cold fruit soup

In Hungary, cold sour cherry soup is served as a starter course, but in the United States, it often appears as a dessert, like the cold peach soup… I even have a Theory. And those Persians, from the most ancient times, loved their hot soups stuffed with meat, vegetables, and fruit, a love that they also passed on to the Mideast. I have a lot of information. Finally, you can scroll back about 700 years and recall that in medieval Europe, fruits and spices were stuffed into soups and lots of other savory things. But, you know, I am here to tell you that after a whole month of research--getting more and more panicked as the end of the month approached--I still don't have an answer. And I hope you will forgive the gross generalizations I make, based on what I know to be limited resources. But, no, not at all. Westend61/Getty Images. A delicious cold Scandinavian red fruit soup. It was easy to leave out the meat, for example, cause they didn't have much of it, and what they had was mostly salted. Just be sure to peel and pit. In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. I have been making cold soup recipes for a long time now. They may look fancy, but they're easy to make, substantial, don't require sophisticated equipment or ovens, and don't use much expensive (in earlier times) sugar and spices. Not Australia, the Philippines, or the East Indies. Garnish with candied peach slices for a special touch. Be sure to wash and drain well. Plus it automatically began to cool the minute it was made since it can't stand up to reboiling. For some, cold soup season begins at Shavuot with the earliest fruits-often first-of-the-year strawberries. Swedish Blandad fruktsoppa and Norwegian Sopsuppe, both thick with fresh and dried fruits, both served hot or cold. In a medium saucepan, combine the sugar, water, peach juice/nectar, and tapioca. With heat from fresh ginger and a chili. Serve Mo Fa Guo Mut Zoe Tong, or fresh fig and honey date soup. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch (a fruit brandy) may be used. —Gladys De Boer, Castleford, Idaho. I served it at wedding showers and holidays. You will love the ruby color and tart flavors of red fruit. An anomaly. Simmer until fruit is soft, about 45 minutes. To a blender add strawberries, raspberries, blackberries, peeled banana, peach … Finnish rhubarb soup--Rapaperikiisseli--pretty in pink and mounded with puffs of whipped cream. Plus it was perfect for Lenten season--no meat, rich in flavor, and packed with an energy boost. Then, if they met people who already liked sweet-sour, they expanded their repertoire. Now, taking the Northern Route west, these cold fruit soups march through the Baltics into Scandanavia. Think garnishing them with dumplings and croutons crisped in butter. Cold Mixed Berry Fruit Soup (Gluten, Grain, Dairy, and Sugar-Free) The Nourishing Gourmet honey, balsamic vinegar, strawberries, ginger, blueberries, blackberries and 2 more Instant Pot Fruit Soup … And that's not even counting the many many other migrations from other cold soup lands. Tastes interesting, but looks like ground up horse meat. Chinese hot fruit soups surely arose independently, in line with their love of sweet/sour combinations and as their medical concepts of balancing body humors developed. Fruit soup is a delicious way to enjoy summer bounty. Bring to the boil, reduce the heat and simmer for 20 – 30 minutes, until the cherries and apples are tender. Then there's a to-die-for Danish orange soup: Appelsinsuppe. They are folk cookery all the way. Because some one and a half million Swedes emigrated to the U.S. between 1870 and 1914 when their food ran out (thus the first cookbook reference ever in the U.S.: Cold currant soup in Mrs. S. T. Rorer's 20 Quick Soups in 1894). Chilled soups can come in a variety of flavors based on if you use savory vegetables or sweet fruits. That'll fix you up. Plumi moos is like a cold fruit soup. When I was really young, a story went around the kitchen table. When their population grew beyond the food supply around 2000 BCE, a whole branch broke off--the Finno-Estonians--and migrated through Russia to the Baltics and Scandanavia. In earlier generations, men hot and tired from working in the fields would consume cold fruit soups for lunch to cool themselves. When crusaders brought back foods and spices and customs from the Holy Land, Europeans went nutty (and fruity). Not what you'd think. It was always delicious and can be served cold … And here's what I think. You wouldn't find fruity soups on a king's table anywhere...or an aristocrat's...or a even a city burgher's. Bring the mixture to a boil and cook for 12 minutes, stirring often. By the 17th century, though, the rage was as dead as pet rocks are today. It was all I could do not to pick up the bowl and drink down all four servings at a blow. Cold Fruit Soup is equally at home as a soup or a dessert. Of course variations of cold fruit soups are as legion as the number of cooks who made and make them, but from the landscape of many many cookbooks, past and present, the Mother of all of them emerges from the shadows, for 4-6 people: This is not rocket science. Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. There's a little spillover into other European countries, but not much: Fruchtsuppe in the Basle region of Switzerland that even tosses in chocolate bits, and Kalte Shale in Austria, very like the German fruit soups (instead of Hungarian, interestingly enough). One spoonful and your chair turns into a Romanov throne--suddenly you're exchanging des bons mots with that brilliant poet Alexander Pushkin. Icy Cold Summer Fruit Soup. Good anytime! ... sour cream for dessert or as a side dish with ham or pork. For instance, Haitian Consomme a l'Orange. Cold fruit soup is an exuberant celebration of summer. Blend ripe avocados with tomato, cream, shallots, and chicken stock to make this rich and creamy Food scholar Alan Davidson calls fruit soups "perplexing," "an anomaly"--and that's an understatement. Hungarian sour cherry soup is traditionally made with tart dark-red Morello cherries, but a tart pie cherry, like fire-engine-red Montmorency cherries, will do in a pinch. Stir in the strawberries, peaches and oranges. Of course in the winter they freeze in and their heads stick up through the ice. Try steamed peach and honey date soup. The only thing I did different is use corn starch instead of the tapioca. Mom could send the kids out to pick berries...then whip up a sweet creation in a matter of minutes that would knock their socks off. I am crossing my fingers that I get masses of outraged notes from around the world that itemize my errors. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Put the cherries, apple, cold water, cinnamon, salt and sugar into a pan. It contains raisins, dried currants (Vitis), preserved juice of red currants (Ribes, home made in bottles with some oil on top against molds) with barley as thickener and cinnamon as spice. ", 2 cups fresh fruit (or re-hydrated dried fruit). Moving east to west (stay tuned for The Theory): Cold fruit soups in Russia, the Caucasus, and the Ukraine tend to be pure fruit and on the savory side--fresh, uncooked fruit; no thickeners; not much or any sugar; always served cold and always as a first course. In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Legend has it, an Owla Momcha (old lady) was making cold fruit soup one day for I usually do not serve with the sherbet, but as a cool, refreshing summer soup. Or, plausibly, it was the ancient overland trade routes that stitched these fruity soup customs together in some kind of logical pattern. It can be served either warm or cold and is ready in as little as 15 minutes! Extremely refreshing on a hot summer night. Too hot or yang? Just where we started, so a good place to end. Fruit soup can be eaten warm or cold, and is sometimes served as a dessert--it’s a great refreshing treat for hot summer days. I knew when I started that cold fruit soups were popular in a few strange and seemingly unconnected places: Scandanavia and Israel; the Baltics and Central Europe; Russia and the Caribbean. What is cold soup? Top each serving with a scoop of sherbet if desired. Hungary, the Czech Republic, Poland, and Germany have huge repertoires of these soups, and they're amazing rich. Well, not all. Or, okay, gotta be--something to do with Finno-Ugric migrations from remote Russia way back in the BCEs, long before the Christian Era. Pretty crazy, huh? How to Make the Best Rugelach Cookies for the Holidays, Do Not Sell My Personal Information – CA Residents, 1 can (6 ounces) frozen orange juice concentrate, 1 package (10 ounces) frozen sweetened sliced strawberries, thawed, 2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces, 1 can (11 ounces) mandarin oranges, drained. And China? Polish apricot soup--Zupa ze moreli--thick, jewel-like, and swirled with sour cream. Not Japan, Korea, or Southeast Asia. Scandinavian fruit soup is also known as sweet soup. BUT. I have served this soup at many party and it has always been a great hit. cold fruit soup (lorraine's) Put 3 cups water in ... pounds of summer fruit (green grapes and ripe peaches ... at least 3 days. Fruit Soup Mash-Up (dairy or pareve) 6 to 8 servings. But the rage for and spread of sweet/sour soups reached its zenith in medieval times. If I remember correctly, my foster mother would make moos every Sunday morning before church so that we could eat it with Sunday lunch. Pictured is Chinese fruit … If you like avocados, you'll love this California-inspired avocado soup recipe for summer, inspired by traditional gazpacho soups. Raw vegan chilled avocado soup is made from just six quick and easy ingredients including avocados, cream, vegetable broth, a touch of spicy cayenne, and freshly snipped herbs. Instructions. That's cause Persians pretty much lived in the garden of eden of fruit: apples, pomegranates, melons, peaches, grapes, apricots, lemons, and