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Authentic Kissel Recipe Russia, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Depending on how much thickener is added, this Russian dessert can be eaten as a dessert or drunk as a beverage. The basic recipe consists of only sugar, water, thickener and fruit, typically cranberries, cherries, strawberries, redcurrants, gooseberry, and raspberry, but any berry or fruit will do. The preparation starts with extracting as much juice from the fruit, then boiling some of the juice with sugar until it turns into a syrup. A thickener is added next, usually, potato starch which has been previously dissolved in water, and the syrup is stirred until it thickens. The reserved fruit juice is added last, and the kissel is stirred until smooth. It is then divided between bowls and allowed to cool slightly before it's consumed.
Cooking tips
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method
The number one rule is to extract as much juice from the fruits or berries as possible. You can crush them with the pestle or the back of a spoon, and even grind them. The starch must be dissolved in water before being added to avoid any clumps. Usually, the extracted juice is divided into two parts. One part is cooked with sugar until it reaches a syrupy consistency and then thickened, while the ... Read more -
types of kissel
Although cranberries, cherries, and redcurrants are the more traditional option, there are no limits to what kinds of fruits or berries you can use. And whether fresh or frozen, it's not of great importance. You can discard the fruit and berries once you’ve strained and extracted the juice, but some like the extra texture and leave the fruits or berries in. There is also a fruitless kissel, made with ... Read more -
thickener
Potato starch is your best option because it produces less of an aftertaste than cornstarch. Of course, cornstarch, but also arrowroot powder will do if you can’t get hold of potato starch. -
serving
Kissel is usually served warm, but you also have the option of serving it at room temperature or chilled, depending on what you prefer. This dessert can also be reheated. Pairing suggestions include quark, semolina pudding, pancakes, and ice cream. Prune kissel, for example, is eaten with rice pudding, typically for Christmas.
Recipe variations
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The Soviet Cookbook Cranberry Kissel
Ready in 30minThe following recipe for cranberry kissel is adapted from The Soviet Cookbook, also known as The Book of Tasty and Healthy Food, the Soviet Union's kitchen bible, first published in 1939, with many reprints that followed. Interestingly tough, the book never went out of print and is being printed to this day. The kissel recipe is not very involved as it's very simple and basic. The main thing is squeezing out as much juice from the cranberries as possible, then cooking it, thickening it with starch, and then leaving it to cool.
The Soviet Cookbook Cranberry Kissel
PREP 15min
COOK 15min
READY IN 30min
The following recipe for cranberry kissel is adapted from The Soviet Cookbook, also known as The Book of Tasty and Healthy Food, the Soviet Union's kitchen bible, first published in 1939, with many reprints that followed. Interestingly tough, the book never went out of print and is being printed to this day. The kissel recipe is not very involved as it's very simple and basic. The main thing is squeezing out as much juice from the cranberries as possible, then cooking it, thickening it with starch, and then leaving it to cool.
Ingredients
1 cup cranberries
¾ cup sugar
2 tbsp starch
Preparation
Step 1/6
Wash cranberries under hot water, then place them in a bowl and crush them with a pestle or the back of a spoon.
Step 2/6
Pour ½ cup of boiling water over the cranberries, then drain and set aside.
Step 3/6
Rub the cranberries through a sieve, then place them in a cheesecloth and squeeze them to extract all of the liquid. Add all that you’ve extracted to the juice and set it aside for later.
Step 4/6
Boil the cranberries in two cups of water for five minutes, then strain and reserve the juice.
Step 5/6
Next, boil the sugar and the juice until sugar dissolves, then add the starch and stir the juice until the starch has dissolved and the juice thickens.
Step 6/6
Lastly, add the reserved juice to the thickened mixture and stir to incorporate.
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