Kiisseli – A Sweet Berry Soup (3 Ingredient Tummy Friendly Dessert)

Kiisseli is a traditional Finnish and Nordic dessert (sometimes also called Marjakeitto, in Finland, or berry soup), is made by simmering fruit or berries with water and then thickening the mixture with a starch like cornstarch or potato flour. Traditionally, Kiisseli is quite a thin soup, a bit like compote, but I personally love it with a slightly thicker texture like custard.

An Kiisseli Recipe for English Speaking Readers (Marjakiisseli Englanniksi)

Growing up in a Finnish family, Kiisseli was one of the very first dishes I ever learned to make, and it’s not surprising why! It’s a very forgiving recipe as it’s so incredibly simple, delicious, and versatile, and it comes together in well under 15 minutes! Unfortunately, since this is such a European specific recipe, most written recipes for this are not in English. So I’ve tried to be thorough with this English version (englanniksi) to cover as much information as I can about this delicious dessert for those of us outside of Europe!

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Why You’ll Love This Kiisseli Recipe

This traditional Finnish Kiisseli recipe is incredibly easy to love – not just because it’s simple, but because it’s so versatile, comforting, and allergy-friendly. At its core, it requires just three main ingredients: fruit or berries (frozen or fresh both work beautifully), water, and a starch like cornstarch or potato flour to thicken. That’s it! You can also add a little sugar or natural sweetener if you like, but it’s totally optional – especially if you’re using naturally sweet fruits like strawberries, apples, or ripe pears or have a low sugar diet.

What makes Kiisseli truly special is how adaptable it is. You can serve it warm like a fruity custard or chilled like a soft jelly or pudding, depending on the season or your mood. It’s also a great way to use up frozen fruit or seasonal produce, making it budget-friendly and perfect for meal prep. Whether you enjoy it on its own, spooned over porridge, paired with yogurt or ice-cream, or as a topping for pancakes, this recipe is sure to become a go-to favorite for those looking for a naturally gluten-free, vegan, low nickel, and low FODMAP dessert.

Kiisseli is one of those magical recipes that feels nostalgic, comforting, and nourishing—all while being incredibly simple to make. Here’s why it’s a staple in my kitchen:

• Ready in under 15 minutes – Perfect for a quick dessert or light sweet treat.
• Made with pantry staples – Just frozen berries or fresh fruit, water, and a starch.
• Top 8 allergen-free – No gluten, dairy, soy, eggs, peanuts, tree nuts, fish, or shellfish.
• Naturally gluten-free and vegan – No special substitutes needed.
• Low nickel – Great for those managing nickel allergies or sensitivities.
• Low FODMAP friendly – Just choose the right fruits (see notes above!).
• Budget-friendly – Uses affordable ingredients you likely already have on hand.
• Refined sugar-free optional – You can skip or reduce the sugar, especially with sweeter fruits.
• Great for special diets – Also fits paleo, low-FODMAP, low-nickel, and whole food lifestyles.

Whether you’re avoiding allergens, watching your budget, or just want something fruity and soothing, Kiisseli checks all the boxes.

So What is Kiisseli (or Marjakeitto)?

Kiisseli is a traditional Finnish dessert alos known as Marjakeitto (which translates to “berry soup”)that beautifully balances simplicity, comfort, and versatility. At its most basic, it’s made by simmering fruit or berries with water and then thickening the mixture with a starch -usually potato starch or cornstarch. The result is something often translated into English as a “fruit soup,” but that term can be a little misleading. Rather than a thin broth, Kiisseli has a texture somewhere between a smooth compote, a light jelly, and a pourable custard, especially when served cold. It’s glossy, fruity, and gently thickened – perfect for spooning on its own or over porridge, pancakes, or yogurt.

While Kiisseli is deeply rooted in Finnish food traditions, it’s not exclusive to Finland. Similar dishes can be found throughout Northern, Eastern, and Central Europe, including Russia, Poland, Estonia, Latvia, Lithuania, and parts of the Balkans. In these regions, you might hear it called kissel, kisiel, or other local names—but the concept remains the same: a thickened fruit dessert that highlights seasonal or preserved berries.

If you’ve never heard of Kiisseli before, don’t worry – you’re not alone. Outside of Europe, it’s still a bit of a hidden gem. But don’t let that stop you! You can make it silky-smooth by blending the fruit, or leave it chunky for more texture. Personally, I love using berries, as they soften easily during cooking and create a beautifully rich, vibrant color and flavor without any extra effort.

One of the things that makes Kiisseli truly special is also how naturally allergy-friendly it is. With no dairy, no gluten, and no eggs, it’s vegan, gluten-free, low nickel, and can be made low FODMAP depending on the fruit you choose. It also doesn’t rely on any specialty products or expensive ingredients—just simple staples like frozen berries, water, and a starch—which makes it incredibly budget-friendly as well. Whether you’re navigating multiple dietary restrictions or just want something cozy and nostalgic, Kiisseli is a wonderfully easy and satisfying treat to have in your repertoire.

