Kissel is considered traditional and very ancient Russian dish. Previously, it was not starch used for its thickening, and the boring decoctions of various cereals, who embraced it particularly sour taste. From this it began to call Kisel. Today, this drink is boiled from jam, dried berries, fruits, milk and other sources of a huge number of vitamins. It is especially useful in winter when a person needs them so much. Starch is suitable for fruit or berry kissels, dairy, almond and other kisins are made on maize or corn starch, which makes them taste more tender. At the cooking jelly, there will be a little more time, but the result will always be worth it.
1
Kissel is done from almost everything that contains the necessary vitamins in the winter period. Dried last year's fruits or berries will serve as an excellent basis for Kisl. If they are not dried, but frozen, then about half an hour you need to let it stand at room temperature so that they know. If they were simply dry, they should be thoroughly rinsed with running water. After it is done, you can prepare everything that is useful for the jile. For berry jieves, we will need one hundred and fifty grams of cranberries and currants with a lingonberry, as much sugar, seventy-five grams of starch and four liters of water.
2
The liter of water will need to boil and cool to room temperature. While the water will cool, the washed berries should be pouring boiling water and spread the spoon. If it is inconvenient to keep or berries are poorly warm, you can use a pestle. When the berries dispel, the resulting mixture wipe through a sieve, gauze or colander. Do this will have to be extremely tough and intensively so that the berries will release juice. What will remain in the sieve can be folded in a saucepan, and the juice is pouring into a specially harvested dishes.
3
Cake from berries need to be pouring in three liters of water. Each hostess used to determine the proportions to the eye, but for such a number of berries, the volume of three liters will be optimal. When the cake flooded with water, the pan can be put on fire and boil about ten and fifteen minutes on slow fire.
4
When the cooking time expires, the resulting mixture must be strain again through the sieve and throw out. He did his job. After that, the part of the juice obtained in the glass was put in a glass, and everything else would return to a slow fire and continue to cook for ten minutes. At the same time, he cautiously pour sugar into it, stirring so that it is all melted.
5
You need to pour all starch and thoroughly to stir so that there is no lumps. Typically, the amount of starch depends on the desired dense of the jiele. Cynes with medium density require the order of forty gram of starch on a liter of water, light luxurious (semi-liquid) - twenty or thirty grams, and for very thick, it takes seventy or eighty gram of starch. It is approximately three tablespoons that should be poured into juice and mix well before getting a uniform thickness of the drink.
6
Now we take the juice that we squeezed, the proteins of the berries through the sieve. Slightly stirring it and hang in a decoction on slow fire, where we were already sugar sugar. It is necessary to pour slowly and a thin flowing. Still and wait until the resulting mixture boils. Now you can pour juice with starch. We once again make sure that there are no lumps anywhere, and mix it with a preheated mixture. After that, again we put it on fire and boil another five minutes. Berry kissel is ready.
Any recipe has its small secrets. For example, that the starch does not formed lumps, the juice should be cold, and for thickening the chevish starch, it is necessary to pour quickly, but gradually. Juice, flooded after adding sugar and starch, will help keep the berry taste and color from the drink. Do not be afraid to practice with various basics for jelly, as well as all sorts of combinations of fruits and berries. Such delicacies will not leave indifferent members of your family.
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