Supported by

Google Ukraine

The honey—based drink is perhaps the oldest known Slavic alcoholic beverage. Honey as a drink was incredibly popular in the days of Kievan Rus, when no feast or reception was held without it. Only during Lent did religion forbid drinking this drink. At the wedding, it was a tradition to give the newlyweds a tub of honey, which they had to drink during the first month of married life, perhaps this is where the term "honeymoon" comes from. In addition, honey had a ritual significance. It was shared with the gods and compared with the rivers of the afterlife, where honey and milk waters flow.

At first, it took years to prepare mead, because then honey was mixed with the juice of sour berries and left to ferment in tubs or vats. Then the liquid was poured and sealed in barrels underground for decades. This method was called put.

Later, hops were added to the honey—berry mixture before the fermentation process to speed up the process. This mead was stronger and could be drunk after two years.

Later, boiled honey appeared, when honey was first boiled with water (this decoction was called a sieve and was an independent non—alcoholic honey drink and an addition to many dishes).

In the 17th century, with the advent of wine and beer, mead lost its popularity. But in the twentieth century, the drink of mead became widespread, which continued the tradition. Then beekeeping became very common, a lot of so—called "immature honey" appeared, which could not be sold and they came up with a drink made by fermenting it with yeast.

Ingredients

  • Water — 2 l,
  • Honey — 300 g,
  • Hop cones — 5 g,
  • Yeast — 1 tsp.

The cooking process

  1. Dissolve honey in water, mix thoroughly, boil.
  2. After 5 minutes, remove the foam formed and add the hops.
  3. Remove the drink from the heat, allow to cool to 50 degrees, add the yeast.
  4. Leave the liquid for 2—3 days in a closed vessel in a warm place.
  5. Then pour into glass bottles with lids for air removal and store in a warm place.
  6. After 5—6 days, strain the mead through gauze into clean bottles and store in a cool place.

Other dishes

Uzvar

Area: Center of Ukraine, North of Ukraine, East of Ukraine, West of Ukraine, South of Ukraine

Kalganivka (type of tincture)

Area: Center of Ukraine, North of Ukraine, East of Ukraine, West of Ukraine, South of Ukraine

Nastoika

Area: Center of Ukraine, North of Ukraine, East of Ukraine, West of Ukraine, South of Ukraine