KILLING. 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 in markets and in places of large gatherings of people. It was a Russian national winter drink, while kvass was a summer drink.

Until the end of the 17th century. sbiten was widespread in both public and home food, 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.

The recipe for a real Russian (Moscow) sbitnya.

Composition. 1 kg of molasses, 200 g of honey, 2 g of cinnamon, 5 cloves, 2 teaspoons of ginger (ground), 10 black peppercorns, 5 tbsp. tablespoons of dry mint, 6-8 capsules of cardamom, 3 star anise stars, 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 it hot, like tea.
V.V. Pokhlebkin

Sbiten, zbiten is an old Russian hot drink made from water, honey and spices, which often included medicinal herbal preparations. It was first mentioned in the 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 no less popular drink when quenching thirst in a bathhouse or on a hot summer day.

The first mention of sbitna as a drink widely consumed by the Slavs refers to the chronicle sources of the 12th century. Then it was called a digest, and later - a broth or just a var.

There is an opinion that sbiten takes its name from the verb "to knock down" (ie to connect parts together). And therefore it was prepared in two separate vessels. Honey was infused in one, and herbs in the other, and just before use, the contents of the vessels were mixed - "got confused", hence the name "sbiten".

Before the appearance of tea in Russia, sbiten was perhaps the only hot drink of Russians; it was prepared in samovars. There were stationary “knocked-down kurens”, which were located in crowded places of the city. The role of the counter was played by a large window pierced in the wall of the house.

St. John's wort, sage, bay leaves, ginger, and paprika were often added to sbiten. The most ancient descriptions of the preparation of sbitnya are given in Domostroy (16th century).

Sbiten is one of the old Russian drinks. When in Russia they had no idea about Chinese tea, sbiten was the favorite drink of all.

Here's what an old cookbook says about sbitna:
Currently, 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 a precise analysis, this commercial drink turns out to have nothing in common with the old ancient drink and consists of nothing more or less than burning sugar, molasses and water.

A real old sbiten is prepared like this. Molasses, along with various spices, such as: cloves, cinnamon, ginger, cardamom, nutmeg and bay leaves are boiled down to a dark red color and to a decent density, transferred to jars and stored for consumption. When consumed, 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.

The mass consumption of sbitnya died out after the October Revolution. Since the 1990s, attempts have been made to establish industrial production of sbiten packaged in bottles in Russia. But this is roughly the same as industrially brewing tea - after all, sbiten, like tea, is good just freshly prepared.
Sbiten (spicy)
Sugar - 150 g, honey - 150 g, bay leaf - 2 pcs., Cloves, cinnamon, ginger, cardamom - 5 g each, water - 1 liter.
Dissolve honey, sugar in boiling water, add bay leaves, spices and boil for 15-20 minutes. Remove heat and leave for 30 minutes.
Strain through cheesecloth or fine sieve.
Serve hot.
Sbiten (intoxicated)
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.

Old Polish "Krupnik" with vanilla
Vodka - 0.5 l, honey - 1 glass, water - 1 glass, vanilla - 1/2 sticks, cinnamon - 1 pinch, lemon peel - from 1 lemon.
Boil honey with water, vanilla, cinnamon, lemon zest, remove from heat, add vodka and stir.
Serve hot in shot 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 glasses 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 jug.

Molasses sbiten

1 kg of molasses, 200 g of honey, 2 g of cinnamon, 5 cloves, 2 teaspoons of ground ginger, 10 peas of black pepper, 5 tbsp. tablespoons of dry mint, 6-8 capsules of cardamom, 3 star anise stars, 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 it hot like tea.

City sbiten
Ingredients:
- 500 g of honey,
- 700 g of 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 it hot, like tea.

Kumushkin sbiten
Ingredients:
- 1 kg of honey,
- 20 g of 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 and cool the boiled sbiten.
This sbiten is consumed cold.

Sbiten of Suzdal - 1
Ingredients:
- 150 g of 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 tint with burnt sugar.

Sbiten Moscow
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.
Preparation
Boil honey and molasses with water, add spices and simmer for 5 minutes. Then let it brew for 30 minutes, drain.

Sbiten oilseed
Ingredients:
- 150 g honey
- 1.5 - 2 liters of water
- 100 g sugar
- 2 - 3 teaspoons of dry herb St. John's wort
- 2 carnation buds
- 5 - 6 grains of black pepper
- 0.25 tsp ginger powder
- 1 teaspoon of cinnamon
- 2 teaspoons of mint

Preparation
Boil honey in a saucepan, dilute with 1 glass of water, remove foam. Boil sugar separately by 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).
Boil the spices in the rest of the 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 boiling.
Drink only hot.

Fragrant custard sbiten

1 kg of honey
3 l of water,
1 tbsp. a spoonful of yeast
40 g hops
1 teaspoon of cloves,
2 teaspoons of 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. Drain the mixture into a clean keg, and when it cools down, add yeast diluted in a little water to it.
Cork the barrel and refrigerate for 14 days.
After aging, strain the sbiten and pour into bottles, which should also be stored in the refrigerator.

Raspberry custard sbiten
For cooking you will need:
1 kg of honey
1 kg of raspberries,
3 liters of water,
1 tbsp. a spoonful of yeast.
Preparation
Squeeze the juice out of the raspberries. Pour the pulp with water, bring to a boil, cool, strain. Add honey, reheat 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 for fermentation for 8-12 hours.
Then pour into bottles, carefully capped and refrigerate. In 15-20 days the sbiten will be ready.

