Best Ukrainian Non-alcoholic Beverage Types
MAIN INGREDIENTS
Uzvar is a traditional drink made by simmering dry fruit in water. It is a type of infusion made with various dry fruit, but apples, pears, prunes, and dry apricots are the most common option. Though only one type of fruit can be used, most variations will use a combination of different fruits, while some also add fresh fruit.
Spices such as cinnamon, star anise, and nutmeg are commonly used as flavorings, and the drink is typically sweetened with honey. Before it is served, uzvar is left to infuse and chill. It is traditionally enjoyed as a wintertime beverage, and it is also a regular part of Sviata Vechera—Ukrainian Christmas Eve dinner—when it is served as the last part of the meal.
Popular throughout Ukraine, Belarus, and Russia, ryazhenka is a dairy product that is made by fermenting milk after it has been baked for a long time at low temperature. The fermentation is achieved by the addition of sour cream, kefir, or buttermilk.
Once prepared, ryazhenka has a thick and creamy texture, sweet flavor, and a milky yellowish color, which is why it is especially popular with children.
Kvass is an ancient, traditional Russian beverage made from buckwheat meal, wheat, rye, rye bread, or barley, but it can be made from any ingredient that can be fermented. It has a relatively low alcoholic content (from 0,7-2.0 %) as a result of the natural fermentation process, but it is classified as a non-alcoholic beverage in Russia.
Some versions, especially commercial brands that are sometimes artificially fermented, do not contain alcohol. The origins of kvass are associated with Kievan Rus', a federation that eventually became an area of three large nations: Russians, Belarus, and Ukrainians.
Beetroot (beet) kvass is a traditional fermented drink popular in Ukraine and Russia. It is a tangy and earthy drink commonly incorporated into savory dishes such as borsch. In its simplest form, it is made with beetroot, salt, and water, but variations often include spices, bread, or starters.
The combination should be left at room temperature until kvass attains its distinctive sour flavor and becomes fizzy. When it is ready, it can be enjoyed as a nourishing drink or added to broths and stews. Many drink beetroot kvass as a health tonic and believe it aids digestion and has numerous other benefits.
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