This is one of the old Russian drinks. When people in Rus' had no idea about Chinese tea, sbiten was everyone’s favorite drink.
Here is what an old cookbook writes about sbiten: “At present, sbiten is rarely used in homes and serves only for the common people, as a warming agent in winter. They carry it through the streets in samovars and drink it with kalachi; but, being subjected to precise analysis, this sales drink turns out to have nothing in common with the former ancient drink and consists of nothing more or less than set fire to sugar, molasses and water. Real old sbiten is prepared like this. The molasses, together with various spices, such as cloves, cinnamon, ginger, cardamom, nutmeg and bay leaves, is boiled until dark red and fairly thick, transferred to jars and stored for consumption. When used, take a certain amount of this viscous, thick, odorous mass and dissolve it in hot water; If desired, add sugar to taste.
The best sbiten is made with sugar or honey.
Sbiten (spicy)
Sugar -150 g, honey -150 g, bay leaf -2 pcs., cloves, cinnamon, ginger, cardamom - 5 g each, water -1 l. Dissolve honey, sugar in boiling water, add bay leaf, spices and boil for 15–20 minutes. Turn off the heat and leave for 30 minutes. Strain through cheesecloth or a fine sieve. Serve hot.
Sbiten (hoppy)
Sugar -50 g, honey -100 g, cinnamon -0.3 g, cloves -0.2 g, mint -0.2 g, hops - 3 g. The method of preparing this drink is completely similar to that described above.
“Krupnik” Old Polish with vanilla
Vodka -0.5 l, honey -1 glass, water -1 glass, vanilla -11 g sticks, cinnamon -1 pinch, lemon zest -1 pc.
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. spoon, cloves, cinnamon, bay leaf - 1 pc., cardamom - 2–3 pcs.
Pour 4 cups of water into a saucepan, put on fire and bring to a boil. Add half a glass of sugar, 5 tablespoons of honey and various spices (cloves, cinnamon, bay leaf - 1 pc., cardamom - 2-3 pcs.) to boiling water.
Boil for 10–15 minutes. Strain. Serve hot in a jug.
Sbiten from molasses
1 kg of white molasses, 200 g of honey, 2 g of cinnamon, 5 buds of cloves, 2 teaspoons of ground ginger, 10 black peppercorns, 5 tbsp. spoons of dry mint, 6–8 capsules of cardamom, 3 star anise, 5–6 liters of boiling water.
Dissolve molasses, honey or sugar in boiling water and boil for 15 minutes. Add spices and simmer for another 10 minutes. Drink hot like tea.
Sbiten Suzdal
1 liter of water, 150 g of sugar, 150 g of honey (spices, cloves, cinnamon, cardamom, ginger) - to taste.
Dissolve 150 g of sugar and honey in 1 liter of water, add spices (cloves, cinnamon, cardamom, ginger - to taste). Boil for 10–15 minutes, skimming off the foam. Let it brew for 30 minutes, strain, heat and drink hot.
The history of sbiten officially dates back almost nine centuries, but it is believed that it appeared long before it was mentioned in the chronicles. 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 on hot summer days, and was a therapeutic and preventive remedy.
The varied taste and health benefits of sbiten have led to its widespread use. The people who brewed and sold sbitn - sbiten makers - became heroes of folklore, which confirms the wide distribution and popularity of the drink.
Sbiten, along with herbal decoctions and infusions, replaced tea and other drinks that appeared later for our ancestors, as well as medicines for colds, stomach ailments, nervous and mental stress and other ailments. It was cooked in various ways with the addition of herbs and certain spices. A large number of recipes for both non-alcoholic and alcoholic sbiten 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.
Composition of sbiten and ingredients
The composition of sbiten usually includes honey, water, sugar and spices. For medicinal purposes, herbal infusions are added to the drink. Honey is a biologically active product containing B vitamins, 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 the prevention and treatment of various diseases, whipping with 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. Spices often include pepper, cinnamon, ginger, cardamom, cloves, and bay leaves.
Due to honey, sugar and alcohol (in sbitny with the addition of wine), this drink is a fairly high-calorie product and is characterized by a high sugar content and a significant amount of carbohydrates.
