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Kissel
A traditional Russian sweet and tangy dessert drink or pudding, thickened with starch, often made with mixed berries.
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- 500 g Mixed berries (fresh or frozen)(Such as cranberries, raspberries, blueberries, currants, or a mix. If using frozen, no need to thaw.)
- 150 g Granulated sugar(Adjust to your sweetness preference and the tartness of the berries.)
- 4 tbsp Potato starch(This is the traditional thickener. Cornstarch can be substituted, but potato starch yields a clearer, more jelly-like consistency.)
- 1 liter Water(Divided use: 100ml for dissolving starch, 900ml for cooking berries.)
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- 1
Prepare the berry base: In a medium saucepan, combine the mixed berries, sugar, and 900ml of water. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low and simmer for about 10 minutes, or until the berries have softened and released their juices. The mixture should be fragrant and the berries should look plump.
â±ïž 10 minutes - 2
Strain the berry mixture (optional): For a smoother kissel, carefully strain the berry mixture through a fine-mesh sieve set over a bowl. Press gently on the solids to extract as much liquid as possible. Discard the solids. If you prefer a more rustic texture with berry pieces, you can skip this step or only strain half of the mixture.
â±ïž 5 minutes - 3
Prepare the starch slurry: In a small bowl or cup, whisk together the potato starch and the remaining 100ml of cold water until completely smooth and no lumps remain. This is crucial to prevent a lumpy kissel.
â±ïž 2 minutes - 4
Thicken the kissel: Return the strained berry liquid (or the whole berry mixture if not strained) to the saucepan and bring it back to a gentle simmer over medium-low heat. While whisking constantly, slowly pour the starch slurry into the simmering liquid. Continue to whisk and cook for 1-2 minutes, until the kissel thickens noticeably. It should coat the back of a spoon and have a glossy sheen. Do not boil vigorously after adding starch, as it can break down.
â±ïž 3 minutes - 5
Serve: Remove from heat. Kissel can be served warm as a comforting dessert drink or pudding, or it can be chilled in the refrigerator until cold. As it cools, it will thicken further.
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- âThe final thickness of the kissel can be adjusted by varying the amount of starch used. Use less starch for a drinkable consistency and more for a spoonable pudding.
- âKissel is a beloved traditional comfort food in Russia, often served during holidays or as a simple everyday treat.
- âFor an extra touch of richness, serve warm kissel with a dollop of fresh cream, sour cream (smetana), or a scoop of vanilla ice cream.
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- For a thin, drinkable kissel, use about 2-3 tablespoons of potato starch.
- For a thick, spoonable kissel, use 4-5 tablespoons of potato starch.