The Foreign Fork

Strawberry Kissel 

Kissel is a common dessert in Russia, Poland and, of course, Belarus! This recipe is made by cooking pureed fruit with sugar and then using cornstarch to thicken it into a thick, sweet substance. It is usually topped with whipped cream and eaten with a spoon, but it can also be served as a drink!

Strawberries Sugar Lemon Juice Cornstarch Water

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Cook the Strawberries  Add the cleaned strawberries, granulated sugar, and lemon juice and cook for 5-8 minutes.

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Puree the Strawberries Add the strawberries & berry juices into a food processor or blender. Blend until the strawberries are smooth.

Thicken the Puree Combine the cornstarch and water and mix. Pour into the pureed strawberries and stir until the mixture thickens and sticks to your spoon.

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Cool & Finishing Touches Pour the liquid into two cups and place them in the fridge to harden. Once cooled and thickened, top each cup with whipped cream and enjoy!

In Poland and Russia it is common to add less thickening agent (cornstarch in our case) and leave the kissel in a more liquid state. In this case, it is drunk like a dessert fruit soup.

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You can make this recipe using frozen strawberries. Simply add the frozen strawberries to the pot with the sugar and allow them to thaw and cook down at the same time.

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How to Store Kissel  Kissel will keep well for at least a week in the fridge if sealed in an airtight container. Be sure to cool completely before storing and putting it in the refrigerator!

The Foreign Fork 

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