Masramatsun

Sort fresh rose hips, separate damaged fruits, and then rinse thoroughly.

Boil the prepared rose hips and strain through a sieve to remove the seeds.

Dissolve the grated mass with a glass of broth, pour it into a pot, add a glass of hot water, sugar and heat on low fire while stirring until boiling.

After that, remove the foam, take the pot off the heat, and cool the soup.

When using dried rose hips for making masramatsun, sort them, wash thoroughly, pour boiling water over them, and leave for 10-12 hours to swell and infuse.

Pass the prepared fruits through a sieve.

Combine the strained mass with the water in which the rose hips were soaked, add sugar, bring to a boil (over low heat), then remove the foam and cool the prepared soup.