Simple sbiten
For cooking you will need:
500 g of honey
700 g molasses (or thick sugar, fructose syrup),
6 l of water,
2 teaspoons of cloves,
3 teaspoons of 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 warmed up.

Narodny sbiten
For cooking you will need:
1 kg of honey
4 l of water,
20 g hops
1 teaspoon of cloves,
2 teaspoons of 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 as cold as kvass.

Sbiten of Suzdal - 2
For cooking you will need:
150 g honey
6 tbsp. tablespoons of sugar
1 liter of water
1 teaspoon of ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon 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 Vladimir
For cooking you will need:
200 g of honey
1 liter of water
4 tbsp. tablespoons of sugar
1 teaspoon of ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 bay leaf.
Preparation
Calcine the sugar until a brown color is formed, cool and dissolve in a little 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 tint with diluted burnt sugar.

Sbiten Moscow
For cooking you will need:
200 g of honey
150 g molasses (or thick sugar, fructose syrup),
1 liter of water
1 teaspoon of ground cinnamon
1/2 teaspoon cloves
1 teaspoon of hops,
ground nutmeg on the tip of a knife,
1/2 teaspoon allspice.
Preparation
Boil honey and molasses with water, add spices, hops and boil for 5 minutes. Then let it brew for 30 minutes, drain.

Sbiten with wine
For cooking 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 it 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: put honey, grated horseradish into bread kvass (prepared independently, including from concentrate, but not purchased ready-made in the store), mix well and put in a cold place for a day.
Then strain through cheesecloth and drink over ice.
For 1 liter of bread kvass: two teaspoons of honey and two or three tablespoons of grated horseradish.

Sbiten is an ancient drink that came from the ancient gray times, for our ancestors it replaced tea and was brewed in every home. There were times of rise and fall of sbitn, nowadays there are many recipes for cooking sbitn at home, both those that came from ancient times and those created recently.

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

In fact, there is nothing complicated and expensive in making sbitn at home; you can very much surprise your relatives and friends by serving them this drink. In this article, you can find a huge variety of recipes for every taste.

The story of sbitnya

It is difficult to say exactly when this ancient drink first appeared on the tables of our ancestors. This was probably about a thousand years ago. The chronicles brought us the news that the Grand Duke Vsevolod in 1128, while feasting with the boyars, ordered a digest (sbiten) to be put on the tables. A description of its preparation is given in Domostroy (16th century) and our other early written monuments.

Foreigners who visited Russia during the time of Peter I spoke enthusiastically about sbitn, 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 warm cloth. It kept the common people warm in the cold.

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

Sbiten in culture

Back in the last century, the streets of Russian cities were characterized by the figure of a beaten up. We meet his image in popular prints, old engravings, on the pages of novels and stories.

Describing the Russian provincial town of the XIX century, N. V. Gogol wrote in Dead Souls: “In the coal one of these shops, or better in the window, there was a knock-down man with a samovar made of red copper and a face as red as a samovar”.

A rare description of Moscow life did without mentioning the merry sbiters (sbitnya sellers) walking in the crowd of onlookers with copper samovars wrapped in linen so that the drink would not cool down longer and advertising their goods in verses:

"Oh yes sbiten-sbitenyok,
Eat girl, boy,
Eat and drink
Do not spare money.
Sweet sbiten on honey
Warm up, people, on the go! "
Or like this:
“Sbiten is hot, the clerks drink!
"Sbiten-sbitenyok drinks dandies!"
"Don't drink a tub of beer, drink a mug of beer."
Or like this:
“Here is sbiten! Here's hot!
Who will knock mine down?
Everyone eats it: Both the warrior and the clerk,
footman and runner,
and all honest people. "

Sunset sbitnya

Sbiten was prepared and served in vessels resembling a samovar, and poured into pot-bellied cups with the edges turned outward, which were protected from being burned. A copper vessel for sbitn was called a 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 the chilled cabs and clerks who were freezing in the cold shops.
• Until about the end of the 19th century, sbiten replaced both tea and coffee for the Russian people.
• Gradually tea and coffee ousted sbiten from the manor houses, but for a long time it remained the 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 component parts, cooking technology. Only honey remains always an unchanged component of the drink.
Sbitney is divided into simple and custard. The latter are obtained by fermenting wort from honey and molasses with various spices. At the same time, you can get drinks similar to low-alcoholic honey, mash, beer.
They drank sbiten usually with rolls and gingerbread.

www.eat-me.ru

Recipes

The recipe for the primordially Russian (Moscow) sbitn

Ingredients:

• 1 kg of molasses;
• 200 g of honey;
• 5 carnation buds;
• 2 g cinnamon;
• 2 teaspoons of ground ginger;
• 10 black peppercorns;
• 6-8 capsules of cardamom;
• 3 star anise stars;
• 5-6 liters of boiling water.

Preparation:

• 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 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 was used instead of tea for quite a long time. When cheap Chinese tea was poured into Russia, they forgot about sbitn.

