This dish has Russian roots, possessesoriginal consistency and aroma. Kissel from black currant - one of the most pleasant and inexpensive dishes of home diet. Satisfactory and useful. Sour-sweet gifts of gardens give the drink a delicious taste. Well, shall we try to cook it?
A bit of history
Kissel was popular with the people back in time immemorialtime. Authentic dish is 1000 years old. And this food, according to researchers and historians, has no analogues in the world, even the word itself is not translated into other languages. Kissel of black currant - a fairly thick fruit mixture. It is prepared on the basis of starch, broth from berries, sugar. Recipes are easy to implement, and the jelly drink itself has good taste and characteristics. It is no coincidence that in the people he is credited with truly healing properties.
Kissel made of black currant. Recipe
To prepare an Old Russian dish, we need the following ingredients: a kilogram of fresh berries, a glass of sugar, half a cup of starch, water.
- On the hot plate put the water in a small three-liter pan, bring to a boil.
- Black currants and cleanse me of twigs and leaves. We reject rotten and broken berries. We throw it back to the colander.
- Berries mash (you can just fork or using more modern tools).
- Berry puree unload in boiling water - let it againwill seethe Then reduce the heat and cook for a few more minutes. This time will be enough to properly dye the drink a rich burgundy color, to fill the scent of the garden.
- Remove the container and let the future kissel from the black currant through a fine strainer to separate the boiled berries. Repeat the procedure twice - it will be more tasty.
- We return the filtered liquid back to the pan and put it on the fire for boiling. Enter the sugar (you can add cinnamon, ginger in powder - on the tip of the knife).
- In half a glass of non-corrosive water we breedstarch. By the way, you can always vary the density of the resulting dish with the help of the amount of this ingredient - after all, some like it more intensively, and some - a thin gourd.
- Starch acts in this dish as athickener. With constant stirring, we introduce into the mixture the starch dissolved in water, brewing the drink. We make sure that no lumps are formed. We cook a little - and remove the dishes from the fire. Cool it down, laying out portion by piece.
Thick black currant jelly is usually eaten with a spoon, and liquid is drunk from a glass.
Fresh-frozen berries
Such a delicious and healthy jelly cancook and frozen berries. We take a pound of black currant, a glass of sugar (who does not like too sweet a drink, then we can take less, and for maximum utility, replace sugar with honey), half a cup of potato starch and water (purified or from the tap).
Cooking is easy!
- Berry, without defrosting, put in a container for cooking, add a glass of water and bring to a boil.
- Remove the pan from the stove, pour it into a sieve, berries through it and wipe. Merged juice save.
- We return the cake from the berries back to the pan, pour boiling water in the amount of one liter, add sugar or honey, cook for about ten minutes.
- Strain through a sieve, then again bring the resulting liquid to a boil.
- Starch is diluted in a small amount of water at room temperature. Pour into the pot gradually, in a thin stream so as not to form lumps. Cook a few more minutes, otherwise the drink will be liquid.
- The finished dish is poured into cups, cool - and you can eat!
Now readers know how to cook black currant jelly - a natural and authentic dish, which has a history of more than one century. Enjoy your meal!
