Ingredients
Fruit version
- 500 gberries, such as cranberry, redcurrant or cherry
- 1.2 litreswater
- 150 ggranulated sugar, to taste
- 4 tbsppotato starch
- 100 mlcold water, to slake the starch
Oat version
- 300 gcoarse oatmeal
- 1.5 litreswarm water
- 1 sliceof rye bread, for the ferment
- salt
To serve
- cold milk, to pour over
- or a spoonful of honey
Directions
- Pick over the berries and remove stalks and any spoiled fruit. Put them in a pan with the water. Bring it to the boil and simmer for ten minutes. Crush them lightly against the side with a spoon. Strain the liquid through a sieve, pressing the fruit. Return the strained juice to the pan and add the sugar.
- Taste it and adjust, remembering it tastes less sweet when cold. Now the starch, which must be slaked first. Whisk the potato starch into the cold water until completely smooth. Never add dry starch to hot liquid, which makes lumps instantly. Bring the fruit juice back to a bare simmer. Take the pan off the heat entirely. Stir the juice with one hand while pouring the starch in with the other.
- Pour it in a thin steady stream, never all at once. Return the pan to a very low heat. Stir constantly as it thickens, which happens within a minute. Bring it just to the point of bubbling and then take it straight off. Do not let it boil, since boiling breaks potato starch down again.
- Halve it for a light drink poured over ice. Now cooling it, which needs care. Pour it into glasses or bowls while still hot. Sprinkle a little sugar over the surface as it cools. That sugar stops a rubbery skin forming on top.
- Serve it warm, or chill it and serve it cold. Put the coarse oatmeal in a large bowl or crock. Pour over the warm water and stir it. Cover the bowl with a cloth rather than a lid.
- Leave it at room temperature for one to two days. Discard it and start again if it smells putrid rather than sour. Strain the liquid off through a cloth, squeezing the oats hard. Discard the spent oatmeal and keep the cloudy liquid.
- Pour the strained liquid into a pan and add a pinch of salt. Bring it slowly to a simmer, stirring constantly. Keep stirring for about ten minutes until it coats the spoon.
- Pour it into a wetted dish and let it cool. It will set firm enough to slice as it goes cold. Cut it into slices or spoon it into bowls. Pour cold milk over it, which is the traditional way. Honey is added by those who find it too sour.
Technique
- Slake potato starch in cold water first and never add it dry to hot liquid.
- Never boil a starch-thickened kisel, since boiling breaks potato starch down again.
- The oat version is the older dish and is sour rather than sweet.
Substitutions
- Cornflour in place of potato starch, though the texture is duller.
- Frozen berries, which work perfectly well.
Variations
- Thickened heavily and eaten as a dessert with cream.
- Made from dried fruit compote in winter.
- The oat version, which is the oldest form.
History
One of the oldest East Slavic preparations, originally a soured oat gruel rather than a sweet drink.
Frequently asked questions
What is Kisel?
Kisel is a drink from Belarus: fruit or oat drink thickened with starch, drunk warm or cold. One of the oldest East Slavic preparations, originally a soured oat gruel rather than a sweet drink.
How long does Kisel take to make?
Kisel takes 10 min of preparation and 20 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Kisel?
Yes, within limits. Cornflour in place of potato starch, though the texture is duller. Frozen berries, which work perfectly well.
What is the most important thing to get right in Kisel?
Taste it and adjust, remembering it tastes less sweet when cold. Now the starch, which must be slaked first. Whisk the potato starch into the cold water until completely smooth. Never add dry starch to hot liquid, which makes lumps instantly. Bring the fruit juice back to a bare simmer. Take the pan off the heat entirely. Stir the juice with one hand while pouring the starch in with the other.
