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Raspberry Soup/Malinovyi Sup Recipe
|Red currant||175 Gram|
|Water||3⁄4 Pint (450 milliliter)|
|Lemon||1⁄2 , juiced and rind grated|
|Light brown sugar||150 Gram|
|Whipping cream||275 Milliliter|
|Sour cream||150 Milliliter|
Calories 404 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 13.4 g67%
Trans Fat 0 g
Cholesterol 78.5 mg
Sodium 34.9 mg1.5%
Total Carbohydrates 52 g17.3%
Dietary Fiber 4.4 g17.7%
Sugars 41.9 g
Protein 2 g3.7%
Vitamin A 4.4% Vitamin C 44.7%
Calcium 7.7% Iron 4.1%
*Based on a 2000 Calorie diet
Place a fine sieve over an enamelled or stainless-steel saucepan. Press the pureed fruit to extrat the seeds, stirring through the sieve in batches until all the liquid has passed through.
Add the water to the strained fruit. Place over high heat and bring to the boil; lower the heat, and simmer for 15 minutes. In a small bowl, mix the cornflour with a little water. Whisk into the soup, turn up the heat, and continue whisking as the soup begains to boil and the soup thickens. Lower the heat and whisk in the lemon juice and rind, sugar and cinnamon.
Take off the heat, allow to cool, then chill for several hours or overnight.
Before serving, shisk in th4e whipping and sour cream. Ladle into individual soup bowls and garnish each with some of the reserved berries.
My own twist: I like to add a couple sprigs of fresh mint as a garnish.