How to cook sbiten at home. Ancient Slavic drink Sbiten

Ancient Russian cuisine is rich and varied, it includes many original dishes and drinks. Many are now, unfortunately, forgotten. Among the undeservedly forgotten drinks there is also sbiten, once loved and appreciated in Russia.

It was very popular in the 18th and 19th centuries. By this time, sbiten had been forced out of rich houses by tea and coffee, but for the common people it remained the most favorite drink. After the 1917 revolution, sbiten almost fell into disuse. And only in the 90s. of the last century, the Sbitna was remembered and attempts to revive it began.

The history of the origin of sbitnya in Russia

(Sbitenshchik - old postcard)

Sbiten - hot drink, indispensable in the cold Russian climate. It was made in rich houses and in poor ones, served in taverns and sold on the street. Shotmen walked the streets with huge vessels, similar to samovars, on their backs, wrapped in warm cloth. AT winter period This was The best way warm up outside.

The profession of a sbitenka was popular in Russia, especially in crowded places, at fairs, folk festivals, etc. And popular all year round because sbiten can be drunk cold.

Vessels for sbitnya were made of copper, they were called sakla or baklaga. These containers subsequently served as a prototype for the creation of a samovar for tea.

By the way, when exactly sbiten appeared in Russia, no one knows for sure. Perhaps at least 1000 years ago. It is authentically known that in many early works of ancient Russian literature it is mentioned, for example, in the annals of the 12th century. the description of the sbitnya is already there. In Domostroy XVI century. among many instructions and recipes, there is also a recipe for sbitnya.

Foreigners who visited Russia at the beginning of the 18th century enthusiastically described this drink. And they even compared it with mulled wine, apparently from the fact that in the taverns in which they drank it, sbiten was made on the basis of wine. But usually sbiten was not made with wine, its recipe included other components.

The origin of the word "Sbiten"

It is believed that the drink was originally called vzvar, overvar or simply var. He received the name "sbiten" later.

Sbiten is prepared in two containers, honey was infused in one, spices in the other. Then the contents of both containers were mixed - knocked down. Perhaps this is where the name comes from.

But it should be noted that the word "broth" did not go out of use either.

How sbiten was prepared in Russia

There are a lot of recipes for making this drink, they differ in the way they are prepared and in the ingredients. To begin with, it should be noted that it is prepared on the basis of water, honey (instead of honey they could take molasses) and spices. These are the main ingredients. Everything else can be varied. For example, in addition to spices, various herbal preparations are added.

Sbiten can be divided into two types according to the method of preparation: simple sbiten and custard. When preparing custard sbitnya, a must is made from honey (or molasses), to which various seasonings are added. The must can ferment for up to two weeks, in which case it already turns out low alcohol drink like mash, beer or honey.

What does sbiten drink well with

They drink Sbiten, just like tea. But it's already sweet, so unsweetened ones are best. bakery products: Bagels, dryers, pretzels, bagels, rolls. Of course, sweet lovers can also take gingerbread.

Sbiten is healthiest alternative tea is a drink created to quench thirst and treat various ailments. Alcoholic (from 4 to 7%) or non-alcoholic, sbiten contains only natural ingredients that make it concentrated, knocked down.

Zbiten, as it was also called in the old days, has bright taste with viscous sweet notes of honey and a rich aroma of spices and herbs.

They drink sbiten cold - to refresh themselves in the heat and after a bath, hot - to keep warm and not get sick in the winter cold.

Story

Sbiten was first mentioned in the annals of the Eastern Slavs dating back to 1128, and its first recipe dates back to the 16th century. Sbiten was not a "cheerful" drink, they drank it instead of tea, knocking down (combining) the components in a samovar. Alcoholic options drink appeared only in the 18th century, but after the 1917 revolution, it practically ceased to be used. At the end of the 20th century in Russia, there were attempts to revive the production of an undeservedly forgotten drink, but it has not experienced a renaissance to this day. But in vain - its benefits for the body are endless, and an unimaginable number of recipes allows you to create a sbiten for every taste, including at home.

What is sbiten made of?

