Kissel from Hercules is a dish of Russian cuisine, which was prepared by our distant ancestors. However, over time, this drink has lost its popularity, and this is not only a hearty drink, but also incredibly useful. It contains many trace elements and vitamins necessary for the normal functioning of the whole organism.
Kissel from rolled oats - the basic principles of cooking
The drink is prepared on water, kefir or milk. Hercules can be used plain or fast food.
To begin with, prepare the starter. The flakes of hercules are poured into a sieve or colander and washed under the tap. Then they are placed in a sufficiently deep container and filled with boiled water. The fluid level should be three centimeters above the flakes. In the mixture add a small piece of rye bread.
The container is covered with a lid and left to warm for two days to begin the fermentation process. This process can be accelerated by adding a couple of spoons of yogurt or kefir to the flakes.
After the allotted time, the flakes are crushed by passing them through a sieve, or by interrupting with a blender.
The resulting leaven is poured into a clean jar and left for a few hours in the refrigerator. When the starter is stratified, the clear liquid is drained, and the thick one is used to make jelly.
Sourdough is added to hot milk or water. The amount depends on how thick you want to get jelly. Stir and set on slow fire. Constantly stirring to avoid lumps, bring the mixture to a boil.
Kissel from Hercules can be salted, or you can add sugar, honey or condensed milk to it. For a change in the drink, you can add dryers.
Recipe 1. Simple Hercules Kissel
Ingredients
crust of black bread;
cold purified water - a glass; oat flakes - 250 g
Method of preparation
1. Pour the cereal into the sieve and rinse it under the tap. We shift them in a saucepan and pour cold water. Put a piece of black bread, the best fit Borodinsky. Leave the flakes overnight.
2. In the morning of the next day, take out the bread, and grind the flakes through a fine sieve, or smash until homogeneous with an immersion blender.
3. The resulting mass is transferred to the saucepan and put on a small fire. Add some purified water and cook, stirring constantly, until the mass starts to boil. Remove from heat and cool.
4. Kissel can be salted or sugar added. Serve the drink warm or cold.
Recipe 2. Hercules Kissel with Starch
Ingredients
vanillin;
100 g of flakes of hercules;
20 grams of starch;
400 ml of milk;
40 grams of granulated sugar.
Method of preparation
1. Pour the milk into a saucepan, put it on the fire and warm it to a warm state. Fill the oatmeal flakes with warm milk and leave for half an hour to swell.
2. Then we spread the swollen flakes into gauze folded in several layers and squeeze well so that there is no liquid in the croup.
3. The resulting infusion is divided in half. In one part we dissolve starch.
4. Put the remaining milk on the fire, add sugar and add vanillin. When the milk begins to boil, pour a starch diluted in the milk in a thin stream. At the same time intensively mixed so as not to form lumps. Bring to a boil and reduce the heat. Cook until thick. Serve jelly warm or chilled.
Recipe 3. Hercules Kissel with Linden Honey
Ingredients
100 g of hercules flakes;
50 g of linden honey;
300 ml of purified water.
Method of preparation
1. Flakes Hercules are placed in a clean three-liter jar. Fill them with purified water and leave for a couple of days at room temperature. Cover up the throat capacity gauze to ensure air access. 2. As soon as the mixture begins to smell like yeast and swell, we shift it into a fine sieve and rub it with a spoon. Set the sieve over the pan.
3. Cook the homogeneous mixture over low heat, continuously stirring with a whisk for a couple of minutes, until it becomes thick. Remove the pan from the stove.
4. Cool the jelly to a warm state and add lime honey to it. Stir. Finished kissel is poured into small jars and put in a refrigerator for a couple of hours. Serve for breakfast or dessert. For therapeutic purposes, it is useful to eat jelly on an empty stomach.
Recipe 4. Kissel from the Hercules “Medicinal”
Ingredients
4.5 liters of cooled boiled water;
half a kilo of flakes Hercules;
100 ml of kefir.
