How to make uzvar from dried fruits, recipe. Recipes for making vzvar and sbitnya Vzvar from dried fruits
The Russian writer Ivan Sergeevich Shmelev, who subtly and touchingly described the Orthodox traditions of the Russian people in his prose, paid a lot of attention to traditional holiday dishes. Thus, in the story “The Summer of the Lord” there is a story about the dishes that were prepared for the Christmas table. One of these dishes was uzvar (brew) - a drink that, as Shmelev writes, was prepared on Christmas Eve from prunes, pears and sheptala (dried peaches) and placed under icons - as if as a gift to Christ. Uzvar, along with kutya, was one of the ritual Christmas dishes, which has survived to this day.
In the old days, uzvar was constantly present on the tables of Russian people. It was a non-alcoholic drink (or rather a dessert) made from fresh and dried fruits, berries, and herbs. The consistency of the uzvar resembled jelly. To thicken it, starch or grain starter (wheat or oatmeal) was added. On holidays, wine or fruit and berry liqueurs were an additional ingredient.
A variation of this traditional dessert drink was berry and fruit sauces for meat dishes. Vegetables (onions, cabbage), vinegar, and honey were also added to such uzvars.
Uzvars, prepared with a variety of herbs with the addition of honey, were also used as a medicine for colds or stomach disorders.
In addition to uzvars, popular drinks on the festive table have always been kvass, mead (a low-alcohol drink based on honey) and sbiten.
What do people drink at Christmas in different countries?
Today, many countries have their own traditional Christmas drink. In Latin America, the USA and Canada, hot creamy drinks are prepared, such as eggnog (from milk, eggs, sugar with the addition of strong alcohol).
In many European countries, the traditional Christmas drink is hot wine with the addition of various spices (mulled wine or glogg). There are a great many recipes for such a drink, and they differ from each other in the set and quantity of spices.
The Christmas drink in England is hot cider based on ale (the English name Wassail means “Be healthy!”).
In warm countries, where there is no need for hot, warming drinks, they prefer fresh cocktails from local types of alcohol with the addition of fruits and flower petals.
Uzvar in modern Russian cuisine
Today, due to the abundance of various drinks and desserts on our tables, uzvars have practically sunk into oblivion. At the moment, most housewives not only do not prepare this dish, but perhaps do not even know its name. However, uzvars are still present in the church environment and constantly appear on tables as a ritual dish along with kutya and sochivo. Traditionally, uzvar is prepared on the eve of holidays and during Lent as a Lenten dessert.
It must be said that thanks to its wonderful taste and health properties, uzvars may well return to the modern gastronomic reality, like many traditional Russian dishes. Uzvars are nutritious, rich in vitamins and fully comply with the principles of a healthy diet. Here are some simple recipes for preparing uzvar.
Recipe for uzvar with apples
Uzvar can be prepared from both dry and fresh apples. For 3 liters of water you will need 500 g of fresh apples. It is necessary to thoroughly wash the fruits and cut them into thin slices, removing the core. Then pour boiling water over the chopped apples, add spices (mint, cinnamon, cloves, etc.), cover with a lid and leave for 4-5 hours. The apple soup is ready.
Dried fruit uzvar recipe
To prepare uzvar from dried fruits, take 400-500 g of various dried fruits (dried apricots, raisins, figs, dried oranges, apples, pears), half a glass of sugar, a tablespoon of starch or oatmeal, a liter of water.
First, you need to thoroughly rinse the dried fruit mixture, clear it of debris and separate the dried apples and pears from the rest of the fruit. First of all, fill the apples and pears with water (since they take the longest to cook), add sugar and put the pan on the fire. Cook for 20 minutes, then add the remaining ingredients (raisins, dried apricots, prunes, figs, dried cherries, etc.) and cook for another 5 minutes. Next, dilute the starch (or flour) in cold water, pour it into the pan and bring to a boil. At the end, add spices as desired (cinnamon, cloves, cardamom, star anise, etc.).
The finished dried fruit uzvar must be cooled and served cold.
Recipe for uzvar with rose hips
Rosehip, or wild rose, is a rich source of vitamin C, so rosehip drinks are a very effective remedy for strengthening the immune system and treating colds.
To prepare uzvar you will need 40-50 dried rose hips, a liter of water, 2 tablespoons of honey and half a glass of sugar.
