7 ANCIENT Russian drinks (PHOTOS)

1. ‘Sbiten’

‘Sbiten’ was once the main Russian winter drink, both with and without alcohol. It appeared in the 12th century and peaked in popularity in the 18th-19th centuries. It was made by dissolving honey in boiling water with the addition of St. John's wort, mint, sage and various other spices. Honey and herbs were prepared in different vessels and then "whipped" (“sbivali”) together – hence the name. ‘Sbiten’ was typically drunk at fairs and festivals.

2. ‘Medovukha’ 

This low-alcohol sweet drink in Old Russia was simply called ‘honey’ or ‘drinking honey’. It has been known since ancient times. Initially, it was aged in oak barrels buried in the ground for five to 20 years. From the 11th century, the honey drink began to be brewed, which reduced the preparation time to about a month. In the 18th century, a technology for making mead based on fermented honey appeared, simplifying the process even further.

‘Medovukha’ was an essential drink at feasts, drunk exclusively before meals and symbolized the host's hospitality. Traditions of mead-making are preserved today in Suzdal and Veliky Novgorod.

3. ‘Khrenovukha’

This is a strong alcoholic infusion made from horseradish root (which is ‘khren’ in Russian). Honey, garlic or spices were often added to the recipe to soften the harsh flavor.

As far back as the early 18th century, Peter I issued a decree mandating a supply of this drink on farmsteads for people engaged in heavy labor in the cold.

Since 2016, a Russian state standard (‘GOST’) has been in effect for this traditional drink, prohibiting the use of artificial additives.

4. ‘Dusheparka’

This ancient fermented drink is based on berries and honey, originating from Yaroslavl Region. It was served hot and its name perfectly reflects its essence: it literally "steamed the soul", providing warmth in severe frost. ‘Dusheparka’ has a sour-tart flavor from the berries and a "peppery" note from the spices.

5. ‘Berezovitsa’

This is considered to be one of the oldest drinks among the Slavs. ‘Berezovitsa’ was made from fermented birch sap, collected in early spring and left to ferment in large open barrels. Until the 10th-11th centuries, ‘berezovitsa’ was virtually the main drink in Old Russia, until its place was taken by ‘kvass’.

6. ‘Braga’

‘Braga’ is a low-alcohol “relative” of bread ‘kvass’. It was typically made at home from various fermented bases: millet, oat malt, barley or even rye flour. Later, ‘braga’ became the base for other homemade beverages.

Furthermore, in Old Russia, ‘braga’ was more of a ritual drink and part of the funeral meal.

7. ‘Kvass’

Did you think we would forget about the main Russian drink, found on the tables of both princes and peasants? It’s made (and has always been made) from rye bread, flour or crackers through fermentation. The result is a delicious, slightly carbonated, sweet and sour drink with low alcohol content. ‘Kvass’ quenches thirst and still serves as the base for the popular summer soup ‘okroshka’.