Summer cold blackcurrant soup

Name: Summer cold blackcurrant soup
Total time: 40 min
Yield: 4
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

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Cooking time: 40 min

Servings: 4

Step-by-Step Cooking Instructions

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.

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

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