Homemade Juice (Kompot)

Kompot is a fruit juice made by nearly every Russian and Ukrainian family. There are a gazillion ways to make it, a must try.

Kompot is a fruit juice made by nearly every Russian and Ukrainian family. There are a gazillion ways to make it. It all depends on the fruit you have on hand. Your kompot will surely taste different than mine (I am very curious how you make your favorite homemade juice).

Don’t be afraid to experiment with various berries and fruit. It can be made with fresh or even dry fruit (in winter). Once our plums are ripe, we’ll be making plumb kompot by the gallon. If you want to do something with the fruit after you’ve strained off most of the juice, just turn it into Kissel; a classic fruit soup we Slavic people love. See instructions below.

Ingredients for Kompot :

(again, fruit can vary tremendously and it will still be good)
15 apricots (or 6 cups of pitted)
4 cups of cherries
2 cups of blueberries
1 gal of water
3/4 cup of sugar or to taste

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Additional Ingredients for Kissel:

(if you decide to make it with the leftover fruit)
3 Tbsp potato starch (corn starch does not work)
1/4 cup cold water

How to make homemade fruit juice (kompot):

1. Bring 1 gal of water to a boil.

2. Wash all the fruit. Cut apricots in half and remove the pits. Pit the cherries. If you are a cherry lover and do not have a pitter, you should consider investing in one. It would be torture otherwise.

The OXO Good Grips Cherry Pitter is great for smaller jobs. I have it and it has a fabulous little splash guard too. If you have cherry trees in your yard, I’d recommend the Norpro Deluxe Cherry Stoner, a heavy duty one that my Mom has (and I borrow) for quick pitting.

3. When the water starts to boil, carefully add fruit and bring water back to a boil. Switch heat to medium and let the mixture boil for 30 min uncovered.

4. When time is up, remove from heat and stir in 3/4 cup of sugar or to taste.

5. Let kompot cool completely, strain off the juice and refrigerate. Serve chilled. Who would have thought it was THAT easy?!

On Making Kissel:

If you want to do something with that leftover fruit, leave some of the juice in the pot with the fruit and add 2 cups water. In a small bowl, Mix 3 Tbsp potato starch with 1/4 cup cold water. Bring the fruit to a light boil and add the potato starch mix. You can add more potato starch and water depending on how thick you like your fruit soup. Serve Kissel warm or cold.

Homemade Juice (Kompot)

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Kompot is a fruit juice made by nearly every Russian and Ukrainian family. There are a gazillion ways to make it, a must try.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Servings: 16 cups

Ingredients

  • 15 apricots or 6 cups of pitted
  • 4 cups of cherries
  • 2 cups of blueberries
  • 1 gal of water
  • 3/4 cup of sugar or to taste

Instructions

  1. Bring 1 gal of water to a boil.
  2. Wash all the fruit. Cut apricots in half and remove the pits. Pit the cherries.
  3. When the water starts to boil, carefully add fruit and bring water back to a boil.
  4. Switch heat to medium and let the mixture boil for 30 min uncovered.
  5. When time is up, remove from heat and stir in 3/4 cup of sugar or to taste.
  6. Let kompot cool completely, strain off the juice and refrigerate. Serve chilled.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Viktoriya
    September 13, 2016

    Yummy recipie! I had left over fruit and remember how my mom would make kompot so the fruit doesn’t go to waste! I forgot how portion and cooking time but I knew I can find it on your website! And sure enough 😉 thank you so much Natasha! I use your website almost everyday! God bless you and your family! Also, you should publish a cookbook! I am your first customer!;) please! Reply

    • Natasha
      natashaskitchen
      September 13, 2016

      That’s awesome that you thought of my blog and found what you were looking to make :). Thanks for the encouragement to write a book. It really means alot to me! 🙂 Reply

  • Lana
    August 15, 2016

    I have a very fruitful plum tree that I need to figure out what to do with all those plums! If you don’t mind, I’d like to know how you make your kompot with plums. We bought a house that has about 17 mature fruit trees, so I need to experiment with different combinations and these comments are giving me ideas but not many with plums. Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      August 15, 2016

      You would make it the same way, cooking the fruit with the same method and replacing it in equal proportions. You can even make all plum juice without any other fruit if you wanted to. I love that plum juice is really dark and rich in color and flavor. Reply

  • Natalie
    December 10, 2015

    Hi Natasha –
    What berries i can use write know, like something cranberries. . . need your help, and also sugar ration. . .

