Summary

Ingredients

• 1 kg currants
• 200 g suar
• 1 liter thick milk, alternatively buttermilk or kefir

For decoration:

• possibly lemon balm
• possibly mint

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Instructions

1. The currants are freed from the stems, placed in a bowl and crushed there and sprinkled with plenty of sugar as desired. They are then left to steep for 1 hour.
2. Then you pour the curdled milk, which has been thoroughly beaten with a whisk, over the currants and put the soup in the cold.
3. Also works wonderfully with blueberries. Decoration with mint leaves or lemon balm.
4. Rusk also goes well with it.