A Journey Through Time: Unveiling the Rich History and Alluring Flavors of Traditional Russian Drinks

  There are many drinks brewed according to ancient recipes in Russia. In addition to kvass, there are also mead, fruit soup, hot honey water, etc. Some of them have been forgotten, while others are still active in people’s lives today.
  Before the industrial production of yeast, brewing low-alcoholic beverages required more time and patience, and people often waited for more than ten or twenty years. But the aroma of wine overflowed the moment the jar was opened, making the long wait worth it. Russian mead needs to be fermented in oak barrels for 5 to 20 years. Mead is often given to newlyweds on their wedding day. The newlyweds not only have to drink mead at the wedding banquet, but also drink it for a month, which means that the family life is sweet and happy.
  The high sugar content in honey makes it difficult for microorganisms to reproduce. In order to allow it to ferment naturally, people usually add berries such as cherries and raspberries. According to the earliest records of mead in Russia, mead is made from 2/3 honey and 1/3 berry juice. It will be stored underground for more than ten years or even decades, and is only taken out for drinking on special days. .
  Later, the use of industrial yeast greatly simplified the process of brewing mead, and the brewing cycle was shortened to one month. Today, the most important mead production base in Russia still retains the tradition of brewing mead. In 2016, Russia held its first Mead Festival.
  There is also a kind of fruit soup in Russia, which tastes sour, sweet and smooth, and those who like it are addicted to it. Fruit soup is a gelatinous mixture made from fruit pulp and starch. Different ratios of water and starch will make the fruit soup appear jelly-like, semi-liquid and liquid respectively. When making, filter the starch mixed with water through a sieve and pour it into the boiling pulp all at once to ensure a uniform consistency. Citric acid can also be added to keep the color bright.
  Fruit soup is a carbohydrate-rich energy drink that is easy to digest, can protect the gastric mucosa, and is very friendly to people suffering from gastrointestinal diseases.
  Hot honey water is also an ancient Russian drink with a history of more than 1,000 years. Hot honey water is generally dark brown in color and has a rich and spicy taste, with a distinct honey flavor and herbal aroma. The recipe of hot honey water contains 3 ingredients: honey, water and spices. The spices can be different combinations of sage, ginger, bay leaf and other spices.
  In the 18th and 19th centuries, before the popularity of tea and coffee, hot honey water was very popular among Russian people and was a warm comfort for the people in the cold winter. At that time, on the streets in winter, you could always see vendors selling hot honey water carrying a huge teapot-like container on their backs. The “teapot” is wrapped in cloth. From time to time, the vendor takes out coals from the bag on his waist and stuffs them into the brazier at the base of the “teapot” to prevent the “teapot” from cooling down. Russians like to eat snacks with tea. Hot honey water can also be eaten with bagels, pretzels, etc.
  The main difference between hot honey water and mead is the alcohol content. Mead has a certain amount of alcohol, while classic hot mead is non-alcoholic. If honey and various spices are fermented, hot honey water with low alcohol content can also be produced, but even if fermented, the alcohol content is only about 10°.

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