Kissel has a very rich history, which is rooted in the culinary traditions of Ancient Russia. It is not surprising that there are many unusual old recipes today. For example, I'm just delighted with this sorrel jelly.
Step-by-step cooking recipe
Sort and rinse the sorrel, let it drain.
Add a glass of water, boil for 5 minutes after boiling and grind with a blender.
Grind the workpiece through a sieve if desired.
Add the remaining water and sugar. Bring to a boil again.
Dissolve the starch in a small amount of water.
Pour into the sorrel, stirring constantly. Boil the jelly for 2-3 minutes.
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