This article or section may contain misleading parts. Please help clarify this article according to any suggestions provided on the talk page.
.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}You can help expand this article with text translated from the corresponding article in French. (March 2023) Click [show] for important translation instructions. View a machine-translated version of the French article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 5,669 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing French Wikipedia article at [[:fr:Kompot]]; see its history for attribution. You should also add the template ((Translated|fr|Kompot)) to the talk page. For more guidance, see Wikipedia:Translation.
Traditional Bulgarian kompot
Alternative namesCompot
Place of originEurope; primarily Eastern and Balkans
Serving temperatureCold, hot, or room temperature
Main ingredientsVarious fruit

Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners. Sometimes different spices such as vanilla or cinnamon are added for additional flavour, especially in winter when kompot is usually served hot. Kompot is popular in Central and Eastern European countries as well as in Southern Europe.


Kompot is part of the culinary cultures of many countries in Central, Eastern, Southern Europe and Middle East, such as Bulgaria, Armenia, Albania, Azerbaijan, Belarus, Kazakhstan, Ukraine, Russia, Poland, Bosnia and Herzegovina, Lithuania, Latvia, Estonia, Hungary, Slovakia, Slovenia, Croatia, North Macedonia, Serbia, Montenegro, Moldova and Romania (where it is known as compot), Kosovo, the Czech Republic, Greece, Georgia, Cyprus and Turkey. Kompot (Polish, Czech, Slovenian, Azerbaijani, Uzbek, Bosnian, Croatian, Serbian, Macedonian; компот in: Russian, Ukrainian, Kazakh, Kyrgyz, Bulgarian, Macedonian, Serbian, Bosnian; Kompót in: Slovak, Hungarian; Kompott in: German, Estonian; Kompotas in: Lithuanian; Kompots in: Latvian; кампот in: Belarusian; կոմպոտ in: Armenian; κομπόστα in: Greek; კომპოტი in: Georgian; Compot in: Romanian; Komposto in: Albanian and Turkish[1][2][3]) was a widely used way of preserving fruit for the winter season 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 was still popular in the 1970s. It 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 countries of South and Eastern Europe, kompot has been supplanted by fruit juice, soft drinks and mineral water.[6]


Uzvar or vzvar is a similar drink, prepared from various dried fruit and sometimes berries, sweetened with honey or sugar.

See also


  1. ^ Archived 2021-11-28 at the Wayback Machine[bare URL PDF]
  2. ^ "Dünya mutfağında komposto".
  3. ^ "Turkish Food & Recipes".
  4. ^ Lucyna Ćwierczakiewiczowa, Jedyne praktyczne przepisy konfitur, różnych marynat, wędlin, wódek, likierów, win owocowych, miodów oraz ciast
  5. ^ Berger, Stanisław (2005). Kuchnia Polska (in Polish) (XLVII ed.). Warszawa: Państwowe Wydawnictwo Ekonomiczne, then rebranded into Polskie Wydawnictwo Ekonomiczne. ISBN 83-208-1556-8.
  6. ^ Viviane Bourdon, Savoureuse Pologne, 160 recettes culinaires et leur histoire, Paris, La Librairie polonaise, les éditions Noir sur Blanc, 2006