pour into a jar or wooden barrel, put in a cold place for 25-30 days.
7. Pour the finished sbiten into prepared bottles, keep in a cold place in a horizontal position.

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.

Ingredients

1. Honey - 150 g
2. Water - 500 ml
3. Raspberry liqueur– 250 ml
4. Raspberry juice - 250 ml
5. Allspice, cloves, ginger - to taste
6. Linden blossom, mint, thyme, St. John's wort - to taste

Cooking method

1. Pour boiling water over herbs and spices. At the same time, boil honey in raspberry juice for 10 minutes.
2. 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 prepare not mulled wine with honey, but a honey drink flavored with wine.

Ingredients

1. Honey - 500 g
2. Water - 1 l
3. Dry red wine - 1 l
4. Spices - to taste

Cooking method

1. In separate containers, heat the wine and boil the water.
2. Add spices to the wine and hold the substance for 10 minutes over low heat, without bringing it to a boil.
3. 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).
4. Then mix the honey base with strained wine and let the drink brew for 15 minutes.

juniper sbiten

Ingredients

1. Honey - 100 g
2. Water - 500 ml
3. Juniper berries - 10 pcs.
4. Lemon - 1 pc.
5. Cayenne pepper - 1 pc.
6. Carnation - 3 pcs.
7. Ginger (root) - 1 cm
8. Star anise - 1 pc.

Cooking method

1. Mix all ingredients in a suitable container, add lemon juice and zest.
2. Then bring the container to a boil and boil for 30 minutes.
3. Strain and pour into mugs, the drink can be drunk immediately.

Important! You can only use common juniper berries, which are often found in the wild. The fruits of other species are considered poisonous and it is better not to experiment with them.

Sbiten with prunes

One of the brightest options for honey sbitnya. The taste will directly depend on the quality of the prunes. Choose good, unprocessed dried fruits.

Ingredients

1. Prunes - 100 g
2. Rosehip - 10 pcs.
3. Carnation - 1 pc.
4. Water - 1.5 l
5. Honey - 4 tbsp. l.
6. fresh ginger– 5 g

Cooking method

1. Rinse the prunes, throw in a pot of water, put on the stove.
2. Break the washed rose hips, add after the prunes.
3. Enter chopped ginger root, add one clove. It's minimum. If you like the clove flavor, then you can throw up to five stars.
4. Boil all this for about half an hour, but do not let it boil actively, cook over low heat with a slight boil.
5. We turn off the stove and wrap the pan in a warm blanket, imitating a thermos. In the old days, the dishes were placed on a warm stove.
6. We leave for two hours.
7. We stir the sbiten so that the dried fruits give the maximum taste. We filter.
8. You can add more honey or sugar if there is not enough sweetness. Ready!

The drink is universal, you can drink it immediately in a warm form or cool it in the refrigerator.

Homemade sbiten with cranberries

Ingredients

1. Cranberries - 200 g
2. Water - 1 l
3. Honey - 2 tbsp. l.
4. Carnation - 1 bud
5. Nutmeg - a pinch

Cooking method

1. Pour boiling water over cranberries if the berries are whole. If they are already grated, then just lay them in the pan. Whole berries are also laid, rubbed with a pestle.
2. Add water, you can immediately take boiling water, throw a clove.
3. We put on fire, bring to a boil, boil for a couple of minutes.
4. We insist cranberries for about half an hour.
5. We filter the broth through gauze, carefully squeeze the cranberries.
6. We throw a pinch into the broth nutmeg.
7. Let the drink cool down to 60 degrees, so as not to destroy the vitamins in honey.
8. Add honey, stir until dissolved.
9. Refrigerate or use warm. If desired, you can add sugar for more sweetness or add a couple of tablespoons of honey.

Sbiten with sea buckthorn and calendula

Ingredients

1. Sea buckthorn berries - 200 g
2. Honey - 150 g
3. Ginger root - 10 g
4. Water - 1.6 l
5. Oregano - 1 tbsp. l.
6. Calendula - 1 tbsp. l.
7. Carnation - 2-3 pcs.
8. Cinnamon - 1-2 sticks

Cooking method

1. Put the sea buckthorn berries in a saucepan. If they are frozen, thaw a little first. Crush with a pusher.
2. Add water to the drink, put on the stove, boil for ten minutes.
3. Add chopped ginger.
4. Pour in all the herbs and spices, you can remove something or add more to your liking. Stir, turn off the stove.
5. Cover the pan, leave for half an hour to make the broth more saturated.
6. Strain, squeeze herbal cake with berries.
7. Add honey to the still hot liquid, stir until it is completely dissolved.

Sbiten with mint and apples

If desired, mint can be omitted or replaced with lemon balm.

Explosion, var, sbiten, overvar, zbiten - all these are the names of the same composition, revered by our ancestors on a par with kvass. It was prepared in different containers for subsequent mixing, “churning”, and in the recipe, along with the unchanged ingredient - honey, there were components of directional action.

For warming and amusement, they added wine, hops and beer, for therapeutic and prophylactic purposes they insisted complex herbal preparations, to maintain strength and pleasant taste used fresh and dried fruits- apples, pears.

Even before the 17th century Chinese tea began a procession across Rus', displacing traditional concoctions, sbiten was recognized everywhere as the most useful and delicious drink, without which winter evenings and folk festivals seemed unthinkable.

It was brewed at home - and each housewife had her own "ancestral" drinking recipe, sold at markets and fairs, drank in taverns and "drinking" establishments.

The distribution of sbitnya in Rus' was so great that separate kurens were organized for the release of the drink - huts that sell directly to the street through a special window.

The benefits and harms of the drink

Only the presence of honey in the composition already says that the drink is aimed at benefiting the body, however, the classic recipe is rather a base that has a tonic and general health-improving effect, and here honey is taken as the main element. Greatest Benefit sbiten reached when the base composition was replenished with target components.

In the cold period, when they became aggravated colds, sbiten was necessarily prepared with the addition of concentrated infusions of herbs: thyme, St. John's wort, sage. Preventing rhinitis and tonsillitis, ginger and fir teas were brewed and combined in honey. From a frequent occurrence in Rus' - drunkenness and a hangover syndrome, on the eve of the festivities, they boiled in large quantities sbiten with Ivan-tea.

However, with all the usefulness of the drink, excessive use of it threatens to cause allergic reaction- with individual intolerance to any of the components.

FROM special attention should be treated with honey and medicinal herbs. Sometimes, the reaction of the body to some fees is expressed in the manifestations of urticaria, skin itching, runny nose.

It should be remembered: if alcohol is present in the recipe, it is strictly forbidden to give such a mixture to children, and its use by adults should be limited.

Caution will not interfere with people with a history of liver disease, cardiovascular and urinary systems. Diabetic patients in the manufacture of the drink will have to significantly reduce the concentration of substances and familiarize themselves with the properties of each ingredient.

Classic recipe cooking at home

The classic recipe is the base on the basis of which options of the desired nature are created: healing, warming, tonic. At the same time, the amount of the main components does not change, or changes slightly, in favor of some other substance.

How to cook honey sbiten:

Sbiten can not be put in the refrigerator if the house is not very hot. A day or two of broth will feel great at room temperature.

Easy option

The simplest sbiten is obtained by simultaneously laying all the components. At the same time, the folk drink does not lose useful properties, but cooking takes much less time. Consider this easy recipe cooking at home.

Ingredients:

• 4 glasses of purified water;
• 7 art. spoons of any natural honey;
• 1 whole lemon of medium size;
• 1 cinnamon stick;
• 1 teaspoon ginger (ground);
• 12 black peppercorns;
• 6 clove stars;
• 5 whole inflorescences of cardamom;
• 2 buds of star anise.

Cooking time - 20 minutes.

