Beetroot and sea buckthorn jelly

Kissel is a traditional Russian dessert dish. Culinary recipes of jelly have been known for a long time. They were prepared as an independent dish, or used as an additive to such food as casserole and porridge. Jelly is cooked from fresh or dried berries, fruits with the addition of potato starch. I suggest cooking berry and vegetable jelly, which is not only quickly prepared, but is a very healthy and delicious drink. Fresh sea buckthorn (you can take mashed with sugar) is filled with water and brought to a boil. Three raw beets on a fine grater, add half a cup of water and squeeze in gauze. You can make it easier by passing beets through a juicer. Add the resulting juice to the boiled sea buckthorn and boil for a few minutes. Starch is diluted in a small amount of cold water and poured into a boiling broth. You need to get in the way very quickly. After a couple of minutes, the sea buckthorn and beetroot jelly is ready. Many children do not like jelly because of the unpleasant film that forms on its surface. To avoid this, lightly sprinkle the still hot jelly with granulated sugar.