Red Currant Soup Recipes

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ROODE KRENTENBRIJ - RED CURRANT SOUP



Roode Krentenbrij - Red Currant Soup image

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.

Provided by Molly53

Categories     Fruit

Time 12h25m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons barley
1 quart red currants
1 cup sugar
1/2 cup water
1 cinnamon stick
1/8 teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 184.5, Fat 0.2, Sodium 50, Carbohydrate 46.5, Fiber 3.9, Sugar 38.9, Protein 1.5

RED CURRANT SOUP



Red Currant Soup image

Make and share this Red Currant Soup recipe from Food.com.

Provided by CoffeeMom

Categories     Fruit

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

1 quart red currants
2 cups water
1 cinnamon stick
1 tablespoon lemon juice
2 tablespoons arrowroot

Steps:

  • Mash the currants through a colander.
  • Put the juice in a pan and add two cups water, cinnamon stick, lemon juice and heat.
  • Add arrowroot to one tbsp water and blend until smooth. Add to pan.
  • Heat until boiling, stirring constantly.
  • Serve.

Nutrition Facts : Calories 78.5, Fat 0.2, Sodium 4.8, Carbohydrate 19.4, Fiber 5, Sugar 8.4, Protein 1.6

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