International kitchen

Kisel from frozen berries

Name: Kisel from frozen berries
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: 200g Red currants; 100g Blackcurrant; 2 litres of water; 4-5 tbsp Starch potato; 0.5-1 cup (to taste) Sugar

Learn how to make Kisel from frozen berries with 5 ingredients and 8 clear steps.

PrepNot statedCook30 minServes2LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 30 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Here are the essential products for our future jelly.
02
Frost the berries. Wipe the berries through a sieve or knead and strain the juice through gauze.
03
Pour the water into the pan and bring it to a boil. Throw berry cake into boiling water and cook on an average heat for about 10 minutes.
04
Strain the compote you get.
05
Add sugar to the strained compote and bring it to a boil.
06
In the berry juice, dilute the starch. The amount depends on the density you want. For drinking jelly, 4 tablespoons of starch is enough, for topping you may need all 7 or 8 tablespoons.
07
With one hand, pour the juice of berries with starch into the boiling compote, and with the second hand, stir intensively so that there are no lumps.
08
Bring to a boil, stirring all the time, and turn off. A delicious and fragrant jelly from frozen berries is ready!

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .