Kissel is a traditional Slavic drink. Nowadays, this drink has not lost popularity and in demand due to their taste and nutritious qualities. Known and healing properties, which have kissel, benefits and harm for the body of which are the subject of praastility among nutritionists for many years.

It is known that in practical folk medicine In the treatment of many diseases, the gastrointestinal tract helps Kissel, which can not be given even to infants.

Use for the body

The starch, sugar and, of course, is the main product, fruits, fruits or cereals, fruits, fruits or cereals. The benefits of jelly for the body consists in a balanced complex of vitamins, minerals, fats, acids, carbohydrates, sugar-containing substances.

What is useful to the organism for the body, the components included in its composition are best demonstrated:

1. From the vitamin composition of home cooks, it is worth noting the presence of vitamins of group V. Vitamin B1 - thiamine helps to activate brain activity and influence the state nervous system.
2. Vitamin B2 - Riboflavin affects normalization exchange processeshelps in strengthening immunity.
3. Vitamin B5 - Pantothenic acid activates the production of hormones and fatty acids affects recovery processes mucous membranes.
4. The lecithin is an organic substance that helps in the structure of cell membranes, indispensable for the nervous system, liver, brain. It establishes lipid exchange and helps to normalize blood cholesterol. Indispensable for young children.
5. Holin - Vitamin B4 helps maintain the desired insulin level. The lecithin complex activates the work of the nerve impulses, has a positive effect on the cardiovascular system. Normalizes carbohydrate exchange Due to the regulation of insulin levels in the blood.
6. Vitamin C - ascorbic acid, being strong antioxidants, helps to strengthen the protective properties of the body, affects the growth of cells, helps strengthen the healing processes, affects hormonal and protein synthesis, regulates the metabolism, improves the bore, restores the function of the pancreas and thyroid gland.
7. Vitamin A - Retinol, has an antioxidant effect, helps stabilize the visual function, slows down the aging processes in the body.
8. Vitamin E - Tokopoforol makes the use of kissel to the necessary people of older age, as it slows down the processes of aging and positively affects the hormonal background.
9. Vitamin RR - a nicotinic acid It is an enzyme that helps improve cellular breathing, normalize the operation of the stomach and pancreas.
10. Metionine is an excellent liver assistant and the best cholesterol stabilizer.

From what will be obtained by eating kissel - harm or benefit, not only how much the quality composition of the products, but also the amount. With an excess in the body of even the most beneficial components, it can respond to the appearance of negative reactions - rash, intestinal disorders, increasing temperature in children and other symptoms.

Additional Values \u200b\u200bKisel

In addition to the vitamin row, which is rich in Kissel, the composition of the macro and trace elements also plays a significant role in the well-coordinated work of the body:

1. Magnesium in the products included in the list of ingredients for the jelly helps to activate the urinary function. It helps to get rid of edema, normalizes the work of the kidneys, has a positive effect on the work of the cardiovascular system.
2. Potassium is responsible for the coordinated work of all muscles and acid-alkaline balance.
3. Iron is responsible for the hematopoietic function, prevents from the development of anemia.

The basis of this product is a fruit-berry, cereal and even vegetable component, differing in its composition and energy value, so the standard indicator is how many calories in the kisel can be determined only by knowing the accurate composition of the ingredients.

As a rule, there is a calorie pottery from 55 to 358 kcal. When adding a large number of starch, this indicator can grow.

For example, cranberry calorie content in one glass, which can be calculated, knowing how much calories account for 100 g of drink, has the following indicator - 138.5 kcal, since in 100 g - 55.4 kcal A in 250 g of a glass 2.5 times more .

Each kind of jiele has different calories: Kissel per 100 grams of the product from a berry mix has an indicator of 79 kcal, from currant - 60 kcal, milk - 100 kcal. The indicator is how many kcal in the dry concentrate is equal to 358 kcal per 100 g of the product.

The full indicator of BJV is only in a dairy jile, which is rich in fats, carbohydrates and protein. All berry and dry kisins are characteristic only by carbohydrate indicators.

Standard formula defining how many kkal kkal has a totality food value Each ingredient per 100 grams, including:

• sugar - 399 kcal;
• starch - 313 kcal;
• calorie of the main product - berries, milk, cereal, fruit, etc.

So GOST 18488 2000 Kissel fruit-berry weight has 358.4 kcal per 100 g of product. The apple kissel cooked with fresh fruits, which gives an indicator of 62.1 kcal except carbohydrates, is rich in sodium composition, which distinguishes it from other species. The second place of calorie was occupied by milk kissel - 100 kcal. According to the provisions of the GOST, the powder cooks include: sugar, citric acid, starch, natural extract (concentrated juice).

Types of Kissel and their benefits

Kissel the benefits and the harm of which is estimated by its composition, can affect human condition in different ways and due to its saturation and lugs. The thickness of the kissel, the caloriest, since such a consistency gives the starch beverage, which increases the amount of carbohydrates in the finished product due to its presence, as well as a fruit-berry puree.

Cynes on consistency are divided into:

• dense;
• medium density;
• liquid.

To prepare thick cooks, it is necessary to add 12-15 g of starch, for the average consistency - 7-10 g, for the liquid - 5-8 g. The proportions are taken on 200 ml of liquid. According to the standards in 1 tbsp. l. Starchham 20 g. In 1 t. l. - 8 G. It follows the honor that the density of the jile can be increased by a large number of starch if desired (up to 5-7 cent. L.). If you take the proportions of jelly in spoons, it will represent: for liquid jelly on 1 liter of water you need to add 2 tbsp. l., medium density - 3 tbsp. l., for thick - 4 or more art. l.

By efficiency different types This beverage has special indicators:

1. Celebrate Kissel, beneficial features which is expressed in help infectious diseases, problems with the gastrointestinal tract, with violation of vision perfectly suitable for children of older and adults.
2. Apple kissel due to iron in its composition benefits a weakened patient, with anemia, increasing the hemoglobin rate. Apple kisins include in dietary nutrition during obesity.
3. Cherry Kissel is useful in warm form with colds.
4. Cranberry kissel enhances the protective properties of the body, helps with metabolic processes.
5. Oatmeal Kissel - Nakhodka for diseases of the digestive organs - with gastritis, pancreatitis, with dysbacteriosis.
6. The beneficial properties of the jelly from the rosehip helps in the treatment of ulcers of a 12 pans.
7. Kissel from the cherry has a positive effect on the work of the heart and blood vessels.
8. Red rowan kissel enhances laxatives, diuretic and choleretic processes, therefore it helps in diseases of the liver, kidneys, remove swelling. The black rowan in the pussy reduces the pressure.

Young mothers, which include in the diet of the baby berry or fruity kissel, than it is useful or harmful for a child should learn from a children's nutrition specialist.

