Source: Atlas Obscura
Depending on the person you ask and what part of Eastern Europe he hails from, kissel is either a thick juice, a dessert soup, or even a gelatinous porridge. No matter where you find it, one thing is certain: Kissel is a veritable medley of forest-born ingredients and a constant presence at the dessert table.
The recipe for kissel varies from country to country, even region to region, but it always starts with a combination of fruit juice and starch. Some say that the thickening agent…
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