The essential components are pure water and natural honey. Herbs and spices are also part of the drink, but they vary according to taste.

For example, you can add sage, red pepper, St. John's wort, bay leaves and ginger powder to sbiten. Undoubtedly, thyme, oregano, mint and lemon balm, strawberry, currant and raspberry leaves will ennoble the taste of the drink and enhance its benefits. Experimenters introduce fruit and berry juices, including citrus fruits, into the composition.

Sbiten: benefits

If you break this drink into components, it becomes clear that it is not only an elixir of youth, but also of health and longevity.

Due to honey, herbs, spices and fruit and berry fillers, sbiten improves immunity, normalizes blood pressure and glucose levels, strengthens blood vessels and removes toxins. It perfectly fights inflammation in the body and restores strength. In addition, the drink is the best remedy from a cold, easily warms or refreshes the body, fortifies it, and also stimulates the reproductive system and relieves prostatitis. In the end - it is incredibly delicious!

Sbiten should not be used only by those who are allergic to any of its components.

Differences between sbitnya and mead

Despite the fact that the basis of both drinks is honey, they have fundamental differences. So, mead is prepared without using yeast, and sbiten is prepared without introducing other alcohol into the composition.

How to store sbiten

A hot drink is not stored, it must be drunk within an hour.

Cold sbiten, which can be reheated later, is stored for up to a year. But keep in mind that you need to store it in glass, placing it in a cool room without access to light.

Attention!
When preparing sbiten yourself, keep in mind that this is enough sweet drink, so if sugar (white molasses) is found in recipes, and you are not a big fan of sweets, then reduce its amount, or completely eliminate it - honey will already give you the necessary sweetness.

The second point, which is endlessly debated, is whether it is possible to heat or boil honey. For centuries, preparing sbiten, people boiled honey, water and spices and were healthy and happy. But if you are against this, then prepare a drink using a different technology, more modern. To do this, all components except honey are brought to a boil, simmered for 12-15 minutes, cooled to 40 ° C and mixed with honey. In both cases, the main thing is to enjoy both the process and the finished drink.

Sbiten honey

This is a non-alcoholic version of the drink that can be prepared in 2 ways.

Prepare:

• natural bee honey - 200 gr.
• purified water - 1 liter
• cinnamon (in powder) - 1 tsp
• ginger (in powder) - 0.5 tsp
• cloves - 2 buds
• anise - 1/3 tsp
• pepper (in peas) - 2-5 pieces
• cardamom - 1/3 tsp

You need to prepare like this:

In the old days, all the components were combined and, after boiling, they languished for another 15-17 minutes. They removed the foam and, after languishing, insisted for another half hour.

Nowadays, many say that honey does not like heating above 40 ° C. If you think the same, then you can do this: dilute honey in a glass of water that has already boiled and cooled down, boil herbs and spices in the rest of the water (about 15 minutes after boiling). Then cool the broth to 40 ° C and combine with a solution of honey. Keep the resulting sbiten on fire for several minutes, avoiding heating above 40-45 ° C (an induction cooker that can maintain the set temperature will help you with this).

You need to drink such sbiten hot. His daily use improve health, relieve colds and increase potency.

Sbiten "Russian mulled wine"

This drink contains alcohol, the percentage of which directly depends on the strength of the wine that you take for the recipe.

Prepare:

• red wine (dry) - 1 liter
• cloves - 1-5 buds
• cinnamon - a pinch
• nutmeg - pinch

You need to prepare like this:

Dissolve honey in wine, add cloves (to taste), wait until the composition starts to boil, but do not boil it.

Enter powders into sbiten nutmeg and cinnamon, remove from heat and, covered with a lid, leave for 20-30 minutes. Strain, reheat if necessary, and enjoy!

Sbiten monastery

This drink is the oldest and has several options - one of them is intended for storage, the other is for drinking hot, the third is cold.

