It should be noted that kissel is popular not only inRussia, but also in many other countries: in Sweden, for example, boiled rhubarb jelly with whipped cream, in Germany - from strawberries or raspberries, in Karelia - from cloudberries, and in Austria - from cherries. True, in Russia, initially, jelly was cooked on specially fermented cereal broths, and not on starch, as now.
And not for nothing this dish still usespopularity! Kissel - a drink not only delicious, but nutritious and wholesome. What is useful for jelly? The value of jelly in dietary nutrition is high because it envelops the gastric mucosa, protecting it from the effects of acute and acidic foods, thus preventing the development of peptic ulcer and problems with the gastrointestinal tract. And, it is useful kissel to both adults and children. Only you should know how to cook the kissel correctly, and given the influence of different types of this dish on the body.
Cranberry jelly is a storehouse of useful substances. So, the cranberries contain: magnesium, potassium, iron, copper, manganese, silver, iodine, as well as acetylsalicylic acid (what we take to be called "Aspirin"!) And ascorbic acid (vitamin C). Therefore, with a cold and to maintain excellent immunity, cranberry jelly is an ideal option. Especially considering that all the useful substances contained in cranberries are natural, and not synthesized in the laboratory, and, therefore, much more quickly absorbed by the body. Kissel from a cranberry it is possible (and it is necessary!) To drink both to adults, and children.
In order to bring your health the maximum benefit you need to know how to boil the jelly correctly. This is done as follows.
Ingredients: 1 glass of cranberry, 4 cups water, ¾ cup sugar, 3 tablespoons potato starch.
Preparation. From the washed and sorted berries squeeze the juice and put it in the refrigerator. Squeeze pour three glasses of hot water and cook for about ten minutes. The resulting broth filter, add sugar to it and put it back on fire. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring constantly. Stir well and remove the broth from the fire. Then add the cooled juice and mix. Top sprinkle with sugar, so that an ugly film does not form.
Important! Before you cook the jelly, make sure that the dishes intended for this are not aluminum: cranberry jelly can not be cooked in aluminum cookware, otherwise it will turn blue.
Apple jelly is recommended for improvementdigestion, as well as the prevention of hypovitaminosis and anemia. In addition, it can be drunk to those who are trying to lose weight - the calories in the drink are few, and the feeling of satiety remains for a long time.
Cook apple jelly as follows.
Ingredients: 4 glasses of water, 2 apples, 2, 5 - 3 tablespoons of potato starch, ¾ cup sugar, 1 - 2 grams of citric acid.
Preparation. Wash apples, chop and cook until soft. Then take the apples, wipe them in a decoction, add sugar and citric acid, bring to a boil. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring constantly. Stir well and remove the broth from the fire. Sprinkle with sugar over the top with sugar so that no film forms.
Important! Kissel from apples can be flavored with a single bud of cloves and / or cinnamon.
Kissel of cherry is shown to those who suffer from inflammatory processes in the respiratory tract, gastritis with high acidity and peptic ulcer.
Prepare the cherry jelly so.
Ingredients: 4 glasses of water, 150 grams of cherries, ¾ cups of sugar, 1 gram of citric acid.
Preparation. Cherry wash and remove bones. Sprinkle berries with sugar (half a glass) and cool. Form the juice to drain. Pour bones with three glasses of hot water, boil and strain. Then put the berries in a decoction and cook for ten minutes, and then strain and re-connect everything. Add the remaining sugar. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring constantly. Add citric acid and chilled juice. Stir well and remove the broth from the fire. Sprinkle with sugar over the top with sugar so that no film forms.
In general, the kissel can be cooked from almostany fruit, berries and vegetables, citrus fruits, as well as kvass, tea and nuts.