At present, a briquetted powder type of Kisel can be found on sale, GOST acting P 53361-2009, according to which this type of product complies with special requirements aimed at ensuring consumer security when consumed. Such concentrates of sweet jieves in their composition have an underestimated index of useful components, but very comfortable in preparation and have decent taste.

Research of jelly in powder concentrate according to the requirements of GOST meets the established standards for chemicals: there is a normal dose of sucrose, the content of mycotoxins and pesticides also comply with the norms approved by state sanitary and epidemiological supervisory authorities.

The consumer itself chooses which to buy kissel: the benefits or harm to the body can manifest themselves with the use of any kind of it, if you use the drink uncontrollably and contrary to the installed dosages.

Despite the fact, in favor of what kind of species will make the choice of consumer, the advantages of jelly are obvious. Thanks useful composition Its ingredients, what is useful to Kissel will make its positive adjustments to the work of the body after several weeks of its use.

Oatmeal

The benefits and harm of berry kissel depends on the correctness of their cooking and dosage, but the oats can be used, not afraid of the consequences, as Oats refers to non-allergenic types of products. In addition, in Kisel, it plays the role of the healing substance that has an enveloping effect on the walls of the digestive segments and does not allow the acidic balance of the mucous membrane. In gastritis and pancreatitis, this property of oatmeal is very in demand. People who do not tolerate starch, the recipe for kisli without starch will become a real find.

We offer a simple recipe for jieves, which can be cooked at home:

1. Fill 500 g oatmeal 1 l boiled water. Leave per day in the warm room.
2. When the fermentation process is actively happening, the contents to strain are actively.
3. To taste add salt, sugar and peel, stirring to get a sour consistency.
4. It should be used when the temperature of the jiele is no more than 50 degrees, that is, the drink should be warm, but not hot.
5. When used in Kissel, you can add honey, butter.

When kissel can harm

Those who are going to constantly use this drink constantly, despite the fact that there should also be a subject of discussion to include to include it in the diet.

Damping jelly for the body can manifest itself in people prone to diarrhea.

Sick diabetes, which are located on a low carbohydrate diet, kissel, especially thick consistency due to starch, is categorically contraindicated.

Potassium as part of many berries, on the basis of which Kieres prepare, can intensify the work of the kidneys, than provoking urinary incontinence in people with renal failure Or in kids.

Some types of cooks, for example, from rowan, have the property to activate the laxatives, choleretic and diuretic processes in the body, so people who suffer urolithiasis, the presence of stones in the liver, sick jail (dyskinesia of biliary tract) it is strictly forbidden to use kisins with a specific group of plant components having such properties in large quantities.

Dear readers, hello! Kissel is the word of many will return to childhood, because this Russian drink has always been served in kindergarten and schools. However, some adults love him no less than children. Almost all of all the word "Kisel" is combined with a sweet dessert in the form of jelly, which is prepared on the basis of ragger from berries, sugar and starch. By the way, for its cooking you can use not only starch from potatoes, but also corn. Do you know that Kissel is not only a very tasty and fragrant drink, but also endowed with many beneficial substances, and helps to cure many diseases. Here we will talk about this in this article.

Pretty viscous and thick structure is positively reflected at the work of the digestive tract. It is especially useful in diseases of the gastrointestinal tract, such as gastritis, colitis, stomach ulcers and duodenal gut, pancreatitis. The regular use of this beneficial drink eliminates the dysbiosis, restores its own useful intestinal microflora. Of course, the store product cannot guarantee you from drink fast cooking. It is best for the treatment and prevention of diseases to prepare kissel from various berries and fruits (even frozen) independently at home. A huge number of recipes allow you to drink new and healing drink every day.

Oatmeal kissel is considered the most Russian traditional drink (made of Hercules or oatmeal). Most likely you have heard such a phrase as Kisel Isota in your life. There is nothing special in it, it is the usual oatmeal. The main feature of this drink is no contraindications for its reception, it is equally useful and pregnant, and children, and adults. It is he who is the most satisfying and healthy dish. The use of this dessert will derive toxins, hazardous compounds and heavy metals from the body, will help the body to quickly recover after suffering severe diseases. For a small child, you can cook thick milk kissel.

Of course, despite the great benefit of Kisel, an oncoming question arises, to whom Kissel is harmful? This healing drink has almost no contraindications. Since it has a large calorieness, then, accordingly, it is not recommended to people who carefully follow their weight (oatmeal can not be afraid, its caloric content of 100 grams is no more than 100 calories). If you have diabetes mellitus, but love a lot, just replace sugar to the substitute, and you can enjoy your favorite dish. People who have intolerance of certain berries or fruits - boil the kissel from the ingredients acceptable to your body.

Calorie Kisel

Keloriy Kisli ranges from 50 to 130 calories per 100 grams of the finished product. It directly depends on the ingredients used in the preparation of this drink. The very calorie will be milk and oatmeal, the less calories in berry fruit. If you do not use sugar, respectively calorieness falls, the higher the fat content of milk, the calories will be higher.

A glass of finished fragrant jieves cannot harm the figure, but only the body will fill the organism necessary vitamins and minerals, as well as fiber. But, and you should not abuse them, because even harmless foods can bring serious deviations if you use them without limitation.

How to prepare kissel

So how to properly cook various kisins to get the maximum of vitamins and useful substances. Do not use semi-finished products, as they contain a large number of dyes, taste additives and other harmful substances. Learn to cook yourself this dessert at home, especially this is done pretty quickly and simple. No need to spend a lot of time and strength. And how to prepare some kisins, I will tell now.

Cranberry Kissel - how to cook

Cranberry kissel can be called miraculous. The content of a large amount of ascorbic and antipyretic acid (acetylsalicyl) is capable of facilitating the states with influenza and ORVI and speed up the recovery. Its ability to sneak the stomach makes it an indispensable product at elevated acidity, gastritis and stomach ulcers. Its sweet and sweet taste will like not only adults, but also for children.

How to cook this excellent drink? Very easy. Here is a recipe: take 300-350 grams of cranberries (fresh or frozen) and squeeze juice from it. 4 tbsp. starch spoons stir in cup cold water, and mix with the resulting cranberry juice. One and a half liters of water put boiled, how to boil to pour the mixture there, add sugar to taste and let boil. Then peak the Kisel not more than 5 minutes and remove from the fire. They use such a dessert both in warm and cold. Bon Appetit!

Kissel from pea flour - recipe

Although many will be surprised, but pea kissel really exists. To taste, he resembles a pea puree and is preparing without starch. Such a dish is great for fasting. There are several options for its preparation: with mushrooms, fried onions, with spices and others. In fact, pea kissel is a high-quality second dish that can be filed with anything. How to prepare the easiest option, we will now consider. It is very simple, interesting and most importantly - very tasty.