There was a strong decline after the October Revolution, apparently the Bolsheviks were not comfortable drinking folk drinks. Later, during the Soviet era, 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. Honey - drinks made from honey, water, spices and hops and then infused, honey beer in general. Sbiten itself is a non-alcoholic product, but if you wish, you can add dry red wine or vodka to it. That's right, you get something similar to mulled wine or the same grog. Below I will provide you with some simple recipes with which you can easily cook sbiten at home.

therumdiary.ru

Spicy sbiten

Sbiten has long been popular in Russia as a drink that can warm you on cold winter evenings around Christmas or Epiphany frosts.

And not without reason! After all, the ingredients included in its composition are capable of providing not only a warming, but also a healing effect.

So let's get started! Let's cook a warming sbiten!

Ingredients

To prepare 2 servings of spicy sbitn you will need:

• 150 g of honey;
• 150 g sugar;
• a pinch of cinnamon and ginger;
• 0.5 g coriander;
• 0.5 g of cloves;
• 700 ml of water.

Cooking sbitnya

• Boil the water and let it cool down 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, you can add wine, cognac, lemon, tea or spices to sbiten.

Enjoy your meal!

Sbiten "Winter"

Cooking time: 80 minutes
Servings: 6
Purpose:

• For children
• Competitive recipes: Contest “Sweet! Festive! Mistral!"
• For lunch
• For an afternoon snack
• On the festive table: New Year / Christmas
• For dinner
• Special food: Lean food

Ingredients for "Winter Sbiten":

• Water - 1.5 l
• Rosehip (dried) - 2 tbsp. l.
• Figs - 2 pieces
• Raspberries (dried) - 3 tbsp. l.
• Melissa (dried)
• Cinnamon (sticks) - 2 pcs
• Cane sugar (universal from TM Mistral) - 80 g
• Honey - 2 tbsp. l.
• Cloves - 5 pieces
• Allspice - 3 pieces
• Ginger (dried) - 1/2 tsp

www.povarenok.ru

Suzdal sbiten: useful properties and recipes

If you want to try a real Suzdal sbiten today, go to the city of Suzdal. You will get a double pleasure: enjoy the unique beauty of the ancient city, which is beautiful in any weather, and at the same time treat yourself to a honey drink that was once very popular in Russia, which can now be found in cafes and restaurants of the city. This light golden drink made from bee honey with spicy aromas of linden blossom, cinnamon, nutmeg, raspberries, cranberries and junipers, thyme and St. John's wort, cardamom and cloves, wormwood and yarrow saved our ancestors from colds and ailments in cold winters for many centuries. ...

• Yes, and it was simply the most popular hot drink, which the merry, loudly beckoning and praising each of their recipes, beaten up offered everywhere on the streets and squares of ancient cities.
• This is easy to understand. Indeed, today, perhaps, you cannot find a person who does not know what hot tea is. 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 it faded away, ousted 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 many remembered about the ancient Russian healthy drink and revived old recipes. In the meantime, we are not yet in the glorious city of Suzdal, the warming wonderful drink sbiten is easy to prepare yourself, relying on one of the recipes, which will be discussed further.

Suzdal sbitn recipes

As well as water and spices. Healing fragrant field and forest herbs, berries, flowers and leaves (that is, everything that can be used fresh or from summer preparations) plays an important role in the composition of the Suzdal sbitn.

By combining ingredients in different 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.

Not 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 use 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 a 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 honey in the same place
• pour it into glasses and mugs - and the delicious drink is ready.

You can use a slightly different cooking method.

Sbiten Suzdal - an original 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 out the required amount of spices and pour in the same. Cook for another 5 minutes. Strain the hot broth and serve.

To obtain a beautiful color and to enrich the taste, sbiten can be tinted with burnt sugar (for this, melt 6 tablespoons of sugar on a hot stove in a metal bowl until dark, pour it with a little water to dissolve the burnt, and then pour into the drink).

With this method, of course, the beneficial properties of honey are partially lost (as you know, they are destroyed when heated, and even more so when boiled). But, probably, the honey in this ancient recipe was not used for treatment, but, first of all, as an aromatic additive for the taste, sweetness and consistency of the drink.

Juniper Suzdal sbiten

A drink is prepared from juniper berries (very useful for health), honey, a set of spices and herbs with a flavoring accent on a tart bouquet of aromatic spices.

Composition:

• 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 a state of gruel, pour boiling water over and boil for 10 minutes along with spices over low heat. Insist for 10 minutes and strain. Bring water and 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 culinary recipes and in the preparation of juniper broths and infusions.

Fruit and berry Suzdal sbiten with spices

This recipe uses any berries and fruits (raspberries, strawberries, rose hips), lime blossom, spices, citric 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

If desired, you can also add raisins, dates, dried apricots.

Prepare the spices: open the cardamom boxes, chop the cinnamon and star anise. Put spices, berries and dried fruits in boiling water and boil for 10-15 minutes under a lid over low heat to preserve the aromas. Strain the slightly cooled 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 herbs and spices with boiling water and leave for 1 hour. Dissolve honey in hot water before mixing with herbal decoction.

To prepare the most popular winter drink of the Slavs, of course, you need to work a little. Without special magic and magical sorcery, it is unlikely that it will be possible to turn the most ordinary honey, water and aromatic spices into something amazing and special, invigorating and rosy cheeks.

Superstition

According to ancient legends, raspberry berries and leaves increase vital energy and attract love. Rosehip flowers and fruits bring good luck and healing.

