Why pockets of America? I served it at wedding showers and holidays. Bring a medium pan of water to boil. I am crossing my fingers that I get masses of outraged notes from around the world that itemize my errors. The only thing I did different is use corn starch instead of the tapioca. Fruit soup: Soup prepared using fruit as a primary ingredient. Try steamed peach and honey date soup. They're invariably served as a first course or even as a complete meal. Silly me: I thought it would be easy to figure out why these soups started up and took hold...and how they spread. Not India nor Africa (except for the occasional banana in Tanzanian or Senegalese soups). Think sour cream, big time. Plus it automatically began to cool the minute it was made since it can't stand up to reboiling. Please. To a blender add strawberries, raspberries, blackberries, peeled banana, peach … It seems likely to me that these people carried in common a taste for sweet-sour combinations, which they spread to anyone on their travels who found it to their liking. 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. This simple cold summer soup can be made with cantaloupe, honeydew, peaches or cherries. Scandinavian fruit soup is also known as sweet soup. Cold Fruit Soup is equally at home as a soup or a dessert. Cook over medium heat for 5-6 minutes or until thickened and clear. 4 People talking Join In Now Join the conversation! When crusaders brought back foods and spices and customs from the Holy Land, Europeans went nutty (and fruity). Plumi moos is like a cold fruit soup. Why the Caribbean? Simmer until fruit is soft, about 45 minutes. But, you would still find them on the tables of the poor--and lots of them--in those countries where Finno-Ugric people had passed, settled, or interacted over the centuries (remember how peripatetic those Vikings had been). Think garnishing them with dumplings and croutons crisped in butter. They stay there the year round. Throughout history, in certain places, it has served to sweeten the meals and lives of certain peoples all year long, so long as cook remembered to dry and store summer fruits. Think fruit soups and, if you're like me, you'd think "elegant"--surely they must have developed in Medieval or Renaissance court kitchens. Stir in the strawberries, peaches and oranges. 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 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. Finland, as the last course before retiring to coffee and pastries in another room. cold fruit soup (lorraine's) Put 3 cups water in ... pounds of summer fruit (green grapes and ripe peaches ... at least 3 days. Chilled soups can come in a variety of flavors based on if you use savory vegetables or sweet fruits. Organic is the way to go. Plus it was perfect for Lenten season--no meat, rich in flavor, and packed with an energy boost. ", 2 cups fresh fruit (or re-hydrated dried fruit). I have been making cold soup recipes for a long time now. Served cold in summer, hot in winter. Hungary, the Czech Republic, Poland, and Germany have huge repertoires of these soups, and they're amazing rich. Cold Avocado Soup Cool and velvety smooth, this delicious soup is the perfect way to start a leisurely summer dinner. They are the perfect summer soup! Chrianteli: Georgian sweet cherry soup with herbs and garlic--but no recipe here, folks. And the Baltics and Eastern Europe: Latvian Yablochniy Sup s Klyotskami, with cool, chunked apples and apple dumplings macerated in apple brandy. Extremely refreshing on a hot summer night. 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. Other Scandanavian soups? Too hot or yang? Legend has it, an Owla Momcha (old lady) was making cold fruit soup one day for Okay, here goes. Finnish rhubarb soup--Rapaperikiisseli--pretty in pink and mounded with puffs of whipped cream. 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… Just where we started, so a good place to end. And why would it be embraced by some cultures...and resolutely shunned by others? 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. Garnish with candied peach slices for a special touch. Then there's Central Europe: Czech blueberry soup--Boruvková polévka sudená--thick and rich with sour cream; refreshing and very very blue. Icy Cold Summer Fruit Soup. Well, not all. 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. In a cup, whisk the cold milk and flour until the mixture is smooth. This might be a good section for non hard-core foodies to skip. If you like avocados, you'll love this California-inspired avocado soup recipe for summer, inspired by traditional gazpacho soups. For some, cold soup season begins at Shavuot with the earliest fruits-often first-of-the-year strawberries. Everyone wants this recipe. Living among the Persians, for example, must have been totally exciting, foodwise, for these Magyars. With heat from fresh ginger and a chili. Not North America or South America (with a few funky exceptions that prove the rule). So the question that burns me is: why is cold fruit soup traditional in some places and not others? Then, if they met people who already liked sweet-sour, they expanded their repertoire. Taking the Southern Route west from Russia, these soups look different. You wouldn't find fruity soups on a king's table anywhere...or an aristocrat's...or a even a city burgher's. SERVES: 4 … Interesting differences? But the rage for and spread of sweet/sour soups reached its zenith in medieval times. Maybe I should start by getting you excited about cold fruit soups in the first place. In this video we are making Cold Fruit Soup Ingredients 1 medium cantaloupe, cut into chunks 1/2 cup fat-free plain Greek yogurt 1 tablespoon grated fresh ginger 1/3 … Just before serving, stir in bananas. Rather, this cold strawberry soup is a tart and refreshing appetizer for a warm day. For an extra fillip of taste (and panache), top the dish with a colorful sprinkle of watermelon-radish and mint sprigs. What is cold soup? —Gladys De Boer, Castleford, Idaho. You will love the ruby color and tart flavors of red fruit. 