We thoroughly wash the rose hips and place them in boiling water. Cook for 3-4 minutes, then remove from heat and let the uzvar brew under a closed lid for about half an hour. After this, add honey and sugar. (If desired, sugar can be completely replaced with natural honey). Honey should only be added to a cooled drink to preserve all its beneficial properties.
Uzvar, the recipe for which you will learn from dried fruits in this article, is a traditional drink native to Ukraine. It has been no less widespread since ancient times in Russia. And if earlier uzvar was prepared mainly in winter, during the Christmas holidays, now it is popular all year round, since this healthy drink not only has a wonderful taste, but also copes well with quenching thirst in the summer heat.
Before we start preparing the drink, let's look at what beneficial properties it has. Its benefits for human health are determined by the healing qualities of the fruits and berries that make up its composition. The components of uzvar can be not only dried pears and apples, but also such gifts of nature as prunes, raisins, hawthorn, dried apricots, the beneficial properties of which are preserved when the drink is properly prepared.
Thanks to these components, the drink contains many vitamins, as well as fiber and pectin, which have a beneficial effect on the functioning of the gastrointestinal tract. Antioxidants, which are rich in pears and apples used in preparing the drink, remove harmful substances from the body, which has a positive effect on the functioning of almost all its organs.
NOTE
By adding prunes to the uzvar, you will establish normal intestinal function. To strengthen the immune system, use hawthorn when preparing, and if you have problems with blood pressure, as well as the state of the cardiovascular system, dried apricots added to the drink will come to the rescue, which also has a diuretic effect.
Recipe for making uzvar from dried fruits
How to cook uzvar from dried fruits? Yes, it’s not at all difficult if you use the recipe that I inherited from my grandmother.
Ingredients for the drink:
- dried apples – 1 cup;
- water - 3 liters;
- raisins – 2-3 tbsp. spoons;
- prunes or other dried fruits – 50 grams;
- honey – 3-4 tbsp. spoons.
You can use other dried fruits, or cook uzvar only from dried apples.
Cooking steps:
Rinse dry apples thoroughly under running water.
Wash the prunes and raisins well.
Place the dried fruits in a saucepan, add cold water, put on the fire, bring to a boil, make the fire as quiet as possible, and simmer for 5-10 minutes over low heat.
Let the uzvar cool a little and brew well. Then strain, add honey in the specified amount or sugar to taste. You can drink it both hot and cold.
Do not forget that when heated to a temperature of more than 60 degrees, honey loses a significant part of its beneficial properties, so add it to an already cooled drink.
Now you know how to cook dried fruit uzvar, recipe which is not particularly complex and labor-intensive. By brewing this wonderful drink, you will delight both adults and very young members of your family.
Let's cook today. Uzvar is something like compote, only richer and thicker, and therefore more useful. In general, this drink can be prepared from any dried fruit, but pear is my weakness (since childhood)
A little about pears:
Pear fruits are a natural source of energy. And all thanks to the fact that their chemical composition contains carbohydrates, fructose and glucose. This makes them taste sweeter than apples, although they actually contain less sugar.
These delicious juicy fruits contain the amount of malic acid, tannin, pectin, nitrogenous substances, flavonoids, enzymes, phytoncides and vitamins that a person needs.
Many varieties are rich in microelements, including iodine. They contain a large amount, which is indispensable for people with diseases of the circulatory system, and is also extremely important for children and pregnant women.
With the help of a pear, you can increase the body's defenses and protect it from infectious diseases. These fruits also have an anti-inflammatory effect on the body and help fight depression.
Pear fruits contain 30% more potassium than apples. That is why, in case of heart disease, doctors recommend eating more of them. After all, it is impossible to imagine the normal functioning of the heart and muscles without a sufficient amount of potassium. This mineral is responsible for cell regeneration, normalizes blood pressure and has a beneficial effect on kidney function and skin condition.
The fruits have astringent, antifever, analgesic, antiseptic, fixative and diuretic effects. They are an excellent dietary product, which is especially important for diseases.
In a word, a very healthy fruit, and what a delicious one! By the way, pear uzvar is recommended to drink at a temperature (reduces) and for those who suffer from edema (it removes salts and excess fluid from the body well. Now, the recipe itself. We will need 2 liters of water:
400 g dried pears (any kind, even wild ones)
100 g sugar
2 tbsp. honey
In the old days, only honey was put into uzvar, but nowadays this is already a luxury, so you have to replace it with sugar.