• Peppermint attracts money and opens up opportunities for travel. Oregano helps preserve 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 against evil spirits in Russia.

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

behoneybee.ru

Sbiten (spicy)

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

Sbiten (intoxicated)

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.

Old Polish "Krupnik" with vanilla

Vodka - 0.5 l, honey - 1 glass, water - 1 glass, vanilla - 1/2 sticks, cinnamon - 1 pinch, lemon peel - from 1 lemon.
Boil honey with water, vanilla, cinnamon, lemon zest, remove from heat, add vodka and stir.
Serve hot in shot 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 to boiling water (cloves, cinnamon, bay leaf - 1 pc., Cardamom - 2-3 pcs.).
• Boil for 10-15 minutes. Strain.
• Serve hot in a jug.

1 kg of molasses, 200 g of honey, 2 g of cinnamon, 5 cloves, 2 teaspoons of ground ginger, 10 peas of black pepper, 5 tbsp. tablespoons of dry mint, 6-8 capsules of cardamom, 3 star anise stars, 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 it hot like tea.

City sbiten

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

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

Kumushkin sbiten

Ingredients:

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

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

Sbiten of Suzdal

Ingredients:

• - 150 g of honey,
• - 150 g sugar
• - 1.5 g each 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.

Sbiten Moscow

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.

Preparation
Boil honey and molasses with water, add spices and simmer for 5 minutes. Then let it brew for 30 minutes, drain.

Sbiten oilseed

Ingredients:

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

PREPARATION Boil the honey in a saucepan, dilute with 1 glass of water, remove the foam. Boil sugar separately by 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).

Boil the spices in the rest of the 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 boiling.

Drink only hot.

• There are a lot of recipes.
• A variety of sbitni are always welcome drinks, they are served not only at the Pancake week.
• Try it and you will invent your own signature recipe for this drink.

Fragrant custard sbiten

• 1 kg of honey
• 3 l of water,
• 1 tbsp. a spoonful of yeast
• 40 g hops
• 1 teaspoon of cloves,
• 2 teaspoons of 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. Drain the mixture into a clean keg, and when it cools down, add yeast diluted in a little water to it.

Cork the barrel and refrigerate for 14 days.
After aging, strain the sbiten and pour into bottles, which should also be stored in the refrigerator.

Raspberry custard sbiten

For cooking you will need:

• 1 kg of honey
• 1 kg of raspberries,
• 3 liters of water,
• 1 tbsp. a spoonful of yeast.

COOKING Squeeze the juice out of the raspberries. Pour the pulp with water, bring to a boil, cool, strain. Add honey, reheat 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 for fermentation for 8-12 hours.
Then pour into bottles, carefully capped and refrigerate. In 15-20 days the sbiten will be ready.

Simple sbiten

For cooking you will need:

• 500 g of honey
• 700 g molasses (or thick sugar, fructose syrup),
• 6 l of water,
• 2 teaspoons of cloves,
• 3 teaspoons of ground cinnamon,
• 2-4 cardamom seeds,
• 3-6 shoots of fresh mint.

PREPARATION Honey dissolve in boiling water, add molasses, cloves, cinnamon, cardamom, mint and leave overnight. Serve warmed up.

Narodny sbiten

For cooking you will need:

• 1 kg of honey
• 4 l of water,
• 20 g hops
• 1 teaspoon of cloves,
• 2 teaspoons of 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 as cold as kvass.

Sbiten of Suzdal - 2

For cooking you will need:

• 150 g honey
• 6 tbsp. tablespoons of sugar
• 1 liter of water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1-2 cardamom seeds,
• 2 bay leaves.

Sbiten Vladimirsky

For cooking you will need:

• 200 g of honey
• 1 liter of water
• 4 tbsp. tablespoons of sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1 bay leaf.

PREPARATION Calcine the sugar until brown, cool and dissolve in a little 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 tint with diluted burnt sugar.

Sbiten Moscow

For cooking you will need:

• 200 g of honey
• 150 g molasses (or thick sugar, fructose syrup),
• 1 liter of water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon of 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, drain.

Sbiten with wine

For cooking you will need:

• 50 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 it 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: put honey, grated horseradish into bread kvass (prepared independently, including from concentrate, but not purchased ready-made in the store), mix well and put in a cold place for a day.
Then strain through cheesecloth and drink over 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 of calculating weight and volume into modern

supercook.ru

Shrovetide: we see off the winter with pancakes, tincture and sbitn!

In Russia, Maslenitsa was celebrated as a joyful holiday. At the word "Shrovetide", pictures of happy days, filled with din and noise, delicious smells of pancakes, and the ringing of bells that adorned elegant triplets, appear before the eyes.

The main and inalienable entertainments of Shrovetide were horseback riding, riding from high icy mountains, fistfights, taking the snow fortress.

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

The main treat of Shrovetide days is pancakes. According to ancient Slavic beliefs, round and ruddy pancakes lure the warmth and bright sun, and eating a pancake, so similar to the sun, eat up a piece of its warmth and power.
On Shrovetide they drink not only vodka, but also mead, sbitni, liqueurs, liqueurs with honey, herbal tea, fruit drinks, kvass.

• Choice vodkapresented in stores is wide enough: Gray Goose (France), Belaya Berezka (Russia), Khlebny Dar (Ukraine), Kazenka (Russia), Tundra (Russia), Kalinka (Russia), etc. But do not forget that to abuse this drink not worth it. Only in micro doses, vodka in the cold allows you to replenish the energy spent on heating the body.

