How To Cook Kissel (recipes And Useful Tips)

Kissel is a liquid jelly, which was prepared from cereals. We are used to berry and fruit flavors, and most often we use purchased powder when making jelly.

Kissel is a liquid jelly, which was prepared from cereals. We are used to berry and fruit flavors, and most often we use purchased powder when making jelly.

If it still seems to you that it is difficult to cook jelly yourself from products (which, by the way, are always at hand), we are in a hurry to dispel this myth!

 

So, they usually cook jelly of three types: liquid, medium density and thick. The order of laying the ingredients, the cooking time and, directly, the cooking method itself depends on which type of jelly you want to cook.

It should also be said that, in addition to fresh (frozen) fruits and berries, you can even use jam and dried fruits when preparing jelly, but we are analyzing the classics.

Thick jelly is most often used as a sauce for meat and fish dishes, but liquid and medium density is used as a drink.

1. How to cook liquid jelly

 

Ingredients for liquid jelly:

2 liters of water; 400-500 g of red currant or other berries; sugar to taste; 100 g of starch; 2 pinches citric acid (optional)

To begin with, it is not necessary to use citric acid, but if you want the jelly to turn out to be a bright color, do not forget to add this ingredient.

To begin with, we wash the currants and throw the berries into a strainer. Over a plate, knead the berries with a spatula. We leave the juice that the currants give, and transfer the berries themselves to a deep saucepan, add sugar to taste and put on fire.

While the berries are cooking (about 5 minutes), pour the starch into 200 ml of water. Currant juice also put on fire, bring to a boil, combine with berries, add 2 liters of water and boil again. Then add the diluted starch and turn off the heat. To make the jelly liquid, you should not cook it for a long time. It is enough just to let the jelly brew for a couple of minutes after adding the starch, and you can serve it to the table.

2. How to cook medium liquid jelly

 

Ingredients for medium liquid jelly:

2 liters of water; 400 g raspberries or other berries; sugar to taste; 120 g of starch; a pinch of citric acid.

We wash the raspberries, grind on a grater or knead with a fork. We throw the berries into a deep saucepan, cover with sugar, add a pinch of citric acid, bring to a boil and cook the berries for about 5-7 minutes.

Then pour 2 liters of water, bring to a boil, add starch, mix well and cook over low heat for about 2-3 minutes.

If desired, the finished jelly can be decorated with berries or mint leaves. Kissel is best served in a transparent jug.

3. How to cook thick jelly

 

Thick Kissel Ingredients:

2 liters of water; 400-500 g cranberries or other berries; sugar to taste; 150 g of starch; a pinch of citric acid.

Cranberries are well kneaded with a crush or chopped with a blender. Transfer to a saucepan and put on fire. Bring the berries to a boil and cook for 5 minutes. Then we add sugar, a pinch of citric acid and cook over low heat for 3 minutes so that the sugar has time to dissolve. After 3 minutes, add 2 liters of water to the saucepan, bring to a boil, add starch, mix. Reduce heat to low and cook for 5-7 minutes. Thick jelly is ready!

Drink jelly warm with homemade cakes!