Kissel Recipe. Add 1 pound of pitted cherries and bring to a boil. Fill a medium pot with 8 cups of water.
Strawberry Kissel. Kissel is a common dessert in Russia from www.pinterest.com
Note on alcohol content : Cover and simmer until tender, about 20 minutes. Rinse and drain the dry fruit then transfer it to a large soup pot along with the cinnamon stick.
It Can Be Served With Syrup, Jam, Milk Or Cream.
Let kissel cool off to. The flavor of subsequent batches usually keeps improving, so don’t stop making kvass! Before serving, garnish each portion with fresh fruit, fruit syrups, sweetened cream,.
A Thin Pudding Or Dessert Soup, Kissel Is Common Throughout Eastern Europe.
Cover and simmer until tender, about 20 minutes. Mix the ingredients and bring the mixture to boil over low heat. Fill a medium pot with 8 cups of water.
Reduce The Heat To Low And Simmer For 12 Minutes, Partially Covered (Don’t Cover It.
Check the recipe on the bottom of the page. I like to eat mine like porridge, and add more starch to thicken it more quickly. Cook with steering and don’t leave on a stove alone.
If You Want A Thicker Consistency, An Extra Tablespoon Of Starch To ¼ Cup Of Water And Repeat Process.
Add to oatmeal water honey, lemon zest and lemon juice. To make a dessert, follow the recipe from the recipe card (at the bottom of the post). The thickness of the kissel comes from the inclusion of cornstarch, arrowroot powder, or—as in the recipe that follows—potato starch, and the thickness is adjusted depending on how kissel is to be consumed.
It Can Even Be Served As A Sweet Drink.
It tastes best warm but you can have it cool too! Stir constantly while kissel thickens (do not stop stirring!). Combine the remaining sugar with eggs, flour, and salt.