Useful properties of sbiten
The medicinal properties of sbiten are determined by the ingredients included in 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. In different formulations it can be used as a tonic or, conversely, to achieve a sedative and calming effect.
Herbs help enhance the healing properties. Sbitny based on herbal decoctions can prevent the onset of a cold, dilate blood vessels, improve blood circulation and metabolism, and have a positive effect on digestion, brain activity, cardiovascular and nervous systems. Generations of our ancestors have proven the benefits of sbiten for respiratory diseases: the drink can have an antitussive effect, for example, with the addition of elecampane. The same elecampane, as well as sage, thyme and some other herbs in the composition of sbiten give it anti-inflammatory properties.
If the drink is brewed, for example, with fireweed and ginger, then it will have a healing effect on the body during alcohol intoxication (hangover).
Contraindications for sbitn
Like any medicinal product, sbiten can only be consumed in moderate doses. Biologically active honey, herbs and spices are strong allergens, so sbiten is contraindicated for those who may experience an allergic reaction. All contraindications defined for alcoholic beverages apply to alcoholic drinks.
8Culinary Etude 05/19/2018
Dear readers, today we will talk about an amazing Slavic drink that has its own history - honey sbitn. Once my husband and I went to the Rostov Kremlin and wandered into a cafe not far from it. Tired and full of impressions, we decided to just relax and eat. The cafe was very cozy, in an old style with its own signature recipes. And we were offered to try one of the signature drinks. And that was exactly what happened. Oh, how delicious it was!
When we arrived home, I began to study information about this drink. It turns out that you can prepare it at home. Today I want to tell you about the benefits of honey whipping for our health, and we will also learn recipes for its preparation. First, a little history.
What is sbiten
Not a single feast in Rus' took place without traditional drinks. Our ancestors loved honey infusions and drank them in large quantities. What is Old Russian sbiten?
This is a strong drink made from honey, water, with the addition of spices and herbs. Almost all peoples of the world made such aromatic tea in various variations: Greeks, Scandinavians, Slavs, Germans. Honey in this drink is the main ingredient, because this beekeeping product is sacred in many cultures. They drank sbiten not only hot, but also in the hot summer to quench their thirst. It can be non-alcoholic or alcoholic.
The name of the drink comes from the word “knocked down,” which means strong, strong, or from the verb “knock down.”
The thing is that two vessels were used for preparation: one contained honey, and the other contained medicinal herbs. Then everything was mixed and a spicy sbiten was obtained.
Sbiten appeared several centuries ago and was most popular in the 18th-19th centuries. At this time, street vendors invited people to try the spicy drink; they were treated to it at fairs and bazaars. The writer N.V. Gogol is famous for his ability to vividly and colorfully describe Old Russian cuisine. In his works there are often moments of a story about a knocker's shop, in which there is a huge red copper samovar. And such shops were everywhere, which only confirms the popularity of sbiten.
Novgorod, Moscow, Samara, Kyiv had their own recipes for this popular drink. At city fairs, knockers walked the streets and invited people with such perky couplets:
Oh yeah, sbiten, sbiten!
Eat the girls, boy.
Eat and drink
Don't waste your money.
Sweet sbiten with honey,
Well, I'll put some honey on it!
How will I cook it?
Everyone will praise him.
In Rus', until the end of the 17th century, sbiten was completely non-alcoholic and was more of a medicinal nature.
They drank it during colds or to keep warm in cold winters, to boost immunity. The alcoholic version contained honey and spices, but yeast was added for fermentation. In its finished form, such a drink had a strength of 4-7% and was very expensive. With the beginning of the reign of Peter I, sbiten became available to the people. They drank it with hot and fluffy rolls, gingerbread cookies, or drank it in taverns as a snack with meat.
Composition and components
The healing power of the drink lies in its ingredients. And before you start cooking, you need to find out what the main components are included in the composition.