Best Low Nickel Fruit & Berries for Kiisseli

Here are some very low nickel fresh or frozen fruits and berries that would work well in this recipe:

• Blueberries
• Lingonberries
• Currants (Red, white or black – add extra sugar to balance the tartness!)
• Strawberries
• Cranberries (don’t use as much and add extra sugar to balance out their tartness for this option too!)
• Apples
• Cherries
• Pears

If you can tolerate a moderate amount of nickel then you have more options too such as:

• Rhubarb (Make sure to peel and only use the stalks, chopping into slices about 1cm thick)
• Blackberries
• Apricots
• Peaches
• Nectarines

Best Low FODMAP Fruit & Berries for Kiisseli

• Blueberries
• Strawberries
• Raspberries
• Cranberries (don’t use as much and add extra sugar to balance out their tartness for this option too!)
• Rhubarb (Make sure to peel and only use the stalks, chopping into slices about 1cm thick)
• Lingonberries

Tasty Combinations I Recommend for Tummy Friendly Kiisseli

These combos are really delicious:

• Mixed berry
• Strawberry & Rhubarb
• Apple Rhubarb

So – Which Thickener Should I Use for Kiisseli?

There are several options that work well as the thickener in this dish, my top 3 options are:

• Potato starch (potato flour)
• Cornstarch (cornflour)
• Tapioca starch (tapioca flour)

The classic thickener for Kiisseli is potato starch, which gives the dessert its signature glossy, smooth texture. It’s a fantastic option – naturally gluten-free, grain-free, low nickel, low FODMAP, and gentle on sensitive stomachs. However, potato starch can be harder to find in some places, so my next go-to is cornstarch (cornflour).

Cornstarch is widely available, neutral in flavor, and just as effective. It’s also considered low nickel, low FODMAP, and naturally gluten-free. I personally prefer the consistency cornstarch gives which is why I’ve used it in this version on the recipe – I prefer it even more than the traditional potato starch. It’s largely because potato starch (and similarly, tapioca starch) can sometimes become a little too silky or even slightly slimy if the ratio isn’t quite right – something my more Western palate is not used to.

Tapioca starch (tapioca flour) is another option that adds a more jelly-like or bouncy texture. It best if you plan to chill the dessert, and is naturally gluten-free, low nickel and low FODMAP.

Whichever starch you choose, just make sure to add it after the fruit has finished cooking – and never dump it straight into hot liquid, or you’ll end up with lumps!

Instead, combine 3 tablespoons of your starch with about 1/4 cup of room temperature water to create a slurry. Slowly pour the slurry into the simmering pot while stirring constantly. The mixture will thicken quickly (and will continue to thicken slightly as it cools). Depending on the starch and your preferred consistency, you might not need the full amount. Stop pouring if it looks thick enough! And… if you go too far, you can always thin it out with a little water!

Ingredients

• 3 cups frozen berries or peeled & cut fruit (e.g., blueberries, strawberries, raspberries, rhubarb – see notes above)
• 4 cups water
• 3 tablespoons sugar or other sweetener (to taste; optional)
• 4-5 tablespoons cornstarch (or substitute potato starch or tapioca starch)
• 1/4 cup of room temperature water (for making the starch slurry)

Instructions

1. In a large saucepan, bring to a boil the water and sugar over high heat (you can preheat the water in a kettle to speed this up).
2. Once boiling, add the berries or prepared fruit. The temperature may drop, but that’s fine, wait for it to come back to a boil stirring occasionally.
3. Once it returns to a full rolling boil, reduce the heat to medium and let it simmer for 6–8 minutes until the fruit is soft and fragrant.
4. Make the cornstarch slurry In a small bowl, combine the cornstarch with lukewarm water (about 1/4 cup). Stir until smooth, ensuring there are no lumps at the bottom. This step is important to avoid clumps when adding the starch to the hot mixture.
5. Slowly pour the cornstarch slurry into the simmering berry mixture while stirring constantly. Continue stirring and allow it to boil for 2–3 more minutes. The mixture will thicken further as it continues to cook.
6. Allow the soup to cool for at least 5–10 minutes; it will thicken even more as it cools. Serve warm, or let it come to room temperature before refrigerating to enjoy cold. If chilling, cover the surface with glad wrap to prevent a skin from forming.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

FAQs About Kiisseli

Is Kiisseli the same as kissel?
Yes! Kiisseli is the Finnish name, while kissel is used in Russia and other Slavic countries. Recipes vary slightly by region, but they all follow the same basic idea—fruit (or berries), water, and starch.

