Red currant soup

Heat the red (frozen) currants with sugar and a little water, then puree.
Scoop some potato starch and mix it with half a glass of water.
Add the potato starch-water mixture to the berry mixture on the stove, stirring and heating slowly until the mixture thickens.
Stir only until it is just about to boil.

Boiling causes a loss of vitamin C, but it can easily be compensated with products containing berries and fruits.

The nutritional values of red currants (berries) are excellent for promoting health.
They contain:
- Dietary fiber, which promotes digestion and helps with weight management.
- Potassium, which supports heart health and is important for other internal organs.
- Flavonoids, which support heart health and may help reduce blood pressure and cholesterol levels.
- Minerals and trace elements, which are important for nutritional content.
- Red currants are versatile additions that can improve skin and vascular health and help with weight management.

A 100 g serving of red currants provides 56.6 kcal (237.1 kJ) of energy, with 0.4 g of fat, including 0.1 g polyunsaturated, 7.5 g of carbohydrates (all sugars), 1.4 g of protein, 5.0 g of fiber, and 2.3 g of organic acids.

It contains vitamins such as Vitamin A (2.1 µg), Thiamine (0.1 mg, 5%), Riboflavin (0.1 mg, 6%), Vitamin C (30 mg, 40%), Vitamin E (0.8 mg, 10%), Folate (12 µg, 4%), and Niacin (0.3 mg, 2%).

Minerals include Phosphorus (47 mg, 8%), Iodine (1 µg, 1%), Potassium (310 mg, 10%), Calcium (40 mg, 5%), Copper (0.1 mg, 8%), Magnesium (14 mg, 5%), Sodium (0.6 mg), Iron (0.8 mg, 5%), Selenium (0.1 µg), and Zinc (0.2 mg, 3%).