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Ruispuuro with Marjakiisseli
Finnish Rye Porridge with Berry Kissel
A hearty and nutritious breakfast or dessert, this dish features a warm, dense rye porridge served with a vibrant, slightly tart berry kissel (a thickened fruit soup).
ð§ ææ
- 200 g Rye flour
- 800 ml Water
- 0.5 tsp Salt
- 500 g Mixed berries(fresh or frozen (e.g., blueberries, raspberries, lingonberries))
- 50-100 g Sugar(to taste)
- 2 tbsp Potato starch or cornstarch
- 100 ml Water(for dissolving starch)
ðšâð³ äœãæ¹
- 1
For the rye porridge: In a saucepan, whisk together rye flour and water until smooth. Add salt.
ð¡ ããã®ã³ã: Ensure there are no lumps of flour. - 2
Cook over medium-low heat, stirring constantly, until the porridge thickens considerably. This can take 20-30 minutes. The porridge should be very thick.
â±ïž 30 minutesð¡ ããã®ã³ã: Stirring is crucial to prevent sticking and ensure even cooking. - 3
For the berry kissel: In a separate saucepan, combine mixed berries and sugar. Add about 100ml of water if using frozen berries.
- 4
Bring the berry mixture to a simmer and cook for about 5-10 minutes until the berries have softened and released their juices.
â±ïž 10 minutes - 5
In a small bowl, dissolve the potato starch in 100ml of cold water. Pour this slurry into the simmering berry mixture, stirring constantly until the kissel thickens.
- 6
Serve the warm rye porridge in bowls, topped with a generous spoonful of the berry kissel.
ð¡ ããã®ã³ã
- âThe rye porridge can be made ahead of time and reheated.
- âFor a smoother kissel, you can strain out the seeds after cooking the berries.
- âA dollop of cream or vanilla yogurt can be added to the porridge.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Use different types of berries for the kissel, such as lingonberries, cloudberries, or a mix.
- Add a pinch of cinnamon or cardamom to the rye porridge for extra warmth.
- Serve the kissel chilled as a dessert on its own.