Kissel from Hercules - a dish of Russian cuisine, which was prepared by our distant ancestors. However, over time, this drink has lost its popularity, and in fact it is not only a satisfying drink, but also incredibly healthy. It contains many trace elements and vitamins necessary for the normal functioning of the whole organism.
Hercules jelly - basic principles of preparation
The drink is prepared in water, kefir or milk. Hercules can be used ordinary or instant cooking.
First, prepare the leaven. Hercules flakes are poured into a sieve or colander and washed under a tap. Then they are placed in a sufficiently deep container and poured with boiled water. The liquid level should be above the flakes by three centimeters. A small slice of rye bread is added to the resulting mixture.
The container is covered with a lid and left warm for two days to begin the fermentation process. This process can be accelerated if a couple of spoons of yogurt or kefir are added to the flakes.
After the allotted time, the flakes are crushed, passing them through a sieve, or interrupting with a blender.
The resulting sourdough is poured into a clean jar and left for several hours in the refrigerator. When the starter is stratified, a clear liquid is drained, and a thick one is used to make jelly.
Ferment is poured into hot milk or water. The amount depends on how thick you want to get jelly. Stir and put on a slow fire. Constantly stirring so that there are no lumps, bring the mixture to a boil.
Hercules jelly can be made salty, or add sugar, honey or condensed milk to it. For a change, dried fruit can be added to the drink.
Recipe 1. Simple Hercules Jelly
Ingredients
brown bread crust;
cold purified water - a glass;
hercules flakes - 250 g.
Cooking method
1. Pour the flakes of Hercules into a sieve and rinse under the tap. We shift them into a saucepan and pour cold water. We put a slice of black bread, Borodinsky is best suited. Leave the cereal overnight.
2. In the morning of the next day we take out the bread, and grind the flakes through a fine sieve, or we interrupt until smooth with a submersible blender.
3. The resulting mass is transferred to a saucepan and put on a small fire. Add a little purified water and cook, constantly stirring, until the mass begins to boil. Remove from the stove and cool.
4. Kissel can be salted go add sugar. Serve the drink warm or cold.
Recipe 2. Hercules jelly with starch
Ingredients
vanillin;
100 g of hercules flakes;
20 g of starch;
400 ml of milk;
40 g of granulated sugar.
Cooking method
1. Pour milk into a stewpan, put it on a fire and warm it to a warm state. Fill herculean flakes with warm milk and leave to swell for half an hour.
2. Then we spread the swollen flakes in cheesecloth folded into several layers and squeeze it well so that no liquid remains in the cereal.
3. The resulting infusion is divided in half. In one part we breed starch.
4. Put the remaining milk on the fire, add sugar and add vanillin. When the milk begins to boil, pour the starch diluted in the milk into a thin stream. At the same time, we mix intensively so that lumps do not form. Bring to a boil and reduce the heat. Cook until thickened. Serve the jelly warm or chilled.
Recipe 3. Hercules jelly with linden honey
Ingredients
100 g of oat flakes;
50 g of linden honey;
300 ml of purified water.
Cooking method
1. Hercules flakes are placed in a clean three-liter jar. Pour them with purified water and leave for a couple of days at room temperature. We cover the throat of the container with gauze to provide air access.
2. As soon as the mixture starts to smell like yeast and swells, transfer it to a fine sieve and grind with a spoon. Set the sieve over the pan.
3. Cook the resulting 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 linden honey to it. Mix. Pour the finished jelly into small jars and put it in the refrigerator for a couple of hours. Served for breakfast or dessert. For medicinal purposes, it is useful to eat jelly on an empty stomach.
Recipe 4. Kissel from Hercules "Healing"
Ingredients
4.5 liters of chilled boiled water;
a pound of Hercules flakes;
100 ml of kefir.
Cooking method
1. Pour the cereal into a clean jar of three liters. Pour them with purified water and kefir. Mix. We put a rubber glove on the neck. Leave the jar warm for a day.
2. After the allotted time, we express the liquid through a double gauze.
3. Wash the flakes in two liters of boiled water. Drain the liquid into a two liter jar. Leave it warm for a day.
4. A sediment and liquid will appear in the jar, which must be carefully drained. Precipitate gently pour into a separate container.
5. Boil two liters of drinking water. About 50 g of sediment are diluted in a small amount of water and this mixture is introduced into boiling water. Mix and keep on fire until boiling. We drink several sips throughout the day.
Recipe 5. Hercules jelly with strawberries
Ingredients
200 g Hercules flakes;
a handful of strawberries;
600 ml of purified water;
50 g of cane sugar.
Cooking method
1. Oatmeal is placed in a deep bowl and pour boiled cold water. Mix and leave for three hours, and preferably at night, so that the flakes are well swollen.
2. Fold the flakes onto a sieve and rub well with a spoon. We throw out what remains in the sieve, we will only need liquid.
3. Add sugar and strawberries to the oat infusion. We put on a small fire and cook, with constant stirring, until the mixture begins to boil. Then cool the jelly and interrupt it in a blender until smooth.
Recipe 6. Herculean kissel on kefir with prunes
Ingredients
a glass of flakes of hercules;
salt;
prunes - 30 g;
purified water - a glass;
kefir 2.5% - five tablespoons.
Cooking method
1. Pour the cereal into a saucepan, fill it with drinking water and set it to simmer on medium heat. Cook porridge for ten minutes, until all the liquid is absorbed. Add some salt and sugar.
2. Throw porridge into a colander and rinse under the tap. We place the oatmeal in the pan and pour boiled, settled water. The liquid level should be above the mass by three centimeters. Add kefir. Cover and leave warm for a couple of days.
3. Using a submersible blender, grind the resulting mass and filter through a fine sieve. We leave the leaven for several hours in the refrigerator. As soon as the mass exfoliates, drain the upper transparent part.
4. In a stewpan, heat a glass of drinking water or milk. We introduce into it oat sourdough. The more you add it, the thicker the jelly will turn out. On low heat, bring the mixture to a boil, stirring continuously.
5. Pour prunes with hot water and leave for half an hour. We spread the steamed dried fruit on a napkin and cut into strips or small pieces. Add prunes to the jelly and mix. You can serve a drink with honey or condensed milk.
Recipe 7. Hercules jelly with cranberries
Ingredients
500 g of hercules flakes;
125 ml of yogurt;
30 g of honey;
1.75 liters of filtered water;
a slice of rye bread;
one and a half glasses of fresh or frozen cranberries.
Cooking method
1. Pour Hercules into a bowl, fill it with one and a half liters of water, add yogurt and mix. Place a slice of rye bread on top. Put the bowl in heat for two days. Hercules must 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. Throw out the remaining flakes.
3. Squeeze half a glass of juice from cranberries. To do this, put the berries in a colander and dip them in boiling water for a minute. Then crush the cranberries with a crush and separate the juice.
4. Pour a glass of boiled water into a saucepan and set on fire. Add six tablespoons of oat sourdough and, stirring continuously, bring to a boil. Cook a couple of minutes until thickened.
5. Cool the jelly until warm, pour in the cranberry juice and mix.
Hercules Kissel - tips and tricks
For the preparation of jelly it is better to use natural Hercules flakes without any additives.
It is advisable to cook the jelly in ceramic dishes.
Thoroughly wash all utensils for making sourdough and jelly, but do not wipe, but dry.
If you use yogurt, take only a natural product without the addition of berries and dyes.
Put a jar of leaven in such a place so that direct sunlight does not fall on it.
For flavor, vanilla or cinnamon can be added to the Hercules jelly.
Put all flavorings and other additives in jelly only after it cools down to a warm state.
