Sweet fruit and berry soups, cooking features, recipes for soups from fruits, berries, apples and pears.

For the preparation of fruit and berry soups, fresh, dried, frozen or canned fruits and berries are used. They can be combined or cooked separately. Most fruit and berry soups are sweet dishes that are served cold in portions of approximately 300 g for dessert. In many national cuisines, sweet fruit and berry soups are usually served hot at the beginning of lunch or for breakfast or dinner. 

Sweet fruit and berry soups, cooking features, recipes for soups from fruits, berries, apples and pears.

Fruit and berry soups contain many substances and vitamins that promote metabolism. Prepare fruit and berry soups in such a way as to preserve their nutritional value. For these soups, you need to take away special dishes in which you can not cook other dishes. It can be dishes made of heat-resistant glass, stainless steel, enameled or new aluminum. Fresh berries need to be cooked immediately. When stored, their nutritional value is reduced.


Fresh fruits and berries are laid in boiling water, sugar is added. When the fruit is ready, the soup is brewed (seasoned) with starch, previously diluted in a cooled and filtered broth (4 parts of the broth for 1 part of starch). To make fruit and berry soup transparent, use potato starch, and not maize (corn). If soups are prepared from varietal berries and fruits, then the berries are put whole, and the fruits are cut into pieces of various shapes (slices, cubes, straws). Berries and fruits, mashed or damaged, are rubbed.

To improve the taste in soups add white or red grape wine, as well as honey and sugar in a small amount. Unlike sweet compotes, sweet soups have a mostly sour taste. Significantly improve the taste and nutritional value of fruit and berry soup, fresh sour cream or cream, which are placed in a bowl with soup when serving or served separately in a sauceboat. For fruit and berry soups, sour cream and cream should be consumed only in the highest grade..

These soups are served with a side dish of pasta, rice, sago, which are boiled separately and added to the soup when served. In addition, fruit and berry soups are served with dumplings, cold puddings or semolina or rice casseroles, diced in medium size (1–1.5 cm). On a patty plate you can serve dry biscuit, muffin crackers, dry cookies.

Fresh Fruit Soup Recipe.

250 g apples, 300 g pears, 150 g plums, 200 g sugar, 2 tbsp. tablespoons (without top) of potato starch, 80 g of sour cream or cream, cinnamon, 1-1.2 l of water. Peel apples and pears, cut into slices, boil in water with sugar and cinnamon, then remove with a slotted spoon. In the same broth, cook plums. Strain the broth, boil, pour the starch diluted with cold boiled water and warm to a boil. After that, introduce fruits. When serving, put sour cream or cream in a plate.

Fresh Fruit Soup Recipe with Rice.

60 g of melon, pears, peaches, apples, 60 g of sour cream or cream, 20 g of rice, 1 liter of water, sugar. Peel apples, pears and peaches, pour their peel with hot water and cook for 5-10 minutes, insist 20 minutes, strain. In the broth put sugar, peeled and sliced ​​apples and pears, cook for 5-10 minutes. Then add chopped peaches and melon, bring to a boil. Serve with boiled rice, sour cream or cream.

Sweet Carrot Soup Recipe.

500 g of carrots, 80 g of almonds, 100 g of raisins, vanilla sugar, 1/2 lemon, 3/4 liter of milk, sugar and salt to taste. Grate peeled carrots, add crushed almonds, raisins, vanilla sugar and a little lemon zest or peel. Pour boiling water and cook for 8-10 minutes. Add hot milk, lemon juice, salt and sugar.

Cherry Rice Soup Recipe.

300 g of cherries, 4–5 tbsp. tablespoons rice, 1/2 cup sugar. Rinse the cherries, remove the seeds from them. Pour seeds with 4-5 cups of hot water, put sugar, boil and strain. Pour rice into the resulting broth and cook for 30 minutes. 5 minutes before the end of cooking add the peeled cherries.

Cold soup made from fresh apples or pears.

500 g of apples, 125 g of rice, 50 g of starch, 200 g of sugar, 100 g of cream or sour cream, 3 g of cinnamon, 1.75-2.5 l of water. Dip the boiled and washed rice into boiling salted water, boil it, place it on a sieve and rinse with cold boiled water. Peel the apples from the seeds, cut into slices, add water, add cinnamon and cook until cooked. Then rub them through a sieve, put sugar in mashed potatoes, pour in about 1.5 cups of water, boil for 2-3 minutes, introduce starch diluted with cold water and boil everything again.

If the soup is not acidic enough, add citric acid to taste. When serving, put cooked rice in a plate, pour chilled soup and put cream or sour cream. Soup apples can not be wiped, but peeled and peeled, cut into slices or cubes and cooked. Pear soup is also made.

Based on the book Thousand Soup Recipes.
Roshal V. M.

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