Cherry Soup (Kissel) Recipe

Kissel was one of our favorite childhood treats. This cherry soup kissel recipe is really easy to make and has just 4 ingredients.

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

Cherry Summer Soup (Kissel)

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.

Cherry Summer Soup (Kissel)-2

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.

Cherry Summer Soup (Kissel)-3

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

5 from 8 votes
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Kissel was one of our favorite childhood treats. This cherry soup kissel recipe is really easy to make and has just 4 ingredients.
Kissel was one of our favorite childhood treats; a very popular dish among Slavic families. 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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by Season
Servings: 6

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

  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. P.S. It reheats really well. My husband likes his kissel cold. Either way, it's such a treat!

Recipe Notes

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.

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Cherry Summer Soup (Kissel Recipe) Such a treat! @natashaskitchen

Does this bring back memories for you? Do you add any special or unique fruit to your kissel?

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Megan Talbot
    August 5, 2016

    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! Reply

    • Natasha
      natashaskitchen
      August 5, 2016

      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! Reply

  • Tanya
    April 11, 2016

    Hi Natasha we love love love this Kissel!! My kids always request it!! Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      That makes me so happy! I loved kissel growing up and always asked my Mom to make it for me 🙂 Reply

  • Nata
    October 27, 2015

    Im one hour away from enjoying your turkey chili and making this kampot right now! Glad I have found your website long time ago 🙂 Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      I’m so happy you found it too! Now the real question is, can I come over? ;). Reply

  • Bill Fraley
    June 21, 2015

    This is so good. I love it cold too and with dumplings. Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Thank you Bill, we love it cold too, especially when its hot outside :). Reply

  • Alla
    December 29, 2014

    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. Reply

    • Natasha
      natashaskitchen
      December 30, 2014

      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. Reply

  • Dina
    August 14, 2014

    Hi Natasha,
    When do you add the lemon juice ? I didn’t find it in your directions 🙂 Reply

    • Natasha
      natashaskitchen
      August 14, 2014

      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! 🙂 Reply

  • Kristin
    August 13, 2014

    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!!!! Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      Wow that sounds like some serious comfort food! Thanks for the serving idea! 🙂 Reply

  • Irina
    July 27, 2014

    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. Reply

    • Natasha
      natashaskitchen
      July 27, 2014

      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! Reply

  • Tanya
    July 10, 2014

    Natasha, i don’t have a kitchen scale, about how much cherries is a pound? Reply

    • Natasha
      natashaskitchen
      July 10, 2014

      I think it was about 4 cups. Reply

  • Tatyana
    June 28, 2014

    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. Reply

    • Natasha
      natashaskitchen
      June 28, 2014

      I hope you find it easily! Yeah, corn starch just makes it taste starchy. Reply

  • nadya
    June 24, 2014

    Looks yummy , I shall make some soon 🙂 We loved it topped with some whipped cream when I was little:) Reply

    • Natasha
      natashaskitchen
      June 24, 2014

      Oooh goodness that sounds like dessert! Mmm.. I’ll try that next time I make a pot of this delicious kissel! Reply

  • mike
    June 24, 2014

    Can you freeze this soup as well or will the cherries get to mushy. Reply

    • Natasha
      natashaskitchen
      June 24, 2014

      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. Reply

  • Yuliya
    June 24, 2014

    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 Reply

    • Natasha
      natashaskitchen
      June 24, 2014

      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. Reply

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