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Kissel was one of our favorite childhood treats. It is a very popular dish among Slavic families. I absolutely loved it when Mom made fruit soup for us and we requested it often! It’s really easy to make and has just 4 ingredients (if you don’t count water).
There are different varieties of kissel in the world, but this is how we enjoyed it growing up. If you don’t have fresh cherries; great news! You can also use frozen cherries and enjoy this treat all year long.
This has definitely been a week of cherry recipes, but the next one will be a savory dish; something scrumptious (with cheese!!), so stay tuned ;).
Ingredients for Cherry Kissel:
1 lb sweet red cherries (fresh or frozen), pitted
8 cups filtered water
3/4 cup sugar
1 Tbsp fresh lemon juice
4 Tbsp Potato Starch in 1/4 cup cold water
How to make Cherry Summer Soup – Kissel:
1. Fill a medium pot with 8 cups of water. Add 1 pound of pitted cherries and bring to a boil.
2. Reduce the heat to low and simmer for 12 minutes, partially covered (don’t cover it completely or the contents may spill over. Stir in 3/4 cup of sugar and 1 Tbsp lemon juice and continue simmering another 3 minutes.
3. Finally dissolve 4 Tbsp of potato starch in 1/4 cup of water and slowly add it to the pot while stirring the soup. Remove from heat and let kissel cool slightly. You can strain out the cherries if you prefer, but I love the texture and flavor they add to the soup.
To serve, ladle the very warm soup into bowls or mugs. It also reheats really well. My husband likes his kissel cold. Warm or cold; it’s such a treat!
P.S. Potato starch works really well in this soup. We’ve tried substituting with corn starch with disappointing results. We found that you need more corn starch to do the same job and you can taste the corn starch. Look for potato starch in the bins of your grocery stores. We’ve found it at Rosauers, and most European stores. Try whole foods as well.
Cherry Summer Soup (Kissel) Recipe
Ingredients
- 1 lb sweet red cherries, fresh or frozen, pitted
- 8 cups filtered water
- 3/4 cup sugar
- 1 Tbsp fresh lemon juice
- 4 Tbsp Potato Starch in 1/4 cup cold water
Instructions
- Fill a medium pot with 8 cups of water. Add 1 pound of pitted cherries and bring to a boil.
- Reduce the heat to low and simmer for 12 minutes, partially covered (don't cover it completely or the contents may spill over. Stir in 3/4 cup of sugar and 1 Tbsp lemon juice and continue simmering another 3 minutes.
- Finally dissolve 4 Tbsp of potato starch in 1/4 cup of water and slowly add it to the pot while stirring the soup. Remove from heat and let kissel cool slightly. You can strain out the cherries if you prefer, but I love the texture and flavor they add to the soup. To serve, ladle the very warm soup into bowls or mugs. P.S. It reheats really well. My husband likes his kissel cold. Either way, it's such a treat!
Notes
Does this bring back memories for you? Do you add any special or unique fruit to your kissel?
Hello Natasha,
My mom used to make kisel with fresh sour cherries. Her kisel was like a pudding.
Yum! Thank you so much for sharing that with us!
Have you ever tried to use tapioca instead of potato starch? I couldn’t find it and looking for a better substitute than corn starch!
Hi Megan, I haven’t tried that but I do think it could work! Let me know if you test it that way. I’m so curious!
Hi Natasha we love love love this Kissel!! My kids always request it!!
That makes me so happy! I loved kissel growing up and always asked my Mom to make it for me 🙂
Im one hour away from enjoying your turkey chili and making this kampot right now! Glad I have found your website long time ago 🙂
I’m so happy you found it too! Now the real question is, can I come over? ;).
This is so good. I love it cold too and with dumplings.
Thank you Bill, we love it cold too, especially when its hot outside :).
Natasha,
how thick is this kissel? I am trying to make one jello-like consistency (to eat with the spoon, rather then drink). Thank you.
This one is in the middle. You could eat it with a spoon; especially if you leave the fruit in it. But if you want it thicker, you could add 4 1/2 Tbsp of potato starch.
Hi Natasha,
When do you add the lemon juice ? I didn’t find it in your directions 🙂
Oh goodness, sorry I missed that. It’s in step two; when you add the sugar. I have updated the recipe. Thanks so much for asking! 🙂
I had this a few summers ago when I visited a friend in Finland. I had cold kissel over oatmeal or other hot cereals. I’ve looked for a simple recipe for this and haven’t been able to find one. Thanks so much!!!!
Wow that sounds like some serious comfort food! Thanks for the serving idea! 🙂
Hi Natasha
I’m kind of surprised to fine kissel in the sour section. Because kissel was always desert, even drink, but never soup. Every Russian culinary book says so.http://en.wikipedia.org/wiki/Kissel
Love your website and your recipes very much.
We have eaten it both ways. I love leaving the fruit in it and enjoying it as a soup. I share the recipes that my family loves and enjoys, which doesn’t always match wikipedia 🙂 Thank you and I’m glad you enjoy the blog!
Natasha, i don’t have a kitchen scale, about how much cherries is a pound?
I think it was about 4 cups.
Ah, I can almost taste this kisel. Will make it as soon as I can find some potato starch. Agree with you about the corn starch — does not work for kisel, tried before.
I hope you find it easily! Yeah, corn starch just makes it taste starchy.
Looks yummy , I shall make some soon 🙂 We loved it topped with some whipped cream when I was little:)
Oooh goodness that sounds like dessert! Mmm.. I’ll try that next time I make a pot of this delicious kissel!
Can you freeze this soup as well or will the cherries get to mushy.
I’ve never tried freezing it, but it refrigerates really well. You can use frozen cherries in this soup, but to freeze the entire finished soup; I just haven’t tried it so I can’t say for sure.
Thank you for this recipe, i have not had kissel in years, but i deffinetly will make some this weekend, cherries are in season now, so its perfect. I remember my grandma in Ukraine would use what ever berries were available in the garden, like goosberries and currants ( we dont have those in arizona). thanks again
You are welcome Yuliya :). I don’t have those memories from Ukraine but my husband does. My mom actually has gooseberries so i will try to add them next time.