This article is about the beverage. For the dessert, see Compote. For the drug, see Polish heroin.
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Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote, which is where the term "kompot" originates from. When served as a drink, it is also known as vzvar (взвар) or uzvar (узвар), from a Slavic root word meaning "to boil".
Kompot is part of the cuisine of many countries in Central, Eastern, and Southern Europe, as well as in the Middle East and West Asia. It is known by a variety of names in these countries, such as компот (kompot) in Russian, Ukrainian and Bulgarian, kompót in Slovak and Hungarian, kompotas in Lithuanian, κομπόστα (kompósta) in Greek, and komposto in Turkish.[1][2][3] Making kompot was a common way of preserving fruit for the winter in Southern and Eastern European countries; in 1885, Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot "preserved fruit so well it seemed fresh".[4] Kompot is also popular in many Central Asian countries, such as Uzbekistan and Kyrgyzstan.[5]
The consumption of kompot has been declining since the 1980s. With the end of food preservation in many Southern and Eastern European countries[citation needed], kompot has been supplanted by fruit juice, soft drinks and mineral water.[6]
^Lucyna Ćwierczakiewiczowa, Jedyne praktyczne przepisy konfitur, różnych marynat, wędlin, wódek, likierów, win owocowych, miodów oraz ciast
^Berger, Stanisław (2005). Kuchnia Polska (in Polish) (XLVII ed.). Warszawa: Państwowe Wydawnictwo Ekonomiczne, then rebranded into Polskie Wydawnictwo Ekonomiczne. ISBN83-208-1556-8.
^Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006
