Blackcurrant jelly - authentic Russian food

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

This dish has Russian roots, has an original texture and flavor. Blackcurrant jelly is one of the most pleasant and inexpensive homemade dishes. Satisfying and useful. Sweet and sour gifts from the gardens give the drink a delicious taste. Well, let's try to cook?

A bit of history

Kissel has been 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 mixture. It is prepared on the basis of starch, 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 attribute truly healing properties to it.

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. Onpreheated stove, put water in a small three-liter saucepan, bring to a boil.
2. My blackcurrant and clean from twigs and leaves. We reject rotten and broken berries. Throw it in a colander.
3. Knead the berries (you can just use a fork or using more modern improvised means).
4. We unload the berry puree into boiling water - let it 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. Return the filtered liquid back to the pan and put it on the fire to boil. We introduce sugar (you can add cinnamon, ginger powder - on the tip of a knife).
7. In half a glass of non-hot water, dilute the starch. 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 people like it thicker, and some like thin jelly.
8. Starch acts as a thickener in this dish. With constant stirring, we introduce starch dissolved in water into the general mixture, brewing a drink. We make sure that no lumps form. Let's cook a little - and remove the dishes from the fire. Cool, laying out in portions.

Thick blackcurrant jelly is usually eaten with a spoon, and liquid drink from a glass.

From fresh-frozen berries

This tasty and he althy jelly can also be cooked from frozen berries. We take a pound of blackcurrant, a glass of sugar (if you don't like a too sweet drink, you can take less, and to achieve maximum usefulness, replace it with candied honey), half a glass of potato starch and water (purified or from the tap).

Cooking easy

1. The berry, without defrosting, put in a container for cooking, add a glass of water and bring to a boil.
2. Remove the pan from the stove, drain it on a sieve, wipe the berries through it. Save the drained juice.
3. Piece from the berries we return to the pan back, pour boiling water in the amount of one liter, add sugar or honey, cook for about ten minutes.
4. Pour through a sieve, then 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, in a thin stream, so that no lumps 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!

Now readers know how to cook blackcurrant jelly - a natural and authentic dish, the history of which goes back more than one century. Bon appetit everyone!