Natural honey
This is a basic ingredient without which it is impossible to make a drink. To obtain a healing effect, you need to carefully choose this product so as not to purchase a fake. For sbiten, it is preferable to choose May honey, but you can also use flower or buckwheat honey. This product is rich in vitamins and minerals: magnesium, calcium, iodine, potassium, iron. Everyone knows that the healing power of honey lies in its anti-inflammatory properties.
Water
Water is another important component of the future drink, so you shouldn’t take it lightly. No need to use tap water. It is best to prepare sbiten from well, spring or. As a last resort, you can fill the container with running water and let it sit for 1-2 days.
Healing herbs and spices
Traditionally, sbiten is made with herbs: thyme, St. John's wort, chamomile, sage, oregano, mint, elecampane, fir. And to add a special aroma, it is recommended to add spices to the drink: black allspice, cinnamon, ginger, cloves, cardamom. It is not surprising that the sailors called sbiten “Russian mulled wine.”
Fruits and berries
Berries and fruits are often added to this drink for sourness. All this gives not only aroma and taste, but also saturates the sbiten with additional vitamins and nutrients. Apples, pears, cherries, currants, and strawberries go perfectly with honey. And if these fruits and berries were collected from your own garden plot, then the benefits of whipping will only double from environmentally friendly products.
In different variations, sbiten can be drunk as a therapeutic and prophylactic remedy. Originally, it was a hot herbal tea that was consumed in winter to keep warm, boost immunity, and improve health.
Sbiten is beneficial for the whole body and is recommended to drink for the following purposes:
- normalization of metabolic processes;
- improving blood circulation;
- treatment and prevention of colds, especially in the midst of viral epidemics;
- relief of stomach cramps;
- giving strength and energy (due to the natural antioxidant cinnamon);
- improving the functioning of the gastrointestinal tract with constipation, diarrhea, bloating;
- relieve nervous tension by adding cardamom to the drink;
- reducing pain after injuries, muscle strains;
- sbiten has an antitussive effect if you add elecampane;
- removing waste and toxins from the body.
Contraindications and possible harm
In addition to the obvious health benefits, the drink has its contraindications. Honey and herbs are strong allergens, so people with hypersensitivity and allergic reactions to honey and herbs should drink the spicy drink with caution.
Sbiten is contraindicated for children under 3 years of age, patients with asthma, and dermatological diseases.
The alcoholic version of the drink is completely contraindicated for pregnant and lactating women. Due to the large amount of sugar and honey, this drink is a fairly high-calorie drink and is characterized by a high concentration of carbohydrates. For this reason, diabetics should first consult a doctor, and if you are losing weight and watching your figure, then try to pamper yourself with aromatic tea infrequently.
According to original Russian traditions, sbiten is served hot. But in hot weather it was cooled in the cellar and served to the head of the family after hard work in the fields.
Initially, this aromatic decoction of honey was poured from a special container - sbitnitsa. It was a clay vessel with a long spout, reminiscent of a teapot. It is customary to drink sbiten from clay mugs at the end of the meal.
The soft drink can be drunk by both adults and children, unless there is an individual intolerance to the components. This drink is drunk like regular tea with dried fruits, gingerbreads. In the summer, like carbonated kvass, it perfectly quenches thirst and cools you down.
Remember that sbiten is a very concentrated decoction. It can be taken as a preventative against colds. To do this, you need to dilute 1-2 tablespoons of honey drink in 100 ml of boiling water and drink on an empty stomach every morning. This way you will fill the vitamin deficiency in your body and strengthen your immune system.
Recipes for making sbiten at home
We've sorted out the ingredients, now all that's left is to prepare this spicy and healthy drink. There are a huge number of variations to suit every taste. There are recipes for sbiten that have been passed down from generation to generation. Do not confuse this drink with mead, which differs in taste and strength. I suggest starting your acquaintance with the classic recipe for honey sbiten.
Recipe for Old Russian sbiten
The drink prepared according to this recipe is good both hot and chilled. The first documented recipe is found in the book “Domostroy”, and the first mention of the drink is in the chronicles of 1128, when Prince Vladimir ordered the people to be treated to digest (as alcoholic sbiten was previously called).
