🍇 Kissel
Kissel is a Slavic berry dessert made by simmering berries with sugar and water, then thickening the juice with starch. Depending on how much starch is used it can be a pourable drink or a soft, spoonable jelly. It tastes bright, fruity and gently sweet, and is served warm or chilled.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g mixed berries (fresh or frozen)
- 1 litre water
- 80 g sugar
- 40 g cornstarch
- 100 ml cold water for the starch
Method
- Simmer the berries in the water for 10 minutes, then strain, pressing the fruit.
- Return the juice to the pot, add the sugar and bring to the boil.
- Whisk the cornstarch into the cold water, pour it in slowly while stirring and cook 1–2 minutes until thickened.
- Pour into glasses or bowls and serve warm or chilled.
How to make it lighter
- Cut the sugar to 40 g and rely on sweeter berries.
- Keep some whole berries in the kissel instead of straining all the fruit.
- A 200 g glass is a sensible portion; serve it as dessert instead of a second sweet.
History
Kissel is generally considered one of the oldest dishes of Eastern Slavic cuisine; early versions were made from fermented grain, such as oats, before potato and later corn starch became common. It is still eaten in Russia, Ukraine, Belarus, Poland and the Baltic countries.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →