Roode Krentenbrij - Red Currant Soup

1. 1

   Soak the barley overnight in one cup of water.

2. 2

   Wash and stem the currants, add the sugar, water, and stick of cinnamon.

3. 3

   Cook over low heat for about 15 minutes; drain and force through a coarse sieve.

4. 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. 5

   Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.