Article published by : cookrook on Thursday, May 12, 2016 - Viewed 754 times


Category : Recipes

Soviet Cooking. Kissels Recipes. Part 2

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 second part.

Rhubarb kissel
Rhubarb (scape) 45, 32 sugar, starch 8, 2 lemon peel.

The stalks of rhubarb wash in warm water, with a thickened end of the stem to clean off the peel and remove outer fibers.
Then the stalks cut into pieces of 1-2 cm, put into a bowl, cover with cold water and leave it for 15 minutes. At the same time prepare a sugar syrup, dip into it prepared rhubarb, add the lemon zest and cook for 10-12 minutes.
Ready rhubarb wiped again connect with syrup and heat to boiling.
In the rest of the cook kissel, as well as in kissel from cranberries, currants and cowberry recipe (see Part 1).

Kissel from cornelian cherry, mirabelle plum and gooseberry
Cornelian cherries, mirabelle plum 32, 24 gooseberries, sugar 24, 10 starch, citric acid 0.1.
The cornelian cherry, mirabelle and gooseberry bust, rinse with cold water, put in bowl, pour hot water and boil for 7-10 minutes. Ready broth pour into another bowl.
The remaining berries a good mash, combine with broth, bring to a boil, then strain through a sieve. In the prepared liquid add the sugar, citric acid, and again heat to boiling.
To combine the syrup with starch and cooling of the finished kissel.

Cherries kissel
Cherry 32, 24 sugar, starch 10, citric acid 0.2.
Cherry rinse in cold water, remove them from the bone. Cherry pour the sugar and stir occasionally for 30-40 minutes. The resulting juice is drained in porcelain dishes.
Bones pour hot water and boil for 5-6 minutes.
Ready strain broth, sugar dissolved in it and then pour the berries and cook them in the syrup for a few minutes. To preserve the color and enhance flavor syrup can be added in a small amount of citric acid.
In the hot berries syrup pour once all starch, stir well confectionery whisk. Dishes with kissel put on fire and at intensive stirring, quickly bring to a boil.
After brewing starch kissel immediately pour into a chilled previously squeezed juice. Stir well ready kissel, to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.

Bon appetit!

Keywords: Rhubarb kissel, Kissel from cornelian cherry, mirabelle plum and gooseberry, Cherries kissel

By: cookrook

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