Ingredients:
- 200 g natural honey;
- 1 kg of white molasses;
- 3 g cloves;
- a teaspoon of cinnamon;
- 2 teaspoons grated ginger;
- 10 peas of allspice;
- 6-8 cardamom grains;
- 3 star anise;
- 5 liters of boiling water.
To many, molasses will seem like an unfamiliar ingredient. It is a by-product obtained during the production of sugar and starch. Confectioners and cooks use molasses to mean various sugar syrups: corn, starch, glucose.
First you need to dilute the molasses in 5 liters of boiling water, and when the liquid has cooled, add 200 g of honey. This sequence of actions is necessary in order to preserve the beneficial properties of the beekeeping product. Place the container with the drink on medium heat and cook for 10-15 minutes.
Add all the spices and continue to keep on the stove. In 10 minutes the Moscow sbiten will be ready. Drink hot as regular tea or chilled for a tonic effect.
Watch a simple and detailed video recipe for “Ancient Slavic drink – sbiten”.
Taiga sbitny recipe
The harsh and at the same time beautiful taiga is famous for the beauty and impenetrability of coniferous forests. This is where the tradition of drinking strong brewed tea with the addition of fresh and dried leaves of raspberries, currants, lingonberries, and local berries: raspberries, strawberries, and boneberries originates. I offer a recipe for traditional taiga sbiten.
Ingredients:
- 100 g honey;
- 800 ml water;
- 3 tablespoons sugar;
- 100 g of freshly squeezed lingonberry juice;
- 3 buds of cloves;
- 10-15 cardamom grains;
- a teaspoon of cinnamon;
- Bay leaf.
Carefully strain the lingonberry juice to separate the small grains and skin. Now add the juice to the water and bring to a boil. Add the spices to the broth and continue boiling for 10-15 minutes.
5 minutes before the end of cooking, add bay leaf and cinnamon. Strain the finished drink, adjust the taste by adding honey, sugar or lingonberry juice. Boil again and pour into cups. Our taiga sbiten is ready!
Favorite drink of Peter I
The last Tsar of All Rus' loved to drink sbiten cold. I suggest you try this invigorating decoction.
Ingredients:
- 2 teaspoons buckwheat honey;
- 1 liter of bread kvass;
- 2-3 teaspoons of grated horseradish.
Pre-prepare kvass on rye bread with raisins. If you don’t like the specific smell, you can make kvass without yeast.
Mix the finished carbonated kvass with honey, grated horseradish and place in a warm place to steep for a day. The finished sbiten just needs to be strained and served with ice.
Stolbushinsky sbiten
In folk and alternative medicine, juniper has been used since ancient times, and has become a real panacea for many diseases. The berries of this medicinal plant have antibacterial and fungicidal properties, so sbiten prepared from them is recommended to drink to prevent colds.
Ingredients:
- 500 ml water;
- 100 g honey;
- 10 juniper berries;
- 1 medium sized lemon;
- a teaspoon of black pepper;
- 3 cloves;
- 1 cm ginger root;
- 1 star anise.
Mix water and honey in a saucepan, add freshly squeezed lemon juice and grated zest. The resulting mixture must be brought to a boil and cooked for 15 minutes. Then you should add spices, juniper berries and continue to simmer for another 15-20 minutes. Before use, sbiten must be thoroughly strained.
Recipe for non-alcoholic sbiten with cherries
This drink is very rich with a subtle aroma. Its composition, as in other variations, contains only natural ingredients. A distinctive feature of this ancient recipe is the dried cherry leaves, which add zest to the classic version.
Ingredients:
- 50 g honey;
- 250 ml water;
- spices: ginger, cloves, cardamom, nutmeg, allspice;
- medicinal herbs: mint, oregano, chamomile, St. John's wort, linden, thyme;
- cherry leaves.
Do not add all the spices listed, especially if you have not tried sbiten before. Start small and try adding 2-3 types of spices. When choosing fragrant herbs, focus on the desired effect of the drink:
- chamomile is characterized by a powerful antibacterial effect, so it is recommended to drink it to treat inflammatory processes and strengthen the immune system;
- thyme is translated from ancient Greek as “strength of spirit” and herbalists advise drinking herbal infusions with it to treat and prevent viral diseases, relieve nervous tension, and normalize intestinal function;
- mint is indicated for patients with cardiovascular diseases, reducing pain during the menstrual cycle, normalizing the functioning of male hormones, eliminating migraines;
- St. John's wort is recommended to drink to control blood pressure, restore the menstrual cycle in women, relieve spasms due to gastritis or ulcers, and to stimulate brain activity in schoolchildren and students.
