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Ruispuuro marjakiisselillÀ
A comforting and nutritious Finnish breakfast or dessert, this dish features a thick rye porridge (ruispuuro) served with a vibrant berry kissel (marjakiisseli). The slightly bitter notes of rye are balanced by the sweet and tart berry sauce.
ð§ ææ
- 200 g Rye flour
- 1 liter Water
- 1/2 tsp Salt
- 500 g Mixed berries(fresh or frozen (e.g., blueberries, raspberries, cranberries))
- 100 g Sugar(or to taste)
- 3 tbsp Cornstarch
- 100 ml Water(for cornstarch slurry)
ðšâð³ äœãæ¹
- 1
For the rye porridge: In a saucepan, whisk together the rye flour and 1 liter of water until smooth. Add salt.
- 2
Bring the mixture to a boil, then reduce heat and simmer, stirring frequently, for about 20-25 minutes, or until the porridge has thickened considerably. If it becomes too thick, add a little more water.
- 3
For the berry kissel: In a separate saucepan, combine the mixed berries and sugar. Cook over medium heat until the berries have softened and released their juices, about 5-10 minutes.
- 4
In a small bowl, whisk the cornstarch with 100 ml of cold water until smooth to create a slurry.
- 5
Pour the cornstarch slurry into the simmering berry mixture, stirring constantly. Continue to cook for another 2-3 minutes until the kissel thickens. Remove from heat.
- 6
Serve the warm rye porridge in bowls, topped generously with the berry kissel.
ð¡ ããã®ã³ã
- âStir the porridge constantly to prevent lumps and sticking.
- âAdjust the sugar in the kissel based on the sweetness of the berries.
- âFor a smoother kissel, you can strain out the berry seeds after cooking.
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- Use different types of berries, such as cloudberries or lingonberries.
- Add a pinch of cardamom to the rye porridge for an aromatic twist.
- Serve the porridge with a dollop of cream or yogurt.