Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Cherries kissel

Cherries kissel

Cherries kissel
Cherry 32, 24 sugar, starch 10, citric acid 0.2.

Cherry rinse in cold water, remove them from the bone. Cherry pour the sugar and stir occasionally for 30-40 minutes. The resulting juice is drained in porcelain dishes.
Bones pour hot water and boil for 5-6 minutes. 
Ready strain broth, sugar dissolved in it and then pour the berries and cook them in the syrup for a few minutes. To preserve the color and enhance flavor syrup can be added in a small amount of citric acid.
In the hot berries syrup pour once all starch, stir well confectionery whisk. Dishes with kissel put on fire and at intensive stirring, quickly bring to a boil.
After brewing starch kissel immediately pour into a chilled previously squeezed juice. Stir well ready kissel, to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.


  1. Going to try this when our cherry trees are full and ready to pick.

  2. Whoa, I've never heard of a kissel but this recipe sounds great! I'm gonna have to try it out.

  3. I tried this out and it turned out awesome. Thanks for a great old recipe.


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