Kissel
cornstarch or potato starch; 2) grain or oat flakes | |
Kissel or kisel (Estonian: kissell, Finnish: kiisseli, Livonian: kīsõl, Latgalian: keiseļs, Latvian: ķīselis, Lithuanian: kisielius, Polish: kisiel, Russian: кисель, tr. kiselʼ, Ukrainian: кисiль, kysil, Belarusian: кісель) is a simple dish with the consistency of a thick gel. It belongs to the group of cold-solidified desserts, although it can be served warm.
If the kissel is made less gel-like, it can be drunk. This is common in Poland, Belarus, Russia and Ukraine. In Finland it is called mehukeitto.
Grain kissel / etymology and history
"Kissel" is derived from a Slavic word meaning 'sour', after a similar old Slavic dish—a leavened flour
Kissel is first mentioned in the old East Slavic
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Sourdough kissel from oat flakes and rye bread -
"Podlaski oat kissel" entered on the Polish List of Traditional Products
Fruit kissel
Fruit kissel is a viscous fruit dish, popular as a dessert and as a drink in Northern, Central, and Eastern Europe.
Today, most Polish households prepare fruit kissel from instant mixes instead of the traditional way. The most popular flavours are
The thickness varies depending on how much potato flour is used. Thin kissel is most easily consumed by drinking, while thicker versions are almost like jelly and eaten with a spoon. Rhubarb can also be used, but is often combined with strawberries to produce a sweeter flavour. Kuningatarkiisseli ('Queen's kissel') is made with mixed berries and berry juices, generally bilberries and raspberries. Prune kissel (luumukiisseli) is traditionally eaten with rice pudding at Christmas.
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Commercial strawberry flavour kissel from Poland -
Russian syrniki with kissel -
Ukrainian blackcurrant kissel as a drink -
Finnish fruit kissel
Vegetable kissel
Less common, vegetable is made from boiled or baked vegetables such as rhubarb,[7] pumpkins, or beetroot.
Milk kissel
(
It may be eaten as a dessert, alone, or garnished with
It may also be used as an ingredient in cake creams (i.e. for karpatka or napoleonka). Most Polish households prepare milk kissel from instant mixes instead of the traditional way.
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Milk kissel sprinkled with chocolate -
Vanilla milk kissel with strawberries
Cultural references
In Russian fairy tales, the land of marvels (similar to Cockaigne) is described as the land of "milk rivers and kissel banks". This expression became an idiom in Russian for prosperous life or "paradise on earth".[10]
Another phrase common in Russia and Poland, "the seventh water after kissel" (Polish: siódma woda po kisielu), is used to describe a distant relative.[11]
See also
References
- ^ The Russian Primary Chronicle, Laurentian Text. Translated and edited by Samuel Hazzard Cross and Olgerd P. Sherbowitz-Wetzor. Cambridge, MA: The Mediaeval Academy of America, 1953, p.122. Kissel is translated as "porridge" in this edition.
- ^ ISBN 019104072X), page 446
- ^ ISBN 1136787852), page 73
- ^ Anna Szczepańska (1976). "Kisiele". In Maria Szczygłowa (ed.). Dobra kuchnia: żywienie w rodzinie (V ed.). Warszawa: Wydawnictwo „Watra”. pp. 411–414.
- ^ "Kissel Authentic Recipe | TasteAtlas". www.tasteatlas.com. Retrieved 2023-11-19.
- ^ Christiana Noyalas (Naujalis) (2013-12-12). "Kisielius (Cranberry Pudding)". Filadelfijos Lietuvių Namai. Retrieved 2023-05-23.
- ^ Natalia, Khanova (2016-11-10). "Rhubarb kissel – a peasant dessert fit for a king". Rossiyskaya Gazeta (cop.) / Russia Beyond. Retrieved 2023-01-12.
- ^ a b [video] "eDMN - scenariusz 3 - Jak zrobić domowy budyń - Zintegrowana Platforma Edukacyjna" (in Polish).
- ^ Maitokiisseli. Valio
- ^ "МОЛОЧНЫЕ РЕКИ И КИСЕЛЬНЫЕ БЕРЕГА - это... Что такое МОЛОЧНЫЕ РЕКИ И КИСЕЛЬНЫЕ БЕРЕГА?". Словари и энциклопедии на Академике (in Russian). Retrieved 2021-03-13.
- ^ "седьмая вода на киселе - это... Что такое седьмая вода на киселе?". Словари и энциклопедии на Академике (in Russian). Retrieved 2021-03-13.
