Additional examples are adjusted to the entries in an automated way - we cannot guarantee that they are correct.
One recipe of sbiten' is described in the 16th-century Domostroy.
Compared to kvass, sbiten' is very simple to prepare.
Like mead and medovukha, sbiten' is based on honey mixed with water, spices, and jam.
Sbiten was once the most popular non-alcoholic bevarage in the country, but in the last few centuries it has been superseded and largely replaced by hot cocoa.
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