Tinctures

They are also widely represented on store shelves. They are prepared by infusing vodka with various fruits, seeds, spices, aromatic and medicinal herbs.

This drink is less sweet, but stronger than liqueurs, has a pleasant taste and can serve both as an alcoholic drink and as 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 a few simple recipes for sbitney at home:

• Sbiten of Suzdal: 150 g honey, 150 g sugar, 1.5 g each clove, 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 and cool the boiled sbiten. This sbiten is consumed cold.

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

It used to be believed that if it was bad and boring to spend the Maslenitsa week, then there would be a failure during the year, until the next Maslenitsa. Therefore, we STRONGLY recommend: eat and drink deliciously, walk and play, have fun with all the heart!

nvt.vl.ru

Beneficial features

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

1. The obligatory presence of honey;
2. The invariable presence of spices (classic spicy sbiten, as a rule, contains cloves, cinnamon, bay leaves, cardamom, nutmeg, ginger, star anise, black or allspice, etc.);
3. The common practice of using fruit (fruit sbiten can include both fresh fruit and dried fruit, such as sbiten with prunes);
4. Quite frequent addition of medicinal herbs (sbiten on herbs implies the use of sage, chamomile, St. John's wort, mint, thyme, galangal, etc.);
5. Traditional use of the drink hot.

Thus, the East Slavic honey elixir can not only have an anti-inflammatory, antiseptic or tonic effect on the body, but also serve as an indispensable remedy for colds, but with the addition of certain ingredients, it can favorably affect the functioning of the gastrointestinal tract, kidneys, liver, cardiovascular , nervous and even reproductive system.

Sbitnya 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 generally does not imply the possibility of any long-term storage.

• It should be posted 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 preservation conditions 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 is enough to master a few basic recipes, which you can later modify based on your personal culinary and medical preferences.

Classic recipe

Let's start with how to make that very 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 sbit should be cooked in two or even several separate containers, after which they must be combined (mixed) together.

Ingredient List

1. Honey - 300 g;
2. Sugar or molasses - 350 g;
3. Water - 3 liters;
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 saucepans. Pour the spices with boiling water from a smaller container. Add honey and sugar / molasses to a large saucepan, then boil them for half an hour over low heat, stirring constantly and skimming.

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 boil a similar sbiten from fermented honey. And you will get pleasure, and you will not have to throw away the valuable product. At the same time, the alcoholic component can not be added to such a drink.

Kumushkin or folk sbiten

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

Ingredient List

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

Cooking method

Boil 0.5 and 3.5 liters of water in different containers. Pour spices and herbs from the first container with boiling water. Add honey to the second container and cook for 2 hours on low heat, stirring and skimming.

Add hops and continue cooking for an hour. Remove the liquid from the heat, add the strained infusion to it, mix the result, cool and bottle. Store the drink in the cellar or in the refrigerator. Consume cold or warm.

Monastyrsky

The name of the drink speaks for itself. Monks that will not drink at all.

Ingredient List

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 using the previous recipes. Boil honey in 2.5 liters of water for three and a half hours. Wrap the hops in a gauze knot, putting a weighty boiled stone there. Lower the knot into a saucepan and continue to cook the honey-intoxicated substance for another hour, adding water if necessary.

Then mix both strained liquids and place them in a glass fermentation vessel in a warm, dark place. At the end of fermentation, add tea to the substance, strain it through thick gauze and bottle. Before drinking, it is advisable to give the drink a rest for about six months in a cool, dark place.

Beer-sbiten

A pleasant refreshing drink when consumed cold.

Ingredient List

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

Cooking method

For 15 minutes in parallel, cook beer with mint and molasses with honey, successively 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 in the refrigerator or cellar for a week.

Raspberry sbiten with liqueur

Basically, this drink doesn't have to be raspberry. It all depends on the type of fruit used and the added liqueur.

Ingredient List

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 the herbs and spices. At the same time, boil honey in raspberry juice for 10 minutes. After that, boil it for another 5 minutes with the filling, then mix with strained water and let it brew for half an hour.

Wine sbiten

This recipe will allow you to prepare not mulled wine with honey, but a honey drink flavored with wine.

Ingredient List

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

Cooking method

Heat wine in separate containers and boil water. Add spices to the wine and keep the substance for 10 minutes over low heat, without bringing it to a boil.

• At the same time, add honey to the water and boil the resulting solution for half an hour (this is also done over 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 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 the winter and quenched his thirst on hot summer days, was a therapeutic and prophylactic agent.

Various tastes and health benefits of sbitn have led to its widespread use. The people who brewed and sold sbitni - sbiters - became 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 stress and other ailments.
• It was brewed in various ways with the addition of herbs and certain spices.
• A large number of recipes for both non-alcoholic and alcoholic sbitney 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.

Sbitnya composition and ingredients

Sbitn usually contains honey, water, sugar and spices. For medicinal purposes, herbal preparations are added to the drink.

Honey is a biologically active product containing 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 the prevention and treatment of various diseases, sbiten with 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.
• Of the spices, pepper, cinnamon, ginger, cardamom, cloves, and bay leaves are often added.
• Each person can become the author of their own unique recipe.
• In addition to spices and spices, roots, fruits and berries can be added to honey water, which will not only affect the taste, but also increase the beneficial properties of the drink.

