2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Just as sake is an integral part of the Japanese table, tequila from the Mexican table, and various teas from the Chinese table, so for Russian-speaking countries there are several traditional drinks that have been prepared since ancient times. Here are some of the most famous and short recipes for their preparation:
Yeasts
The word yeast means a sour drink and this is what yeasts mean. They are drunk cold on the warmest days of the year and continue to be very popular today. Most yeasts are made from dried rusks, which are poured with boiling water and left for several hours in the heat.
The mixture is then filtered and sugar, yeast and various spices are added to it. The yeast prepared in this way stays for 10 hours, is filtered again, poured into bottles, which are hermetically sealed and after 3 days of standing it is ready to drink. Always well chilled.
Sbitny
Sbitny were among the most popular hot drinks made in Russia, but were gradually replaced by teas. They were sold on the streets of all major cities, and their sellers tied special belts on which were attached the cups in which the drink was poured.
It can be prepared in a variety of ways, but honey should always be added. The common beetroot is prepared by boiling 700 g of white honey, 500 g of honey and spices such as cloves, ginger, mint, hops, cinnamon, etc. in about 6 liters of water. Everything is left to boil for 30 minutes, the liquid is filtered and drunk as tea.
Meadows
Unlike the small ones, which were replaced by teas, mead was gradually replaced by vodka. From this it should be concluded that mead is a type of alcoholic beverage, but with a much lower alcohol content than the so-called concentrates.
They were prepared from honey and various spices, as cooked mead was made by heat treatment, and soaked by cooling. Very common was white mead, which was prepared from water flooded with water, which was left to stand overnight.
Then the liquid is boiled for 1 hour, the hops are added, it is boiled again and after everything cools down, a little cardamom and gelatin dissolved in water are added. The mead is left to ferment for about 20 days, poured into bottles and ready for consumption after 3 months.
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