in Soup Recipes

Upper Silesian summer cold dish

updated

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Ingredients for 4 servings:

  • 1 kg currants, red or white
  • 1 ½ liters buttermilk
  • 150 g sugar
  • 1 medium-sized lemon(s), grated
  • 5 tbsp, heaped almonds, ground
  • 1 cup whipped cream
  • 1 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

refreshingly light summer dish from Ehrenforst

Wash the berries, remove them from the stalks, and sort them. Then mix them with the sugar and vanilla sugar and mash them with a fork or potato masher. Let stand for about 10 minutes, until enough juice has formed. Thoroughly mix or blend the ground almonds and lemon zest with all the other ingredients and serve immediately in deep plates or soup bowls. This recipe also tastes delicious with blackberries, raspberries, blueberries, gooseberries, cherries, and strawberries, but the original recipe is made with red currants.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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