Polish Strawberry Kissel

Strawberry sauce in glass jug
annick vanderschelden photography / Getty Images
Prep: 20 mins
Cook: 10 mins
Refrigerate: 3 hrs
Total: 3 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
100 Calories
1g Fat
23g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 100
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 29mg 10%
Sodium 13mg 1%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 5%
Protein 1g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kissels are simple desserts popular among Eastern Europeans. Poles call them kisiel (KEE-shel), Russians call them kisel, Lithuanians say kisielius, and Ukrainians refer to them as kysil.

These easy desserts are usually made with sweetened fruit puree that has been thickened with some type of starch, typically potato starch, cornstarch, or potato flour. Other common non-fruit flavors include coffee, chocolate, vanilla, and almond. Kissels can be served hot or cold and are usually topped with cream or a custard sauce.


  • 1 cup water
  • 1/2 cup sugar (or more to taste based on the sweetness of fruit)
  • 3 tablespoons potato starch (NOT potato flour; or 4 tablespoons cornstarch)
  • 1/2 cup water (cold)
  • 1 pound strawberries (hulled, washed, and crushed)

Steps to Make It

  1. In a large saucepan, bring to boil 1 cup water and sugar. Remove from heat.

  2. Dissolve potato starch in 1/2 cup cold water and stir into the sugar-water mixture. Return to the heat and bring to a boil, stirring constantly.

  3. Add strawberries and mix well.

  4. Portion into individual dessert bowls or one large bowl that has been rinsed with cold water. Place in the refrigerator until firm, about 3 hours.

  5. Serve with cream, half-and-half, milk, or whipped cream.