A) Monastery sbiten for storage

Prepare:

• honey bee natural - 1 kilo
• strong brewed tea (green) - 100 ml
• purified water - 3 liters
• fresh hops - 10 gr. (two tsp)

You need to prepare like this:

1. Dissolve honey in water and bring to a boil. Reduce the heat to a minimum and simmer the liquid for 3 hours 30 minutes, removing the white foam.
2. Tie the hops into a piece of gauze along with some kind of load (for example, a pre-boiled stone). Dip the bag in honey and simmer for another hour.
3. Next, remove the honey liquid from the fire, take out a bag of hops and leave it to ferment in a warm, dark place.
4. When the wort has fermented, freshly brewed strong but cooled tea should be poured into it, strained and poured into sterile bottles.

This sbiten is stored in a cellar or basement - where it is cool and there is no light. Best Taste the drink acquires after 6-8 months of storage.

B) Monastic sbiten is hot

Prepare:

• honey bee natural - 150 gr.
• white molasses or sugar - 100 gr.
• purified water - 2 liters
• lemon - 0.5 pieces
• ginger (in powder) - 1/4 tsp
• cinnamon (in powder) - 1 tsp
• pepper (in peas) - 2-6 pieces
• cloves - 2 buds
• cardamom - 1/2 tsp
• thyme - 1/2 tsp
• mint (leaves) - 2 tsp
• St. John's wort (dry) - 3 tsp

You need to prepare like this:

1. Dissolve honey and sugar in ¼ of water, wait for it to boil, removing the foam cap during the cooking process, and then simmer for 15 minutes over low heat.
2. We lower the spices and herbs into the remaining water, bring to a boil and also simmer with low heat for about 18-20 minutes. Next, remove from heat and insist another 15 minutes.
3. We pass both liquids through gauze folded into 2-3 radii and combine.
4. We heat the resulting sbiten for a couple of minutes, but do not let it boil.

You need to drink this elixir of longevity only when it is hot.

C) Monastic sbiten is cold

Prepare:

• honey bee natural - 250 gr.
• water - 1 liter
• hops - 5 gr. (1 tsp)
• spices and herbs (cinnamon, cloves, pepper, cardamom, lavrushka, mint) - a pinch (to taste and desire)

You need to prepare like this:

1. Bring water to a boil and dissolve honey in it and add spices.
2. We simmer the composition with low heat, not letting it boil for about 3 hours, remove from heat, cool and filter.

Drinking such sbiten is cold. It is incomparable in the heat and after the bath.

Prepare:

• natural bee honey - 4 tbsp.
• cranberries - 1 cup
• purified water - 0.8 - 0.9 liters
• cloves - 2 buds
• cinnamon (in sticks) - 1 pc.
• nutmeg - pinch

You need to prepare like this:

1. Squeeze juice from cranberries.
2. Mix pomace with spices and pour water, wait for boiling. Next, the composition should be darkened for 13-15 minutes with low heat, slightly cooled (up to 40 ° C) and filtered.
3. Dissolve honey in the broth and insist overnight (4-5 hours) in the refrigerator.
4. Before drinking cranberry sbiten, it is added Fresh Juice cranberries and, if desired, heated (not higher than 40 ° C).

This drink can be prepared even easier - just put all the ingredients in a blender bowl, beat and let it brew for a couple of hours. Next, the sbiten must be filtered and, if desired, heated to 40 ° C.

In addition, according to this recipe (regardless of the method of preparation), sbiten easily turns into an alcoholic drink - just pour 200 ml of red wine or 100 liters of strong alcohol, such as rum or cognac, into the finished drink.

Sbiten is traditional drink Slavic cuisines. Its main and integral component is honey.

It was originally soft drink with a rich honey flavor.

But later with development home winemaking masters began to make alcoholic sbiten with alcoholic sbiten, the popularity of which is growing again today. These drinks are not only unusual taste and aroma, but they are also very healthy.

Reference! Currently, you can see a drink under the Pershin trademark on sale - this is sbiten prepared according to old recipes.

Of course, a honey drink prepared at home is tastier and healthier.

Currently, there are several main types of it, depending on the type of alcohol used in its preparation.

Reference! In the preparation of such alcoholic beverages, not only various kinds alcohol, but also useful supplements, such as decoctions of herbs, spices and spices. All this allows you to create a very tasty and healthy sbiten unique in its kind.

