Kissel: useful properties and contraindications, cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kissel is a dish of ancient Russian cuisine, which at that time was used as a second or first course, and not as a sweet dessert. The composition of the gelatinous food may include berries and fruits, cereals and cereals. What determines the beneficial properties of jelly. If for any reason you want to deny yourself sweet flour desserts, or reduce their number, this drink will be the perfect substitute. Such a delicacy will appeal not only to children, but also to adults.

History of occurrence

The history of such an ancient Russian dish began more than 1 thousand years ago. To make jelly, people fermented (soured) oat milk. Hence the name of the drink. By the way, at that time it was almost never consumed in liquid form. The hot dish was seasoned with hemp oil, and the frozen jelly was cutwith a knife into small pieces and ate most often with jam and milk. Around the 17th century, the so-called kisselniks began to appear in Russia. People of this profession made jelly in large quantities, and then sold it in the markets and streets. As a rule, they lived in the same area, which was called Kiselnaya Sloboda. From which the names of modern streets in Moscow came after.

Kissel, as we all know it, appeared in Russia already in the 19th century. For their manufacture, cheap potato starch was actively used. Fruit and berry sweet drinks were easy to prepare and required several times less time to produce them compared to traditional recipes. Therefore, sweet gelatinous desserts gradually began to displace cereal jelly.

In Russian fairy tales and national folklore, such sour grain dishes are firmly established. You probably remember the famous milky river with jelly banks. In the ancient chronicle "The Tale of Bygone Years" one can notice references to jelly that saved the city. Classic grain products were considered a must-have meal at the wake. And at weddings, jelly was served to guests, hinting that it was time to go home.

Benefit

Useful properties of starch jelly:

1. Fiber, amino acids, trace elements and vitamins contained in the drink help cleanse the body of harmful substances, toxins and cholesterol.
2. A large number of useful substances that are present in this dish allow you to maintain a normal vitamin balance in the body. Please note that jelly can retain its beneficial properties, but if stored properly.
3. This food is often included in diets for those who suffer from duodenal ulcers or stomach ulcers, as well as gastritis. Dessert will help reduce the acidity of the body, which can improve the functioning of the digestive system.
4. Since jelly quickly lowers acidity, it is allowed to use it for heartburn, which occurs due to a large release of acid from the stomach.
5. Gelly food has a fairly high calorie content, so it quickly satisfies the feeling of hunger for a long time. Because of this, jelly is included in the diet of those who follow their figure or want to lose extra pounds.

When harmful

It is important to know both the beneficial properties of jelly and contraindications:

1. If a person has a tendency to constipation, then it is better not to "indulge" in such a dessert - it helps to fix the stool.
2. If jelly is not made from natural ingredients, but a ready-made concentrate is used, then people who often have heartburn or other gastrointestinal pathologies should eat it with caution.

Kissel during pregnancy and lactation

During pregnancy, women are advised to use jelly, but only one that is made from natural ingredients. Packaged powder formulations will not provide much benefit and can sometimes worsen the he alth of mother and baby.

Useful properties of jelly for women in the periodchildbearing:

1. Reduces swelling.
2. Minimizes the risk of anemia (apple jelly).
3. Improves the condition of the skin (rye jelly).
4. Gently cleanses the intestinal wall, removing harmful substances from the body, such as toxins and heavy metals.

Composition of jelly

It's hard to find any useful ingredients that are in the finished dry concentrate. But the composition of homemade jelly can be roughly represented as follows:

• lysine;
• vitamins;
• choline;
• potassium;
• lecithin;
• methionine.

Izotov's oatmeal jelly

This elixir of he alth has useful qualities, its uniqueness in preventive and curative actions. Useful properties of Izotov's oatmeal jelly:

• gently cleanses the body;
• relieves constipation;
• reduces cholesterol levels;
• speeds up metabolism;
• strengthens immunity;
• has a choleretic and anti-inflammatory effect.

To prepare a healing jelly, pour 10 tablespoons of coarsely crushed oats with two liters of water. Add 8 tablespoons of kefir or other fermented milk product and add 300 grams of oatmeal. Thoroughly mix all the ingredients in a glass container and place it in a warm place where there is no direct sunlight. The duration of fermentation is three days. The filtrate will be stratified into two parts: one of them will represent a drink (kvass), and the second -oat concentrate.

To prepare jelly, dilute with a glass of the resulting kvass 2-3 tbsp. l. oat concentrate. Bring to a boil over low heat. It takes 5 minutes for Izotov's drink to thicken.