How to cook:

1. Lightly heat water in a saucepan and dissolve honey in it. On the slowest fire, bring sweet mixture bring to a boil and add all dry ingredients;
2. Immediately after boiling, send the lemon cut into large slices into the pan;
3. Sbiten should be cooked without a lid, stirring, for ten minutes. Then, after the pan is removed from the heat, it will take another 10 minutes for the brew to infuse;
4. Now it remains to strain the sbiten and you can pour it into cups (the recipe implies 4 servings).

According to this recipe, the broth turns out to be of medium sweetness, with a noticeable citrus sourness. In each cup, for the fullness of taste and quality of serving, you can put a thin slice of fresh lemon, and separately, in a bowl, serve honey.

Alcoholic sbiten at home

Initially, sbiten was not intended as a drink from which you can get drunk, and it cost, with the addition of all sorts of good wines so expensive that a simple person could not afford such a pleasure. Therefore, for wide distribution among the people, they began to add cheap alcohol to it - beer and fortified wines.

A broth prepared at home will be somewhat reminiscent of mulled wine, and for its high-quality composition, it is advisable to use dry red wine.

Ingredients:

• 0.5 l of expensive red wine;
• ¾ cup lime honey;
• 0.5 teaspoon of ground nutmeg;
• 1 cinnamon stick;
• 2 cloves.

How to cook:

1. Put enamel pan with wine on a small fire and heat until light steam appears;
2. Add honey to the pan and, removing the foam as the wine boils, boil it for 10 minutes with constant stirring;
3. Then remove the broth from the fire and immediately add all the seasonings and spices;
4. Sbiten with alcohol should cool slowly, so it’s not enough just to cover the pan with a lid - you need to wrap it with something, for example, a large towel. After 40-45 minutes, the towel can be removed, and the drink can be filtered through a frequent colander.

When serving an alcoholic concoction, much attention is paid to the design of portions - for example, the drink is poured without fail into low and smooth thick-walled glasses, and it is advisable to put 1-2 dry spices in each serving. It could be a clove bud small piece cinnamon sticks, etc.

apple sbiten

Ingredients:

• 450 g of apples of sweet and sour, juicy varieties;
• 180 g of flower honey;
• 1 liter of purified water;
• 1 teaspoon dried mint;
• 2 cinnamon sticks;
• 2 inflorescences of cardamom;
• 3 cloves.

Cooking time - 60 minutes.

Homemade apple stubble recipe step by step:

1. Roughly cut the washed peeled apples, put them on the bottom of the enamelware. Pour spices and knead all components with your hands;
2. Pour water into a bowl, put everything on a small fire and cook, like compote, until the apples soften;
3. Then the pan must be removed from the heat and, covered with a lid, left for half an hour to infuse;
4. Strain the drink, add honey to the broth and dissolve it well.

Taken out apples can also be mixed with a little honey and served separately. Apple sbiten, prepared according to this recipe, perfectly complements winter breakfasts and tones the body for the whole day.

Subtleties and nuances of cooking

Sbiten, if it contains healing herbs, you can not store more than two days - the strength of herbs, after this period, goes away.

Although our ancestors drank broth, as we do tea, with all kinds of additions in the form of bagels and gingerbread, it is not recommended to use those types of sbiten that contain a large number of medicinal components.

In the process of cooking, it is better to use fresh, liquid honey. Candied honey cannot give the drink that specific, summer aftertaste for which this winter drink and was loved by the people.

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 sbiten were created not so long ago, there was even such a thing that they tried to sell it cold in a bottle instead of beer, but sbiten is delicious when hot.

In fact, there is nothing complicated and expensive in cooking sbitny at home, you can surprise relatives and friends very much by serving them this drink. In this article you can find great amount most a variety of recipes for every taste.

The history of the sbitnya

It is difficult to say exactly when this ancient drink first appeared on the tables of our ancestors. It was probably about a thousand years ago. Chronicles brought us the news that the Grand Duke Vsevolod in 1128, feasting with the boyars, ordered to put on the tables overvar (sbiten). 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 the Great spoke enthusiastically about sbitna, calling it Russian mulled wine. This comparison arose, obviously, because visiting Dutch and English sailors got 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 a warm cloth. They kept the common people warm in the cold.