Method of preparation
1. Flakes fall asleep in a clean three-liter can. Fill them with purified water and kefir. Stir. Wear rubber glove on the neck. Leave the jar warm for a day.
2. After the allotted time, decant the liquid through the gauze folded in half.
3. Flush the flakes in two liters of boiled water. Liquid is poured into a two-liter jar. We leave it warm for a day.
4. A deposit and liquid will appear in the jar, which must be carefully drained. The precipitate is gently poured into a separate container.
5. Two liters of drinking water boil. Approximately 50 g of sediment diluted in a small amount of water and put this mixture in boiling water. Stir and keep on fire until boiling. We drink a few sips throughout the day.
Recipe 5. Hericles Kissel with Strawberries
Ingredients
200 g of flakes “Hercules”;
a handful of strawberries;
600 ml of purified water;
50 g cane sugar.
Method of preparation
1. Put oatmeal in a deep bowl and pour boiled cold water. Mix and leave for three hours, and better at night, so that the flakes are well swollen.
2. We recline the flakes on a sieve and rub it well with a spoon. What we have left in the sieve is thrown away; we only need liquid. 3. Add sugar and strawberries to oatmeal. We put on a small fire and boil, with constant stirring, until the mixture begins to boil. Then cool the jelly and smash it in a blender until smooth.
Recipe 6. Kissel from rolled oats on kefir with prunes
Ingredients
a glass of hercules flakes;
salt;
prunes - 30 g;
purified water - a glass;
Kefir 2.5% - five tablespoons.
Method of preparation
1. Pour cereal into a saucepan, pour drinking water and set to cook on medium heat. Cooking porridge for ten minutes, until all the liquid is absorbed. Add some salt and sugar.
2. Recall porridge in a colander and rinse under the faucet. Place the oatmeal mass in a saucepan and fill with boiled distilled water. The fluid level should be three centimeters above the mass. Add kefir. Cover with lid and leave to warm for a couple of days.
3. Using an immersion blender, grind the resulting mass and filter through a fine sieve. Leaven send for a few hours in the fridge. As soon as the mass exfoliates, the upper transparent part is drained.
4. In a skillet, heat a glass of drinking water or milk. We enter into it oat ferment. The more you add it, the thicker the jelly will turn out. Over low heat bring the mixture to a boil, stirring continuously.
5. Pour prunes with hot water and leave for half an hour. Steamed dried fruit spread on a napkin and cut into strips or small pieces. Add prunes to jelly and mix. You can serve the drink with honey or condensed milk.
Recipe 7. Hercules Kissel with Cranberries
Ingredients
500 g flakes of hercules;
125 ml of yogurt;
30 g of honey;
1.75 liters of filtered water;
a slice of rye bread;
One and a half cup of fresh or frozen cranberries.
Method of preparation
1. Pour Hercules into a bowl, fill it with half a liter of water, add yogurt and mix. Put a slice of rye bread on top. Put the bowl in the heat for two days. Hercules should ferment, and small bubbles will appear on the surface. 2. Take out the bread. Transfer the oatmeal to a sieve and grind it into a separate bowl. Discard the remaining flakes.
3. Cranberry squeeze half a glass of juice. To do this, put the berries in a colander and put them for a minute in boiling water. Then mash the cranberries with the pulp and separate the juice.
4. In a saucepan, pour a glass of boiled water and put on fire. Add six tablespoons of the oatmeal sourdough and, while stirring continuously, bring to a boil. Boil a couple of minutes until thick.
5. Cool the jelly to a warm state, pour in cranberry juice and mix.
Hercules Kissel - Tips and Tricks
For the preparation of jelly is better to use natural flakes "Hercules" without any additives.
It is advisable to cook the jelly in a ceramic dish.
Wash all dishes for making sourdough and kissel thoroughly, but do not wipe, but dry.
If you use yogurt, take only natural product without adding berries and dyes.
Place the sourdough jar in a place where direct sunlight does not fall on it.
For aroma, you can add vanilla or cinnamon to jelly from rolled oats.
All flavors and other additives put in jelly only after it cools to a warm state.