    Thanks a lot Reply

    • Natasha
      natashaskitchen
      December 10, 2015

      Hi Natalie, I think a cranberry kompot would work but you will need more sugar. Without testing it, I can’t give you exact measurements. I’d recommend adding sugar to taste and you can always add more at the end. Reply

  • September 15, 2015

    I love this idea and have some delicious wild plums that I’d like to make into kompot. What do you think, could I can it? I do this with homemade grape juice. Here’s how I do it, if you’ll permit me the share: http://vomitingchicken.com/make-grape-juice-way-grandma-made/ Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Amy, I haven’t tried canning kompot but you should be able to can it using your method and thank you for sharing :). Reply

  • Karla
    June 25, 2015

    You put the sugar in last?? Que horror! Reply

    • Natasha
      natashaskitchen
      June 25, 2015

      Yes. This is because all fruit has varying degrees of sweetness so I add the sugar to taste. Reply

  • Valentina
    August 13, 2014

    I’m making kompot right now.. I’m using plums, peaches, cherries, blueberries,raspberries And strawberries. Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      I can almost smell it! That sounds like one amazing kompot! Reply

      • RussianWannaBe
        June 20, 2015

        Not to sound arrogant or prideful but I am sure my kompot is the best ever. 🙂 I use Apple, Plum, Nectarine, Apricot, Blueberry, Blackberry, and Marionberry all from my yard. I have it cooking right now and its fabulous. I also found the best way to make kompot and kissel by using my steam juicer and then taking the pulp to make kissel. Of course, doing that way makes the soup a little more mushy without well defined fruit or berries. Reply

        • Natasha
          natashaskitchen
          June 20, 2015

          That actually sounds amazing!!! Do you use equal proportions of each? Reply

          • RussianWannaBe
            July 30, 2015

            Sorry it has taken me so long to respond. I’ve been busy with life and my garden of course. ;> I do not use equal proportions. First use a base of a few apples chopped up,two handfulls of apricots, then nectarines (not too many nectarines), lots of blueberries , several cups of ripe Santa Rosa plums, less blackberries and marionberries than any of the other ingredients. I wish I could give exact measurements but I do it all by sight. If anyone reading this can afford it,I recommend investing in a steam juicer, it is amazing for making kompot. I never add sugar either, my fruits are so wonderfully sweet and tart already.

          • Natasha
            natashaskitchen
            July 31, 2015

            Thank you so much for sharing! 🙂

  • Liza
    April 18, 2014

    I used whatever I had on hand: fresh strawberries from a nearby field, apples, mandarins(with peel), lemon, and a little bit of raisins. Turned out deliciously sweet with a hint of citrus 🙂

    (from CA) Reply

    • Natasha
      natashaskitchen
      April 18, 2014

      Mmmm sounds wonderful! 🙂 Reply

  • Angiel
    July 2, 2013

    Instead of potato starch, can I substitute arrowroot starch? Reply

    • Natasha
      natashaskitchen
      July 2, 2013

      As far as I know, the potato starch works the best, but I haven’t experimented with arrow root starch. It’s funny I’m making this today as well 🙂 I do know that corn starch does not work well. Reply

  • Natasha
    March 6, 2013

    But mainly what i wanted to do is thank you for the idea of kissel i always hated to throw those berries away!!! Reply

    • Natasha
      natashaskitchen
      March 6, 2013

      You are welcome Natasha :). Reply

  • Natasha
    March 6, 2013

    I usually use blackberries, strawberries, blueberries and apples, but I am a lazy chick lol so I add a lot more sugar and then just mix it with water, and it lasts longer!!! I also add some dry (limonnaya kislota) i dont know why but i like my drink to have that hint of kislyatinka! My kids dont even want store bought juices anymore!!! Reply

    • Natasha
      natashaskitchen
      March 6, 2013

      Thanks for the tips Natasha 🙂 (this is a little like talking to myself, but I’m good at that 😉 – I agree, homemade is always WAY better than store-bought; at least we know we are using real ingredients and real sugar. Reply

    • Marina
      June 18, 2013

      I add Rhubarb to my kompot for a bit tangy flavor..pairs beautifully with strawberries…gives it more depth of flavor..yummm..plan on making kompot tomorrow! 😉 Reply

      • Natasha
        natashaskitchen
        June 19, 2013

        Ooh I love that idea! Thanks for sharing 🙂 Reply

  • Nataliya
    September 27, 2012

    I just do kompot from whatever I got at home usually apples, cherries, and rapberries, and I used to boil mine but not anymore, after kompot comes to a boil I just take it off the heat and let it stand for a while. Fast and easy and keeps more vitamins I think. Reply

    • Natasha
      natashaskitchen
      September 27, 2012

      Oh that is a great tip. I will try that with my plumbs. Thanks Nataliya! Reply

  • September 18, 2012

    When we were in Russia we had this many times. However, we always had it made with dried fruit because the area we were in was very remote and cold, therefore, fresh fruit was nearly impossible to come by. But I quite liked it with the dried fruit and still make it that way…usually raisins, dried cherries and prunes, along with a cinnamon stick and some honey. We leave the fruit in and eat it off the bottom. Reply

    • Natasha
      natashaskitchen
      September 18, 2012

      Your recipe sounds so nice and cozy. Makes me want to curl up with a hot cup of your Kompot right now 🙂 Ahhhh… Reply

  • Luba
    August 8, 2012

    Hi , do you have to pit the cherries? I don’t have a pitter (will definitely need to get one!) but I have all the ingredients and really want to make kompot today … or can I cut the cherries in half, that way the kistochka will come out … Reply

