Roode Krentenbrij - Red Currant Soup
Ready In: 12 hrs 25 mins
Serves: 6
Ingredients
- 2 tablespoons barley
- 1 quart red currants
- 1 cup sugar
- 1⁄2 cup water
- 1 cinnamon stick
- 1⁄8 teaspoon salt
Directions
- Soak the barley overnight in one cup of water.
- Wash and stem the currants, add the sugar, water, and stick of cinnamon.
- Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
- Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
- Chill.
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