Kissel is a traditional Russian dish.cuisine, and our great-grandmothers knew the secrets of its preparation. However, this is not just a drink - its benefits for the human body have long been proven by doctors. Firstly, it not only copes wonderfully with the manifestations of a cold - cough, runny nose, wheezing - but also has a beneficial effect on the gastrointestinal tract. Having a dense, thick and at the same time soft consistency, jelly envelops the walls of the stomach, thereby relieving spasms and reducing pain. Secondly, the drink is an unusually satisfying and, oddly enough, light dish. It can be made from potato and corn starch, with fruits, berries, homemade jam, milk, honey, pumpkin, rhubarb. The list can be continued indefinitely, because each recipe is an individual combination of various ingredients, proportions and tastes. If your child has a cold, do not be lazy to make a rosehip drink. All you need to do is dilute the starch, soak the berries for a while and cook the jelly. It will not only help your baby to quickly overcome a cold, but will also increase the defenses of the young body, because rose hips are a real storehouse of vitamins. Over the long years of its existence, jelly has undergone significant changes. Previously, it was customary to make it on the basis of pre-fermented cereals (this is where the name of the drink comes from). However, modern housewives do not need to suffer for long - it is enough to buy a ready-made thickener. Kissel is usually cooked from potato starch, less often - from corn starch. The first gives the future drink a thicker and more transparent consistency. The second, on the contrary, allows you to make a thick, "cloudy" syrup, which pours quite well. If you use a recipe based on potato starch, but due to the lack of this ingredient decided to replace it with corn starch, keep in mind that it is less viscous, so you need to increase the proportions. That is, take twice as much thickener as indicated in the recipe. There are a lot of nuances in preparing the drink, so we suggest that you master all the subtleties of the great culinary art in practice. Especially since it is not at all difficult and will take a minimum of time.
Kissel "Vitamin Charge" from the dog rose
How much was said by doctors about the positivequalities of rose hips - all the advantages and can not be listed. Its benefits are undeniable and have long been proven. First of all, rose hips are a powerful source of a huge amount of vitamins: C, K, E (in seeds), B1 and B2, P. In terms of ascorbic acid content, they are 10 times richer than black currants and 50 times richer than lemon. In addition, a decoction of rose hips has a diuretic, anti-inflammatory, choleretic, and bactericidal effect. And it also helps with general weakening of the body, anemia and atherosclerosis. We think that now there is no need to convince you that rose hips must at least sometimes appear in the diet of every person. You can make tea from it, prepare an aromatic liquid drink or cook thick jelly. You just need to take this recipe in your hands and get down to business. Keep in mind that the berries should be well infused, then the decoction will be rich and tasty. Ingredients:
- half a lemon
- starch - depending on the desired density
- two handfuls of dog rose (about 70-90 grams)
- five large spoons of sugar
- one liter of cool water
Method of preparation:How much starch should be added to the jelly? The desired consistency of the future drink will tell you this. Modern chefs distinguish five types. For example, if you want to make a liquid jelly, it is enough to take one tablespoon of thickener, which is about ten to fifteen grams per 1000 milliliters of water. For a denser state, add 30 grams, and to cook a very thick jelly, similar to pudding, you will need about six large spoons of potato starch. One more thing should be noted: first, the thickener should be diluted in cooled boiled water, mixed thoroughly, and then quickly poured directly into the boiling drink. In this case, you need to add it not to the center of the pan, but closer to its edges, which will allow you to get a more uniform jelly. If you are ready to master the basics of culinary art, let's get started. First, carefully read the recipe, and then consolidate your knowledge in practice. Place the washed rose hips in a small bowl and pour two cups of cold water over them. After two or three hours, strain the infusion, mash the fruits well with a mortar and send them to simmer over low heat. After fifteen minutes, add granulated sugar, previously prepared and strained berry syrup and freshly squeezed sour juice (about one teaspoon). The latter can be replaced with citric acid. Now you need to dilute the starch: pour it into a small bowl and stir with water until it dissolves. As soon as the jelly starts to bubble, quickly pour in the thickener and simmer for a while, stirring constantly. Before serving the "Vitamin Charge" on the table, cool it well. By the way, to prevent a film from forming on the surface of the drink, sprinkle it with a small amount of sugar. It will be tastier if you serve the jelly with fresh berries: black or red currants, raspberries. You can also add prunes or dried apricots, pre-soaked in hot water. If you wish, diversify the recipe by adding sweet fruits from strawberry jam. Enjoy your meal!
Kissel made of wine and jam
If you don’t know how to cook jelly from starch,Don't worry — now it will be very easy to cope with the task. We offer a simple recipe for an appetizing drink, familiar to many from childhood. Semi-liquid jelly made from jam will remind you of pleasant moments spent playing pranks with friends. It can be prepared simply with sweet syrup, but we decided to experiment a little by adding dry wine, which will give it a special piquancy. Ingredients:
- 25 grams of sugar
- 0.5 cups of red dry wine
- a tablespoon (without a slide) of potato starch
- 50 grams of strawberry or any other jam
- 225 milliliters of boiled and pre-chilled water
Method of preparation:First, combine water and red wine in a saucepan, then place the pan on low heat and turn the burner on low. While the liquid is heating up, remove the fruit from the jam, leaving only the sweet syrup. Move on to the next step: now you need to dilute the specified amount of starch in water. Pour sugar into the pan, add syrup and very quickly add the thickener. Cook the drink, stirring regularly, for about ten minutes. Then cool, divide into portioned glasses and serve. If you do not want a film to form on the surface of the jelly, sprinkle it with sugar (you will need about a handful) and cover with a lid or plastic.
