We had it practically every day and never grew tired of it. russian milk kisel This dessert is popular as a drink, or as can thickened and served as dessert that can be eaten with a spoon. The easiest way to make kissel is to buy dry concentrate at a store and follow instructions on the package. Crush or coarsely grind the cranberries to make a paste, add 1/4 cup of sugar and stir well. Just bring them to a simmer with water and sugar, then thicken with the potato starch. But if you’re planning to make as a drink anyway, give it a try! Add remaining sugar (1/4 cup) to the filtered liquid obtained from boiling the cranberries and slowly bring to boil. This Kissel recipe is made by cooking pureed fruit with sugar and then using cornstarch to thicken into a thick, sweet sauce. Wash cranberries, throw away brown and soft berries (if you use frozen berries, don’t thaw them). Add the starch to a cup of water and stir very well turning the mixture into “milk.”. If you liked this recipe, don’t forget to also check out these other recipes that I love: Alternatively, you can buy an ice cream maker with an in-built freezer. Make sure all seeds and bits of skin are removed. The Kissel forms a sweet, syrupy strawberry sauce that is just a match made in heaven for some vanilla (or oooooohhhhhh even some chocolate!!!) Additional water to make 3 c. total Heavy cream 2-3 tbsp. Then strain off … Osetra Caviar. Copyright © 2020 Russian Recipe Book. (Link to source here). Pour into dessert dishes. The traditional Kisel (or Kissel) is made from sweet berries … Whisk in sugar, cornstarch, and salt until combined well. Add 1 quart of water to the cranberries and boil on low heat for 5 minutes. The citizens went to collect the Pechenegs, and brought them to the wells. These cool your ingredients as they’re being mixed, but are much more expensive. Strain the mixture through gauze or, ideally, filter it as well. Inspect the cranberries and discard any rotten ones as well as any dirt. My name is Alexandria. Such thick kissels were usually served with hemp or sunflower oil. Simmer on very low heat removing foam that forms until most of it is gone. Try topping with a dollop of whipped cream. Kissel is a very strange dish. Depending on the degree of thickness, kissel can be considered a soup or even a liquid meal. You can of course add onions as well if you like, but a lot of Russian recipes are quite basic. Serve immediately while still warm. In my recipes I use ingredients available in the USA. Caviar is graded by color, and larger and lighter eggs are … All thanks to Kissel! Because the fruit is naturally sweet, you’ll still have a great dessert if you use a coconut or other alternative sugar in place of traditional white sugar. It was a variety of street food sold by the peddler of that time. Borodinsky bread is my childhood staple food. In addition, one can expect kissel to taste sweet and sour (after all, the name of this dish comes from a word that means “sour”). While stirring, boil for another 20 seconds after adding the starch “milk,” turn off the heat and keep stirring for another 20-30 seconds until the thickening is complete. One was to be filled with Kissel (at this point still signifying a grain) and the other was to be filled with a mead (a fermented honey drink). You can strain the fruit before thickening, but as I said, I prefer the rustic version of kisel. A specialist in viral infectious diseases, Izotov suffered from tick-borne encephalitis, and turned to traditional diet and remedies looking for relief. Make sure all seeds and bits of skin are removed. If you choose to thicken your Kissel slightly less, you can also drink it either by itself or mixed with a splash of soda water! I testing recipes from old Russian cookbooks and when I like it put in list of recipes to post on my website. This incredibly sweet, satisfying, want-to-pour-on-everything Kissel will keep well for at least a week in the fridge if sealed in an airtight container. Occasionally other ingredients such as milk are used although less commonly. Garnish with fresh strawberries and whipped cream to serve. Here is what the Dictionary by Dahl says about it: “Kissel is a sour starchy jelly. Note on alcohol content : kvass typically contains a small amount of alcohol produced by the fermentation process, a … Join me for me for struggles and laughs and some crazy concoctions. Pea kissel was a popular dish among Moscow coachmen who ate it with whether melted butter or vegetable oil. Sprinkle the surface of kissel in each cup with a pinch of sugar. They began to believe that no matter how long they laid hold on the town, their siege would be unsuccessful. The barrels were then buried in the ground, and fake wells were built over the tops of them. Now you have light syrup. Here is a basic recipe for cranberry kissel made from scratch. Russian fermented kissel is a product of lactic fermentation. Don’t forget to leave a comment on this post letting me know what you thought! … It is actually pureed fruit