Kissel is a traditional Russian dish. Our ancestors have long been considered "milk Bank, milk and honey river," a symbol of prosperity and material wealth, a symbol of abundant and free life. In Russia we say: "It's good, who's got the jelly but Braga", "Jelly belly will not spoil", "the Jelly but the king always is." In Russian cities there was even such a profession - kiselyk, even in modern Moscow remained Large and Small Kiselny lanes, And a dead end, where he once lived and worked caselwiki. Originally the pudding was cooked from grain, most commonly oats, oatmeal pudding today know as "the Russian balm" or "Miracle doctor Izotova jelly", and loved the pea and milk jelly. The jelly was thick, the taste of them was sour (hence the name), jelly cut in slices and washed down with kvass. We are more accustomed to desserts, fruit jelly. I am very fond of cherry jelly. On the website this recipe, to my surprise, found and decided to submit it to Your attention. Come and help yourself!