kissel
Sign in to saveKissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It is commonly thickened with potato starch or corn starch and may be served either as a drinkable dessert or as a thicker, jelly-like dish. It belongs to the group of cold-solidified desserts, although it can be served warm.
Key facts
- Food.name
- Kissel
- Food.image
- Red Currant Kissel.jpg
- Food.caption
- Fruit kissel
- Food.alternate_name
- Kisel, kiisseli (Finnish)Kisiel (pl. kisiele) (Polish)
- Food.region
- Central and Eastern Europe, Russia and Finland
- Food.course
- dessert or drink
- Food.type
- jelly
- Food.main_ingredient
- 1) fruit juice (or puree) or milk thickened with cornstarch or potato starch; 2) grain or oat flakes
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Wikidata facts
- Image
- Kusil 020.jpg
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- Commons category
- Kissel
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~8 min read
Article
11 sectionsContents
- Etymology
- History
- Fruit kissel
- Vegetable kissel
- Milk kissel
- Cultural references
- See also
- Notes
- References
- External links
- Recipes
Kissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It is commonly thickened with potato starch or corn starch and may be served either as a drinkable dessert or as a thicker, jelly-like dish. It belongs to the group of cold-solidified desserts, although it can be served warm.
==Etymology== "Kissel" is derived from a Slavic word meaning 'sour', after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain, most commonly oats, but any grain, including legumes like peas or lentils could be used. Bean kissels were typically not leavened, and lacked the sweetness of the modern variants.