Kissel, also spelled kisel or kysel, is a traditional fruit dessert with deep roots in Eastern European cuisine, particularly in Russia, Ukraine, and other Slavic countries. The word “kissel” is derived from the Old East Slavic word “kyselĭ,” which means “sour” or “leavened.”

This unique dessert is typically made by cooking fruit juice or puree with sugar and thickened with cornstarch or potato starch. The result is a semi-transparent, jelly-like consistency that can range from a thick liquid to a more pudding-like texture.

Historically, kissel was not always sweet. In medieval times, it was often a sour dish made from oats and allowed to ferment slightly. Over time, it evolved into the fruit-based dessert we know today.

Kissel can be made with various fruits, including strawberries, raspberries, cranberries, and cherries. It’s often served chilled as a dessert, sometimes topped with cream or milk. In some regions, it’s also consumed as a drink.

Beyond its culinary significance, kissel holds cultural importance in Slavic folklore. In some tales, rivers of kissel flow through mythical lands of plenty, symbolizing abundance and prosperity.

Today, kissel remains a beloved treat in many Eastern European households and is gaining popularity in other parts of the world as people discover this unique and versatile dessert.