In the 18th-19th centuries, sbiten became especially widespread. They were traded on the streets, in taverns and tea houses, at bazaars and fairs. Everyone drank it.

Sbiten in culture

Back in the last century, the figure of a sbitennik was very characteristic of the streets of Russian cities. We meet his image on popular prints, old engravings, on the pages of novels and short stories.

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

A rare description of Moscow life did without mentioning cheerful sbitenshchikov (sbiten sellers), walking in a crowd of onlookers with copper samovars wrapped in linen so that the drink did not cool down longer, and advertising their goods with verses:

"Ah yes, sbiten-sbitenyok,
Eat girl, boy
Eat and drink
Don't spare money.
Sweet sbiten on honey
Warm up, people, on the go!
Or like this:
“Sbiten is hot, clerks are drinking!
"Sbiten-cbitenyok drinks a dandy!"
"Don't drink a tub of beer, drink a mug of sbitna."
Or like this:
"Here's the bastard! That's hot!
To whom my sbitnu?
Everyone eats it: Both a warrior and a clerk,
footman 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 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 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 low-hop 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 does not lose its beneficial 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 is quite for a long time and was instead of tea. When cheap Chinese tea poured into Russia, they forgot about 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 up in 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.

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Spicy sbiten

Since ancient times, sbiten has been popular in Rus' as a drink that can warm you up on cold winter evenings around Christmas or in Epiphany frosts.

And for good reason! After all, the ingredients that make up its composition can provide not only warming, but also therapeutic 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.

Enjoy your meal!

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

• 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 Rus' 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 a delicious drink is 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 obtain 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 metal utensils to a dark state, pour it with a small amount of water to dissolve the burnt oil and then pour it into the drink).

With this method, of course, partially lost beneficial features honey (as you know, they are destroyed when heated, and even more so when cooked). But it's probably honey in it old recipe was not used for treatment, but primarily as an aromatic additive for the 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 pea- ½ tsp.
• 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, wild roses), lime 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 prepare the most popular winter drink of the Slavs, of course, you 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 Rus'.

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.
• The most different sbitni - always welcome drinks, they are served not only at the Shrovetide table.
• Try and invent your own signature recipe 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 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

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 spoons grated horseradish.

Application
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 Rus', 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 Rus' are different from modern ones, but the traditional festive table has remained low.

Pancakes are the main treat of Maslenitsa days. 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), etc. But do not forget that you should not abuse this drink. 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 alcoholic drink, and a healing elixir: “Bulbash honey with pepper” and “Bulbash linden with honey”, etc.

Old Russian hot drink 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’s bad and boring to spend Shrovetide week, then there will 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:

1. Mandatory presence of honey;
2. 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.);
3. A common practice of using fruits (fruit sbiten can include both fresh fruits and dried fruits, an example of which is prunes sbiten);
4. A fairly frequent addition of medicinal herbs (herbal sbiten involves the use of sage, chamomile, St. John's wort, mint, thyme, galangal, etc.);
5. 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, and cardiovascular system. , 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. A 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

1. Honey - 300 g;
2. Sugar or molasses - 350 g;
3. Water - 3 l;
4. Spices and herbs - 5-10 g;
5. 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 you will get pleasure, and you will not have to throw away a valuable product. 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

1. Honey - 1 kg;
2. Fresh hops - 20 g;
3. Spices and herbs - to taste;
4. 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

1. Honey - 1 kg;
2. Fresh hops - 10 g;
3. Spices and herbs - to taste;
4. Strong black or green tea - 100 ml (add after fermentation, see below);
5. 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

1. Honey - 100 g;
2. Molasses - 100 g;
3. Beer - 500 ml;
4. Water - 500 ml;
5. 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 bottle and keep 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

1. Honey - 150 g;
2. Water - 500 ml;
3. Raspberry liqueur - 250 ml;
4. Raspberry juice - 250 ml;
5. Allspice, cloves, ginger - to taste;
6. 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 prepare not mulled wine with honey, but a honey drink flavored with wine.

