Blackcurrant jelly - authentic Russian food

This dish has Russian roots, has an original texture and aroma. Blackcurrant jelly is one of the most enjoyable and inexpensive home-made meals. Hearty and healthy. The sweet and sour gifts of the gardens give the drink a delicious taste. Well, try to cook?

A bit of history

Kissel was popular among the people since time immemorial. The authentic dish is 1000 years old. And this dish, according to researchers and historians, has no analogues in the world, even the word itself is not translated into other languages. Blackcurrant jelly is a rather thick fruit mix. It is prepared on the basis of starch, a decoction of berries, sugar. The recipes are easy to implement, and the gelatinous drink itself has good taste and characteristics. It is no coincidence that people are credited with truly healing properties.

Blackcurrant jelly. Recipe

To prepare an old Russian dish, we need the following ingredients: a kilogram of fresh berries, a glass of sugar, half a glass of starch, water.

1. We put water on a hot stove in a small three-liter pan, bring to a boil.
2. My black currant and clean from twigs and leaves. We discard rotten and broken berries. We recline in a colander.
3. Knead the berries (you can just use a fork or using more modern means at hand).
4. We unload the berry puree in boiling water - let it start to boil again. Then reduce the heat and cook for a few more minutes. This time will be enough to properly color the drink with a rich burgundy color, fill it with the aroma of the garden.
5. Remove the container and pass the future blackcurrant jelly through a fine strainer to separate the boiled berries. Repeat the procedure twice - it will turn out tastier.
6. We return the filtered liquid back to the pan and put it on the fire for boiling. Enter sugar (you can add cinnamon, ginger in powder - on the tip of a knife).
7. In half a glass of non-hot water, we breed starch. By the way, you can always vary the density of the resulting dish by using the amount of this ingredient - after all, some people like it more thickly, and some - a liquid kissel.
8. Starch acts in this dish as a thickener. With constant stirring, we introduce the starch dissolved in water into the general mixture, making a drink. Make sure that no lumps form. Cook a little - and remove the dishes from the fire. Cool, laying out portionwise.

Thick blackcurrant jelly is usually eaten with a spoon, while liquid jelly is drunk from a glass.

From freshly frozen berries

Such a pleasant and healthy kissel can be cooked from frozen berries. We take a pound of black currant, a glass of sugar (whoever doesn’t like a drink that is too sweet, you can take less, and to achieve maximum utility, substitute sugared honey), half a glass of potato starch and water (peeled or from the tap).

Simple cooking!

1. Berries, not defrosting, put in a container for cooking, add a glass of water and bring to a boil.
2. Remove the pan from the stove, pour on a sieve, and wipe the berries through it. We keep the drained juice.
3. Cake from the berries is returned to the pan back, pour boiling water in the amount of one liter, add sugar or honey, cook for about ten minutes.
4. We filter through a sieve, then once again bring the resulting liquid to a boil.
5. Starch is bred in a small amount of water at room temperature. Pour into the pan gradually, with a thin stream, so that lumps do not form. Cook for a few more minutes, otherwise the drink will be liquid.
6. Pour the finished dish into cups, cool - and you can eat!

Readers now know how to cook blackcurrant jelly - a natural and authentic dish whose history spans more than one century. Bon appetit to all!