Cherry kissel
Pour 700 ml of water over the cherries, add the sugar, bring to a boil, and cook for 5 minutes. Dissolve the starch in the remaining cold water until smooth and lump-free. Reduce the heat and, stirring continuously, pour in the starch in a thin stream. Heat, stirring, until the first bubbles appear and the mixture thickens, 1–2 minutes, then immediately remove from the heat — prolonged boiling makes the kissel thinner. Pour into glasses or bowls and serve warm or chilled; to prevent a skin from forming, cover the surface closely with cling film.
Ingredients
- ✓Pitted cherries
- ✓Water
- ✓Sugar
- ✓Potato starch
How to cook
- 1
Pour 700 ml of water over the cherries, add the sugar, bring to a boil, and cook for 5 minutes.
- 2
Dissolve the starch in the remaining cold water until smooth and lump-free.
- 3
Reduce the heat and, stirring continuously, pour in the starch in a thin stream.
- 4
Heat, stirring, until the first bubbles appear and the mixture thickens, 1–2 minutes, then immediately remove from the heat — prolonged boiling makes the kissel thinner.
- 5
Pour into glasses or bowls and serve warm or chilled; to prevent a skin from forming, cover the surface closely with cling film.
Get the app to save & cook
In RESET a recipe is auto-counted in your daily calories and macros.
Download the appCalories and macros are approximate and for reference only. This is not medical advice — for personal recommendations consult a doctor or dietitian.
Related recipes
Apple Berry Crumble
Preheat the oven to 190 °C. Core the apples, cut them into 2 cm cubes, mix with the berries, one-third of the sugar, and cinnamon, and place in a baking dish. For the crumble, mix the rolled oats, flour, and remaining sugar, add the cold butter in cubes, and rub with your fingers until you have large, moist crumbs. Scatter the crumble evenly over the fruit without pressing it down. Bake for 30–35 minutes, until the top is browned and the fruit juices are bubbling around the edges. Let stand for 10 minutes and serve warm — on its own or with a spoonful of yogurt.
≈ 1392 kcalDeviled eggs with mustard and dill
Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 10 minutes over moderate heat. Transfer the eggs to cold water for 5 minutes, then peel. Cut the eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork, add mayonnaise, mustard, and finely chopped dill, season with salt, and stir until smooth. Fill the egg white halves with the filling using a spoon or piping bag, sprinkle with paprika, and serve chilled.
≈ 678 kcalTuna and Egg Sandwich
Boil the egg for 9 minutes after the water comes to a boil, cool and finely chop. Drain the tuna and mash it with a fork. Mix the tuna with the egg, yogurt and mustard, and season with pepper. Cut the cucumber into thin slices. Place the lettuce leaves, filling and cucumber on a slice of bread, cover with the second slice and cut diagonally.
≈ 577 kcal