With wine

To prepare this delicious and healthy drink you will need:

• wine - 1 l;
• water - 1l;
• honey - 500 ml;
• spices to taste.

Best used as aromatic additives a couple of cloves and cinnamon stick.

Good fit and allspice peas.

Attention! Wine should be taken red and always dry, and honey is better liquid. Otherwise, honey lumps may occur in the finished drink, and its taste will be cloyingly sweet.

Cooking steps:

1. Pour wine and water into different containers and put on fire.
2. Bring water to a boil and add all the honey to it, boil over low heat, stirring occasionally for about 15 minutes.
3. As soon as it starts to boil, spices are added to the wine and kept on low heat for about 10 minutes.
4. Then both liquids are filtered and mixed with each other.

Ready sbiten insist 20 minutes and serve to the table.

While boiling honey water, you should carefully remove the foam that appears on the surface.

With beer

Sbiten is usually served warm or hot, but it is customary to drink a beer-based drink chilled and in the hot season. It is very fragrant and refreshing.

Ingredients:

• honey and molasses - 100 g each;
• water and light beer - 500 ml each;
• fresh mint - 5 leaves.

If a fresh plant is not at hand, you can use dried mint in the amount of 5 g.

Cooking:

1. Filtered water is poured into the container, mint and molasses are added to it, and everything is thoroughly mixed. Then put on a slow fire.
2. When the mixture boils, the fire is reduced to a minimum and the liquid is continued to boil for 15 minutes with a slight bubbling.
3. Then remove from heat, cool to about 90 degrees and add honey and beer, after which everything is thoroughly mixed again.
4. The resulting sbiten is infused for about two hours. closed container. Then it is filtered and bottled.

Before use, it must be insisted. It is best to send the bottles to the basement for a week or put them on the refrigerator door.

The finished drink has a low strength, but has a refreshing taste and aroma, as well as a subtle and delicate minty aftertaste.

With cognac

Such sbiten is rightfully considered one of the strongest and most aromatic types of this drink.

It is prepared from:

• 1 liter of water;
• 1 liter of honey;
• 100 ml 6% vinegar;
• 80 ml of molasses;
• 8 peppercorns;
• 4 sheets of laurel;
• 250 ml brandy.

Cooking:

1. All ingredients, with the exception of the alcoholic component, are placed in a container and brought to a boil, then the dishes are covered with a lid, the fire is reduced to the minimum allowable and the mixture is boiled for another half an hour.
2. Then remove from heat and cool slightly.
3. Cognac is added, everything is mixed well and kept for about half an hour. Sbiten should be filtered before serving.

Reference! In this recipe, it is permissible to replace cognac with high-quality vodka. Moonshine or alcohol should not be used.

Sbiten, the recipe of which was invented several centuries ago, is originally Slavic drink, 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 cold winter evenings and will be an excellent substitute for the usual and not always healthy drinks. Thanks to the old recipes that have survived to this day, sbiten (zbiten) can be easily prepared at home from the simplest ingredients.

What is sbiten - the history of creation

Sbitn is a traditional Russian non-alcoholic or alcoholic drink made from honey, water and spices. The first mention of it dates back to the 12th century, when the ancient Slavs learned how to cook "perevar" ("broth"), insisting honey and herbs in different containers and mixing the resulting infusions with water ("knocking down" the components). Often, special copper vessels were used to prepare the "overvar", which became the prototype of the modern samovar.

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

This product became most popular in the 18-19th century. For a long time, it was the only substitute for tea and coffee, and it was consumed all year round. Zbiten was used not only to quench thirst, but also as medicinal product against colds, stomach diseases and nervous system. Many various recipes drink, which were described in detail in the book "Domostroy".

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

Composition and types of drink

Traditionally, the composition of the drink includes the following components:

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

In some recipes, like many years ago, fragrant meadow herbs are used - sweet clover, St. John's wort, oregano, thyme, chamomile, hops. Sometimes sugar is added to the zbiten. The composition of the drink can change, while honey and water remain the only unchanged components, without which it is impossible to prepare sbiten.