Rinse the pears well. First with warm water, then cold. It happens that pears are so dried out that it is impossible to even bite them. In this case, they should be filled with warm water and allowed to brew. My mother dries pears so that you can even eat them dried without risking breaking your teeth, so I never soak them.
Boil water, reduce heat and add pears.
My pears tried to escape from a three-liter pan, so take a larger pan :)
When the water boils again, add sugar and cook for just a few minutes until it completely dissolves. After this, remove from heat.
When the uzvar has cooled a little, add honey and mix well. Uzvar is traditionally a sweet drink, children like it, but personally I like it to have a little sourness, so I add a little lemon juice to the drink (about 1/4 of a lemon juice for this amount of drink). Now we put the pan in a cool place so that the pear uzvar steeps for at least 12 hours (the longer it sits, the tastier it becomes). I usually cook it in the evening so that it’s ready for dinner.
Vzvar - fruit and berry Lenten dessert
“... On Christmas Eve, before Christmas, we didn’t eat until the star. Kutya was cooked from wheat with honey; broth - from prunes, pears, sear... They put it under the image, on the hay. Why?.. It’s like it’s a gift to Christ...” (I. S. Shmelev. Summer of the Lord).
Vzvar is a traditional low-alcohol or non-alcoholic Russian drink, loved by the people along with kvass and sbiten. Previously, in Rus', various berry and fruit infusions were a common everyday dish (dessert). On holidays, wine was added to the broth.
In Rus' they prepared infusions and in case of illness, so-called infusions. Such infusions were prepared using various medicinal herbs, with the addition of honey or satiety. By the way, berry and fruit infusions also have many beneficial properties and have a beneficial effect on the body.
Vzvar, as a side dish for roast, is also traditional for national Russian cuisine. Such infusions have a plant base - vegetables or berries. Additional ingredients often include vinegar and honey. The most traditional side dishes: onion, cabbage, cranberry.
Today, the broth has been preserved only as a ritual food (drink), just like kutia and sochivo. The broth is prepared most often on Christmas Eve (the eve of church holidays) and during Lent. This infusion tastes similar to jelly or compote made from berries or dried fruits, only more concentrated. If compote is a drink, then the broth is rather a dessert.
The broth is usually prepared from pears, apples, prunes, apricots (or dried apricots), raisins and cherries with the addition of starch or grain (usually barley or oatmeal) starter. This dish is usually served on Christmas Eve and during Lent. I. Shmelev mentions “shear” among the ingredients of the broth - this is the name of dried peaches that were brought to Russia from Central Asia.
Brew of dry fruits and berries
Ingredients - dry fruits and berries: 100 g pears, 100 g apples, 100 g cherries, 100 g plums, 50 g raisins, - 2/3 cup sugar or honey, - 1 liter of water.
Preparation: Sort out the dry fruits, rinse well, add water and cook, taking into account the cooking time of each fruit. First, boil dry pears and apples, then add plums, cherries, raisins and bring to a boil. Drain the broth, strain, dissolve honey or sugar in it, pour over the cooked fruits and berries and bring to a boil. Then put the broth in a cold place and let it brew for 5-6 hours.
In the same way, you can prepare a broth from any dried fruits and berries.
Blast-jelly
Ingredients - 300-400 g of dried fruits, - 1/2 cup sugar, - 2 teaspoons of potato starch (oatmeal or barley flour), - 1 liter of water.
Preparation: Sort and sort dried fruits by type. Cut large apples and pears into 2-4 parts, add cold water and cook in a sealed container for 15-20 minutes, then add the rest of the fruits and berries, sugar and cook until tender. After this, add starch (oatmeal, barley flour) diluted with cold water and bring to a boil. Serve cold.
Dry fruit infusion
Ingredients: dry fruits and berries - 100 g pears, 100 g apples, 100 g cherries, 100 g plums, 50 g raisins, 2/3 cup sugar or honey, 1 liter of water.
Preparation: Sort out the dry fruits, rinse well, add water and cook, taking into account the cooking time of each fruit. First, boil dry pears and apples, then add plums, cherries, raisins and bring to a boil. Drain the broth, strain, dissolve honey or sugar in it, pour over the cooked fruits and berries and bring to a boil.