List of ingredients

1. Honey - 500 g;
2. Water - 1 l;
3. Dry red wine - 1 l;
4. 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 sbitnya 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. He warmed in winter and quenched thirst on hot 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 the 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.
• A large number of recipes, both non-alcoholic and alcoholic, have survived to this day.
• 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. AT medicinal purposes herbal preparations are added to the drink.

Honey - biologically active product, which 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 Rus', 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 herbs and spices, honey water you can add roots, fruits and berries, 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 by a high sugar content 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 action in the form of auxiliary (additional) therapy.

AT different recipes it can be used as a tonic or, conversely, to achieve a sedative and calming effect.

Strengthen healing properties herbs help. Sbitney based 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.
• Bioactive honey, herbs and spices are strong allergens therefore, sbiten is contraindicated for those who may experience an allergic reaction.
• All contraindications defined for alcoholic beverages apply to alcoholic drinks.

No matter how useful sbiten and its effect on the body, people with impaired work of cardio-vascular system, liver, kidneys, diabetes and others chronic diseases, it is recommended to consult with your doctor about the possibility of drinking a drink.

www.yourlifestyle.ru

Many nations have national recipes hot low alcohol drinks supplied for warming during the cold season. The Slavic answer to grog and mulled wine is honey sbiten, which is much more useful than its “overseas” counterparts. Cooking sbitnya at home does not require rare ingredients and does not take much time. Cooks of any qualification can handle the proposed alcoholic and non-alcoholic recipes.

Sbiten- it's old Slavic drink, consisting of water, honey, spices and other ingredients. It has a pronounced honey taste with the aroma of herbs, has an anti-inflammatory and warming effect. It happens alcoholic and non-alcoholic, served both hot and cold. Sbiten tastes like mead, but it is prepared using a simpler and faster technology.

In the Slavic chronicles, the first memory of Sbitna dates back to 1128. In many regions, this drink was also called "perevarom", "vzvar" and "var". In addition to honey, St. John's wort, ginger, bay leaf and sage were added to the composition. After 1917, the popularity of sbitnya declined sharply, recent attempts to establish industrial production were unsuccessful, demand was very low.

Alcoholic sbiten

Ingredients:

• dry red wine - 1 l;
• honey - 150 g;
• cinnamon, cloves, nutmeg - to taste.

Cooking:

1. Mix wine and honey.

2. Boil the mixture over low heat, removing the foam.

3. Remove the pan from the heat, add spices, cover with a lid, leave for 25-30 minutes.

4. Before use, strain through cheesecloth and heat until desired temperature.

Non-alcoholic sbiten with ginger

Ingredients:

• ginger root - 3 cm;
• cinnamon - 1 stick;
• sugar - 6 tablespoons;
• honey - 5 tablespoons;
• water - 1 l.

Cooking:

1. Peel and finely chop the ginger root.

2. Boil water, add cinnamon, cloves and ginger.

3. Add sugar and honey, simmer for 8-10 minutes, removing the foam.

4. Turn off the fire and let the drink brew for 25-30 minutes.

5. Strain through cheesecloth.

This version of Russian sbitnya can be served cold or hot. Before use, heat (cool) to the desired temperature. Another non-alcoholic recipe presented in the video.

Benefits of homemade whipping:

• strengthens the immune system;
• contains vitamins of groups B and C;
• is the prevention of infectious, respiratory and colds;
• reduces inflammatory processes;
• helps with gum disease and oral cavity;
• kills pathogenic microorganisms.

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 just 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 Rus' 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, when subjected to exact analysis, this venal liquor turns out to have nothing in common with the former ancient liquor, and consists of nothing more, nothing less, than ignited sugar, molasses, and water.
The real one vintage sbiten prepared like this. Molasses, along with various spices, such as cloves, cinnamon, ginger, cardamom, nutmeg and bay leaf, 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 the industrial production of bottled sbiten. 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 cools down, add the 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.

Application

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