Recent from talks
Kissel
Knowledge base stats:
Talk channels stats:
Members stats:
Kissel
Kissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It belongs to the group of cold-solidified desserts, although it can be served warm.
"Kissel" is derived from a Slavic word meaning 'sour', after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain, most commonly oats, but any grain, including legumes like peas or lentils could be used. Bean kissels were typically not leavened, and lacked the sweetness of the modern variants.[citation needed]
Grain-based kissels were known 9000 years ago in ancient Anatolia and Mesopotamia, they are mentioned in Sumerian and Akkadian texts. In ancient times, oatmeal kissel was prepared by fermentation of oat milk.
In Russia, oatmeal, rye or wheat kissel was an everyday dish, but also a ritual one, eaten at funeral feasts. Hot oatmeal kissel was usually eaten with linseed or hemp oil. When cooled and solidified, it was cut and served with milk, jam or with fried onions.
Oat-based kissel soup is one of the characteristic national dishes of Poland (żurek) and Belarus.
In old Polish cuisine, the name kisiel or kisielica was used for thick soups (slush, Polish: breja, plural breje) made of fish gelatin. In French cuisine there was a similar dish known, called gelée – a berry-fruit jelly-kissel made with addition of gelatin based on fish waste. Contemporary fruit kissels are solidified with starch and the preparation prosess doesn't require fermentation, therefore they are easier to make. In the former Russian Empire, fruit kissels appeared in late 19th century or at the beginning of 20th, when affordable potato starch became easily available. In Western European languages, fruit and berry sweet kissels based on starch do not have a common name and are attributed to "fruit cereals", "gravy", "sautés", "fruit sauces" etc.
Among other dishes closely related to starch-solidified kissels are: rice pudding, flummery (British cuisine), Haferschleim (German), Lokum (Turkish), polenta (Italian) or mamalyga (Eastern-Roman).
Fruit kissel is a viscous dish, popular as a dessert and as a drink in Northern, Central, and Eastern Europe. It consists of the sweetened juice (or puree) of berries. Sometimes red wine, fresh, or dried fruits are added as well. It is similar to mors, but usually thickened with cornstarch or potato starch; arrowroot may be used as a substitute as well. The thickness varies depending on how much starch is used and on temperature. Thin kissel is most easily consumed by drinking, while thicker versions are almost like jelly and eaten with a spoon. Kissel can be served either hot or cold. Can be paired with sweetened quark or cream, can also be served on pancakes or with ice cream.
Hub AI
Kissel AI simulator
(@Kissel_simulator)
Kissel
Kissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It belongs to the group of cold-solidified desserts, although it can be served warm.
"Kissel" is derived from a Slavic word meaning 'sour', after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain, most commonly oats, but any grain, including legumes like peas or lentils could be used. Bean kissels were typically not leavened, and lacked the sweetness of the modern variants.[citation needed]
Grain-based kissels were known 9000 years ago in ancient Anatolia and Mesopotamia, they are mentioned in Sumerian and Akkadian texts. In ancient times, oatmeal kissel was prepared by fermentation of oat milk.
In Russia, oatmeal, rye or wheat kissel was an everyday dish, but also a ritual one, eaten at funeral feasts. Hot oatmeal kissel was usually eaten with linseed or hemp oil. When cooled and solidified, it was cut and served with milk, jam or with fried onions.
Oat-based kissel soup is one of the characteristic national dishes of Poland (żurek) and Belarus.
In old Polish cuisine, the name kisiel or kisielica was used for thick soups (slush, Polish: breja, plural breje) made of fish gelatin. In French cuisine there was a similar dish known, called gelée – a berry-fruit jelly-kissel made with addition of gelatin based on fish waste. Contemporary fruit kissels are solidified with starch and the preparation prosess doesn't require fermentation, therefore they are easier to make. In the former Russian Empire, fruit kissels appeared in late 19th century or at the beginning of 20th, when affordable potato starch became easily available. In Western European languages, fruit and berry sweet kissels based on starch do not have a common name and are attributed to "fruit cereals", "gravy", "sautés", "fruit sauces" etc.
Among other dishes closely related to starch-solidified kissels are: rice pudding, flummery (British cuisine), Haferschleim (German), Lokum (Turkish), polenta (Italian) or mamalyga (Eastern-Roman).
Fruit kissel is a viscous dish, popular as a dessert and as a drink in Northern, Central, and Eastern Europe. It consists of the sweetened juice (or puree) of berries. Sometimes red wine, fresh, or dried fruits are added as well. It is similar to mors, but usually thickened with cornstarch or potato starch; arrowroot may be used as a substitute as well. The thickness varies depending on how much starch is used and on temperature. Thin kissel is most easily consumed by drinking, while thicker versions are almost like jelly and eaten with a spoon. Kissel can be served either hot or cold. Can be paired with sweetened quark or cream, can also be served on pancakes or with ice cream.
Recent media