Roode Krentenbrij - Red Currant Soup
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.
- Ready In:
- 12hrs 25mins
- 2 tablespoons barley
- 1 quart red currants
- 1 cup sugar
- 1⁄2 cup water
- 1 cinnamon stick
- 1⁄8 teaspoon salt
- 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.