Chilled Berry Soup

    10 hours 10 minutes

    This delicious cold berry soup is a traditional Dutch breakfast dish. The amounts and types of fruits can be varied. It's a very flexible recipe!

    26 people made this

    Serves: 5 

    • 75g pearl barley
    • 1 1/2 litres water
    • 100g caster sugar
    • 300g frozen raspberries
    • 75g sultanas
    • 150g cherries, stones removed

    Preparation:10min  ›  Cook:2hours  ›  Extra time:8hours soaking  ›  Ready in:10hours10min 

    1. In a large bowl, soak the barley in the water overnight; do not drain.
    2. In a large saucepan over low heat, simmer the barley for one hour. Add the sugar, raspberries and sultanas and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.

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    Reviews in English (20)


    Altered ingredient amounts. My kids were lukewarm on this one, until I doubled the barley and added a couple of pureed bananas! Now, the entire family enjoys this for breakfast. Thanks for sharing it!  -  08 Oct 2008


    This is a really nice change of pace. I especially think the cold fruit "soup" would be great on hot summer mornings. I topped it with toasted, mixed nuts and a little cream.  -  08 Oct 2008


    Berrylicious  -  08 Oct 2008