Add 50 g of honey to a saucepan with boiling water and continue cooking, removing the rising foam. After 15 minutes, add dried herbs and spices and simmer over medium heat for another 10 minutes.
The finished drink must be infused for at least 1 hour, wrapping the pan in a thick towel. Also keep in mind that ginger in combination with honey increases sweating, so after drinking a mug of hot sbiten, do not rush to go outside.
If you want to make a stronger drink, the following recipe will suit you. It will take more time to prepare such sbiten, since it is obtained as a result of the fermentation of honey.
Ingredients:
- 1 liter of water;
- 250 g of natural liquid honey;
- 200 ml raspberry juice;
- 2 tablespoons yeast.
Boil water in a thick-bottomed saucepan and dissolve honey in it. Then add raspberry juice. It is better to use fresh juice rather than store-bought juice. If you are preparing sbiten and the berry season has not yet begun, you can chop a glass of frozen raspberries.
The broth should be boiled for 1.5 hours, and after cooling, add yeast. The drink should be kept in a warm and dark place for more than 12 hours, and the fermented wort should continue to be kept for another month at low temperatures. After fermentation is complete, sbiten can be consumed.
SBITENE. A hot drink, a decoction of several spices and herbs, sweetened with honey, molasses or sugar. Known since the beginning of the 15th century. It was sold mainly only in Moscow at markets and in crowded places. Was the Russian national winter drink, while kvass was the summer drink.
Until the end of the 17th century. Sbiten was common in both public and home meals, but then gradually began to give way to tea.
Sbiten, or rather, its rudiments, are still preserved, these are the so-called herbal teas from linden, mint, St. John's wort.
Recipe for real Russian (Moscow) sbiten.
Compound. 1 kg of white molasses, 200 g of honey, 2 g of cinnamon, 5 cloves, 2 teaspoons of ginger (ground), 10 black peppercorns, 5 tbsp. spoons of dry mint, 6-8 capsules of cardamom, 3 star anise, 5-6 liters of water (boiling water).
Preparation. 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.
V.V.Pokhlebkin
Sbiten, zbiten is an ancient Russian hot drink made from water, honey and spices, which often included medicinal herbal infusions. First mentioned in Slavic chronicles in 1128.
Hot sbiten had a warming and anti-inflammatory effect, so they drank it mainly in winter. Another variety of this drink was cold “zbiten”, which was an equally popular drink when quenching thirst in a bathhouse or on a hot day in the summer.
The first mention of sbitna as a drink widely consumed by the Slavs dates back to chronicle sources of the 12th century. Then it was called digestion, and later - brew or simply var.
There is an opinion that sbiten takes its name from the verb “to knock down” (i.e. to connect parts together). And therefore it was prepared in two separate vessels. One was infused with honey, and the other with herbs, and immediately before use, the contents of the vessels were mixed - “churned”, which is where the name “knocked down” came from.
Before the appearance of tea in Russia, sbiten was perhaps the only hot drink of Russians; it was prepared in samovars. There were stationary “huddled smoking areas”, which were located in crowded places in the city. The role of a counter was played by a large window broken through the wall of the house.
St. John's wort, sage, bay leaf, ginger and capsicum were often added to sbiten. The most ancient descriptions of the preparation of sbiten are given in Domostroy (XVI century).
Sbiten is one of the old Russian drinks. When people in Rus' had no idea about Chinese tea, sbiten was everyone’s favorite drink.
Here is what an old cookbook writes about sbitna:
Nowadays, sbiten is rarely used in homes and is used only by the common people as a warming agent in winter. They carry it through the streets in samovars and drink it with kalachi; but, being subjected to precise analysis, this sales drink turns out to have nothing in common with the former ancient drink and consists of nothing more or less than set fire to sugar, molasses and water.
Real old sbiten is prepared like this. The molasses, together with various spices, such as cloves, cinnamon, ginger, cardamom, nutmeg and bay leaves, is boiled until dark red and fairly thick, transferred to jars and stored for consumption. When used, take a certain amount of this viscous, thick, odorous mass and dissolve it in hot water; If desired, add sugar to taste.
The best sbiten is made with sugar or honey.
Mass consumption of sbiten died out after the October Revolution. Since the 1990s, attempts have been made to establish industrial production of bottled sbiten in Russia. But this is approximately the same as brewing tea industrially - after all, sbiten, like tea, is good when freshly prepared.
Sbiten (spicy)
Sugar – 150 g, honey – 150 g, bay leaf – 2 pcs., cloves, cinnamon, ginger, cardamom – 5 g each, water – 1 l.
Dissolve honey, sugar in boiling water, add bay leaf, spices and boil for 15-20 minutes. Turn off the heat and leave for 30 minutes.
Strain through cheesecloth or a fine sieve.
Serve hot.
Sbiten (hoppy)
Sugar – 50 g, honey – 100 g, cinnamon – 0.3 g, cloves – 0.2 g, mint – 0.2 g, hops – 3 g.
The method of preparing this drink is completely similar to that described above.
“Krupnik” Old Polish with vanilla
Vodka – 0.5 l, honey – 1 glass, water – 1 glass, vanilla – 1/2 stick, cinnamon – 1 pinch, lemon zest – from 1 lemon.
Boil honey with water, vanilla, cinnamon, lemon zest, remove from heat, add vodka and stir.
Serve very hot in glasses.
Sbiten winter
Water – 4 cups, sugar – 0.5 cups, honey – 5 tbsp. spoons, cloves, cinnamon, bay leaf - 1 pc., cardamom - 2-3 pcs.
Pour 4 cups of water into a saucepan, put on fire and bring to a boil. Add half a glass of sugar, 5 tablespoons of honey and various spices (cloves, cinnamon, bay leaf - 1 pc., cardamom - 2-3 pcs.) to boiling water.
Boil for 10-15 minutes. Strain.
Serve hot in a jug.
Sbiten from molasses
1 kg of white molasses, 200 g of honey, 2 g of cinnamon, 5 buds of cloves, 2 teaspoons of ground ginger, 10 black peppercorns, 5 tbsp. spoons of dry mint, 6-8 capsules of cardamom, 3 star anise, 5-6 liters of boiling water.
Dissolve molasses, honey or sugar in boiling water and boil for 15 minutes. Add spices and simmer for another 10 minutes.
Drink hot like tea.
City sbiten
Ingredients:
- 500 g honey,
- 700 g of white molasses (or thick sugar, fructose syrup),
- 500 g of spices (cinnamon, cloves, hops, mint, etc.),
- 6 liters of water.
Preparation
Boil water and, adding all the ingredients, boil for 30 minutes. Drink hot, like tea.
Kumushkin sbiten
Ingredients:
- 1 kg of honey,
- 20 g hops,
- spices to taste,
- 4 liters of water.
Preparation
Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours, filter the boiled sbiten and cool.
This sbiten is consumed cold.
Sbiten Suzdal - 1
Ingredients:
- 150 g honey,
- 150 g sugar,
- 1.5 g each of cloves, cinnamon, ginger, cardamom, bay leaf,
- 1 liter of water.
Preparation
Then, strain the drink through cheesecloth and color with burnt sugar.
Sbiten Moscow
Ingredients:
- 200 g honey,
- 150 g of molasses (or thick sugar, fructose syrup),
– 1 g cinnamon
- 2 g each of cloves, hops, nutmeg, allspice,
- 1 liter of water.
Preparation
Boil honey and molasses along with water, add spices and simmer for 5 minutes. Then let it brew for 30 minutes and strain.
