Changes

}}</ref> but it seems to be true for other Slavic nations peoples as well. Even so, there must have always been those who tried to balance the sourness with something sweet, be it honey or fruit juices. And so did ''kisiel'' eventually evolve into a sweet, fruit-flavoured dish. Finally, in the 19th century, oatmeal gave way to potato starch and thus the ''kisiel'' we know today was born. The recipe for apple-flavoured ''kisiel'' you can read below, taken from ''The Lithuanian Cook'', is already a relatively modern one; it contains potato starch and sugar, and no fermentation is necessary.