Pea flour can be purchased in large stores (the price is not very cheap), but you can prepare yourself. For this, the usual dry peas is crushed at a coffee grinder. For cooking, a glass of flour from pea, water and salt will be needed. Water ratio ranges from 1: 3 to 1: 5 (on a glass of flour from 3 to 5 water glasses). Pea flour is dissolved in a small amount of water and pour the mixture into boiling a little salted water. This dish is preparing only 15 minutes, after which Kissel should be poured into the form. After soaring, lay out on the plate and decorate.

How to make cooks from Hercules

Natural oatmeal cooks is prepared from oats, but you can make it from Hercules. Scientists have long established the fact that it is regular:

• Exchange processes in the body are activated;
• Improves the work of the pancreas;
• Immunity strengthened;
• Normalized blood sugar levels;
• Improves the process of digestion and learning;
• Harmful cholesterol is excreted;
• The healing of the stomach ulcer is accelerated.

Prepare this drink is very easy. The shelter of oatmeal is interpreted (can be in a coffee grinder, but best in a mortar). Then pour a liter of cool water and put a piece there rye bread. All this mass put in a warm place at night. In the morning, take out the bread, and wake-up oatmeal carefully grind the mass to the state of homogeneity. Next, the entire mass obtained is placed in enameled container, and put cooking on a quiet fire. After half an hour, Kisel is ready.

Slim oatmeal

Oatmeal kissel has become very fashionable to use in the process of weight loss. And not enough. One glass of such a drink is capable of replacing breakfast and dinner. In addition to the effect of discharge of excess weight, the body is filled with health, improves immunity, and it turns out good cleaning Whole organism from harmful microflora. Many are simply taken by 100 ml. Oatmeal jieves for a day 30 minutes before meals. Although drinks and absolutely harmless, cleaning the body can be held no more than 3 months in a row. The break is still necessary.

Recipe: 1 cup whole grain Oats pour a liter of water and cook at least 4 hours. If Kissel seems too thick, you can periodically pour water. When the cereals copplate completely, give a little cool and thoroughly beat into a homogeneous mass. For sweet lovers allowed to add a little honey and dried fruits. Ready kissel can safely store in the refrigerator for 7 days. Before use, first dilute with warm water (serving).

Kissel with type 2 diabetes

Disputes about the benefits of Kisl sugar diabetes Endless. Someone is confident that he causes irreparable harm to the body, and many believe that it is able to bring only benefits for a person. The main condition for the use of jille increased level Sugar is not to use sugar during the manufacture, and its substitutes. But the greatest benefit can bring all the same oatmeal kissel, or as they are called the people of "Health Balsam".

It is clear that when you sit on a strict diet, you just want to pamper yourself with something delicious. So, eat kissel for health. Prepare it out of your favorite berries or fruits and enjoy it in a unique taste.

Kissel with a stomach ulcer

With a stomach ulcer, an important role is played proper nutrition. Kissel can be safe to add to medical nutrition, due to its nutrition and beneficial texture. But, with ulcerative disease, oatball on milk is considered the most common. Accurate recipe: 100 grams of flakes pour 2 cups of cow's milk, and leave for swelling. After swelling the cereals, the milk is drained into the container and put on a quiet fire. After the fluid boils, the starch is added (diluted in the water in advance). You can sweeten with sugar or honey.

Milk Kissel also acts well on the mucous gastrointestinal tract. Simply recipe can not be. To the boiling sweetened milk add a pre-diluted starch, let it boil and everything - you can eat. For achievement therapeutic effect Kissel, with a stomach ulcer, it is necessary for a glass during the month, the entire empty stomach.

And this kissel according to the recipe of a doctor infectious examiner will help you with pancreatitis. Look this video necessarily.

Dear readers, well, you learned that that Kissel is not only a very tasty and fragrant drink, but also helps to cure many diseases. Take the recipes of cooking cooks and enjoy this useful dessert!
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Be healthy! With you was Taisiya Filippov.

Kisel - international dish. It is boiled in all countries, therefore the component composition of this sweet dessert is incredibly diverse. Prepare kissel from berries, fruits, rhubarb, chocolate and much more. And some recipes, for example, jelly isotov, were invented and even patented in our time. Can this be a popular dish harm the body? You will learn about this from this article.

Historians say that Kissel, along with sauerkraut and rye bread, very read Catherine the second. True, in those days, this dish was prepared not from starch, but from the fermented branch of cereals (rye, wheat, oats). Such a product was very similar to the jelly and had an acidic taste.

What kind of kisel is better

Reset two sizes for the month!

Slimming formula is simple - burn calories more than enters the body. But how to achieve this? Exhaust yourself with complex and often dangerous diets - very risky. Spend a lot of money and time at the gym - not everyone in opportunities. Orbanky of all thinning named Kartunkova: "Girls, lose weight just, here is a recipe: before breakfast ..."

It has long been known for the nutritional value and use of jille for children, elderly and patients. This drink is included in many therapeutic tables.

Kissel has a mass of valuable properties. His viscous structure from natural components Carefully acts on the stomach and intestinal mucosa. It improves digestion, contributes to maintenance normal microflora In the gastrointestinal tract, reduces acidity. Health benefits of Kislie has a versatile character:

Kissel can be cooked from any berries and fruits. But the most useful is the product from oat colts, known as Kisel isotov.

Preparation of cook

Cheese depends on the content of starch in it. To obtain a dish of liquid consistency on a glass of water take half a teaspoon of starch. And if you want to get a thick jelly, the proportions are the same, just you need to take a tablespoon. To prepare this dish, you can take potato (it is bred cold water) or corn (it is diluted with cold milk) starch.

Prepare Kisel as:

Boiled syrup from berry or fruit juice. Potato or corn starch is stirred in a cold liquid and a thin flowing is poured into a boiling syrup. Constantly stirring, bring up to a boil, turn off the fire and get cold. Kissel is not drinking hot, its benefits has the most pronounced effect in cold or warm.

There are no contraindications for the use of this dish. The only exception: Shop Kisel with the addition of preservatives and flavors can harm the body even a healthy person.

Kisel Isotova

The recipe for a unique jelly was invented by a virus-virologist Vladimir Mesotov. Its benefit is invaluable. Regular use of jelly isotov helps to cope with such serious illness as:

• Diseases of the liver, stomach, pancreas, etc.
• Jade, nephrosis, inflammation bladder, stone formation in the kidneys
• Heart disease and vascular system
• Chronic fatigue syndrome, lethargy, depression
• Low immunity
• Dysbacteriosis, constipation

Oatmeal kissel significantly improves general state The body increases the tone and increases endurance, slows down the aging processes. In addition, it neutralizes the harm toxins, poisons, carcinogens. The author himself, with the help of this dish, got rid of the effects of tick-borne encephalitis.

