Starch kissel

Kissel is an original Russian drink. Previously, it was prepared very thick, and it was based on wheat, oat and rye broths. At present, starch (potato or corn) is most often used for its preparation. Kissel can be made from fruits or berries. Dried, fresh or frozen ingredients are used for the preparation.

How to cook starch jelly?

How to cook starch jelly?

Composition:

  • Water - 1 l
  • Potato starch - 1-4 tbsp.
  • Sugar - ½ tbsp.
  • Cherry - 200 g

Cooking:

  1. The density of the jelly depends on how much starch you add. For example, to obtain a liquid jelly, 1-2 tablespoons is enough. on 1 l of water. If you want to make a drink thicker, put 4 tablespoons of starch per 1 liter of water.
  2. If you have a frozen cherry, defrost it. Fill with sugar and leave for 1 h, so that it runs more juice. Squeeze the cherry juice. Pour water into a saucepan, put it on the fire and bring to a boil. Throw cherries into the pan and boil for 5 - 7 minutes.
  3. Dilute starch in cold water. Pour cherry juice into the pan. Add a thin stream of water with starch into the boiling compote, stirring the liquid vigorously in the saucepan. It is necessary that the jelly turned out without lumps. Stir the jelly until boiling, then turn off the heat.

Kissel from jam: a simple recipe

Kissel from jam and starch: a recipe

Composition:

  • Water - 2 l
  • Starch - 3 tbsp.
  • Raspberry jam - 1st.

Cooking:

  1. Before you cook the jelly, you should prepare the jam. Take a bowl, cover it on top with a double layer of gauze. Carefully lay out the raspberry jam on the gauze, holding it so that it does not sag. Squeeze the jam. Discard pips remaining in gauze.
  2. Dissolve starch in cold water and leave to swell. Pour water into a saucepan, put it on the fire and bring to a boil.
  3. Gently pour the raspberry jam into boiling water, and after 5 minutes a thin stream of starch. Do not forget to constantly stir, so as not to form lumps.
  4. After boiling, remove the jelly from the heat and cool.

Berry Kissel - an exquisite drink

Berries and starch jelly: how to cook?

Composition:

  • Water - 3 L
  • Red currant - 150 g
  • Lingonberry - 150 g
  • Cranberries - 150 g
  • Sugar - 150 g
  • Potato starch - 4-5 tbsp.

Cooking:

  1. First prepare the berries. Put the cranberries, lingonberries and red currants in a colander and rinse well. If you use frozen berries, remove them from the freezer and leave for half an hour at room temperature.
  2. After, grind the berries through a sieve, and put the resulting juice aside. Pour the berries with boiling water and put on medium heat. Boil the broth for 20 minutes, then cool and strain. Squeeze the berry cake and discard, and pour the broth into a clean dish.
  3. Put the berry juice on the fire and bring to a boil. Gradually add some sugar and mix everything well until completely dissolved.
  4. Dissolve the potato starch in the broth of the berries, mix thoroughly and slowly pour into the boiled juice. Boil the drink for another 5 minutes, stirring constantly.
  5. Remove jelly from heat and cool. Ready drink pour into glasses and serve to the table.

Pumpkin and Starch Gourmet Kissel

Pumpkin and Starch Kissel: a recipe

Composition:

  • Water - 1 l
  • Pumpkin - 300 g
  • Apples - 3 pcs.
  • Sugar - 3 tbsp.
  • Potato starch - 3 tbsp.
  • Lemon juice - ½ tsp.

Cooking:

  1. Cut the pumpkin and apples into cubes. Pour water into the pot, put the ingredients, boil until soft. Pour a little broth, dissolve the starch in it. Mix the pumpkin and apples in a blender, add the remaining decoction and sugar.
  2. Put the resulting mass on the fire, boil. Pour in starch solution and lemon juice. Boil again and remove the jelly from the heat. Serve pumpkin-apple kissel chilled.

Cream Jelly Pear

Starch Kissel: Recipes

Composition:

  • Pear compote - 1 l
  • Starch - 2 tbsp.
  • Cream 35% - 150 ml
  • Water - 1 tbsp.
  • Vanillin - 1 tsp.
  • Sugar - to taste

Cooking:

  1. Remove pears from the jar with compote, chop them up and put them in a bowl. Dissolve starch in a glass of cold water. Add the mixture to the compote, mix and pour into a small saucepan.
  2. Put the saucepan with the compote over medium heat and bring to a boil. Then, remove from heat and cool the jelly at room temperature. Cool the cooled beverage for 20 minutes.
  3. Whip cream with vanilla to the consistency of thick cream. Mix chilled jelly, whipped cream and shredded pears. All mix thoroughly, pour into glasses and serve to the table.

Kissel is a delicious, healthy and nutritious drink. Today it is popular not only in Russia, but also in many European countries. Kissel is especially useful for people suffering from high acidity. Due to its miraculous properties, it envelops the stomach and intestines, prevents the development of gastrointestinal diseases and is an excellent prevention of dysbiosis.

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