Ukrainian Kompot (компот)

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Traditional Ukrainian Kompot (компот) recipe

Within minutes of entering Alona’s grandmother’s house I’m offered a cold glass of traditional Ukrainian kompot. This is a very simple drink, and one of the most popular beverages in the country. I’ve been having it for a few years now and finally decided to get the recipe. The best part is that everyone has a different way of making it. Which means if you make a trip to Ukraine, try to visit as many grandmas (бабуся) as you can.

My favorite thing about Ukrainian food is how salt-of-the-earth it is. Very few recipes are fussy, and the best ones are passed down by memory. Simple village cooking is oftentimes where the best foods are found. In fact most of my Ukrainian recipes on the blog are from Alona’s grandmother. Like my favorite Liver Cake to Ukrainian Meatballs, to the Crimean Chebureki. Each of those meals pairs perfectly with a cold glass of Ukrainian Kompot.

I know those cherries look like the fake ones you get in jars, but I didn’t touch the saturation slider on this pic at all. They really are neon red like this (also the direct sunlight doesn’t help.

Of course the most important part of any Ukrainian Kompot is going to be the fruits. The ratio grandma taught me was 8:2:1, which means two liters of water, 500 grams of fruit, and 250 grams of sugar. I used a mix of cherries, plums, and blueberries. This gives the final drink a beautiful red color. You can bet I’m going to make a few cocktails with компот in the near future.

To start, just add all the ingredients to a pot and turn the heat on. When I first heard the name of the drink I thought they were referring to a compote as we would understand it, however the fruits here are only boiled for a few minutes. We are NOT reducing this to a syrupy consistency.

My 2L pot takes about 5 minutes to reach a rolling boil, and when that happens I immediately turn the heat off. Then I let the pot sit without touching it until it reaches room temperature. In the couple hours it takes to go back to room temperature, the water gets more and more infused with great fruit flavor. Then I simply put the kompot in a huge jar fruit and all. When serving you can just give the juice, and when you are all out of juice use the leftover fruit for pies.

Ukrainian Kompot (компот)

Ukrainian Kompot (компот)

Kompot is a traditional drink here in Ukraine, often served with meals. It is refreshing and easily altered depending on what fruits are available.
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Course: Drinks
Cuisine: Eastern European, Ukrainian
Keyword: Kompot, Ukrainian Kompot (компот), компот
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 2 liters
Cost: $5


  • Pot


  • 2 liters Water
  • 200 grams Plums
  • 150 grams Cherries
  • 150 grams Blueberries
  • 250 grams Sugar white, granulated


  • Add all the ingredients to a pot and bring to a boil. Once it reaches a rolling boil turn off the heat. Let cool to room temperature.
  • Pour the kompot into a large jar, fruit and all. Keep chilled.


The types of fruits and weights I used are completely customizable. Feel free to experiment with whatever fruits you want.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Ukrainian Kompot (компот)

Ukrainian Kompot (компот)
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