Kissel – an ancient Russian drink. Now it’s prepared with potato or corn starch from fruits and berries. In the old days it was prepared from fermented decoction or extract of oats, peas, wheat or rye.
In 997, the Pechenegs besieged town of Belgorod (my native city). Because of hunger residents decided to surrender to enemies, but someone had wise advise – cook from the remnants of oat kissel and put it into a well. When Pecheneg’s envoys arrived, citizens scooped out kissel from the well and ate it. Pechenegs decided that they can not conquer the people whom Earth itself feeds.
And this is an ancient way of cooking oat kissel: oats were dried, crushed, mixed with warm water and left for about a day, strained through a sieve and squeezed. Often oat milk fermented with rye bread crust. And then cooked.
Unusual taste, they say: fall in love or hate it.