Kissel

Sweet jelly with a not too thick consistency, usually made from fruit juice boiled with potato flour.

In Old Polish cuisine, jelly did not enjoy the best fame as a fasting dish, not sweet, prepared from sour rye soup "to a higher density only added (oat flour), sometimes bemused, so that you cut with a knife ". The poet Wacław Potocki (ok. 1625 – ok. 1696) says, that the crane was "our", and "Ruski" jelly. The "bland" taste of Old Polish jelly has become proverbial.

A very distant relationship was said to be "the tenth water after jelly".