oranges, all growing there since Persia stood at the crossroads of all the best trade routes, connecting Russia, the Middle East, and China. Cook over medium heat for 5-6 minutes or until thickened and clear. Cold Avocado Soup Cool and velvety smooth, this delicious soup is the perfect way to start a leisurely summer dinner. So the question that burns me is: why is cold fruit soup traditional in some places and not others? Living among the Persians, for example, must have been totally exciting, foodwise, for these Magyars. Recipe by Rita1652. Estonia serves it as dessert; Denmark too, except for Rodgrod, which comes before the meat course. But they're sound as nuts, you can be sure of that.". If you're not in the mood for conjecture, I encourage you to hit the delete key now cause conjecture is all I've got. Served cold in summer, hot in winter. I mean, really, if you were as hot as I am right this minute in the humid pits of dog day Washington, DC, you would be excited. Want to counter rich, fatty, or salty foods in the middle of a meal? Why pockets of America? Sweden serves it before fish. It is such a pretty champagne soup, with rich pools of creme fraiche sunk into its warm dusky rose surface. Cook over medium heat for 5-6 minutes or until thickened and clear. Interesting differences? And don't forget that German/Czech plum soup in Tolstoy's Anna Karenina that Prince Shcherbatsky claims cured his daughter Kitty during their sojourn to Carlsbad: bestowing gifts on "every one, including Lieschen, the servant-girl, and the landlord, with whom he jested in his comically bad German, assuring him that it was not the water had cured Kitty, but his splendid cookery, especially his plumsoup.". ONCE UPON A TIME, Pippi Longstocking had a fantasy about American children walking in gutters. Have a nice yin pear-honey-lemon balm soup to cool and cleanse you--ching bo leung. This simple cold summer soup can be made with cantaloupe, honeydew, peaches or cherries. Not the British Isles or western Europe, unless you count tomatoes and cucumbers as the fruits they are (in which case you'd include Spain's gazpacho). Taste of Home is America's #1 cooking magazine. For an extra fillip of taste (and panache), top the dish with a colorful sprinkle of watermelon-radish and mint sprigs. For example, I've got a doozie of a sour cherry recipe from grande cuisine in 19th century Russia: Sup iz Vishni. Using a slotted spoon, remove peaches from water and place in a colander. I love this recipe. Who would think of smooshing up luscious fresh fruit and cooking it into a liquid to be eaten with a spoon? Delicate but chunky with bits of fresh orange, it combines freshly squeezed orange juice and white wine in a light sugar syrup scented with cinnamon stick. I love this image because one might be tempted to think of a cold fruit soup … I lived in a Norwegian home as a teen, and the mom in the household made Norwegian fruit soup/pudding, but instead of tapioca, she used pearl barley. Silly me: I thought it would be easy to figure out why these soups started up and took hold...and how they spread. Think serving them over noodles. Natives to the area prefer their soup hot, piquant, and without fruit...but entrepreneurial restauranteurs have introduced a rainbow of cold soups from local fruits to please hot tourists with a cold start to their meal. Simple, but not bad (in my province the expression for "very good"). Then there's Central Europe: Czech blueberry soup--Boruvková polévka sudená--thick and rich with sour cream; refreshing and very very blue. Best when the peaches are locally grown, ideally in late summer. And these people not only preserved the tradition, they refined it...right into cold fruit soup. Norway, after meat. Okay, here goes. Even in the heart of summer, I make this cold fruit soup with frozen berries and rhubarb, just because nothing can beat their sweetness and ease of preparation. But I really just don't know for sure. Addenda: Friend Wiebe Van Der Molen from the Netherlands advises: "The fruit soup I know from my province is called there krentjebrij, mentioned in books as "watergruwel", a horrible name. Cold fruit soups in Russia, the Caucasus, and the Ukraine tend to be pure fruit and on the savory side--fresh, uncooked fruit; no thickeners; not much or any sugar; always served cold … Directions. Home Recipes Ingredients Fruits Bananas. "It's only in this country [Sweden] that people have got the notion that children shouldn't walk in gutters. Well, actually turns out to be a perfect symbol for the whole subject of fruit soups. Summer freshness at its best! Cold Fruit Soup “There were great joints of aurochs roasted with leeks, venison pies chunky with carrots, bacon, and mushrooms, mutton chops sauced in honey and cloves, savory duck, peppered boar, goose, skewers of pigeon and capon, beef-and-barley stew, cold fruit soup.” -A Clash of Kings

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