Where does kiisseli originate?
Kiisseli is a traditional Finnish dessert, but it shares roots with similar fruit-thickened dishes across Northern, Eastern, and Central Europe. The Finnish version typically uses berries like lingonberries, bilberries, or raspberries, thickened with potato starch. While it’s a staple in Finnish cuisine, similar versions have been enjoyed for centuries in Slavic and Baltic countries too.

What are other names for kiisseli?
Kiisseli is known by different names in other cultures with similar culinary traditions. In Russia, Ukraine, and Belarus, it’s called kissel (кисель). In Poland, it’s kisiel, while in the Baltic countries it’s kiselis in Lithuanian and kisseli in Estonian. The name kisel is also used in Bulgarian, Macedonian, Serbian, Czech, and Slovak cuisines. In German-speaking areas, a closely related dessert made from red berries is known as Rote Grütze. In English, these kinds of dishes might be referred to as “fruit soup” or “berry soup,” especially when served cold. Although the names and ingredients vary, they all reflect a shared tradition of turning seasonal fruit into simple, comforting desserts.

Is this safe for people with multiple allergies?
Absolutely. Kiisseli is one of the most allergy-friendly desserts out there. You control what goes into it—no dairy, no gluten, no nuts, no soy, and it can be made low in nickel and FODMAPs too.

Can I make Kiisseli without sugar?
Yes! You can leave out the sugar entirely or use a small amount of maple syrup, honey (if not vegan), or a sugar substitute like stevia or monk fruit. Some fruits, like strawberries or apples, are naturally sweet enough on their own.

Can I use fresh fruit instead of frozen?
Definitely. Frozen berries are convenient and budget-friendly, but fresh fruit works just as well. Just chop it small so it cooks down evenly.

How should I store leftovers?
Store cooled Kiisseli in an airtight container in the fridge for up to 4–5 days. It will thicken slightly as it chills—just give it a stir or add a splash of water if you’d like to loosen the texture before serving.

Can I freeze Kiisseli?
You can freeze it, but note that the texture may change slightly upon thawing. It’s best enjoyed fresh or refrigerated.

What should I serve with Kiisseli?
It’s delicious on its own or served with a scoop of vanilla ice cream, yogurt (dairy or plant-based), whipped coconut cream, or even porridge. It also makes a great topping for pancakes or waffles.

Is Kiisseli meant to be eaten hot or cold?
Either! You can enjoy it warm, straight from the pot, or let it chill for a firmer, jelly-like texture. It’s great in both winter and summer.

Kiisseli (Finnish Sweet Berry Soup) – 3 Ingredient Dessert

A quick and cozy Finnish dessert made with berries, water, and starch. Eat it hot or cold: This allergen-friendly, Low Nickel and low FODMAP 'pudding' style dessert is the perfect budget-friendly treat for any season.

Servings 6

Cook Time 15 minutes mins

Total Time 15 minutes mins

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Ingredients

  

1x2x3x

• 3 cups berries or fruit Fresh or frozen e.g., blueberries, strawberries, raspberries, rhubarb. For fruit, make sure to peel and cut. See notes above.
• 4 cups water
• 3 tbsp sugar or other sweetener to taste; optional
• 4-5 tbsp cornstarch or substitute potato starch or tapioca starch
• 1/4 cup of room temperature water for making the starch slurry

Instructions

 

• In a large saucepan, bring to a boil the water and sugar over high heat (you can preheat the water in a kettle to speed this up).
• Once boiling, add the berries or prepared fruit. The temperature may drop, but that’s fine, wait for it to come back to a boil stirring occasionally.
• Once it returns to a full rolling boil, reduce the heat to medium and let it simmer for 6–8 minutes until the fruit is soft and fragrant.
• Make the cornstarch slurry In a small bowl, combine the cornstarch with lukewarm water (about 1/4 cup). Stir until smooth, ensuring there are no lumps at the bottom. This step is important to avoid clumps when adding the starch to the hot mixture.
• Slowly pour the cornstarch slurry into the simmering berry mixture while stirring constantly. Continue stirring and allow it to boil for 2–3 more minutes. The mixture will thicken further as it continues to cook.
• Allow the soup to cool for at least 5–10 minutes; it will thicken even more as it cools. Serve warm, or let it come to room temperature before refrigerating to enjoy cold. If chilling, cover the surface with glad wrap to prevent a skin from forming.

Notes

You can adjust the thickeness of this soup with the amount of cornstarch slurry used – just add more cornstarch for a thicker pudding texture.

Course: Dessert, Soup

Cuisine: European

Method: Skillet & Saucepan

Time & Effort: 15 Minutes or less

Free From: Crustacean, Dairy, Egg, Fish, Gluten & Wheat, Sesame, Soybean, Top 8 Allergens (All), Treenut & Peanut

Special Diet: Dairy Free, Gluten Free, Latex Free, Low FODMAP, Low Nickel, Nut Free, Sulphite Free, Top 8 Allergen Free, Vegan, Vegetarian