The real Russian dish, tasty, simple in preparation, but not having analogs - kissel remains the loved delicacy of many and the constant inhabitant of dietary menus to this day.
What is kissel?
Initially kissel was cooked on the basis of the fermented cereals, dense broths from them. Actually, from here and its "sour" name. Later starch began to be applied, and kissel from the category of food dishes turned into category of drinks.
At wealthy people served on a table dense kissel with milk. From here and a dream of a land of milk and honey with the dairy rivers.
It should be noted that kissel can't be mixed neither with jelly, nor with its version — panna cotta (Italian dessert), thanks to absolutely excellent composition of ingredients and the effect which had on an organism.
Advantage of kissel
Useful properties of kissel are numerous. It is unambiguously recommended for the use to the people having ulcers and gastritises, people with excessive acidity since, enveloping stomach walls, normalizes work of an organism. Kind of heals wounds. The kissel made at home according to the traditional recipe contains vitamins A, B, PP and other, depending on the added ingredients (fruit and berries). And it means that kissels well influence a condition of integuments, preventing dryness and aging, save from a hair loss. Regular consumption of kissel will increase the resilience to stresses and will cure of anemia. Contained in home-made kissel I am well-cared and lecithin will help to remove excess cholesterol and "will clean" vessels. Methionine normalizes work of a pancreas.
For improvement of digestion it is worth drinking apple kissel. And here from infections cherry perfectly approaches.
It is useful to use oat kissel. It contains most of all vitamins of group B which increase immunity, help to gain healthy complexion. This kissel also increases the resilience to UV-radiation. The only minus of kissel, is its high caloric content. Therefore the people aspiring to ideal forms should reduce its quantity in a diet to one glass per day, and even for two. Or it is possible to replace traditionally used starch with pectin. It is even more useful. As a last resort it is possible to choose not corn kissel, namely potato as the first provokes development of cellulitis. But in general kissel is more than useful dish. Normalizing internal processes, he gives strong support to an organism. Only you shouldn't forget that from three to five years dense kissels aren't recommended to children. And absolutely small it is better to give not too sweet kiselny desserts to exclude development of dysbacteriosis.