I was making a Russian dessert today called Kisel. It's a fruit puree thickened with some kind of starch. The recipe called for potato starch to be used.
I know that potatoes are a common ingredient in Russian/Ukrainian cuisine, but I'm not sure if a peasant would have had access to refined potato starch in the old days when Kisel was first created. So I wonder: without potato starch, what is the most likely thickening agent that would have been used?
Mike
I know that potatoes are a common ingredient in Russian/Ukrainian cuisine, but I'm not sure if a peasant would have had access to refined potato starch in the old days when Kisel was first created. So I wonder: without potato starch, what is the most likely thickening agent that would have been used?
Mike