Roode Krentenbrij - Red Currant Soup

Recipe by Molly53
READY IN: 12hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

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.