Michigan Dutch Barley Soup Gerstenbrij Recipes
ROODE KRENTENBRIJ - RED CURRANT SOUP
According to the cookbook, Michigan Dutch housewives are famous for their beautiful rose-colored fruit soups. If you can't find red currants, other berries or grape juice may be substituted. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Fruit
Time 12h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the barley overnight in one cup of water.
- Wash and stem the currants, add the sugar, water, and stick of cinnamon.
- Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
- Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
- Chill.
Nutrition Facts : Calories 184.5, Fat 0.2, Sodium 50, Carbohydrate 46.5, Fiber 3.9, Sugar 38.9, Protein 1.5
MICHIGAN DUTCH BARLEY SOUP - GERSTENBRIJ
A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Grains
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse barley in cold water; drain.
- Add salt to boiling water, followed by the barley.
- Cook until tender, about two hours (water will mostly evaporate).
- Add soup stock and vegetables.
- Cook until vegetables are tender.
- Serve hot.
Nutrition Facts : Calories 97.2, Fat 0.6, SaturatedFat 0.1, Sodium 609.1, Carbohydrate 20.6, Fiber 4.8, Sugar 1.9, Protein 3.3
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