Its benefit has a pronounced nature of the well-being and children, and adults.

Use it better for breakfast, as an independent dish and after it is nothing for 3 hours. Kisel isotova very burtrite organism, so it is not desirable for the night - can cause insomnia.

Recipe Kisel Isotov

Preparation of jelly isotov is a rather laborious process, but all efforts pay off with more than.

First, oat filtrate is preparing:

300 - 350 g of oat flakes and 8 tbsp are falling asleep into a three-liter glass jar. Highfucked oats. Horticulture Oat improves the fermentation process. In addition, its benefits and content in it useful substances above. Add 100 ml of kefir and 2 liters of warm water. Kefir put on a concentrate for laminating fermentation. In the future, when preparing the filtrate, instead of kefir, you can put several spoons of finished oat concentrate. You can add 50 grams of rye bread. It will even improve the taste of oatmeal.

Stir the contents with a wooden spoon, close the can with a lid and remove into the shaded warm place. It is very important that under the lid in the bank there remains some air for the normal flow of fermentation processes. It lasts fermentation from 1 to 3 days. The preparedness of the product can be determined by a characteristic acidic odor and the formation of bubbles.

Next, the contents of the cans are filtered through a sieve. It turns out 2 liters of filtrate. Then the remaining thick thick was washed with clean water and this weaker filtrate is poured into another dishes. Both filtrates defend 16-18 hours. By the way, you can also eat, adding in porridge and dough.

After a few hours the filtrate is divided into several fractions. The upper liquid (kvass) is neatly drained with a tube, you can use it immediately. Kvass - a storehouse of useful substances. It can be stored in the refrigerator up to 7 days. It is worth noting that oatmeal can harm in acute pancreatitis, as it activates the secretory function.

The thick concentrate is the basis of jelly. It can be stored in a cold place for up to 3 weeks.

Kisel Isotova:

2-4 concentrate spoons are taken on 250 ml of water (the amount depends on the desired thickness of the dish). The solution is brought to a boil and is boiled 4-5 minutes. The cooking time is desirable not to increase, because at the same time it is harm to useful microorganisms.

In finished cooks, you can add salt, butter, honey. Eating him with rye bread.

Initially, Kisel was not a drink nor dessert: At the beginning of the last century, it was cooked from cereals (most often oats) on water or milk, and therefore for many it was easy to prepare, very nutritious and inexpensive dish, which was allowed to consume Even during the post. And only in the last century for the jile, berries and fruits began to use - however, the recipes and the main ingredients remained approximately the same.

In any case, two ingredients are included in the composition of the jelly - sugar (except for cereal dietary kissels) and starch, which performs the function of the thickener. At the same time, the product can be prepared independently of fresh ingredients, or to purchase a semi-finished product in bundles, which is enough to dilute and cook for some time in boiling water.

Harm

Damage to jiele

Despite the obvious benefit and beautiful taste of Kisli, not everyone can drink it in unlimited quantities. It is advisable to limit consumption or abandon the product at the following cases:

• Overweight.

Kissel contains a lot of carbohydrates, and therefore has a high glycemic index and can contribute to an increase in body weight.

• Diabetes.

Those who suffer from this disease in any form, kissel is contraindicated - again due to the high sugar content. However, the product cooked from oatmeal in this case does not harm.

• Template to allergies.

Store semi-finished products can cause various reactions - due to the content of preservatives and dyes in them. To find out exactly which additives are in powder kisel, it is not always possible, so when they are used in unlimited quantities there may be minor manifestations of allergies.

Benefit

The composition of the jelly

Experts claim: to accurately determine the composition of dry concentrate is rather difficult, but the personally prepared fruit-berry or cereal kissel, as a rule, contains the following ingredients:

• Potassium, the vital man for normal muscles and maintain the correct acid-alkaline balance.
• Vitamin B1 (thiamine), which is required for the normal operation of the nervous system and maintaining cerebral activity.
• Vitamin B2 (Riboflavin) is a vital participant in exchange processes, which ensures the activities of all organs and systems, including immune.
• Vitamin B5 (pantothenic acid) - restores mucous membranes, regulates the production of hormones and especially important for the body of fatty acids.
• Vitamin RR (niacin) - reduces cholesterol concentration, improves blood coagulation and mental activity.
• Lecithin is a natural cholesterol regulator, one of the most important components of liver cells.
• Lizin is an indispensable amino acid necessary for the growth and restoration of tissues, the production of hormones and enzymes.
• Holine - the substance necessary for brain activity and maintenance normal level insulin.
• Methionine - normalizes cholesterol content, supports liver functions.

Kissel may also contain other vitamins, and useful substances that are moving to the product from the ingredients contained in it.

What is useful to kissel

Kissel is no wonder to be an important product for several centuries. All its views are not exceptionally distinguished by the following useful properties:

• Mildly envelops the walls of the stomach, softening pain in gastritis and ulcerative disease.
• Normalizes the intestinal work, helps to struggle with dysbacteriosis.
• It helps to avoid overeating and feeling gravity in the stomach.
• It is an excellent source of energy, improves performance.
• Improves the work of the kidneys, helps to remove excess water from the body.
• The starch contained in Kisel promotes synthesis the most important vitamins Groups in and increasing the activity of exchange processes.

The benefits of Kissel also may depend on its variety. So, the following types of product affect the body especially beneficial:

Oatmeal Kissel is extremely useful for losing weight, increases immunity during epidemics, has a high energy potential and is recommended by many specialists in gastritis. Kissel on oatmeal - the leader among other kissels according to the abundance of vitamins, proteins and amino acids. It is called "balsam" for the stomach and intestines.

Inheritarian Kissel - An excellent natural remedy for vision disorders, duodenal diseases, has rejuvenating properties.

Cranberry Kissel - Perfectly helps for diseases of the kidneys and bladder, increases immunity, allows you to withstand infectious and viral diseases.

Apple Kissel - shown at low hemoglobin and digestive problems.

Rowan Kissel - famous folk remedyused for diseases of the liver and gallbladder.

Cherry Kissel - helps to remove toxins from the body.

Blackfold rowan - Excellent binder with acute gastrointestinal disorders.

A real berry or fruity kissel does not need artificial preservatives, as an ascorbic acid of fruits and berries is in itself good preservative properties. Therefore, in the composition of natural jelly, which is useful for health should not be synthetic citric acid (E330). It adversely acts on the mucous membrane of the stomach, and destroys the enamel of the teeth, which subsequently leads to its erosion.

The color of high-quality natural jelly from berries should not be too bright. Otherwise, you risk used to consume kissel with artificial dyes, such as E-122, E-124 or E-132.

