What is Kissel?

listed in Russian fairy tales, Kissel is an Eastern European dessert that consists of crushed berries in sugar water reinforced with starch. Depending on the version, the thickness of Kissel is variable. The dessert can be thin enough to drink or strong enough to eat like a pudding. Although it can be served hot, this food is most often chilled before serving.

normally contains Kissel very few ingredients. Only fresh fruit, sugar, water and starch are required. Although only one type of fruit is usually used, two or three different fruits can be combined. Lemon juice and salt can also be included. For example, Bilberry Kissel is the most popular in regions where Bilberry is growing wild. Starch is most often a potato starch, but it is also possible to use corn starch or arrowroot.

The way Kissel is made is determined by his Thickness. In some versions, the berries are crushed and their juice is reserved before cooking pulp berries in the water. After he denies it, jE liquid tense and then added sugar and the mixture is cooked again. Starch is diluted with cold water before it is also added to the mixture, along with the reserved berry juice. After mixing, Kissel is chilled for several hours.

In other versions, only part of the crushed berries is cooked and then begged and mixed with uncooked berries. Sugar, salt and starch are whipped together and the pleasant liquid is combined with a mixture of sugar and cooked. The resulting liquid is a pleet of berries and then chilled.

further placed sugar first in boiling water. Starch is dissolved in cold water and added to sugar water. Then mashed berries, complemented by juice, are added to this mixture. Once mixed, Kissel is poured into individual dessert meals or a large serving bowl and chilled. These versions usually produce stronger Kissel than others.

less traditional versions can add to the basic ingredients of an unheated OVoce, such as apples and other spices such as cinnamon. Berry ingredients may be more juice than fresh berries. These versions are not often tense, but starch is still combined with water and added after sugar and fruit are cooked.

Kissel is often served with cream or half and a half. Sweetened sour cream can also be made by combining brown sugar and lemon juice with sour cream. Crushed Gingersnaps can be used for decoration.