History
Historian Ewa Ziolkowska said the kompot appeared in Polish cooking habits since the 15th century. It is also, to a lesser extent, part of the culinary cultures of other countries in Central and Eastern Europe such as Belarus, Ukraine, Russia, Bulgaria, Bosnia and Herzegovina, Croatia, Serbia and Romania (where it is known as compot). Kompot ("Компот" in Russian) was a widely used way of preserving fruit for the winter season in Bulgaria, Bosnia and Herzegovina and possibly other Balkan countries. In 1885, Lucyna Cwierczakiewiczowa wrote in a recipe book that kompot preserved fruit so well it seemed fresh. Kompot was still popular in the 1970s. It is still very popular in many Central Asian countries such as Uzbekistan and Kyrgyzstan. Dozens of recipes appeared in the famous Polish recipe book, Polska Kuchnia.
The consumption of kompot has been declining since the 1980s. With the end of rationing in many countries of Eastern Europe, kompot has been supplanted by fruit juice, soft drinks, and mineral water.
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