Oatmeal Kisel’

Овсяной кисель

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

This unusual recipe approximates the type of kisel’ the early Slavs would have enjoyed—minus the lemon rind and cinnamon, of course. It must be prepared from organic, minimally processed oats, otherwise it won’t thicken sufficiently. In any case, it’s even thinner than the variations above, more like a beverage than a pudding. It is extremely rich in nutrients.