Old-fashioned oat kissel
Description
We are used to thinking of kissel as a dessert or at least a beverage. It can be made thinner or thicker, but we never doubt that kissel is sweet. However, in old times, kissel was prepared according to different principles. It was fermented and consumed as a medicine, since it coats the stomach lining perfectly. Such prevention wouldn't hurt even today. Can be served.
Instructions
- 1
Step 1
Turn on the kettle to heat water. We'll need warm water, about 40 degrees. Pour the oat flakes into a saucepan. Add warm water following the ratio.
- 2
Step 2
For this kissel, I will use bread. In my case, it's a piece of a baguette, about 100 grams. I put it in a pot and cover it with a towel. Then I leave it in a warm place for two days.
- 3
Step 3
After 2 days, take out the pot and strain its contents through a sieve. Then pour a couple of glasses of water into the sieve with the pulp. Strain again until a homogeneous mass remains.
- 4
Step 4
So, in the pot we have strained liquid, which needs to be salted to taste. Some people also add sugar. It depends on what you want to achieve. Bring the kissel to a boil, stirring with a spoon.
- 5
Step 5
When the kissel comes to a boil, turn off the heat and let it sit. Pour into bowls or glasses. This is both food and drink at the same time. Optionally, you can add a piece of butter while the kissel is still warm.