ReceptnaptárSour cherry kisel (vishnyovy kisel)
Cherry kisel is the traditional Russian jelly-like fruit dessert or drink, sweet-sour and vividly coloured. Simple, cheap, refreshing in summer and liked in winter too. Best with sour cherries.
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Method
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- Bring the cherries to the boil with the water and cinnamon stick and cook for 8 minutes.
- Strain, press the fruit through and return the juice to the pot.
- Add the sugar and bring to the boil again.
- Mix the starch with 100 ml cold water until smooth and pour into the juice in a thin stream, stirring constantly.
- Bring to the boil once; as soon as it thickens, remove from the heat.
- Chill, pour into glasses and serve with cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mix the starch with cold water so it does not lump.
- Do not cook further once it thickens.
- Less starch gives a drinking kisel, more a pudding-like one.
Frequently asked questions
How does it differ from compote?
Compote is a thin, fruity drink; kisel is thickened with starch.
How long does it keep?
3 days in the fridge.
Similar recipes
- Vareniki with cherries · Russian
- Sour cherry yogurt traybake with wholemeal flour · Hungarian
- Donauwelle (Danube wave cake with cherries and buttercream) · German
- Grießflammeri mit Kirschen (semolina pudding with cherry sauce) · German
- Schwarzwälder Kirschtorte (Black Forest cake) · German
- Light sour cherry sponge with oat flour · Hungarian
More russian ideas
- Prague cake (chocolate cream)
- Chocolate salami (shokoladnaya kolbaska)
- Zefir (Russian apple marshmallow)
- Apple pastila (Kolomna pastila)
- Bubliki (ring-shaped bread rolls with poppy seeds)
- Sharlotka (Russian apple cake)
- Jam pie with lattice top (pirog s varenyem)
- Poppy seed roll (makovy rulet)
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