Jelly red currant

200 g red currant

1/4 glass sugar

1 tbsp. starch

citric acid - a pinch

4 tbsp. plum yellow

Currant wipe and squeeze the juice.

The fiber fill with water, boil and let sit 10 minutes, then strain. To the broth add the sugar, citric acid and boil the mixture to dissolve the sugar.

Stirring constantly, pour boiling syrup diluted juice starch and again bring to a boil.

Serve the soup chilled, and decorate with berries.