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Beverages

Sbiten with Emmer Currant: A Hearty Russian Winter Warmer with Ancient Grains

Original name: Sbiten with Emmer Currant

A rustic ceramic bowl of sbiten with emmer currant, showing plump emmer wheat berries and dark red currants suspended in amber honey broth, garnished with fresh mint leaves, placed on a dark wooden table with a linen cloth and a wooden spoon beside it.
Prep
10 mins
Cook
35 mins
Servings
4
RussianEasySnackBeverageVegetarianDairy Free

About this dish

Sbiten is a traditional Russian honey drink that has been warming fingers and lifting spirits for centuries, sold on street corners from samovars long before tea arrived. This version builds on that ancient tradition, adding plump emmer wheat berries and a handful of tart currants to create something between a drink and a light, nourishing porridge.

The grain softens into the honeyed broth, the currants burst with bright acidity, and the whole pot becomes a quietly restorative bowl of old-world comfort. My grandmother made hers with whatever dried fruit the cellar offered, but emmer and currants give a particularly earthy depth that modern kitchens will appreciate.

Ingredients

UK and US measurements are both included for every recipe.

Emmer wheat berries

grain

120 g

Imperial measurement: 2/3 cup

Dried currants

fruit

80 g

Imperial measurement: 1/2 cup

Honey

other

100 g

Imperial measurement: 1/3 cup

Water

liquid

1 L

Imperial measurement: 4 cups

Fresh ginger, peeled and thinly sliced

spice

2.5 cm piece

Imperial measurement: 1 inch piece

Ground cinnamon

spice

1/4 tsp

Whole cloves

spice

1 clove

Fresh mint leaves, for garnish

herb

4 sprigs

Method

1

Rinse and soak the emmer

2 minutes (plus optional 30 minutes soaking)

Rinse the emmer wheat berries under cold running water until the water runs clear. If you have time, soak them in a bowl of cold water for 30 minutes to speed up cooking, then drain well.

2

Simmer the emmer base

22 minutes

In a medium saucepan, combine the rinsed emmer and 1 liter (4 cups) of fresh water. Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally, until the grains begin to soften but still retain a slight chew.

3

Add currants and aromatics

10 minutes

Stir in the dried currants, sliced ginger (if using), ground cinnamon, and whole clove. Continue simmering for another 10 minutes, allowing the currants to plump and the spices to infuse the broth.

4

Sweeten with honey

3 minutes

Reduce the heat to the lowest setting. Add the honey and stir gently until it dissolves completely. Taste and adjust sweetness if needed. Do not let the mixture boil vigorously after adding honey, as this can dull its delicate floral notes.

5

Steep and serve

5 minutes

Remove the saucepan from the heat and let the sbiten steep for 5 minutes. Ladle into sturdy mugs, making sure each serving gets a good spoonful of emmer and currants. Garnish with fresh mint sprigs and serve warm.

Equipment

  • Medium saucepan (2–3 quart capacity)
  • Fine-mesh strainer (optional
  • if you prefer a clearer drink)
  • Wooden spoon
  • Mugs or heatproof glasses
  • Measuring cups and spoons
  • Knife and cutting board (for ginger
  • if using)
  • Bowl (for soaking emmer
  • optional)

Nutrition facts

360 kcal
Calories
4 g
Protein
48 g
Carbohydrates
1 g
Fat
4 g
Fiber
10 mg
Sodium

Tips

  • If you cannot find emmer wheat berries, pearled barley or farro make fine substitutes, though cooking times may vary slightly.
  • For a clearer, more drink-like sbiten, strain out the grains and currants before serving, pressing gently on the solids to extract all the flavorful broth.
  • Adjust the honey to your taste, but remember that sbiten is traditionally on the sweeter side, a dark buckwheat honey will give a deeper, more rustic flavor than a mild clover honey.
  • Leftover sbiten keeps in the refrigerator for up to 3 days, reheat gently on the stovetop or in a microwave, and add a splash of water if it has thickened too much.

Serving suggestions

  • Serve in a thick ceramic mug with a small spoon for eating the softened grains and currants.
  • Pair with dark rye bread and a sharp cheese for a simple winter supper.
  • Offer alongside gingerbread or tea biscuits for an afternoon pick-me-up.
  • For a festive touch, float a thin slice of orange on top just before serving.

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Mikhail Petrov

Recipe by

Mikhail Petrov

Specialises in Russian cuisine

Mikhail makes borscht that stains your soul purple. He grows his own beets.

Describe yourself in three words: Earthy, purple-fingered, hearty.