Currant soup with curd balls is a good alternative to various desserts. Currants give the dish a piquant sourness, and curd balls give the soup a rich taste.
It is necessary
- - currants 350 g;
- - sugar 150 g;
- - flour 15 g;
- For balls
- - cottage cheese 300 g;
- - egg 2 pcs.;
- - sugar 20 g;
- - flour 30 g;
- - salt on the tip of the knife.
Instructions
Step 1
Rinse the currants under running water, let dry, remove the stalks, crush with a wooden spoon and strain the juice. Pour the extracts with 1.5 liters of hot water, bring to a boil and strain through a strainer.
Step 2
Dissolve flour in cold water. Let the strained liquid boil again, dissolve the sugar and the flour mixture in it, then remove from the heat and pour the strained raw currant juice into it.
Step 3
Put a pot of water on fire, bring to a boil, salt a little. Rub the cottage cheese through a sieve, add flour, eggs, salt. Form balls from the mixture with wet hands (or teaspoons) and dip them into boiling water. When the curd balls float, remove with a slotted spoon.
Step 4
When serving, place the curd balls on bowls and top with chilled currant soup. If desired, the currant soup can be garnished with fresh mint leaves.