According to the method of preparation, the following types of sbitnya are distinguished:

1. Simple and cushy. The first type is prepared easily and quickly and does not require long-term infusion of the components. The preparation of a brewed drink involves the preliminary fermentation of the ingredients necessary to obtain the wort.
2. Alcoholic and non-alcoholic. The classic recipe for a Slavic drink does not involve the use of alcoholic components, so sbiten is most often prepared, which does not contain alcohol. However, another option is also possible, when the components are fermented to obtain low-alcohol zbitnya or alcohol is added to the product (, homemade and liqueurs).
3. Hot and cold. Hot zbiten replaces tea, is prepared and consumed in the cold season, and cold is used as a refreshing drink in the heat.

The classic recipe for alcoholic sbitnya

There are many ways to make alcoholic sbiten, but it is considered the most successful 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 tincture of berries - 50 ml.

Warm the water, add honey and keep the mixture for low fire for 10 minutes while stirring the liquid. The foam that forms on the surface of the water must 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 in the pan and boil the mass for 10 minutes. Pour the finished zbiten into a thermos, close the lid and leave for another 15-20 minutes.

The drink can be consumed both hot and cold. Before taking the broth should be filtered and poured into glasses.

How to make non-alcoholic sbiten

To make a soft drink, you can use the following simple and popular recipe cooking sbitnya:

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

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

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 to cope with colds, improve the functioning of the circulatory system. Such a drink has the ability to improve mood and general well-being, fills with vital energy and saturates the body with useful substances.

Cold sbiten perfectly quenches thirst and helps to restore water balance after training, visiting the bath and sauna or walking on a hot summer day. It is just like hot, it has a beneficial effect on work. internal organs and systems, reduces the risk of developing inflammatory and infectious diseases, improves the tone of the whole body and compensates for the lack of vitamins and minerals.

Sbiten is most useful in the first hours after preparation. This is especially true for a hot drink that cannot be stored and must be consumed within 30-40 minutes after the components have been brewed.

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

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 will not lose its useful qualities) and cook for 15 minutes;
• add all the spices and cook for another 10 minutes;
• after, pour hot and drink like tea.

For our ancestors (Eastern Slavs), sbiten is quite for a long time and was instead of tea. When a cheap one came to Russia Chinese tea, forgot about the sbitna.

There was a strong decline after the October Revolution, apparently the Bolsheviks were not comfortable drinking folk drinks. Later, already in the days of the USSR, they tried to promote sbiten to the masses already in glass bottles, like beer. The idea, of course, failed - have you ever seen tea rolled 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 Russia 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 Russia there was no tea before.
• And it was completely replaced by sbiten. True, over time, many recipes for making folk sbitnya were forgotten, love for him faded, displaced by the previously unseen tea that appeared on the table of Russians.

Fortunately, nothing disappears without a trace. And now the times have come again when about ancient Russian healthy drink many remembered and revived old recipes. In the meantime, we are not yet in the glorious city of Suzdal, warming wonderful drink sbiten is easy to cook yourself, based on one of the recipes, which will be discussed later.

Suzdal sbitnya recipes

As well as water and spices. Healing fragrant field and forest herbs, berries, flowers and leaves (that is, everything that can be used in fresh or from summer preparations).

Combining components in various ratios, you can get an infinite number of recipes. The only thing you need to pay attention to is the selection and quantity of medicinal herbs used in medicinal recipes.

Without knowing reliably about the properties of a particular herb, especially with a potent pharmacological effect, it is necessary to strictly adhere to the recipe (their concentration in the drink is usually minimal) and apply them according to indications.

For example, hawthorn flowers and berries affect blood pressure and are used for heart disease, hops act as a sleeping pill, juniper berries are strong medicinal plant, overdoses of which are dangerous, etc. The main thing here is not to overdo it.

• prepare a decoction of spices, let it brew and filter
• stir in the honey
• pour into glasses and mugs - and delicious drink ready.

You can use a slightly different method of preparation.