Useful properties of linseed jelly

Food based on ready-made flour and ground seeds is harmless and does not irritate the gastric mucosa. Kissel prepared on the basis of flax will have the following useful properties:

• promotes weight loss;
• suppresses appetite;
• cleanses the intestines;
• reduces inflammation in the digestive tract.

The following ingredients will be needed:

• one tablespoon of flaxseed;
• half a liter of boiling water.

Place the flax seeds in a saucepan and cover with boiling water. Set the pot over boiling water and cover it with a lid. Warm the broth in a water bath for two hours. Strain the broth and pour it into molds.

Milk jelly

Most often this dish is prepared for children or followers of different diets. Useful properties of jelly:

• has a beneficial effect on the whole body, and especially with increased acidity;
• improves the functioning of the digestive system;
• activates metabolic processes.

Required ingredients:

• milk - 400g;
• sugar - 1 tbsp. spoons;
• a pinch of vanillin;
• corn starch - 2 tbsp. spoons.

Forsyrup will need currants and cranberries - 3 tbsp. spoons, as well as granulated sugar - 1 tbsp. spoon.

Bring the milk to a boil and add vanilla and granulated sugar to it. Dilute starch in a glass of cold milk, add to a saucepan and boil for two minutes at a gentle boil, without stopping stirring. Remove the jelly from the heat and pour it into prepared and pre-moistened with water forms and leave to thicken.

To make a syrup from berries, squeeze the juice, and pour the pulp with a small amount of warm water and bring to a boil. Add juice, sugar to the berry mass and bring the syrup to a boil again and then cool it. When serving, pour jelly with sweet berry syrup.

Cherry jelly

The taste of cherry dessert has been familiar to us since childhood. Beneficial properties of cherry juice jelly for the body: it has a positive effect on human he alth, gently enveloping the gastrointestinal tract, relieving inflammation.

Required products:

• cherries - 1 cup;
• potato starch - 1 tbsp. spoon;
• sugar - 2 tbsp. spoons;
• boiled water - 1 l.

Remove the seeds from the fruits and mash them in a glass bowl. Add a glass of cold boiled water and separate the juice. Boil the pulp with the remaining water for five minutes. Strain the fruit mixture and pour in the cherry juice. Add sugar and starch. Bring the jelly blank to a boil and immediately pour into portions.

Apple jelly

The big advantage of the sweet dish is that it can be prepared all year round. Useful properties of jelly for the human body: improves the functioning of the digestive system, reduces the risk of dysbacteriosis, gastritis and peptic ulcer disease.

Required Components:

• apples - 300 g;
• sugar - half a glass;
• water - 1 l;
• potato starch - 1 tbsp. spoon.

Wash well and cut the apples into quarters. Remove all seeds. Place them in a saucepan and cover with water. Bring the apples to a boil and cool the drink at room temperature. Carefully remove the fruit from the broth and grind through a fine sieve. Add starch and granulated sugar to the fruit mass and bring to a boil again. Pour the jelly into portions.

Chokeberry Meal

Useful properties of jelly: the food has an astringent effect in disorders of the intestines and stomach. This dish is prepared simply and quickly enough.

Required Components:

• rowanberry fruits - 100 g;
• one liter of water;
• a pinch of citric acid;
• potato starch - 1 tbsp. spoon;
• sugar - 1 tbsp. spoons.

Rinse well and chop the berries. Add half a glass of water (about 100-150 ml) to the berry mixture and squeeze the juice through cheesecloth. Pour the pulp with the rest of the hot water and bring the mixture to a boil. Keep it on fire for 5-6 minutes, and then cool and strain. Add granulated sugar and citric acid diluted with juice to the brothstarch and bring to a boil. Pour the drink into portions.

Traditional Russian kisel with oatmeal

The hearty treat has a wide range of therapeutic effects. Oatmeal jelly helps to alleviate the condition with pathologies of the cardiovascular system, diseases of the liver, kidneys, pancreas, as well as diabetes. The preparation of this dish according to the classic recipe involves the process of long fermentation of oatmeal in sumps with special filters. But the chefs of our time have adapted it to the modern man in the street.

You will need the following items:

• oat flakes "Hercules" - 0.5 kg;
• water - one liter;
• black bread - one small slice;
• s alt to taste.

Crush the oatmeal in a mortar, pour warm water. Add a slice of black bread there and leave the oat mixture overnight to start the fermentation process. In the morning, remove, and thoroughly grind the swollen oatmeal through a fine sieve. Boil the resulting mass over low heat for 30-40 minutes. After the mixture has cooled, the product is ready.

Oatmeal jelly, the recipe and useful properties of which are described in many cookbooks, was prepared in the old days by long-term fermentation of whole grains of oats, because Hercules flakes did not exist at that time.