Aukstā putraimu zupa

Method

Rinse the pearl barley and cook in salted water for approximately 45 minutes until tender, then drain and cool completely. In a large bowl, combine the cooled barley with whole milk, sugar, cinnamon, and lemon zest, stirring until the sugar dissolves. Roughly chop the dried plums and fold them into the mixture along with the raisins, ensuring even distribution. Chill the soup in the refrigerator for at least 4 hours, preferably overnight, to allow the flavours to develop and the mixture to set slightly. Serve in chilled bowls, stirring gently before portioning to ensure the fruit and barley are evenly distributed.