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In the summer we all crave lighter desserts. Luckily, the bounty of fresh summer fruit makes that incredibly easy. Let me introduce you to one of those fruity treats – Polish Kisiel.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
Kisiel is a very old term, referring to various types of thick, grain-based soups and pulps. They were often fermented and sour, sometimes sweetened, and then thickened with a natural fish gelatine.
These soups were especially enjoyed at the time of Lent. Sometimes fruit and/or fruit juices were added as well, for colour and to balance the acidity of the dish.
With time, Kisiel slowly turned into a dessert. Sometime in the 19th century, potato flour became widespread, and it replaced fish gelatin in the Kisiel-making process.
Interestingly, Kisiel in its original, savoury form has still survived in the regional cuisines of eastern Poland (especially in the Borderlands). We’ll try making it soon.
Do you need any special ingredients or equipment to make this Polish-style Kisiel?
Not really. Everything should be available in any major supermarket.
Strawberries can be fresh, or frozen. You can also replace them (or mix them) with another fruit – berries, cherries and currants seem to be the most popular choices.
For thickening, all traditional recipes call for potato starch or potato flour. I’m strongly recommending the former – I find that it helps to keep the texture lump-free.
If you’re looking for potato-free alternatives, try cornstarch (not corn flour!). Tapioca flour works too, but the texture won’t be as thick.
Equipment-wise, all we need is a cooking pot and a whisk (a regular fork works too).
How should you serve this Strawberry Kissel?
You can enjoy Kisiel in two ways: as a drink, or as a dessert.
- To make a drink, simply reduce the amount of potato starch. One teaspoon should be enough.
- To make a dessert, follow the recipe from the recipe card (at the bottom of the post). Before serving, garnish each portion with fresh fruit, fruit syrups, sweetened cream, whipped cream, choux pastry pearls, jam…
Kissel can be served warm or chilled. I strongly prefer the latter, but the hot version has fans as well, especially in winter.
Can you make this Polish-style Kisiel another way?
Yes. As I mentioned earlier, you can:
- use different fruits, fresh or frozen (berries and currants are great for this, but it’s up to you)
- swap potato starch for cornstarch (not corn flour!). You can also use tapioca flour or tapioca starch, but it will make your Kisiel thinner.
- if you’re avoiding sugar, try swapping it for the same amount of honey.
If you’re not feeling like cooking, there are two types of powdered Kisiel concentrate on the market:
- Regular Kisiel: mostly based on potato starch, requires cooking on the stove, yields 4 portions in one sachet. (example on the right)
- Instant Kisiel: mostly based on modified starch. Just add boiling water and stir. Typically it’s a single-portion sachet. (example on the left)
Internationally, both are available in Polish stores/delis, in a wide range of flavours.
What diets is this Kissel Dessert suitable for?
This recipe is suitable for vegetarians and vegans. It’s also gluten- and dairy-free.
How long can you keep Kisiel in the fridge?
Once you’ve put it out, ideally you should eat it within 3-4 hours.
You can keep leftovers of Kisiel in the fridge for approx. 2 days or so.
Can I freeze this dessert?
No, I don’t recommend freezing this recipe, the texture turns very lumpy.
- 10.5 oz (300 g) strawberries, fresh or frozen + a few more for decoration
- 1.5 cups (350-375 ml) water
- 2 tbsp sugar
- ½ lemon, juiced
- 2 tbsp potato starch, can sub with potato flour or cornstarch
- [Using frozen strawberries] No need to thaw them out, just drop berries directly into a cooking pot.
- [Using fresh strawberries] Wash the strawberries and remove the stems. Drop them into a cooking pot.
- Pour in one cup of water, add 2 tablespoons of sugar and the juice of ½ lemon.
- Set the heat on “low” and cook the berries gently, until they start to soften and release their juices. For fresh berries, this takes roughly 6-8 minutes, and for frozen one - a little bit longer (closer to 10 minute mark).
- Pour the remaining half a cup of water into a glass, add in 2 tablespoons of potato starch and combine together with a fork. Make sure it’s as smooth as it can be.
- Gradually pour the starchy liquid into the cooking fruit, whisking together as you go. You’ll notice that Kisiel will start to thicken straight away.
- Bring to boil, then switch off the heat - and you’re done!
- Pour your homemade Kisiel into dessert glasses or bowls. Serve hot, or set aside to cool down, chill for 20-30 minutes in the fridge and serve cold.
- Decorate with fresh strawberries, or another garnish of your choice.
Amount Per Serving: Calories: 353Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 284mgCarbohydrates: 61gFiber: 2gSugar: 7gProtein: 11g
Alternative traditional/regional names:
Also known / Misspelt internationally as:
Kissel, Kisel, Polish Jelly
First published on:
Recipe by / Adapted from:
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