Sbiten Suzdal - a native Russian drink

Ingredients:

• water - 1 l
• honey - 70-80 g
• cinnamon - 1 tsp
• Bay leaf- 2 pcs.
• ginger - ½ tsp
• cloves - 5 pcs.
• cardamom - 6 seeds

put honey in hot water and cook 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 peas - ½ tsp each.
• nutmeg, ginger, coriander - on the tip of a knife
• honey - 2-3 tbsp. l.
• lemon juice

Crush the berries to the state of gruel, pour boiling water and boil for 10 minutes along with spices over low heat. Leave for 10 minutes and strain. Bring water with honey to a boil and add a decoction of berries with spices.

Important: when picking fruits on your own, it is easy to confuse the berries of the common juniper with the fruits of the Cossack juniper, the berries of which are poisonous and cannot be used in recipes and in the preparation of juniper decoctions and infusions.

Fruit and berry Sbiten with spices

This recipe uses any berries and fruits (raspberries, strawberries, 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 cook the most popular winter drink Slavs, of course, need to work a little. Without special magic and magical witchcraft, it is unlikely that it will be possible to turn the most ordinary honey, water and fragrant spices into something amazing and special, invigorating and blushing cheeks.

superstition

According to ancient legends, raspberry berries and leaves increase vitality and attract love. Flowers and rose hips bring good luck and healing.

• Mint attracts money and opens up travel opportunities. Oregano contributes to the preservation of family and love.
• The needles of pine and fir will bring the energy of prosperity and awaken the ability to bear children. Yarrow will give the gift of foresight and develop intuition.
• Sage will not only heal, but bring well-being. St. John's wort will drive out evil forces and cleanse the hearth.
• The juniper performed the same protective function from evil spirits in Russia.

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

behoneybee.ru

Sbiten (spicy)

• Sugar - 150 g, honey - 150 g, bay leaf - 2 pieces, cloves, cinnamon, ginger, cardamom - 5 g each, water - 1 l.
  Dissolve honey, sugar in boiling water, add bay leaf, spices and boil for 15-20 minutes. Remove heat and leave for 30 minutes.
  Strain through cheesecloth or fine sieve.
  Serve hot.

Sbiten (drunk)

Sugar - 50 g, honey - 100 g, cinnamon - 0.3 g, cloves - 0.2 g, mint - 0.2 g, hops - 3 g.
The method of preparation of this drink is completely similar to that described above.

“Krupnik” old Polish with vanilla

Vodka - 0.5 l, honey - 1 glass, water - 1 glass, vanilla - 1/2 stick, cinnamon - 1 pinch, lemon zest - from 1 lemon.
Boil honey with water, vanilla, cinnamon, lemon zest, remove from heat, add vodka and stir.
Serve very hot in glasses.

Sbiten winter

Water - 4 cups, sugar - 0.5 cups, honey - 5 tbsp. spoons, cloves, cinnamon, bay leaf - 1 pc., cardamom - 2-3 pcs.

• Pour 4 cups of water into a saucepan, put on fire and bring to a boil.
• Add half a glass of sugar, 5 tablespoons of honey and various spices (cloves, cinnamon, bay leaf - 1 pc., Cardamom - 2-3 pcs.) To boiling water.
• Boil for 10-15 minutes. Strain.
• Serve hot in a pitcher.

1 kg of white molasses, 200 g of honey, 2 g of cinnamon, 5 cloves, 2 teaspoons of ground ginger, 10 black peppercorns, 5 tbsp. tablespoons of dry mint, 6-8 capsules of cardamom, 3 star anise, 5-6 liters of boiling water.
Dissolve molasses, honey or sugar in boiling water and boil for 15 minutes. Add spices and boil for another 10 minutes.
Drink hot like tea.

city ​​sbiten

• Ingredients:
• - 500 g of honey,
• - 700 g of white molasses (or thick sugar, fructose syrup),
• - 500 g of spices (cinnamon, cloves, hops, mint, etc.),
• - 6 liters of water.

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

Kumushkin sbiten

Ingredients:

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

Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours, filter the boiled sbiten and cool.
This sbiten is consumed cold.

Sbiten Suzdal

Ingredients:

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

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

Moscow Sbiten

Ingredients:

• - 200 g of honey,
• - 150 g of molasses (or thick sugar, fructose syrup),
• - 1 g cinnamon
• - 2 g each of cloves, hops, nutmeg, allspice,
• - 1 liter of water.

