russianveganberriesdessertstovetopbeginner

Kiisseli

Name: Kiisseli
Prep time: 3 min
Cook time: 11 min
Total time: 15 min
Yield: 2
Cuisine: Russian
Ingredients: 300 g mixed frozen berries; 450 ml water; 45 g sugar; 2 ml vanilla extract; 20 g potato starch; 50 ml cold water; 120 ml unsweetened oat milk

Kiisseli is a glossy, gently thickened berry dessert that sits between a soup and a pudding. This warm version is bright, sweet-tart, and fragrant with vanilla, with tender berries suspended in a silky sauce and finished with cool oat milk for contrast.

15 min

2 servings

171 kcal

Russian

Ingredients

Berry base

300 gmixed frozen berries
450 mlwater
45 gsugar
2 mlvanilla extract

Starch slurry

20 gpotato starch
50 mlcold water

To serve

120 mlunsweetened oat milk

Instructions

1
Put the mixed frozen berries, water, and sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring occasionally until the berries thaw, release their juices, and the sugar dissolves, about 5 minutes. Lightly mash some of the berries with a spoon for a fuller texture, but keep plenty whole.
2
Stir in the vanilla extract. In a small cup, whisk the potato starch with the cold water until completely smooth; the slurry must have no lumps because potato starch thickens instantly.
3
Lower the heat so the berry mixture is no longer at a hard boil. Stir the slurry again, then pour it in a thin stream while stirring constantly. Cook gently for 30 to 60 seconds, just until the kiisseli turns glossy and thick enough to coat the spoon. Do not boil vigorously after adding potato starch, or the texture can thin out.
4
Divide the warm kiisseli between 2 bowls. Let it sit for 1 minute to settle slightly, then serve warm with unsweetened oat milk poured around or over the top.

Nutrition per serving

171 kcal

Calories

Protein

39g

Carbs

Fat

Fiber

Notes

•For a smoother dessert, press the cooked berries through a sieve before thickening, then return the liquid to the pan.
•If using very sweet berries, reduce the sugar to 30 g; if using tart currants or cranberries, increase it to 55-60 g.
•Potato starch gives the most traditional silky texture; cornstarch works, but the result is less clear and slightly heavier.
•Kiisseli also tastes good chilled, though this version is designed to be served warm.

Background

Kiisseli is an old Eastern European fruit or berry pudding with roots in Russian cookery, where starch-thickened sweet dishes have long been part of home cooking. Versions spread across the Baltic and Nordic regions, adapting to local berries and serving styles. Warm berry kiisseli served with milk is especially familiar in northern households as a simple comfort dessert.

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