Then put the broth in a cold place and let it brew for 5-6 hours.
You can make a brew from any dried fruits and berries.
Blast with wine
Ingredients: 300-400 g of dried fruits (apples, pears, prunes, cherries, dried apricots, raisins), 150-200 g of honey, 0.2 g of cinnamon and cloves, 1 glass of white table or dessert wine, 800 g of water.
Preparation: Boil, observing the order of the bookmarks, apples, pears, dried apricots, prunes, raisins. At the end of cooking, add cinnamon, cloves, wine and honey.
Let it brew and cool.
Dried fruit infusion with rice and red wine
Ingredients: 1/3 cup rice, 5 dried apples, 5 dry pears, 1 cup prunes, 1.5 cups sugar, 1 cup red wine.
Preparation: Boil the rice in plenty of water, place in a sieve and rinse with cold boiled water. Wash dried fruits, add a small amount of water, add 1/2 cup sugar and cook until tender. Then drain the broth, add the remaining sugar and cook a thick syrup. Pour over the rice, add half the red wine and mix well.
Moisten the mold with water, sprinkle with sugar and lay in layers of fruit, rice, more fruit, etc.
When serving, turn the pan over, place the broth on a plate and pour over the remaining wine.
Brew with pureed dried fruits
Wash and cook dried apples. Boil dry pears separately with cinnamon and cloves. Mix the decoctions and strain through a sieve.
Wipe the fruits and put them in the broth so that it is not too thick.
Add sugar or honey to taste and cool.
Blast-jelly
Ingredients: 200-300 g of dried fruits, 1/2 cup sugar, 2 teaspoons of potato starch, 850 g of water.
Preparation: Sort and sort dried fruits by type. Cut large apples and pears into 2-4 parts, add cold water and cook in a sealed container for 15-20 minutes, then add the rest of the fruits and berries, sugar and cook until tender. After this, add starch diluted with cold water and bring to a boil. Serve cold.
Information for the home cook
· Sour apples boil easily, while sweet apples retain their shape well when cooked.
· To make the jam or jam for the filling thicker, you can add apple slices or small breadcrumbs to it.
· Plums are an excellent dessert and an excellent addition to compotes.
What is a universal drink that is recommended for both children and adults to drink? Of course, dried fruit compote! It perfectly quenches thirst and contains a large amount of vitamins. You can make dried fruit compote at any time of the year. The drink is recommended for people with diabetes and women during pregnancy - there are practically no restrictions on its use. You can make compote from dried apples, pears and other dried fruits. There are many recipes for making the drink, so you won’t have any problems choosing.
Benefits of dried fruit compote
Dried fruit compote has a pleasant taste and aroma. Its beneficial properties directly depend on the ingredients used. The richer the composition of the drink, the greater the benefit it provides to the human body.
On a note! Dried fruit compote is a fairly high-calorie drink, since dried fruits contain a large amount of sugar. Per 100 grams of product there are up to 60 kcal.
The benefits of dried fruit compote are as follows:
- Strengthening immunity - thanks to the content of vitamin C, the body's resistance to viruses and bacteria increases.
- Restoration of gastrointestinal functions - digestion improves, which is especially beneficial for prunes and dried apricots.
- Reducing intracranial pressure is provided by pears and apples.
- Due to the bactericidal effect, it is possible to avoid problems with urination.
- Positive effect on the circulatory system due to the content of raisins.
- Increasing mood, which is influenced by figs.
- Improved vision, which is facilitated by dried blueberries.
- Increasing the level of hemoglobin in the blood due to the content of dried cherries.
- Help in the fight against depression - bananas help avoid depression, which is often observed in the autumn.
Thus, dried fruit compote has a lot of useful properties and is a prevention of various diseases.
On a note! There are two ways to prepare dried fruit compote. In the first case, it is enough to wait until the drink boils, and then immediately remove the pan from the heat and wrap it in a warm blanket. Leave for 10 hours. The second way is to cook dried fruit compote for about 30 minutes after boiling. In this case, there is no need to infuse the drink.
Classic recipe for dried fruit compote with sugar
Number of servings - 8.
Cooking time - 40 minutes.
To cook dried fruit compote according to this recipe, you can buy each ingredient separately in advance. But it is better to dry the berries and fruits yourself. If you use home-made dried fruits, you can be sure of the quality of the product.
