Kissel is an original drink that is highly valued for its perfect taste, excellent aroma and useful properties, since Kievan Rus times.
In Rus fragrant and tasty kissel was made from oats, wheat and other cereal crops. Now it is boiled mostly from fresh or dries berries and fruits, fruit-and-berry juices and syrups adding potato or corn starch, which makes it very thick.
The starch makes kissel very nourishing and caloric, and fruits and berries - very healthy and rich with vitamins.
Besides fruit ones, there are dairy and oat kissels, as well as kissels boiled from peas and vegetables.
Ingredients
Cherries (fresh/chilled) 200 g
Sugar 7 tbsp
Potato starch 3 tbsp
Water 1 l
Stages of cooking
1
Put the chilled cherries into the casserole; cover with water and cook over a medium heat.
2
Mash the cherries when the water boils therefore the beverage will be richer in taste. Cook for 5-7 mins.
3
Remove the cherries from the beverage.
4
Add the sugar, stir well; continue cooking.
5
Put the potato starch into the glass.
6
Pour the half-glass of water; mix well.
7
Pour the starch into the beverage, stirring all the time.
8
The kissel will be medium thick.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The finished salad is a light and beneficial vitamin cocktail, which will compliment any meal. The combination of apples and cinnamon will add special zest to the salad.
The salad Shakhterskyi rose to fame during Soviet Union era. The successful combination of vegetables and meat is a key to salad’s richness and healthiness. Moreover, the salad can be served both warm immediately after being finished, and cooled, if it is stored in the fridge for several hours.
The golubsti (cabbage rolls) is a traditional Ukrainian dish. It is a peculiar cabbage roll stuffed with minced meat and rice, and braised in tomato sauce. Such a combination of products provides cabbage rolls with an unusual taste.
The Ukrainian golubtsi bear strong resemblance to Turkish dolma. However there is a considerable difference. It cons