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. Hungarian meggyleves thick with sour cherries in red wine and splashed with cream. Not Australia, the Philippines, or the East Indies. READY IN: 10mins. Directions. 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). 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. Well, they mostly make sense when you think about it. Who would think of smooshing up luscious fresh fruit and cooking it into a liquid to be eaten with a spoon? I have served this soup at many party and it has always been a great hit. 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. Taste of Home is America's #1 cooking magazine. Cook over medium heat for 5-6 minutes or until thickened and clear. Top each serving with a scoop of sherbet if desired. 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. Ditto on the savory elements (though Hamburg still specializes in Aalsuppe with its chunks of eel, dried fruit, and veggies cooked in ham stock). In a medium saucepan, combine the sugar, water, peach juice/nectar, and tapioca. But nowhere else in the world, at least in a traditional sense. Everyone I serve this to wants the recipe. In fact, my all time favorite strawberry soup was sent by Lisa Gitelson in New York City. It was always delicious and can be served cold … Instructions. I usually do not serve with the sherbet, but as a cool, refreshing summer soup. BUT. Pretty crazy, huh? You can vary the amount of fruit you use if you prefer one taste over the other but make sure that you have a nice mix of berries and pineapple. Estonian Leivasupp that's exactly like liquid fruitcake with black bread, cranberries, raisins, prunes, and plum brandy. 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. There are various forms of fruit soup that can be sourced from Scandinavia, and a few are provided here. It was all I could do not to pick up the bowl and drink down all four servings at a blow. Blend ripe avocados with tomato, cream, shallots, and chicken stock to make this rich and creamy Need a tonic to moisten your internal organs? Food scholar Alan Davidson calls fruit soups "perplexing," "an anomaly"--and that's an understatement. Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, … Recipe by Rita1652. 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. It is such a pretty champagne soup, with rich pools of creme fraiche sunk into its warm dusky rose surface. Summer Fruit Soup Recipe photo by Taste of Home. Estonia serves it as dessert; Denmark too, except for Rodgrod, which comes before the meat course. In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. 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. Have a nice yin pear-honey-lemon balm soup to cool and cleanse you--ching bo leung. Then there's a to-die-for Danish orange soup: Appelsinsuppe. 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 … Cover and refrigerate for 2 hours. I love this recipe. In America the gutters are so full of children that there is no room for the water. Simple, but not bad (in my province the expression for "very good"). Because so many Baltic, Russian, and Eastern European Jews have migrated there. Place peaches in boiling water for 40 seconds. For example, I've got a doozie of a sour cherry recipe from grande cuisine in 19th century Russia: Sup iz Vishni. swedish fruit soup Bring 4 cups water to ... cinnamon. Their mothers have to carry fruit soup and meatballs to them because they can't come home for dinner. Fruit soup is a delicious way to enjoy summer bounty. Instructions. Home Recipes Ingredients Fruits Bananas. In earlier generations, men hot and tired from working in the fields would consume cold fruit soups for lunch to cool themselves. Soups in Latvia, Estonia, Finland, Sweden, Denmark, and Norway are served either hot or cold and as a first or last course (also for breakfast and snacks in earlier times). 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. Polish apricot soup--Zupa ze moreli--thick, jewel-like, and swirled with sour cream. 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. And that's not even counting the many many other migrations from other cold soup lands. Best when the peaches are locally grown, ideally in late summer. It's a way of using fruit for a main meal, in a texturally thick and filling way. They're made out of fresh or dried fruits; they're cooked, thickened, spiced with lemon, wine, and a little cinnamon; and they're topped with sweet cream. That'll fix you up. German rasberry soup--Himbeer katschale--sweet and tart and often mixed with buttermilk. Norway, after meat. For instance, Haitian Consomme a l'Orange. Good anytime! Then, if you add in traditional hot fruit soups--especially ones with meat in them--you can also factor in Iran, parts of the Mideast, the Caucasus, Central Asia, and China. Fruit soup is sometimes served as a dessert. 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 … 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. Or, okay, gotta be--something to do with Finno-Ugric migrations from remote Russia way back in the BCEs, long before the Christian Era. Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Using a slotted spoon, remove peaches from water and place in a colander. Not what you'd think. Bring to the boil, reduce the heat and simmer for 20 – 30 minutes, until the cherries and apples are tender. Later, in 500 BCE, another branch broke off--the Magyars--and began a serial migration, first to Central Asia, mingling with Persians and Bulgars, then to the Ukraine, finally sweeping into the Carpathian Basin around the 8th century AD, from where they terrorized all of Europe until the battle of Augsburg in 955. Westend61/Getty Images. Chilled fruit soups are wonderful for Shabbat lunches or non-meat Friday night dinners, picnics-actually for any meal on sultry days, including breakfast. Just be sure to peel and pit. It can be served either warm or cold and is ready in as little as 15 minutes! I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it.