Due to honey, sugar and alcohol (in sbitnyas with the addition of wine), such a drink belongs to fairly high-calorie foods and is characterized by a high sugar content and significant amount of carbohydrates.

Useful properties of sbitn

The healing properties of sbitn are due to the ingredients that make up it, 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 to enhance the healing properties. Sbitni based on herbal decoctions can prevent the onset of a cold, dilate blood vessels, improve blood supply and metabolism, and have a positive effect on digestion, brain activity, cardiovascular and nervous system.

• Generations of our ancestors have proven the benefits of sbitn for respiratory diseases: the drink can have an antitussive effect, for example, when elecampane is added.
• The same elecampane, as well as sage, thyme and some other herbs in sbitn, give it anti-inflammatory properties.
• If a drink is brewed, for example, with willow tea and ginger, then it will have a healing effect on the body in case of alcohol intoxication (hangover).

Contraindications sbitnya

• Like any medicinal product, sbiten can be consumed only in moderate doses.
• Biologically active honey, herbs and spices are strong allergens, therefore sbiten is contraindicated for those who may have an allergic reaction.
• All contraindications defined for alcoholic beverages are applicable to alcoholic beverages.

No matter how useful sbiten is and its effect on the body, people with disorders of the cardiovascular system, liver, kidneys, diabetes mellitus and other chronic diseases are advised to consult with their doctor about the possibility of drinking the drink.

www.yourlifestyle.ru

Sbiten is a fragrant and warming old Russian drink. Nowadays, it is cooked less and less, but several centuries ago, sbitnem often warmed up on cold days. Almost every family knew how to cook it, and many even had their own secret of making a drink. Today, sbitn recipes are available to any housewife.

Sbiten: what is it?

Sbiten (or, as it used to be called, "zbiten") is a traditional Russian drink. Its name comes from the verb "knock down", since the basis of its preparation was precisely knocking down. The drink was served hot, it consisted of pure water and bee honey, with the addition of various spices and medicinal herbs, it was cooked in large samovars. The word "sbiten" can be seen for the first time in the chronicles of the Slavs dating back to the 12th century (1128). Until the end of the 19th century. peasants and noble families drank this drink instead of tea.

There were even special establishments called "downed kitchens", located in crowded places and representing "windows". In them, people could purchase a drink in its different variations. After the October Revolution, consumption of sbitnya practically disappeared. But now its popularity is growing again, and many housewives have learned how to prepare a drink on their own.

How to cook sbiten at home?

Composition:

Water - 3 l

Honey - 350 g

Sugar - 250 g

Black tea - 100 g

Ground cinnamon - ½ tsp

Cloves - ½ tsp

Ground nutmeg - ¼ tsp

Celery stalk - 100 g

Lemon zest -5 tbsp

Preparation:

• So, first you need to boil the water. To do this, pour water into a deep container, add sugar and honey after boiling. Stir the ingredients and cook until dissolved.
• Brew strong tea in a separate bowl, then strain it and pour into a saucepan with the sweet brew.
• Place the celery, spices, and lemon zest in a saucepan. The drink is brewed for about 10 minutes, then removed from the stove, covered with a lid and infused for several minutes.
• When the sbiten is completely cooked, strain it and boil it again.
• The drink is poured into cups and served hot.
• You can put slices of lemons or oranges in it. Such sbiten is good to drink for colds.

How to cook strawberry sbiten?

Composition:

Honey - 300 g

Water - 5 l

Strawberry juice - 500 ml

Mint - 2 tablespoons

St. John's wort - 1 tsp.

Sage - 2 tsp

Preparation:

• Boil the water first, then pour in the strawberry juice and boil again. Add natural honey, mint, St. John's wort and sage.
• Cook the sbiten for about an hour, periodically skimming off the resulting foam. Strain the finished sbiten and serve to the table, pouring into beautiful glasses.
• Strawberry sbiten is a great alternative to fruit tea. Instead of strawberries, you can take other fruits and berries (currants, raspberries, blueberries, apples, pears), getting a completely different warming drink.

Sbiten: recipe with ginger

Composition:

Water - 3 l

Honey - 300 g

Ground cloves - 2 tsp

Fir - 100 g

Ginger root - 50 g

Sage - 4 tablespoons

Ground cinnamon -2 tsp

Preparation:

• Take a large saucepan with the spices and herbs (fir, sage, cinnamon and chopped ginger root) in it, add water, put the saucepan on the fire, bring it to a boil and leave to simmer for 10 minutes.
• Leave the finished sbiten for half an hour so that it brews well. At the end of cooking, add the remaining ingredients - honey, cloves and simmer for 20-25 minutes.
• Sbiten with ginger will be an excellent medicine for colds, as well as a prophylactic agent during a flu epidemic.

Classic sbiten: recipe

Composition:

Water - 3 l

Honey - 300 g

Sugar - 200 g

St. John's wort - 4 tsp

Chopped cloves - 3 tsp

Black peppercorns - 10 pcs.

Ground ginger - 1 tsp

Cinnamon - 2 tsp

Mint - 3 tsp

Thyme - 1 tsp

Cardamom - 1 tsp

Lemon - 1 pc.

