mixed berry kissel in a glass bowl
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Berry Kissel

Berry Kissel is a traditional Russian recipe for a classic dessert of stewed berries thickened with potato starch served with cream. The full recipe is presented here and I hope you enjoy this classic Russian version of: Berry Kissel.

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetarian RecipesDessert RecipesRussia Recipes

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кисель (kisel) is a traditional Russian dessert made from berries thickened with potato starch. The name deries from the Russian word meaning sour (кислый), pronounced kisly and originates in the 10th century (though it originated as an oat, rye or pea jelly).

The berry versions of Kisel started to appear in the wealthy homes in the early 19th century. It's served as a dessert, or can be served as a strained drink. Kisel is always made with potato starch. It is the default thickener in Russia, and can be made at home from potatoes. Potato starch has the advantage that it helps the mixture thicken clear (unlike cornflour) and the best substitute would be arrowroot. Typical kissel would be made with redcurrants, cherries, cranberries and/or blackberries.

Ingredients:

600g fresh or frozen mixed berries (raspberries, strawberries, cherries, blackberries and redcurrants are traditional)
100g frozen cranberries
750ml water
100g sugar
3 tbsp (heaped) potato starch

Method:

Combine the berries, water and sugar in a large pan over high heat. Bring to a boil then reduce to a brisk simmer and cook for 15 minutes making sure any fresh berries have burst (if needed coarsely mash the fruit).

Taste the kissel and adjust the sweetness with more sugar if needed (I tend to like it a little on the tart side, which is why I like redcurrants in the mix).

Place the potato starch in a small jug. Add 90ml water then whisk to a smooth slurry. Slowly add the contents of the jug to the kissel whilst stirring constantly. Continue stirring whilst the kissel thickens (don't stop stirring or it will turn lumpy)

If you want a thicker consistency, an extra tablespoon of potato starch to 4 tbsp of water and repeat the process.

Take off the heat and serve cold or hot garnished with double cream.