Kissel sorrel

Kissel sorrel
Preparation time
5 mins
Cooking time
15 mins
4 people

Kissel sorrel.

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.


Kissel sorrel



  • 20 Starch
  • 300 Sorrel
  • 1 Salt
  • 50 Sugar


  1. 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.
  2. Dilute starch in half a glass of cold water and stir thoroughly.
  3. 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.

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