Preparation:

• Honey is poured in 2 tbsp. water and stir until completely dissolved. Pour honey water into a saucepan and boil. Skim off the foam periodically, add sugar. Simmer the mixture over low heat until smooth (do not bring to a boil).
• Pour the remaining water into a large saucepan, add the spices and cook, covered, for about 20 minutes. Leave the cooked spices to infuse for 10 minutes, then strain and mix with the honey mass. Heat the drink, but do not bring it to a boil.
• Serve the sbiten hot with lemon slices.

Homemade sbiten with wine: recipe

Composition:

Wine - 3 l

Honey - 250 g

Carnation - 5 pcs.

Nutmeg - 1 tsp

Ground cinnamon - 1 tsp

Preparation:

• To prepare this sbitn, it is better to choose dry red wine (mostly homemade). Pour wine into a saucepan, heat it, but not boil it. Add spices and honey, heat slightly (do not bring to a boil).
• Insist wine sbiten for 30 minutes for richness and smell. Then it is recommended to strain the drink.
• This sbitnya recipe tastes like mulled wine, is served hot and perfectly warms on cold winter evenings.

Moscow sbiten: recipe for cooking

Composition:

Water - 7 l

Molasses - 1 kg

Honey - 300 g

Carnation - 7 pcs.

Cinnamon - 2 tsp

Ground ginger - 3 tsp

Black peppercorns - 15 pcs.

Cardamom - 5 pcs.

Star anise - 5 pcs.

Preparation:

• Boil water in a deep saucepan, dissolve honey with molasses. Boil the sweet water for about 15 to 20 minutes. Add cloves, cinnamon, ginger, star anise, pepper and cardamom.
• Cook sbiten with spices for another 10 minutes, stirring occasionally.
• Pour the finished drink into glasses or cups.

Sbiten is a primordially Russian warming drink, which used to be drunk instead of tea. Thanks to its regenerating and anti-inflammatory properties, sbiten is good to take during colds, as well as in the winter season instead of a tonic. There are a lot of recipes for making sbitnya, so everyone will find the one that suits their taste

2015-12-10T04: 00: 07 + 00: 00 adminthe drinks

Sbiten is a fragrant and warming old Russian drink. Nowadays, it is cooked less and less, but several centuries ago, sbitnem often warmed up on cold days. Almost every family knew how to cook it, and many even had their own secret of making a drink. Today, sbitn recipes are available to any housewife. Sbiten: ...

[email protected] Administrator Feast-Online

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

The story of sbitnya

Honey drinks have been known to the Eastern Slavs from time immemorial. At the same time, unlike intoxicated honeys, the Old Russian sbiten was originally intended not for amusement, but exclusively for quenching thirst in summer and warming up in winter. The first chronicle mention of such a drink dates back to 1128, and the first ancient 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 gained its distribution 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 scene until 1917, when he was ousted by his closest relative - mead. Nowadays, the alcoholic variety of the ancient Russian drink, although it does not go through the era of a stormy renaissance, but at the same time feels pretty 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 sophisticated recipe for sbitn at home will be very simple to implement.

There are generally recognized differences in sbitn in terms of serving temperature and cooking method.

In the first case, it is divided into cold and hot, in the second - into simple and custard (made from naturally fermented honey). At the same time, all of the mentioned varieties admit the possibility of 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 sbitn 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. The obligatory presence of honey;
2. The invariable presence of spices (classic spicy sbiten, as a rule, contains cloves, cinnamon, bay leaves, cardamom, nutmeg, ginger, star anise, black or allspice, etc.);
3. The common practice of using fruit (fruit sbiten can include both fresh fruit and dried fruit, such as sbiten with prunes);
4. Quite frequent addition of medicinal herbs (sbiten on herbs implies the use of sage, chamomile, St. John's wort, mint, thyme, galangal, etc.);
5. Traditional use of the drink hot.

Thus, the East Slavic honey elixir can not only have an anti-inflammatory, antiseptic or tonic effect on the body, but also serve as an indispensable remedy for colds, but with the addition of certain ingredients, it can favorably affect the functioning of the gastrointestinal tract, kidneys, liver, cardiovascular , nervous and even reproductive system.

Sbitnya 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 generally does not imply the possibility of any long-term storage. It should be posted 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 preservation conditions are: staying in a cool dark room and being in a glass or wooden container.

The classic sbitnya recipe

Let's start with how to make that very 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 sbit should be cooked in two or even several separate containers, after which they must be combined (mixed) 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 saucepans.
2. Pour the spices with boiling water from a smaller container. Add honey and sugar / molasses to a large saucepan, then boil them for half an hour over low heat, stirring constantly and skimming.
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 boil a similar sbiten from fermented honey. And you will get pleasure, and you will not have to throw away the valuable product. At the same time, the alcoholic component can not be added to such a drink.

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

Monastic sbiten

The name of the drink speaks for itself. Monks that will not drink at all.

Ingredients

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

Cooking method

1. Dissolve honey in water and cook over a fire for 3.5 hours.
2. Put hops in cheesecloth, a large boiled pebble (it is needed as a load), tie it in a knot and put it in a saucepan.
3. We boil honey together with hops for another hour, monitor the water level and add hot water if necessary.
4. We remove the honey from the heat and filter it into a wooden or glass dish. In this case, the container must not be completely filled.
5. We leave the dishes in a warm place to ferment honey. Fermentation usually begins a few days after the hop honey has been boiled.
6. When fermentation stops (stops sizzling), pour half a glass of strongly brewed green tea into it.
7. We filter the liquid several times through a dense fabric and our monastery sbiten is ready.

