Oat Flour Kissel (Old-Fashioned Russian)
A genuine Russian dish from an old recipe — make it and give it a try! "Kissel" comes from the word for "sour": this dish wasn't always thickened with potato or corn starch, but set through fermentation, which gave it a tangy flavor. (Kissel here is a soft, set oat dish, not a fruit drink.) I sweeten mine with powdered sugar, but you could serve it with honey instead. Try it — it's an unusual, unfairly forgotten, and wholesome dish of Russian cuisine.
alena•♫
Recipe author
Oat Flour Kissel (Old-Fashioned Russian)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
4 g
Fats 7 %
2 g
Carbohydrates 79 %
23 g
126 kcal
GI:
0
/
0
/
100
- Put the oat flour into a large container — ideally a clear one. If you're using rolled oats, grind them first. 2. Pour in the water. 3. Add the yeast and stir. 4. Leave the mixture to stand at room temperature for 2 hours. During this time it will separate into three layers. 5. Carefully pour off the top two layers into a saucepan, add a little sugar to taste, set over low heat, and bring to a boil. Cook for 2–3 minutes. The kissel is ready — let it cool before serving. By the way, you can use the bottom layer, too: pour it into buttered molds, sprinkle with sugar or powdered sugar, and bake for 7 minutes at 265°F (130°C), then lower the heat to 160°F (70°C) and hold for another 15–20 minutes. You'll get a very thick oat kissel that holds its shape. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Oatmeal - 369 kcal/100g
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