With moderately use, the properly cooked kissel is a useful product that improves digestion and other vital processes in the body.

Since Kissel has a healing property to envelop the stomach wall, it is best to use it on an empty stomach 2 hours before meals

Home Kissel

Prediciously cooked from fresh ingredients Kisel is considered more useful and safe.

The thickener as potato starch is too a calorie product and it is very difficult to recycle the body, so it can be successfully replaced by corn starch, which is beneficial to the microflora.

Also today is relevant in the cooking process to replace starch in the product of pectin - useful natural thickener, which contains quite a bit of carbohydrates.

Important!

Calorie Kisel

The energy value of the jelly is ensured by the content of starch and sugars in it - the main sources of carbohydrates. None of the types of jelly contains either fats or protein. The only exception is dairy kisins, where the calorie content directly depends on the product used to prepare them. Thus, the energy value of the drink on the removed milk is approximately 79 kcal, and if the kissel is cooked on milk solid - then about 117 kcal.

For carefully followed by their weight, oatballs will seem a very suitable product - and not only because of its obvious benefit. His calories are very easy to remember: it is 100 kcal per 100 grams.

Fruit-berry kissel, whose energy value, depending on the ingredients, is 53-59 kcal per 100 grams, is considered the lowest-calorie.

Kissel is one of the traditional, long-stayed dishes in Russia. Initially, he was not thickened with starch, but they prepared the cereals on the tricky decoctions (hence the name - from the word "sour"). On the starch, Kienes was usually copied thick and served with milk.

Today, kisins are boiled from fresh and dried fruits and berries, juices, syrups, milk, bread kvass, mainly on sugar.

Ingredients for berry kissels

For fruit-berry kissels, potato starch is used, and for dairy and almonds - corn (maize), which gives a more delicate taste.

About the benefits of soups, dairy products, fruits, vegetable oils, protein products can be found at MyReceptu.ru - a great website with culinary recipes! Rate new recipes (soup with meatballs, soup with homemade noodles, ear from mackerel with tomatoes, etc.) and take a note.

Before use, starch is bred chilled boiled water, syrup or milk, and then filter.

• For the preparation of thick jel, 70-80 g of starch per 1 liter of liquid is necessary,
• cyll of medium density - 40-45 g,
• for a semi-liquid kisl - 30-35 g
• (i.e., 3 tbsp. Spoons of starch are taken for a thick jelly on 1 liter of liquid, for jesters of medium density - 2 tbsp. Spoons for liquid kissels - 1 tbsp. Spoon with top).

Colel of medium luggage

Thick kisins after the introduction of the starch coperate on the weak heat, stirring with a wooden spoon. When applying, such a kissel is laid out of the form in a vase or on a plate, a cold boiled milk or cream (100-150 ml per serving) is separated separately.

The thick cranberry kissel (the spoon is worth) - the traditional dish of Finnish cuisine.

Cooking dense jelly.

Cynes of medium-sized or semi-winged after connections with starch do not boil, but only bring to a boil, then bottled into glasses, creams or vases and put on the cold.

Liquid kisins are used as gravy to different dishes. Cynes of medium density cooled and served as a sweet dish.

As a rule, a small amount (0.1-0.3 g per serving) of citric acid (0.1-0.3 g per serving) of citric acid is added to the fruit-berry kisins to preserve the color and improve the flavoring qualities, which should be prepared with cold boiled water.

In order for the surface of the jieves not to be covered with a film, it sprinkles with a small amount of sugar.

Various eggs from citrus fruits are very tasty.

About the benefits of Kiseli

Kissel - since ancient, a famous drink that helps to grow to the child. Of course, B. different countries - Different fuckers, but what drinks this drink is everywhere - this is a fact. For example, in Western Europe, sweet berry-fruit kisins preferent, in Germany, they love kissels from strawberries and raspberries, in the Scandinavian countries - acidic (Finnish jernery from rhubarb with whipped cream), and cranberry kissel adores in Russia. In Lachdenpok, the old town in Karelia is boiled with a closer from a closer.

Cranberry. Natural pantry ascorbic acid and acetylsalicylic acid. Yes, the cranberries contained his native aspirin, so if the child was cold, influenza, temperature, the best drink - Morse or cranberry sweets. Cranberry is rich and a set of minerals (iron, manganese, copper, silver, iodine, potassium).

Cranberry kissel.

Crimsonkissel possesses excellent healing properties Due to the high content in the raspberry of acetylsalicylic acid.

Kissel - a dish is very nutritious: in it and vitamins, and calories. And already Kissel, cooked from high-quality berries or juices, by the number of organic acids firmly holds the first place among other drinks.

Blueberryand in Kiere is effective in diseases of the gastrointestinal tract, infectious diseases, as well as to improve visual acuity.

Celebrations. After cooling in it, you can add berries of fresh strawberries and blueberries.

Apples Used as a dietary and healing agent. They are useful to people of mental work and persons leading a sedentary lifestyle. From the apple kisl, they will not stand, but he will create a feeling of satiety. Recommended for prevention of anemia, hypovitaminosis and to improve digestion.

Apple Kissel.

Ryabina Krasnaya Used in diseases of the liver and gallbladder. Fruits have light laxative, choleretic and diuretic actions.

Cherryhas antiseptic properties and is good to a tool With inflammatory respiratory disease.

Kissel from frozen cherries in its properties is not inferior to a fresh cherry savory.

Since the indifferent components of the jiele is starch, it is recommended to drink when gastritis with increased acidity and peptic diseases Stomach and duodenum. Kissel has an alkalizing effect on the body, which is very important for people suffering from increased acidity. Although modern gastroenterologists say that now gastritis is a lifestyle, but we will not lower your hands.

Cooking berry jelly from strawberries, cherries and black currant.

Invalid Russian dish is oatmeal. It is traditionally called "Russian Balsam." Mention of him is still in culinary books "Domostroja" and monastic recipes of the XVI century. Of course, oatmeal is one of the basic foundations of traditional Russian cuisine, its integral part. Today, this drink is undeservedly forgotten. But he can benefit with the diseases of the stomach, as well as a vitamin remedy ...

Healing oatmeal with adding jam.
(Read more about healing oatmeal with fermentation, see at the end of this page.)

Kissels from fruits and berries

Strawberry kissel

Ingredients:
3 glasses of water, 200 g of strawberry, 3/4 cup of sugar, 3 tbsp. Spoons of potato starch.

Cooking

Strawberry to go through, rinse and rub in a homogeneous mass. Boil 2 glasses of water, add sugar and diluted in 1 cup of cold water starch. When Kissel boils, introduce strawberry mass into it, pour into small dishes and cool quickly.