Beer-sbiten

A pleasant refreshing drink when consumed cold.

Ingredients

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

Cooking method

1. For 15 minutes in parallel, cook beer with mint and molasses with honey, successively 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 bottle and keep in the refrigerator or cellar for a week.

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, completely dissolve honey while stirring, add raspberry juice.
2. Cook over low heat for 2 hours, stirring and skimming.
3. Remove from heat, let cool until slightly warm.
4. Pour yeast diluted in 100 ml of warm water, stir and cover.
5. Leave on 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 cool place in a horizontal position.

Raspberry sbiten with liqueur

Basically, this drink doesn't have to be raspberry. It all depends on the type of fruit used and the added liqueur.

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 the 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 the filling, then mix with strained water and let it brew for half an hour.

Wine sbiten

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. Heat wine in separate containers and boil water.
2. Add spices to the wine and keep the substance for 10 minutes over low heat, without bringing it to a boil.
3. At the same time, add honey to the water and boil the resulting solution for half an hour (this is also done over 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. Combine 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, you can drink the drink immediately.

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

Sbiten with prunes

One of the most striking options for honey sbitn. The taste will directly depend on the quality of the prunes. Choose good, unprocessed dried fruit.

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, put them in a pot of water, put them on the stove.
2. Break the washed rose hips, add next to the prunes.
3. Introduce the chopped root of ginger, add one clove. It's minimum. If you like the clove scent, then you can throw up to five stars.
4. Cook all this for about half an hour, but do not let it boil actively, cook over low heat with a low boil.
5. Turn off the stove and wrap the pan in a warm blanket, imitating a thermos. In the old days, the pot was 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 little sweetness. Done!

The drink is universal, you can drink it immediately warm 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 - pinch

Cooking method

1. Pour boiling water over the cranberries if the berries are whole. If they are already rubbed, then just put them in a saucepan. We also lay whole berries, rub with a pestle.
2. We add water, you can take boiling water right away, throw in the cloves.
3. We put on fire, bring to a boil, boil for a couple of minutes.
4. We insist the cranberries for about half an hour.
5. We filter the broth through cheesecloth, carefully squeeze the cranberries.
6. We throw a pinch of nutmeg into the broth.
7. Let the drink cool to 60 degrees, so as not to destroy the vitamins in honey.
8. Add honey, stir until dissolved.
9. Cool or use warm. If desired, you can add sugar for greater sweetness or add a couple of spoons 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. Cloves - 2-3 pcs.
8. Cinnamon - 1-2 sticks

Cooking method

1. Place the sea buckthorn berries in a saucepan. If they are frozen, thaw a little first. Mash with a crush.
2. Add water to the drink, put on the stove, boil for ten minutes.
3. Add chopped ginger.
4. Fill 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 richer.
6. Strain, squeeze the 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 eliminated or replaced with lemon balm.

Ingredients

1. Apples - 2 pcs.
2. Honey - 150 g of honey;
3. Chopped mint (dry) - 1 tsp.
4. Cloves - 4 pcs.
5. Water - 7 glasses
6. Ginger root - 1 cm
7. Cinnamon - 1 stick
8. Lemon - ½ pc.

Cooking method

1. Cut the apples into quarters and peel off seeds and hard parts, then put them in a saucepan.
2. Add water and thinly chop the ginger root, add to the total mass.
3. Add mint cloves and cinnamon.
4. Remove some zest and add to the pan.
5. We boil together 15 minutes after boiling water. Let the sbitny stand for the same amount of time.
6. We filter. We introduce liquid honey into the drink and stir it until it dissolves in the total mass.
7. Leftover lemon can be used to decorate the sbitn feed.

Currant sbiten

Ingredients

1. Honey - 1-2 tbsp. l.
2. Raspberry and currant leaves (dry) - 1 tbsp. l.

There are many traditional sbitna recipes - with spices and herbs, with the addition of cherry or currant leaves, and even with such an unusual ingredient as horseradish. However, with all the variety of cooking methods, honey and water will be invariable components.

First, combine the mint and chamomile in a large bowl.

These two herbs are not only useful, but also remind you of summer with their aromas.

To boil water.

It is better to take spring or spring water for sbitn, it is softer and will give the drink a special taste. Instead of herbs, you can take a mixture of your favorite spices: for example, cloves, cinnamon, cardamom and ginger - in any combination and proportion. Such sbiten will be an excellent cure for colds.

Pour boiling water over the herbs. Mix. Leave to infuse for one hour.

Strain the resulting broth through a sieve or cheesecloth.

Warm up a little. Add honey. Stir well to completely dissolve the honey.

You don't need to heat the water too much, otherwise honey will lose all its beneficial properties and simply turn into a sweet mass.

Pour sbiten into cups and serve.

This drink was once insanely popular. It was sold on the streets, at all kinds of fairs and bazaars, poured in taverns. And this popularity is understandable. In winter, hot sbiten will warm you and protect you from illness, and in summer, cold sbiten will become an excellent thirst-quenching drink in the bathhouse. Sbiten will give you strength, color your cheeks with a blush, warm and invigorate no worse than overseas coffee or tea. And there is undoubtedly more benefit in it.

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