mixed with sugar and then thickened with cornstarch. They discussed this decision at a town hall meeting, and the entire city was in agreement… Except for one old man. I chose to make my Kissel with strawberries, but I suspect that you can make it from any berry that you desire. In the ancient story, the city of Belgorod Kievsky was under siege in the year 997 by the Pechenegs. Kissel or Kisiel (Кисель) – Russian Recipe Book. Bring 1 gal of water to a boil. You can use cranberry juice from a supermarket but Russian Recipe Book likes to be more traditional. To be honest, there’s isn’t much difference between this recipe and a traditional crepe. Your email address will not be published. Serve over pasta or rice. Return to the heat and bring to a boil, stirring constantly. It can be enjoyed with cream, on ice cream, eaten with a spoon, or even served as a drink! Turn up the heat under your simmering syrup and when it boils, add the starch “milk” while stirring the syrup rapidly. Serving kissel at room temperature or even chilled is also acceptable – it’s all a matter of personal taste. Every Russian child has a few strong dislikes — for some, it's the Russian language school teacher; for others, it's having to wear tights under pants in the winter. When the water starts to boil, carefully add fruit and bring water back to a boil. Frozen blueberries, strawberries, blackberries, raspberries and cranberries. This recipe for Polish Strawberry Kissel (kisiel truskawkowy) is a simple fruit dessert common in Eastern Europe. russian fruit dessert - "kissel" Raspberries are best, but any other berries are O.K., however they must be sweetened. The main difference between kissel and other fruit drinks such as juice or compote is that kissel is cooked and thickened (unlike fresh fruit juice), and unlike compote, contains no pieces of fruit. Your email address will not be published. In a separate bowl, mix together the cornstarch and water. Whisk in sugar, cornstarch, and salt until combined well. Kisel can also be made with strawberries, blueberries, blackberries, cranberries, cherries, apricots, peaches, or plums. Smetannik Sour Cream Cake (Торт Сметанник), Sochniki with Sweet Cheese (Сочники с творогом), 1 quart + 1 ½ cups boiled or distilled water. The old man ordered the elders to collect two barrels. What Does the Word “Kissel” Mean? In the old recipes of kissel there are two main distinctions from the modern ones which we are used to. 9. Feel free to experiment, though, particularly with the amount of starch. Notify me of follow-up comments by email. Be sure to cool completely before storing and putting in the refrigerator. Potato starch is quite traditional and makes an even thicker recipe, but does have a slight earthy flavor. Kissel is often made from cranberries that are naturally sour although most fruits or fruit mixes are suitable. You can then eat it with a spoon. Add this mixture to a small saucepan with water and sugar, and cook on the stovetop on medium high heat for 7-10 minutes. Kissel is a common dessert in Russia, Poland, and, of course, Belarus! When all the berries have burst, strain and force through a sieve. This method is not as much fun, and your kissel won’t taste as good as a freshly made one. Add a bit of yeast or a piece of rye bread (for fermentation). Oat kissel was brought back to semi-popularity in 1990s by Russian physician Vladimir Izotov. They even offered some to the Pechenegs. The primary way to make kissel is to combine the preferred starch or flour with water, add the mashed fruit of choice, and then boil the mixture. Wash all the fruit. https://www.peacefuldumpling.com/traditional-russian-food-kissel-recipe All Rights Reserved. The entire batch of Kissel tasted like lemony, cinnamon-y goodness. Kisel is a thick fruit dessert that is served chilled. Ingredients 12 ounces (1 bag) fresh cranberries ½ cup + 2 tablespoons sugar 1 quart + 1 ½ cups boiled or distilled water 3 tablespoons corn or potato starch Place berries with 450 ml of water in a pot and bring to boil. That old man went to the town elders and demanded that they wait three days before agreeing to a surrender and to follow his orders in the meantime. Pour this mixture into the pot. Keep stored in an airtight container in the fridge for up to a week. Cover and refrigerate the mixture for an hour. Did you make this dessert? The recipe is the same but you can use 1 packet of yeast instead of two. Instructions. Transfer cooked berries to a large bowl and stir in remaining fresh berries. Kissel is … Spices, ingredients, utensils, techniques… we’ll learn it all, together. Russian cuisine will delight You with a pleasant taste and … The key to making kissel smooth is dissolving starch in water before adding it to boiling light syrup. Besides, kissel is very easy to make, so it’s better to leave the concentrate option to institutions that produce food in vast quantities and for the undiscerning customer, such as a school cafeteria. Kissel | Traditional Dessert From Russia | TasteAtlas. If you do try it, please let me know how it turns out in the comments! For me, it is kissel. The Pechenegs were fooled and thought that the Belgorods had figured out how to extract food from the earth. Russian Blini (Crepes) A crepe by any other name still tastes just as sweet. Occasionally other ingredients such as milk are used although less commonly. Bologorod would never run out of food and surrender! Mix sugar, cornstarch and salt in saucepan; gradually stir in apricot puree and Heat to boiling over medium heat, stirring constantly. Add sugar and let boil for 5 minutes. This Kissel recipe is incredibly easy to make! Cook over medium heat for 7-10 minutes. The mix will start thickening right away. Pit the cherries. First of all, the word comes from a Slavic word meaning “sour,” and that’s because before the word meant “fruity dessert,” it actually described a leavened form of grain, beans, or oats. Your email address will not be published. Pour water into the pot, bring to a boil. However, if you prefer a corn alternative you can use potato starch. You also can use arrowroot powder, although I have no tried this myself. :) I combined the prep & cook times then made the cook time = cooling/refrigeration time, Cook for an additional 3-4 minutes, stirring frequently, until the mixture thickens. Raspberry would be great as well, though perhaps it would have a few more seeds. Popular oatmeal kissel while cooled off has been so thick that it could be cut with a knife! This Kissel recipe is made by cooking pureed fruit with sugar and then using cornstarch to thicken into a thick, sweet sauce. Press the cranberries or raspberries through a cloth napkin, pour their juice in a saucepan with 1/2 … Kissel has been an integral part of traditional Russian cuisine for a long time. RUSSIA, Europe. Dissolve potato starch in 1/2 cup cold water and stir into the sugar-water mixture. n/a. Drain mixture in a sieve set over a bowl, reserving liquid. Russian Recipe - Kissel. Boil and stir 1 minute. In some cases, they are made using yeast, but this recipe doesn’t use any. I like using cornstarch as a thickener for Kissel as it is easily available and doesn’t really have a taste. In Russia, potato starch is more popular and is most often used to make kissel. Finally dissolve 4 Tbsp of potato starch in 1/4 cup of water and slowly add it to the pot while stirring … Required fields are marked *. Before 19th-century kissels were usually grain-based and thick. Finally, the exact thickness of the final product is a purely personal preference and depends on the amount of starch used. Here’s one to try: Kissel or Kisiel (Кисель) Kissel is a beverage typically based on fruit juice and thickened with starch. Corn starch will work as well. Walnut Cookie Recipe (Traditional Italian), Bang Bang Shrimp Pasta in the Instant Pot. But traditionally it is attributed to the drinks. 4. Next, add this slurry to the stovetop mixture. Hi there! Oat, rye and wheat kissel is prepared with the help of yeast (bakers or wild); pea-meal kissel can be unsoured”. Let's see how this intricate Russian dish is prepared! Cook for 3-4 minutes while stirring frequently, until the Kissel has thickened to your desired consistency. With equal success, you can eat and drink it! ice cream. In a medium pot on the stove, add blended strawberries, ½ cup water, and sugar. The lemon zest and cinnamon are not typical of Kissel in Belarus normally, but I really loved how they liven up the flavor! Feel free to use whatever granulated sugar you prefer in this Kissel recipe. After an hour, add ½ cup of cold water, stir, and then strain the mixture through a strainer with metal mesh, gauze or cheese cloth. The name itself indicates that the taste would be sour – the word sour (kisly) and the word kissel have the same roots. In Russia, they’re a little smaller and served with a dollop of sour cream. It's sort of a cross between jello & pudding. Crush or coarsely grind the cranberries to make a paste, add ¼ cup of sugar and stir well. A few days later, the siege was lifted and the city of Bologorod was freed. I read a story once about the origin of Kissel. Put cranberries into a pot with boiling water, add cloves and boil in a covered pot over medium heat for 15 minutes. Right away, add the saved refrigerated fresh cranberry juice and stir it in thoroughly until your kissel is completely smooth. Kissel is a beverage typically based on fruit juice and thickened with starch. In a separate bowl, dissolve cornstarch in remaining 1/2 cup water. The people of the town were surrounding the wells, eating and drinking the Kissel and mead from the contents of the barrel. Dr. Izotov revived and revamped traditional recipe for fermented oat kissel. Cover and refrigerate the mixture for an hour. Put 2 cups (about 7 oz) of rolled oats in a 3-liter (101 oz) glass jar or enamel pan and pour in 1-1.5 liters (33-50 oz) of lukewarm boiled water (The volume increases during fermentation). It is very simple, but this is the original version.