    • Natasha
      natashaskitchen
      August 8, 2012

      You don’t have to pit cherries for compot since you will be removing them anyway. 🙂 Reply

  • July 24, 2012

    OMG!!!! When I was growing up all we had was Kompot and Kissel…..never bought store bought juice. Now that my Mom, Baba and Aunt (RIP) are not with me anymore I really miss this type of food.
    ….but then when I go to Turkey to visit my in-laws they always make kompot……which is delicious and refreshing with all the juicy and fresh fruits they have there.
    Thanks for the blast from the past. Reply

    • Natasha
      natashaskitchen
      July 24, 2012

      Haha you’re welcome 🙂 Reply

  • YanaP
    July 24, 2012

    Instead of using sugar I’ve used jam.. (raspberry flavor). Reply

  • Tanya
    July 23, 2012

    I love your recipes! My favorite kompot is with all strawberries and sometimes I add an apple, apricots or cherries. I boil it for 15 minutes, then turn off the heat and let it stand until cool. Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      I have all of those ingridients, and can’t wait to try your version. Thanks Tanya. Reply

  • July 21, 2012

    Delicious compot, love combo of apricot and Strawberries. Nice clicks. Reply

    • Natasha
      natashaskitchen
      July 21, 2012

      Thank you 🙂 There’s definitely a trend with the strawberries. 🙂 Reply

  • July 21, 2012

    Mmmm I just want to grab that cup…
    My kids love compot… our favorite is mixture of strawberries with apricots.
    Pictures look fabulous 🙂 Reply

    • Natasha
      natashaskitchen
      July 21, 2012

      You’re the second person to mention strawberries. I will definitely try that next time! Reply

      • Irina Livshena
        September 11, 2012

        It’s raspberries, not strawberries. And you don’t need a lot, just a handful. Try it next time, and you will not be making any compot without it. By the way, THANK YOU for what you are doing for all of us. You should consider putting together a book, like Julia Child. I was reding your blog all weekend and still cannot stop. Made apple oladi, turned out perfect. Will make soup with meatballs next. Just want to try them all! Reply

        • Natasha
          natashaskitchen
          September 11, 2012

          Thank you Irina, that’s so sweet 🙂 Reply

  • Sveta
    July 20, 2012

    I love compot! I swear by strawberries! I am convinced they can turn any compote (even boring winter one) more flavorfull! So, I always try to throw a few strawberries in mine. Natasha, do you know how to make milk kisel? (molochnij kisel)??? My grandma used to always make it and I loved it as a kid! I am scared to experiment by myself though…lest I ruin my childhood memories 🙂 Reply

    • Natasha
      natashaskitchen
      July 20, 2012

      Thank you for sharing. I know I will be adding strawberries to my next kampot! I posted instructions for Kissel at the bottom of the kampot recipe. I’m not sure what you mean by molochniy? Reply

      • Sveta
        July 21, 2012

        It was white! 🙂 Definetely milk-based with rasins and it was thicker than fruit kisel, we ate it with a spoon. My mom has never made it, and sadly, my grandma is no longer with us. So, I am hoping I can get the recipe elsewhere. Reply

        • Natasha
          natashaskitchen
          July 21, 2012

          I don’t recall ever having anything like that as a child, but I will ask around. Reply

          • Marina
            August 22, 2012

            My mom heard of it.She says it is made with starch and milk.The rest she does not know.But there are references to molochniy kissel in old Russian literature.

  • Thanks for another great post! We have a ton of plums that I had no idea what to do with;) Reply

    • Natasha
      natashaskitchen
      July 19, 2012

      I’m glad that I can help 😀 Reply

  • vikulya
    July 18, 2012

    I made a blueberry kompot today using frozen blueberries. And then I saw your kompot post)) I quess it is popular among us!)
    By the way, I am sure it is way healthier than fruit punch 🙂 Reply

  • Marina
    July 18, 2012

    Where do you buy potato starch? I have tried to find it with no luck. Reply

    • Natasha
      natashaskitchen
      July 18, 2012

      I bought it at Rosauers. Fred Meyer might have it. My mom In CA buys it at Asian Supermarkets or Russian stores. Hopefully this helps Reply

  • Nelya
    July 18, 2012

    We don’t even wait for the water to boil. We put the pot with fruit and water on the stove and let it get to the boiling point, then boil it for 15 minutes, turn off the heat, and keep it with the lid closed for about 30-40 minutes. Like tea (ostav’ nastaivatsa). And thanks for the recommendation for a pitter, I have been looking at getting one and did not know which one was good. Reply

    • Natasha
      natashaskitchen
      July 18, 2012

      Thank you for the tip Nelya. I should try that next time 🙂 Reply

  • lesya
    July 18, 2012

    Do you use potato starch or Corn? In the ingredients you mentioned corn doesn’t work but in the directions you use corn. Reply

    • Natasha
      natashaskitchen
      July 18, 2012

      My mistake 😀 Thank you for letting me know, just got it fixed. The correct answer is potato starch. Reply

  • Emma
    July 18, 2012

    mmmmmmmmmmm delish thanx girl!!!!!!! Reply

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