📝 About This Recipe
Kissel is a quintessential Russian comfort dessert, a velvety fruit soup that straddles the line between a drink and a pudding. Rooted in centuries of Slavic tradition, this vibrant ruby-red treat captures the intense essence of summer berries thickened to a luxurious, glass-like sheen with potato starch. Whether sipped warm on a snowy evening or served chilled as a light summer palate cleanser, its balance of tart fruit and delicate sweetness is truly enchanting.
🥗 Ingredients
The Fruit Base
- 1 cup Fresh or Frozen Cranberries (thawed if frozen)
- 1 cup Fresh or Frozen Raspberries (provides floral aroma)
- 1/2 cup Sour Cherries (pitted; adds depth of color)
- 5 cups Filtered Water (divided: 4.5 cups for boiling, 0.5 cups for starch slurry)
Sweeteners and Aromatics
- 3/4 cup Granulated Sugar (adjust based on the tartness of the fruit)
- 1 strip Lemon Zest (wide piece, removed before serving)
- 1 piece Cinnamon Stick (optional, for a warm spiced undertone)
- 1 teaspoon Vanilla Extract (added at the end to preserve aroma)
The Thickener
- 4 tablespoons Potato Starch (essential for the traditional clear, viscous texture)
For Garnish
- 4-6 sprigs Fresh Mint Leaves (for a pop of color)
- 1/4 cup Heavy Cream (for drizzling)
- 1/4 cup Whole Berries (reserved for topping)
👨🍳 Instructions
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1
Place the cranberries, raspberries, and sour cherries into a fine-mesh sieve set over a medium bowl.
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2
Using a wooden spoon or a pestle, crush the berries thoroughly to extract as much fresh juice as possible. Set the extracted juice aside in the refrigerator; this preserves the vitamins and the bright, fresh color.
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3
Transfer the leftover berry pulp (skins and seeds) into a large non-reactive saucepan and add 4.5 cups of water.
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4
Add the lemon zest and the cinnamon stick to the saucepan. Bring the mixture to a boil over medium-high heat.
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5
Once boiling, reduce the heat to low and simmer the pulp for 10 minutes to extract all remaining flavor and color from the solids.
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6
Strain the hot liquid through a fine-mesh sieve into a clean pot, discarding the boiled solids. You should now have a clear, fragrant pink liquid.
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7
Stir the sugar into the hot liquid until completely dissolved. Taste the base; it should be slightly sweeter than you desire, as the starch will mellow the flavor later.
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8
In a small bowl, whisk the potato starch into the remaining 0.5 cup of cold water until it forms a smooth, milky slurry with no lumps.
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9
Bring the sweetened fruit liquid back to a gentle simmer. While whisking the pot constantly, pour the starch slurry in a thin, steady stream.
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10
Continue to cook for 1-2 minutes, stirring constantly. You will see the liquid transform from cloudy to beautifully translucent and thick.
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11
Remove the pot from the heat immediately. Do not let it boil vigorously after adding the starch, or the starch bonds may break, causing the Kissel to thin out.
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12
Whisk in the reserved fresh berry juice and the vanilla extract. This adds a final punch of vibrant color and fresh flavor.
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13
Pour the Kissel into individual glass bowls or a large serving carafe.
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14
To prevent a skin from forming, sprinkle a tiny pinch of sugar over the surface or press a piece of plastic wrap directly onto the liquid.
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15
Allow to cool to room temperature, then refrigerate for at least 2 hours if you prefer it chilled. Garnish with fresh berries and mint before serving.
💡 Chef's Tips
Use potato starch rather than cornstarch for the most authentic result; potato starch creates a crystal-clear, jelly-like finish, whereas cornstarch results in an opaque, milky appearance. Adjust the amount of starch to your preference: 2 tablespoons for a drinkable 'liquid' Kissel, or 4-5 tablespoons for a thick, spoonable 'pudding' style. Never boil the Kissel for a long time after adding the starch slurry, as excessive heat destroys the thickening properties of potato starch. If using very tart berries like red currants, you may need to increase the sugar by 2-3 tablespoons to balance the acidity. For an extra-smooth texture, pass the final mixture through a cheesecloth if you notice any tiny clumps of starch.
🍽️ Serving Suggestions
Serve warm in a mug with a side of traditional Russian 'Sushki' (mini bread rings) for a cozy afternoon snack. Pour chilled Kissel over a bowl of creamy rice pudding or thick Greek yogurt for a sophisticated breakfast. Drizzle a tablespoon of cold heavy cream or half-and-half over the top of a chilled bowl; the white swirls against the red fruit are stunning. Serve alongside a slice of simple vanilla pound cake or 'Sharlotka' (Russian apple cake) to add a moist, tart element to the plate. For a festive touch, serve in champagne flutes topped with a single frozen blackberry and a dusting of powdered sugar.