Cooking
Boil honey and molasses together with water, add spices and boil for 5 minutes. Then, let it brew for 30 minutes, strain.

Shrovetide Sbiten

Ingredients:

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

PREPARATION Boil honey in a saucepan, dilute with 1 glass of water, remove the foam. Separately, boil sugar, diluting with 1 glass of water.
Connect both parts, boil together in homogeneous mass so that more water evaporates (but over low heat, without allowing a noticeable boil).

In the rest of the water, boil the spices for 15-20 minutes in a closed vessel, let it brew for another 10 minutes, then strain, add the honey-sugar mixture and heat without boiling.

Drink only hot.

• There are a lot of sbitney recipes.
• 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 tablespoons of 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 Russia, Maslenitsa was celebrated as a joyful holiday. At the word “Shrovetide”, pictures of merry days, filled with din and noise, delicious smells of pancakes, and the chime of bells that adorned elegant threes, rise before your eyes.

The main and inalienable entertainments of Shrovetide were horseback riding, riding from high ice mountains, fist fights, and the capture of a snow fortress.

The highest point of the celebration was the burning of an effigy of Maslenitsa on the last day of the festivities.
Festive festivities in Russia are different from modern ones, but the traditional festive table has remained low.

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.

An old Russian hot drink made from water, honey and spices, which often included medicinal herbal preparations. Hot sbiten has a warming and anti-inflammatory effect, which is why it is so popular at Shrovetide.

Unfortunately, this drink is not mass-produced, so we offer you some simple sbitney recipes at home:

• Sbiten Suzdal: 150 g of honey, 150 g of sugar, 1.5 g of cloves, cinnamon, ginger, cardamom, bay leaf, 1 liter of water. Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes. Then, strain the drink through cheesecloth and tint with burnt sugar.

• Kumushkin sbiten: 1 kg of honey, 20 g of hops, spices to taste, 4 liters of water. Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours, filter the boiled sbiten and cool. This sbiten is consumed cold.

• city ​​sbiten: 500 g honey, 700 g molasses, 500 g spices (cinnamon, cloves, hops, mint, etc.), 6 liters of water. Boil water and, adding all the ingredients, boil for 30 minutes. Drink hot like tea.

It used to be that if it’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

Unconditional benefit old drink 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 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.

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 enjoy, and valuable product should not be thrown away. At the same time, the alcohol component in such a drink can not be added.

Kumushkin or folk sbiten

Now we will tell you how to make sbiten with the addition of hops.

List of ingredients

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 bottled and kept for a week in the refrigerator or cellar.

Raspberry sbiten with liqueur

In principle, this drink does not have to be raspberry. It all depends on the type of fruit used and the liqueur added.

List of ingredients

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, for 10 minutes, boil honey in raspberry juice. 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. It warmed in winter and quenched thirst in hot weather. summer days, was a therapeutic and prophylactic agent.

Diverse taste qualities and its health benefits have led to its widespread use. The people who brewed and sold sbiten - sbitenshchiki - became 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 addition herbal preparations and certain spices.
• It has come down to our days a large number of recipes for both non-alcoholic and alcoholic sbitni.
• At the same time, not only the taste, but also the effect of the drink on the human body depends on the ingredients used.

Sbiten composition and ingredients

The composition of sbitnya usually includes honey, water, sugar and spices. 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 Russia, sbiten was cooked with sweet clover, thyme, oregano, chamomile, mint, St. John's wort, elecampane, sage, using herbs.
• Pepper, cinnamon, ginger, cardamom, cloves, bay leaf are often added from spices.
• Each person can become the author of his own unique recipe.
• In addition to 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 high content sugar and a significant amount of carbohydrates.

Useful properties of sbitnya

The medicinal properties of sbitnya are due to the ingredients that make up its composition, including the type of honey used. The spectrum of action is quite wide: from disease prevention to therapeutic 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.
• To alcoholic whips all contraindications defined for alcoholic beverages apply.

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

www.yourlifestyle.ru