Summer cold blackcurrant soup

Ingredients

• 900 g blackcurrant
• 700 ml water
• 500 ml kvass "Family secret. Currant mint"
• 45 g sugar
• 4 tsp cornmeal
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp grated orange peel
• 1 st. l. sour cream or yogurt
• 1 sprig mint

Cooking

Step 1

Place half of the currant in a large saucepan, cover with water. Bring to a boil, reduce heat and simmer for 15 minutes until the berries are soft. Strain, keeping the decoction. Using an immersion blender, puree the currants.

Step 2

Mix sugar and cornmeal in a small bowl. Add 3 tbsp. berry puree and mix thoroughly. Put the berry puree and pasta into the pot with the broth and cook over high heat for 5 minutes, whisking. The mixture should thicken.

Step 3

Reduce the heat, add the remaining currants, lemon and orange juice and zest. Bring to a boil. Remove from heat and cool to room temperature. Add kvass, stir.

Step 4

Serve on the table, garnished with a spoonful of sour cream and a mint leaf.