Sbiten Maslenichny
Ingredients:
- 150 g honey
– 1.5 – 2 liters of water
- 100 g sugar
– 2 – 3 teaspoons of dry herb St. John’s wort
– 2 buds of cloves
– 5 – 6 grains of black pepper
- 0.25 teaspoons ginger powder
- 1 teaspoon cinnamon
- 2 teaspoons mint
Preparation
Boil honey in a saucepan, diluting it with 1 glass of water, skim off the foam. Boil the sugar separately, diluting it with 1 glass of water.
Combine both parts, boil together into a homogeneous mass so that more water evaporates (but over low heat, avoiding noticeable boiling).
Boil the spices in the remaining water for 15 - 20 minutes in a closed vessel, let it brew for another 10 minutes, then strain, add the honey-sugar mixture and heat without bringing to a boil.
Drink only hot.
Fragrant custard sbiten
1 kg honey,
3 liters of water,
1 tbsp. spoon of yeast,
40 g hops,
1 teaspoon of cloves,
2 teaspoons ground cinnamon,
1-2 cardamom seeds,
2-3 shoots of fresh mint.
Preparation
Dissolve the honey in small portions in warm water, mix thoroughly, then boil it over low heat with continuous stirring for two hours, skimming off the foam.
15 minutes before the end of boiling, add hops and spices to the honey. Pour the mixture into a clean barrel, and when it cools, add yeast diluted in a small amount of water.
Seal the barrel and place in the refrigerator for 14 days.
After aging, strain the sbiten and pour it into bottles, which should also be stored in the refrigerator.
Raspberry custard sbiten
For preparation you will need:
1 kg honey,
1 kg raspberries,
3 liters of water,
1 tbsp. spoon of yeast.
Preparation
Squeeze juice from raspberries. Pour water over the pulp, bring to a boil, cool, strain. Add honey, heat again to a boil, add squeezed raspberry juice and cool to 35-40°C.
Add 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, cap them thoroughly and put in the refrigerator. In 15-20 days the sbiten will be ready.
Simple sbiten
For preparation you will need:
500 g honey,
700 g molasses (or thick sugar, fructose syrup),
6 liters of water,
2 teaspoons of cloves,
3 teaspoons 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.
People's Sbiten
For preparation you will need:
1 kg 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.
Preparation
Dissolve honey in boiling water, add hops and spices and boil for 2-3 hours.
Strain the boiled sbiten and cool.
This sbiten is consumed cold, like kvass.
Sbiten Suzdal - 2
For preparation you will need:
150 g honey,
6 tbsp. spoons of sugar,
1 liter of water,
1 teaspoon ground cinnamon,
1/2 teaspoon of cloves,
1/2 teaspoon of ginger,
1-2 cardamom seeds,
2 bay leaves.
sbiten-recipe
Preparation
Mix honey with water and boil for 20 minutes, add spices and boil for another 5 minutes.
Sbiten Vladimirsky
For preparation you will need:
200 g honey,
1 liter of water,
4 tbsp. spoons of sugar,
1 teaspoon ground cinnamon,
1/2 teaspoon of cloves,
1/2 teaspoon of ginger,
1 bay leaf.
Preparation
Heat the sugar until it turns 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 cheesecloth and color with diluted burnt sugar.
Sbiten Moscow
For preparation you will need:
200 g honey,
150 g molasses (or thick sugar, fructose syrup),
1 liter of water,
1 teaspoon ground cinnamon,
1/2 teaspoon of cloves,
1 teaspoon of hops,
ground nutmeg on the tip of a knife,
1/2 teaspoon allspice.
Preparation
Boil honey and molasses along with water, add spices, hops and boil for 5 minutes. Then let it brew for 30 minutes and strain.
Sbiten with wine
For preparation you will need:
150 g honey,
1 liter of dry red wine,
ground cinnamon on the tip of a knife,
2-3 pcs. carnations,
ground nutmeg on the tip of a knife.
Preparation
Bring the wine to a boil, but do not boil, mix with honey, add spices and let brew for 30 minutes.
Then strain the drink and serve hot.
Petrovsky drink
Preparation
This drink was loved even under Peter the Great.
Prepare it like this: add honey and grated horseradish to bread kvass (prepared yourself, including from concentrate, but not purchased ready-made in a store), mix well and leave 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.
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