kissel

Kissel is a traditional Slavic, particularly Russian, dessert or drink made from thickened fruit juice. It can range in consistency from a thin beverage to a firm pudding. The thickening agent is typically starch, most commonly potato starch, though cornstarch or wheat flour can also be used.

The preparation of kissel involves simmering fruit, such as berries, apples, or plums, in water to extract their flavor and color. Sugar is added to sweeten the mixture. Once the fruit is strained out, the starch is mixed with cold water or juice to create a slurry, which is then gradually stirred into the hot fruit liquid. The mixture is cooked until it thickens to the desired consistency.

Kissel can be served warm or cold. As a beverage, it is thinner and often consumed for its refreshing qualities or perceived health benefits. When thicker, it resembles a jelly or pudding and is typically served as a dessert, sometimes with cream, milk, or fresh fruit. Historically, kissel was a staple food, particularly a savory, fermented oat-based version, which was more substantial and served as a main course. The sweet, fruit-based kissel commonly known today evolved later.