Raspberry kiseline

Ingredients:
4 Water glasses, 400 g of raspberries, 3/4 Sugar glasses, 3 tbsp. Spoons of potato starch.

Cooking

From the raspberry squeeze juice. Merge juice into porcelain dishes and put on the cold.
Mesu (squeezes) pour water (3 cups), strain. Add sugar, peel and thicken with diluted water (1 cup) with diluted with dumplings. Kissel remove from fire immediately after boiling, pour fresh raspberry juice into it, stir.
Serve with cold milk, whipped cream or vanilla sauce.
Mesu can not just pour water, but to peel, and then strain. In Kissel, add citric acid solution (1 g).

Raspberry kissel, garnished ice and fresh strawberries.

Raspberry cook with the addition of lemon juice and ice.

Kissel from blackberry

Ingredients:
4 Water glasses, 250 g of blackberry, 3/4 Sugar glasses, 50-90 g of starch, 1-2 g of citric acid.

Cooking

Berries wipe through the sieve. The resulting juice strain into separate dishes and cool. Removing after wiping the mezu pour hot water (3 cups), bring to boil and strain.
Add sugar and citric acid into decoction. Pour the diluted with cold water (1 cup) starch and bring to a boil. In ready to add chilled juice.

Kissel from blackberry, garnished raspberry berries.

Black Currant Kissel

Ingredients:
3 Water glasses, 250 g of black currant, 3/4 Sugar glasses, 4 tbsp. Spoons of potato starch.

Cooking

Rider and rinse black currants, strain and strain juice through a gauze or a sieve into tightly closing dishes.
The remaining mezu pour 2 glasses of water, to break 6-7 minutes and strain the resulting decoction.
Add to decoction sugar, bring to a boil and pour starch, divorced in 1 cup of cold water, pecking 3-4 minutes on low heat, stirring continuously.
After removing from the fire, stir the kissel with the polluted intimensional juice and pour it into glasses or vases.

Black currant kissel with adding spices.

Kissel from the gooseberry

Ingredients:
4 glasses of water, 300 g of gooseberry, 2 sugar glasses, 3 tbsp. Spoons starch.

Cooking

Of the 3 glasses of water and sugar to weld the syrup, pour into it berries and cook until they decorate.
Stiring liquid, pour into it diluted in 1 cup of cold water starch, bring to a boil, remove from the stove. Pour cookie in small plates, sprinkle with sugar, cool.
Serve with milk or vanilla sauce.

Cranberry kissel

Ingredients:
4 glasses of water, 1 glass of cranberries, 3/4 cup sugar, 3 tbsp. Spoons of potato starch.

Cooking

Cranberry go over, rinse, squeeze juice from it and remove it in a closed dish in the refrigerator.
Mesu (squeezes) pour hot water (3 cups), cook, then strain. Add to decoction sugar, bring to a boil and introduce starch diluted in 1 cup of cold water. To bring to a boil, remove the saucepan from the fire, add fresh cooled cranberry juice.
Kissel stir and pour into a small dish or cream. Sprinkle sugar so that the film does not form, and give cool.
Serve with milk or cream.
Cranberry Kissel can not be cooked in aluminum dishes - it acquires an ugly color (blue).

Cranberry sweets, whipped with a mixer with the addition of creamy ice cream.

Kissel Bruschenichny

Ingredients:
4 glasses of water, 120 g of lingonberries, 1 cup of sugar, 3-4 tbsp. Spoons of potato starch, 2-3 g of citric acid.

Cooking

From the sent and washed berries to squeeze the juice and put it on the cold. Purples pour water (3 glasses) and boil 5-10 minutes. The decoction to strain through a sieve or gauze, cool, add diluted in 1 cup of cold water starch, constantly stirring, bring to a boil, remove from the fire, add pressed earlier juice, lemonic acid, mix.
If desired, it is possible to aromatize kiseli clove and cinnamon or lemon zest.

Blueberry Kissel

Ingredients:
4 glasses of water, 160-200 g. Blueberries, 3/4 Sugar glasses, 3 tbsp. Spoons of starch, 1-2 g of citric acid.

Cooking

Washed and smashed blueberry. Juice strain into separate dishes. Mesu pour hot water (3 cups) and boil 5-6 min. Decoration to remove from fire, strain. Add sugar, bring to a boil, introduce diluted in 1 cup of cold water starch.
In the cooled kissel, pour the berry juice, adding some citric acid.
Pour into cups or glasses, then sprinkle with sugar and cool.

Dried Blueberry Kissel

Ingredients:
3.5 glasses of water, 75 g dried blueberries, 1 glass of sugar, 3-4 cm, spoons of potato starch, 1 g of citric acid.

Cooking

Blueberries go through, rinse in warm water, pour cold water (3 glasses) and cook before softening (about 20 min). Strain, pre-occurring berries. In the decoction to put sugar sand, citric acid, heat to boil and introduce diluted with cold water (1/2 cup) starch.
Kissel can be prepared from fresh berries (on every glass of berries - 1.75 glasses of water). Wash berries wipe through the sieve. From the mezgie to cook syrup, strain, thicken the starch, add a berry puree.
This kissel is served both hot and cold.

Kissel from Ryovnika

Ingredients:
4 glasses of water, 50-80 g of dried rose hips, 1-1.5 sugar glasses, 4-6 tbsp. Spoons of potato starch, 1-2 g of citric acid.

Cooking

Washed rosehip fruits pour 3 hot water glasses and leave for a while so that the fruits are swollen. In the same water, cook before softening. When the rosehip becomes soft, the decoction to strain into another dishes, and the fruits wipe, combine with the decoction. Add sugar, acid, boil and pour diluted in 1 cup of cold water starch.
Pour into portion dishes, sprinkle with sugar and cool.

Kissel from rosehip.
In cold weather, any kissel can be hot.

Kissel from steam viburnum

Ingredients:
4 Water glasses, 400 g of viburnum, 1.75 Sugar glasses, 1/2 cup of potato starch.

Cooking

Kalina to go through, put in a saucepan, add 2 glasses of water, closely close the lid and pack in the oven or on a water bath. Wipe, divorce hot water (1 cup), add sugar, bring to a boil and introduce a starch diluted in 1 cup of cold water. Pour into portion dishes, sprinkle with sugar and cool.
Kissel can be prepared with honey, which to introduce a syrup after thickening.

Kissel from viburnum with malt

Ingredients:
1.25 liters of water, 150 g of viburnum, 50 g of malt, 100 g of sugar, 2 tbsp. Spoons of potato starch.

Cooking

Mixed Kalina Mix with malt, pour water (1 l) and cook 5-6 hours. Add sugar to a fluid decoction, bring to a boil, introduce diluted with water (1 cup) starch, boil.
Pour into portion dishes, sprinkle with sugar and cool.