On a note! If you decide to cook dried fruit compote with sugar, you should know that it is added at the end of preparing the drink.
Ingredients
To cook dried fruit compote according to the classic recipe, you will need the following ingredients:
- dried apples - 200 g;
- dried apricots - 50 g;
- prunes - 150 g;
- dried pears - 70 g;
- citric acid (can be replaced with lemon juice) - 2 g;
- water - 3 l;
- sugar - to taste.
Cooking method
To prepare a delicious drink, here is a step-by-step recipe for dried fruit compote with photos:
This recipe for making dried fruit compote is often used in children's menus.
Dried fruit compote without sugar
Number of servings - 8.
Cooking time - 45 minutes.
Sugar is considered a harmful component, and not everyone can consume it. In this regard, it is advisable to cook dried fruit compote without sugar. The cooking process is not too different from the classic recipe.
Ingredients
On a note! To prepare a sugar-free drink, it is advisable to use sweet dried fruits.
To make dried fruit compote without sugar, you will need the following ingredients:
- dried quince - 200 g;
- dried apricots - 200 g;
- dried bananas - 200 g;
- water - 3 l.
Cooking method
A step-by-step recipe for dried fruit compote with photos will help you prepare a delicious drink:
When the drink has cooled, it can be served.
Dried fruit compote with pumpkin
Number of servings - 4.
Cooking time - 1 hour.
This compote recipe is quite unusual, since in addition to dried fruits it includes pumpkin. And, as you know, it is not the most suitable ingredient for a drink. Nevertheless, the compote turns out incredibly tasty.
Ingredients
To prepare dried fruit compote, the following components are used:
- mixture of dried fruits (apples, pears and others) - 200 g;
- pumpkin - 1 pc.;
- dried rose hips - 50 g;
- cinnamon - 1 stick;
- water - 1.5 l;
- sugar - to taste.
Cooking method
First you need to soak the dried fruits in hot water for a few minutes, rinse and do the following:
Remove the finished drink from the heat and cool. During this time, it will not only cool, but also infuse and acquire a richer taste and color. And cinnamon will give a pleasant aroma.
Dried fruit compote with raisins
Number of servings - 8.
Cooking time - 50 minutes.
Many recipes use raisins to make dried fruit compote. It adds extra sweetness, so you can add less sugar, and also contains vitamins. Therefore, you should not be afraid to put raisins in your drink; they will not only improve its taste, but also make it healthier.
Ingredients
To prepare dried fruit compote with raisins, you will need the following:
- dried apples - 100 g;
- dried pears - 100 g;
- prunes - 100 g;
- apricots - 70 g;
- raisins - a pinch;
- water - 3 l.
On a note! No sugar is used in this recipe as the dried fruits are quite sweet. But you can add it to taste if you wish.
Cooking method
To cook dried fruit compote with raisins, you will need to follow these steps:
If desired, you can add sugar. When the compote is ready, it should be cooled. To do this, set the pan with the drink off the heat. The compote should cool at room temperature. It should be served chilled, poured into mugs or glasses.
Dried fruit compote with honey
Number of servings - 3.
Cooking time - 35 minutes.
Dried fruit compote with honey is a healthy and tasty drink. However, it is contraindicated for people prone to allergies. Overall, honey is an excellent sugar substitute. It imbues the drink with a pleasant aroma and gives it a good taste.
Ingredients
To prepare dried fruit compote, you should use the following ingredients:
- dried apples - 50 g;
- dried pears - 50 g;
- dried plums - 20 g;
- dried cherries - 20 g;
- raisins - a pinch;
- honey - 50 g;
- water - 1 l.
Cooking method
To cook dried fruit compote with honey, you must do the following:
Cover the pan with compote with a lid and let it brew. In just half an hour it will acquire a richer color, become more aromatic and tastier. Compote is served separately or in combination with the main dish.
Video recipes: how to make delicious compote from dried fruits
To make dried fruit compote more fortified, its composition should be more varied. In addition to standard pears and apples, exotic fruits are added to the drink. For example, dried bananas, dates, pineapple. Everyone will be able to choose ingredients based on their own preferences and tastes.
To properly cook dried fruit compote, you must follow the recipe exactly and also adhere to the basic recommendations. The cooking process is clearly shown in the video.
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