- Preparation time
- 5 mins
- Cooking time
- 15 mins
- 4 people
- January 22, 2016
Did you know that Kisel already more than 1000 years? Even during the Great Prince of Kiev – Vladimir the Red Sun – already so loved the jelly that was served even at princely banquets.
However, in those days it was not a jelly drink, ate it, and did not drink. He was thick and was prepared from cereal gluten, but simply from flour. It is only then, when Tsar Peter I was brought to
Russia potatoes and learned to make him a starch jelly steel cooking starch and add to it different fruits and berries.
So it is not that he is a simpleton, this jelly. And to this day, loved by many, both adults and children.
We offer you to cook sorrel jelly.
- 20 Starch
- 300 Sorrel
- 1 Salt
- 50 Sugar
- Sorrel thoroughly wash and finely chop. Put into a saucepan, add a little water, put on a little fire and cook 5-6 min., Until soft. Broth drain, sorrel rub through a sieve and return to broth.
- Dilute starch in half a glass of cold water and stir thoroughly.
- Pour into a saucepan with sorrel 0.75 liters of cold water, add sugar and bring to a boil, cook for 3 minutes. Pour a thin stream of dissolved starch. Stir, bring to a boil again, remove from heat, cool and pour into glasses.