Blueberry Kissel

Ingredients:

30 g blueberries
10 g potato starch
10 g sugar
1/10 lemon
300 g water

Wash blueberries, put into a pan and add water. Bring to boil and simmer 10-15 minutes, then strain, add sugar, return to boil, add potato starch mixed with cold water. Mix well without letting mixture to return to boil, then take off the heat and add lemon juice. Let cool before serving.

This recipe is for patients with bowel disorders.

Cherry Syrup Kissel

Ingredients:

1 cup cherry syrup
2 tbsp sugar
2 tbsp potato starch

Add cherry syrup to 2 cups of hot water together with sugar and a small crystal of lemon acid dissolved with a little bit of water. Mix everything well, bring to boil, add potato starch mixed with 1 cup of water and bring back to boil. Any other berry syrup can be used to make this kissel.

Milk Kissel

Ingredients:

4 cup milk
1/2 cup sugar
2 tbsp corn starch

Put 3 cups of milk into a pot, bring to boil, then add sugar. Mix corn or potato starch with a cup of cold milk or boiled water, add to the boiling milk, and simmer 5 minutes stirring at all times.

To flavor milk kissel — while it is still hot add a little bit of vanilla or almond extract, or finely grated orange or lemon zest and mix well. Pour hot kissel into cups and cool it down. Just before serving kissel can be transferred from cups to small plates. Soy milk can be used instead of regular to make this kissel.

This kissel can be made with dry milk. Dissolve 1 cup of dry milk with 2 cups of water and leave for 30 minutes to soak. Add 2 more cups of water, mix well and bring to boil. Add sugar to the boiling milk, then add starch mixed with water, and return to boil.

Dried Blueberries or Rose Hip Kissel

Ingredients:

50 g/2 oz dried blueberries or dried rose hip berries
3/4 cup sugar
2 tbsp potato starch

Cover washed in hot water dried blueberry (or dried rose hip berries) with 2 cups of water, bring to boil, and cook 15-20 minutes. When blueberry becomes soft, strain the cooking liquid into a different pot, mash berries with a pestle or a spoon, add 1 cup of cold water, bring to boil, and strain again into the pot with cooking liquid, pressing on solids to extract as much liquid as possible. Add sugar to strained cooking liquid, bring to boil and add potato starch dissolved in water.

Dried Fruit or Dried Apricot Kissel

Ingredients:

100 g/4 oz dried apples
3/4 cup sugar
2 tbsp potato starch

Put picked over and washed dried apples into a pot, cover with 3 1/2 cups boiling water and leave to soak for 2-3 hours. Put the pot on a stove. being to simmer and cook for 30 minutes. Pass the contents of the pot through a sieve, mashing the solids through, add sugar, and bring to simmer. Add potato starch dissolved in water.

Kissel with dried apricots is cooked the same way, just use 1/2 cup of sugar.

Apple Kissel

Ingredients:

500 g/1 lb 2 oz apples
3/4 cups sugar
1 1/2 tbsp potato starch

Slice washed apples thinly, put into a pot with 2 cups of water and bring to boil. Pass the contents of the pot through a sieve when apples are completely cooked. Add sugar, bring to boil and add potato starch mixed with water.

Cherry Kissel

Ingredients:

1 cup cherries
3/4 cup sugar
2 tbsp potato starch

Wash cherries in cold water and pit them. Cover them in sugar and leave for half an hour. During this time, mix it several times so that more juice is formed. This juice should be drained and then added to prepared kissel. Crush pits, pour over with 2 1/2 cups hot water, boil and strain. Pour over this broth over cherries and boil again. Add diluted potato starch to boiling broth with cherries, return to boil, remove from heat, add cherry juice and mix.

Kissel from Strawberries, Wild Strawberries and Other Berries

Ingredients:

1 cup strawberries
3/4 cup sugar
2 tbsp potato starch

Wash strawberries, clean and rub through a sieve. Pour 2 1/2 cups of hot water into a pan, add sugar and mix. Boil this syrup, add diluted potato starch and boil again. Put berry puree into hot kissel and mix well.
You may also prepare kissel from wild strawberries, raspberries, blueberries.

Cranberry or Currant Kissel

Ingredients:

1 cup cranberries or currants
3/4 cup sugar
2 tbsp potato starch

Wash berries in hot water, crush with mallet or spoon, add 1/2 cup cold boiled water, rub through a sieve and dry with gauze. Pour over with 2 cups of water, bring to boil. Boil for 5 minutes, then strain. Put sugar in the strained broth, boil, pour into diluted potato starch, mix and boil again. Put pressed juice into prepared kissel and mix well.

Kissels

Kissel can be prepared from berries or fruit – fresh, frozen, dried, from rhubarb and milk. Preparing kissel is much easier if instead of berries and fruits, berry/fruit syrups or juices are used. The easiest way to make kissel is from dry kissel concentrate that is available in stores. Dry kissel contains fruit or berry extract, sugar, potato starch and lemon acid. Dry kissel is diluted with cold water (100 g / 4 oz kissel per 1 cup). Pour it into boiling water (1 1/2 cup), mix, boil and cool.

Using more or less potato flour results in berry and fruit kissels of different thickness. Usually medium-thick kissel is prepared. Use 2 tbsp of potato starch per 4 cups of kissel. If 3 tbsp of potato starch is used per 4 cups, thick kissel will come out. When preparing kissel, dilute potato starch in cooled boiled water (2 tbsp potato starch per 1 cup water). Dilute starch while making syrup, because if it is diluted ahead of time, it will form residue on the bottom.

Strain diluted potato starch and pour into hot syrup at once, and quickly mix. Don’t boil kissel for too long, because it will become to thin.

Kissels are served cold; medium-thick kissel can also be served hot. Thick kissel should be poured into molds and cooled well. The mold should be moistened with cold water from the inside first; this way kissel will easily separate from it. To prevent film from forming on top of kissel, it should be sprinkled with a thin layer of sugar. Kissel can be served with sugar, cold milk or cream.