Easy Slavic Jelly Drink Kisel Families make for their kids as a wellness drink with 2 Steps

The Story about Kisel

Slavic and European families make Kisel for their kids when they are not well to recover or as a treat. Kisel is a fruit and berry dessert jelly-like or liquid dish made from fresh and dried fruits and berries, fruit and berry juices, syrups, jam, or milk with the addition of potato or corn starch, sugar or honey. Kissel is quick to cook. 

Oatmeal Kisel recipes are found in monastery recipes of the 16th century where kisel is mentioned as an indispensable dish during the fasting period: fills in and does not require a lot of cooking time. It is also mentioned as one of the favorite drinks of Kings in historical documents. [WIKIPEDIA]

PREP TIME: 5 min.

COOK TIME: 10 min.

COURSE: Dessert

CUISINE: European, Gluten free, Vegan, Keto Paleo, Plant-based


Key Words: Easy, quick, wellness drink, whole-food, plant-based, vegan, keto, healthy ingredients

AUTHOR: Olga Afanasieva


  • 2 tbsp of potato starch mix with 1 cup of cold water to make suspension; 
  • 4 cups of fruit and berries juice (or any other drink or milk or liquid) bring to a boil and add suspension constantly mixing in a pot bringing to a boil. Cool and enjoy!


Depending on the ratio of water to starch, there are jelly-like, semi-liquid and liquid. Depending on the density, they are used as an independent dessert dish, as a sauce for desserts, as a drink. You can substitute potato starch with cornstarch for milk.


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Written by Anna A. Block

Anna A Block is an educator, entrepreneur, and a mother of three little girls ages 7 and under. She believes in a beauty and power of ordinary, daily mundane. It is where the magic happens and memories created for a lifetime. And, it takes only 20 minutes of "pure" time to tell a story, play, read, talk, make or learn something together. Anna is fluent in English, Ukrainian, Russian, and is learning Hebrew. To know more about Anna, visit her website: AnnaABlock.com or read about her on About Us page.


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