Kompot is part of the culinary cultures of many countries in Central, Eastern, Southeastern and Northern Europe such as Albania, Armenia, Azerbaijan, Belarus, Czech Republic, Ukraine, Russia, Poland, Bulgaria, Bosnia and Herzegovina, Lithuania, Latvia, Finland, Estonia, Hungary, Slovenia, Croatia, Republic of Macedonia, Serbia, Montenegro, Kosovo, Slovakia, Moldova, Turkey, East Germany, Austria and Romania, (where it is known as compot) as well as in Iran, Kazakhstan and Tajikistan. Kompot ("компот" in Macedonian, Bulgarian, Russian, Serbian, Bosnian and Ukrainian) was a widely used way of preserving fruit for the winter season in Central and Eastern European countries. In 1885, Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot preserved fruit so well it seemed fresh.[1] Kompot was still popular in the 1970s.