Blackfold rowan

Ingredients:
4-5 glasses of water, 75-100 g of berries in black rowan rowan, 4-5 tbsp. Sugar spoons, 4 h. spoons of potato starch.

Cooking

Blackfold row rinse, Celement in a mortar, add a few tablespoons of hot water, stir, give to stand for a few minutes, then juice squeeze and cool. Pour hot water to pour hot water from the moment of boiling 8-10 minutes, then the decoction to strain, part to leave for dilution of starch. In the rest of the decoction add sugar, bring to a boil, pour away the diluted starch, bring to a boil again and remove from the fire.
Pour rowan juice in Kissel, stir, pour into glasses, sprinkle with sugar and cool.

Mixing cooled sweet kissel with soft fresh cottage cheese, you can cook an excellent pastry cream.
For greater homogeneity of the cream, it can be wiped through the sieve.
Such a cream should not be stored more than 1-2 hours.

Apple juice kissel

Ingredients:
2-2.5 glasses of water, 2 glasses of apple juice, 3/4 cup of sugar or honey, 3 tbsp. Spoons of potato starch, lemon or orange zest, 1 cinnamon stick, 1 g of citric acid.

Cooking

His acidic water with sugar and spices (cinnamon, zest) boil. In the apple juice stir starch, pour into hot syrup, stirring, let it boil. Remove from fire, pour into portion dishes.
Cold Kissel can be served with whipped cream.
If honey is used, it must be added after the kissel is removed from the fire.

Kissel from apples

Ingredients:
4 glasses of water, 2 large apples, 4/5 sugar glasses, 2-3 tbsp. Spoons of starch, 1-2 g of citric acid.

Cooking

Rinse apples, cut, pour water (3 glasses) and cook. When apples become soft, wipe them together with the decoction, add sugar, acid and bring to a boil. Introduce diluted with water (1 cup) starch and brew kissel. Pour into portion dishes, sprinkle with sugar and cool.
Serve with milk or cream.
If desired, Kissel can be aromaticized by cloves (1 bud) and cinnamon.

Dried Apple Kissel

Ingredients:
4 glasses of water, 200 g of dried apples, 1.5 glasses of sugar, 4 tbsp. Spoons of potato starch, 2 g of citric acid.

Cooking

Apples go through, rinse in warm water, put in the dishes, pour hot water (3 cups), close the dishes with a lid and leave for 2 hours for swelling. After that, cooking apples in the same water with weak boiling for 30 minutes.
Ready to strain, and apples wipe through a sieve, combine with decoction and sugar, heat to a boil, add citric acid, and then introduce starch in syrup, diluted in 1 cup of cold water.
Kissel pour into portion dishes, sprinkle with sugar and cool.

Kissel from apples and melon

Ingredients:
4 glasses of water, 2-3 apples, 400-450 g of melt melon, 1.5 sugar glasses, 3 tbsp. Spoons of potato starch, 2 g of citric acid.

Cooking

Apples and melon wash (melons pre-cut the crust), cut into thin slices, put in the dishes, pour hot water (3 glasses) and cook until readiness.
The decoction to strain, apples and melon wipe, mix with decoction, sugar sugar and heat to a boil.
Connect the cooked syrup with starch, diluted with 1 cup of cold water, put on fire and bring to thickening.
Pour into portion dishes, then sprinkle with sugar and cool.
To improve taste to add citric acid. Fragraatize kissel can be vaniline, cinnamon or zest.

Kissel from apples and cranberries or sea buckthorn

Ingredients:
4 glasses of water, 3 apples, 1-2 tbsp. Spoons of cranberries or sea buckthorn, 4-5 tbsp. Sugar spoons, 4-5 h. Spoons of potato starch, 1-2 g of citric acid.

Cooking

Apples rinse, finely cut, pour hot water (1 cup), cook before softening, and then wipe through the sieve, combine with the decoction.
Cranberry or sea buckthorn thoroughly spin, pour cold boiled water (1 cup), mix, separate the juice from the mezgi.
From the mezgi to prepare a decoction (on 1 cup of water), strain, combine with the rubbed apples, add sugar, citric acid, bring to a boil, pour, stirring, diluted with 1 cup cold water potato starch. Blend again to boil, remove from fire, add squeezed juice berries, mix, pour into portion dishes, sprinkle with sugar and cool.

Kissel from very finely chopped apples, cranberries, whole cherry berries
And small pieces of lemon crust.

Kissel from apples and celery

Ingredients:
4-5 glasses of water, 2-3 apples, 50 g of celery root, 5-6 tbsp. Sugar spoons, 4 n. Spoons of potato starch.

Cooking

Squeeze the juice from apples and cleaned Celery root skin. Cool juice.
Pour hot water to pour hot water, to boil, cook for 20-25 minutes, wipe through the sieve. Part of the ragger dilute potato starch. In the rest of the decoction, sugar sugar, bring to a boil, pour starch, then remove from fire, add chilled juice, stir, pour into portion dishes, sprinkle with sugar and cool.

Perezhevy Kiselle

Ingredients:
4 glasses of water, 3 pears, 3/4 Sugar glasses, 3 tbsp. Spoons of potato starch, prying cinnamon or carnation, citric acid at will.

Cooking

Pears wash, clean from the skin, sprinkle with citric acid solution. Skin pour water (3 cups), peak. Add sugar, spices and pears, sliced \u200b\u200bwith slices in the decoction. Boil, not allowing the rigging of pears. If the drink turned out to be insufficiently acidic, any acidic juice or citric acid can be added.
Syrup to thicken with starch, diluted with 1 cup of cold water, bring to a boil. Remove from fire, pour into portion dishes, sprinkle with sugar.
Cooled kissel feeding with milk or vanilla sauce.

Kissel Cherry

Ingredients:
4-5 glasses of water, 150 g of cherry, 3/4 cup sugar, 4 tbsp. Spoons of potato starch, 1 g of citric acid.

Cooking

Berries rinse, remove bones. Bones pour 3 hot water glasses, boil a few minutes and strain. The pulp is suspended by sugar (half of the norm) and leave in the cold for 1 hour. The juice formed to merge. Berries put in decoction from the bones, boil 10-15 minutes, wipe and connect with the decoction.
Add remaining sugar, bring to a boil, pour starch, diluted with 1 cup of cold water. Add dissolved acid.
Remove from fire, connect with previously cooked cherry juice, pour into portion dishes by sprinkling sugar. Cool

Hot milk porridge put in small silicone molds, let cool, then cool in the refrigerator.
After cooling and hardening the porridge, the resulting figures carefully remove from the molds, pour with a sour and decorate with berries.