Apple Drink
When fresh fruit is hard to come by,You can make jelly from homemade jam, use frozen berries - raspberries, currants, cherries, gooseberries - or resort to another method. We offer a recipe for an apple drink from dried White filling. It is better to prepare it on the basis of potato starch, since corn starch is more suitable for biscuit dough, delicate sauces and desserts. It gives the dishes a softer taste. Ingredients:
- cold water - four glasses
- three teaspoons of potato starch
- sugar - to taste
- 130 grams of dried apples (we used White filling, however you can add any fruit)
Method of preparation:Soak dried apples in hot water for a short time (about fifteen minutes). Then put them in a saucepan, pour in a fresh portion of cold liquid and cook over low heat. When they begin to fall apart and become soft, rub them through a sieve. Throw away the excess pulp and skin, and pour the broth back into the dish and continue cooking. Dilute the starch in a small amount of water and combine it with the other ingredients. Stir the jelly constantly so that it does not form lumps. When the drink has thickened enough, turn off the burner and cool it. If desired, you can change the recipe, for example, make jelly with fresh apples. Choose the variety depending on the taste you want to get. If sweet, buy Macintosh, Golden or Fuji. Fruits such as Idared, Simerenko or Antonovka will make the drink slightly sour. To achieve a thick, dense consistency, add 15-25 grams of starch, and for flavor, add vanilla sugar.
Creamy pudding "Children's" with fresh apricots
The benefits of jelly for a sick stomach are as follows:that it envelops its walls, reducing pain. Therefore, doctors recommend that everyone who has problems with the digestive tract at least occasionally consume this sweet drink. It is cooked from jam, dried or frozen berries - prunes, rose hips, currants - as well as fresh fruits. Not every child will be delighted with jelly, but there is a recipe that is perfect for children. No child will refuse such an appetizing creamy drink, you'll see. Ingredients:
- three glasses of cream of average fat content
- 150 grams ice cream Plombier
- 15 grams of starch (it is recommended to use potato)
- nine large apricots
- 20 grams of sugar
- two tablespoons of sweet berry syrup or jam
- vanillin - optional
Method of preparation:First, dissolve the starch in a few milliliters of warm cream, mix well and add granulated sugar and vanillin to the remaining dairy product. Place the dish on the stove and heat the resulting liquid over low heat. At the very end, add the starch, pouring it in a thin stream. Keep in mind that you need to do this very quickly, then the jelly will come out homogeneous and without lumps. Keep it on the stove for about five more minutes, stirring constantly. Then turn off the burner and put the drink aside to cool. If you are making jelly for yourself, then you can stop at this stage. However, the “children's” recipe requires a little more effort: distribute the mixture into glass vases, decorate each portion with a scoop of ice cream and apricots cut into small cubes. Then pour homemade jam or berry syrup bought in the store on top. We think the baby will appreciate your efforts.
Drink from oranges
You have already become familiar with the secrets of cookingcreamy and fruity and jelly made from homemade jam. Now we move on to another level of culinary mastery. The orange drink recipe can be used not only in everyday life - why not treat it to friends gathered at your house? Thanks to citrus fruits, the jelly will turn out incredibly tasty, rich and aromatic. You can even experiment a little by adding tangerines. Ingredients:
- liter of pasteurized milk
- three medium oranges
- four chicken yolks
- sugar - 100 grams
- 25 grams of starch
Method of preparation:This kissel is more of a dessert than a drink. Due to the large amount of starch, it turns out quite thick and looks like a not-too-set pudding. The oranges give the dish an incredible aroma. So, let's get started cooking. First, cut a thin layer of peel from one citrus fruit and squeeze the juice out of the remaining pulp. Then take two oranges, peel them and cut them into thin circles. Now put them in a bowl and sprinkle with granulated sugar. Pour the juice on top and close the lid tightly. Put the dishes in a cold place, and take care of the rest of the ingredients. Separate the whites and whisk the yolks thoroughly with sugar. Put the milk with the chopped zest on low heat. There is no need to bring the liquid to a boil - as soon as it starts to bubble slightly, pour in the egg yolk and starch. Dissolve the latter in a small amount of milk in advance. Keep the mixture on the stove for about seven more minutes, stirring constantly. When the jelly thickens, pour it into a shallow dish and refrigerate. Then stick candied orange slices into it and serve to guests. Pour the dish with aromatic fruit syrup. Each housewife decides for herself how much starch to take for jelly. As noted above, one or two tablespoons will allow you to make a semi-liquid drink, and six to eight - a very thick one, similar to a soufflé. If you add freshly squeezed berry juice, add it at the very end, after the thickener. In addition, to prevent the mixture from seizing into lumps, it should be cooked over very low heat, stirring constantly. Otherwise, you may face a fiasco - the jelly will turn out "lumpy" and unappetizing in appearance. In winter, when it is quite problematic to buy fresh fruit, it is recommended to use prunes, dried apricots, dried apples, pears, frozen raspberries, strawberries, cherries, currants. Preparations for future jelly can be made in the summer. To ensure that the fruit drink does not lose its appeal, take a small tip: add a little citric acid diluted in warm water. We recommend reading:
