Roode Krentenbrij - Red Currant Soup

Total Time
12hrs 25mins
Prep 12 hrs
Cook 25 mins

According to the cookbook, Michigan Dutch housewives are famous for their beautiful rose-colored fruit soups. If you can't find red currants, other berries or grape juice may be substituted. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Directions

  1. Soak the barley overnight in one cup of water.
  2. Wash and stem the currants, add the sugar, water, and stick of cinnamon.
  3. Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
  4. Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
  5. Chill.

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