Article published by : cookrook on Thursday, May 12, 2016 - Viewed 753 times


Category : Recipes

Soviet Cooking. Kissels Recipes. Part 1

Today I want to share recipes with gorgeous Russian kissels from the book of Soviet Cooking. Usually the kissels is served for dessert, but they can drink throughout the day.
Because the recipes quite a lot, I'll split it into two articles. This is the first part.

Kissel from cranberries, currants and cowberry
Cranberry, red currants, black currants and cowberries 24, 24 sugar, starch 10.

Berries to sort, rinse well with cold drinking water. Depending on how many are prepared jelly, berries need to knead thoroughly in a mortar wooden pestle, rub on the cleaning machine or press on the extractor. Pressed juice pour into the bowl (the best in china) and put in the cold.
The remaining mass after drying berries to put in a pot or pan, pour hot water and boil for 4-6 minutes, then strain through cheesecloth or a fine sieve. Pour in the broth of cooked sugar, heat to boiling again, move the pot on the side plate and a slotted spoon remove the foam.
In a separate bowl pour the potato starch, dilute it with cold boiled water and drain.
In the hot syrup pour berries once all starch, stir well with wooden whisk broom or confectionery. Dishes with kissel put on fire and with vigorous stirring to quickly bring to a boil.
After brewing starch jelly immediately pour the chilled juice pressed earlier. Ready kissel and stir well to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.
Berry juice kissel can be combined with another method: diluted juice, potato starch, and then enter it into the boiling liquid.

Kissel from apples and melons
30 Apples, melon 40, 32 sugar, starch 7, citric acid 0.2.

Apples and melon wash (at the pre-cut melon rind), cut into thin slices, put in a bowl, cover with hot water and cook until tender. Then strain the broth, apples and melon rub, mix with the broth, add sugar and heat until boiling.
Connect syrup cooked starch kissel and cool conventional manner. To improve the taste can be added citric acid.

Kissel from a strawberry, wild strawberry, raspberry, blackberry
Strawberry and wild strawberry 24, raspberry and blackberry 32, 24 sugar, starch 10, citric acid 0.2.

Strawberry or raspberry bust, remove the stalk, wash with cold water and rub through a fine sieve. The resulting juice is drained into a bowl (porcelain recommended), put in a cool place. Remaining after rubbing berries squeeze put in a bowl, pour hot water, add sugar, stir thoroughly, heated to a boil, then strain.
Ready syrup aside on the plate side, pour it potato starch, pre-diluted with cold boiled water and filtered, and quickly bring to a boil.
Once the jelly boil, stop heating, combine jelly iced berry juice, mixed with citric acid, stir, pour into a la carte dishes and sprinkle with sugar.

Bon appetit!

Keywords: Kissel from cranberries, currants and cowberry, Kissel from apples and melons, strawberry, wild strawberry, raspberry, blackberry

By: cookrook

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