Kissel from cherry or cherry with wine

Ingredients:
3 glasses of water, 500 g of cherries or cherries, 2 tbsp. Sugar spoons, 3 tbsp. White wine spoons, 2 tbsp. Spoons of potato starch, lemon zest, 1 pinching cinnamon.

Cooking

Clear the cherry bones (cherry), put in a saucepan, add citric zest, pinch cinnamon, then remove the lemon zest. Dilute in a small amount of cold water starch, add to the cherries, bring Keelle to a boil.
Pour into portion dishes, sprinkle with sugar and cool.

Kissel from cherry with wine.

Kissel from Kizyl, Alyci, plums "Mirabel"

Ingredients:
4 glasses of water, 320 g of Kizyl, Alychi, plums of Mirabel varieties, 1.5 Sugar glasses, 3-4 tbsp. Spoons of potato starch, 1 g of citric acid.

Cooking

Dogwood, Alych, Mirabel to go through, rinse with cold water, put in the dishes. Pour hot water (3 glasses) and boil 7-10 minutes. Ready decoction to merge into another dishes.
The remaining berries are good to smoke, connect with the decoction, bring to a boil, after which itching through the sieve and at the same time wipe some of the fruit mass. Add sugar, citric acid to prepared liquid and warm up to boiling. Connect syrup with starch, divorced in 1 cup of cold water, bring to thickening.
Pour into portion dishes, sprinkle with sugar and cool.

Kisel from Kizel, Alyci, Mirabel plums.

Grape Kissel

Ingredients:
4-5 Water glasses, 200-250 g grapes, 4-5 sugar spoons, 4 h. Spoons of potato starch.

Cooking

Grapes to go through, rinse, free from the seeds, stop or skip through the power plate. Cool juice.
Pour hot water and cook from the moment of boiling 10-15 minutes. The decoction to strain (part of the burden to leave for breeding starch), add sugar to it, bring to a boil, pour diluted starch and bring to a boil.
Remove from the fire, pour the grape pressed juice, to stir well, pour into portion dishes, sprinkle with sugar and cool.

Fresh Apricot Kissel

Ingredients:
4 Water glasses, 320 g of apricots, 1.5 sugar glasses, 3-4 tbsp. Spoons of potato starch.

Cooking

The apricots are well rinsed in warm water, then each fruit to be cut off on the side and remove the bone out of it. Bones put in dishes, pour hot water (3 cups) and boil 5 minutes. The resulting decoction to strain, pour them prepared apricots and boil them until readiness.
Cooked apricots with a decoction to wipe through the sieve, add sugar and heat to a boil. Connect syrup with starch, divorced in 1 cup of cold water, bring to a boil.
Pour into portion dishes, sprinkle with sugar and cool.

Kissel from Kuragi

Ingredients:
4 glasses of water, 240 g of Kuragi, 1.5 Sugar glasses, 3-4 tbsp. Spoons of potato starch, 2 g of citric acid.

Cooking

Kuraga to go through, rinse thoroughly in warm water, put in the dishes, pour hot water (3 glasses) and cook until readiness. After the end of cooking, the decoction to strain, grind through a sieve, connect with a decoction, add sugar and quickly bring to a boil.
Then pour the starch, diluted with cold water (1 cup), and, continuously stirring, throw in about 2-3 minutes.
Remove the dishes with a kisel from the plate, add citric acid, pour into creamy or vases, sprinkle with sugar, then cool.

Ingredients:
4 cups of milk, 2 small oranges, 4 eggs (yolks), 3/4 cup of sugar, 4 tbsp. Spoons of potato starch.

Cooking

Cut a thin layer of zest from one orange, squeeze the juice from it. Two orange cut into circles, sprinkle with sugar, pour squeezed juice and, closing the dishes with a lid, put in a cold place.
Yolks mix with sugar. Dilute starch in a small amount of cold milk.
The remaining milk with the orange zest to put on fire, bring to a boil, mix with a mass of yolks and diluted starch. Stirring, warm, not bringing to a boil.
Pour ready-made kissel into small dishes. When cool down, stick the orange sucks into it.
Cooled Kissel to file with the remaining orange syrup.

Kissel from dried fruit

Ingredients:
4-5 glasses of water, 200 g of dried fruits, 3/4 cup sugar, 3 tbsp. Spoons of potato starch, ground cinnamon and carnation, grated lemon and orange grade, sour juice (lemon or cranberry) or citric acid (optional).

Cooking

Dried fruits rinse in warm water, then pour boiling water (3 cups), put the carnation, cinnamon, zest and give to stand for a while. Then add sugar and cook.
When the fruit becomes soft, introduce starch, diluted with cold water (1 cup). To taste you can add citric acid or berry juice. Slaughter
Pour the finished cook in a small dish, sprinkle with sugar, cool.
Serve with milk, whipped cream or vanilla sauce.

Kissel from watermelon

Ingredients:
1.5 kg of watermelon, 4-5 tbsp. Sugar spoons, 4-5 h. Spoons of potato starch, some lemon acid.

Cooking

Watermelon Clear from the peel, the flesh is free from the bones, squeeze the juice from it using the power supply. From the resulting liquid mass to move part of the watermelon juice and cool.
To bring the rest with the pulp to a boil, strain, piss sugar into the decoction, add citric acid, bring to a boil and stirring, pour diluted in advance with watermelon juice starch.
Once again to boil, remove the cooled juice from the fire, mix, mix, pour into portion dishes, sprinkle with sugar and cool.

Berries mix with flour, withstand 3-4 hours, pour boiling water, add crushed pears, cook 1.5 hours on the stove, then put in the oven for 1.5 hours.

Kissel from apples and black elderberry

Ingredients:
4 glasses of water, 250 g of apples, 250 g of black bezen berries, 30-70 g of potato starch, honey to taste (about 200 g).

Cooking

Burst berries to remove with fruits, clean and cut apples, mix and pour 3 hot water cups. Peeling for 10-20 minutes, then thickening with starch, stirred in 1 cup of cold water, and, a little more cook, add honey.
Pour into portion dishes, sprinkle with sugar and cool.
This Kissel has medical properties, beneficially affecting the respiratory and digestive organs.

Kissel from doves

Ingredients:
3.5 glasses of water, 100-150 g of dates, 2-3 tbsp. Sugar spoons, 4 h. Spoons of potato starch, 1/4 h. Spoons of citric acid.

Cooking

Loaded and washed ducks without bones to skip through a meat grinder, pour hot water (3 cups) and cook before obtaining a homogeneous separated mass.
Date together with the decoction to wipe through the sieve, add sugar, citric acid. Mixture to boil up to boil, pour potato starch, diluted in 1/2 cup of cold water, cook before thickening (but not boil).
Remove from fire, pour into portion dishes, sprinkle with sugar and cool.

Berry fruit kisins with ice (possibly with the addition of wine) for a buffet table