- cloudberry - To taste
- water - 1 Liter
- sugar - 150-200 Grams
Since ancient times in Russia fresh and waxy cloudberries were served to the royal table, as it was considered the most useful northern berries. In the north it is still called "the royal berry". In Moscow taverns incredibly popular were cloudberry kvass and mors. Moroshka was Pushkin's favorite berry. Morozhka is a storehouse of vitamins, it has three times more vitamin C than in oranges, and the contents of vitamin A cloudberry circumvents carrots. In addition, it contains vitamin B, PP, iron, potassium, phosphorus, tannic and pectin substances. Berry berries are used to treat a whole list of diseases. Moroshka grows in the northern regions, mainly in swamps, marsh forests and in the tundra. In Russia, this is Siberia and the Far East. Collect cloudberries in late summer. Moroshka is used fresh, jam, compote, juice, jam and jam are made from it. With proper storage, the wet cloudberry can be stored for several years. Preparation: The wooden tub should be well rinsed and scalded with boiling water. Pick berries cloudberries. They should not be overripe. Place berries of cloudberries in a tub. In a saucepan, boil the water with sugar until a sweet syrup is obtained. Let the syrup cool down. Pour the cloudberry berries in a tub filled with syrup, cover with a cloth and a wooden lid, on which to install a small load. Cover the tub with a cloth. A tub of cloudberries should be placed in a cellar or a cool place. After 3-6 months, cloudberries will be ready for consumption.
Servings: 10