Fruit soup! 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. By ANDERSA. If I remember correctly, my foster mother would make moos every Sunday morning before church so that we could eat it with Sunday lunch. Plus it automatically began to cool the minute it was made since it can't stand up to reboiling. I even have a Theory. Served cold in summer, hot in winter. That'll fix you up. It can be served either warm or cold and is ready in as little as 15 minutes! 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 … I couldn't help myself: I had to draw up a matrix so I could see who did what along this necklace of cold-fruit-soup-producing countries in terms of myriad cold fruit soup issues--like WHEN it's served; HOW it's thickened; WHETHER it's cooked/uncooked, hot/warm/cold, dried/fresh; HOW it's spiced and garnished. But the rage for and spread of sweet/sour soups reached its zenith in medieval times. I love this image because one might be tempted to think of a cold fruit soup … Everyone wants this recipe. Scandinavian fruit soup is also known as sweet soup. Then there's Central Europe: Czech blueberry soup--Boruvková polévka sudená--thick and rich with sour cream; refreshing and very very blue. 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. 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. Other Scandanavian soups? Maybe I should start by getting you excited about cold fruit soups in the first place. Please. I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it. They're invariably served as a first course or even as a complete meal. Recipe by Rita1652. German rasberry soup--Himbeer katschale--sweet and tart and often mixed with buttermilk. I have been making cold soup recipes for a long time now. Try steamed peach and honey date soup. Too hot or yang? It's a way of using fruit for a main meal, in a texturally thick and filling way. 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. 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.". Best when the peaches are locally grown, ideally in late summer. 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. Plus it was perfect for Lenten season--no meat, rich in flavor, and packed with an energy boost. You will love the ruby color and tart flavors of red fruit. It is such a pretty champagne soup, with rich pools of creme fraiche sunk into its warm dusky rose surface. Put the cherries, apple, cold water, cinnamon, salt and sugar into a pan. Cold fruit soup is an exuberant celebration of summer. Hungarian meggyleves thick with sour cherries in red wine and splashed with cream. Serve Mo Fa Guo Mut Zoe Tong, or fresh fig and honey date soup. 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. 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. In a cup, whisk the cold milk and flour until the mixture is smooth. Well, not all. SERVES: 4 … Their mothers have to carry fruit soup and meatballs to them because they can't come home for dinner. 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. 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. 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). Simple, but not bad (in my province the expression for "very good"). Rather, this cold strawberry soup is a tart and refreshing appetizer for a warm day. Ditto on the savory elements (though Hamburg still specializes in Aalsuppe with its chunks of eel, dried fruit, and veggies cooked in ham stock). I love this recipe. And these people not only preserved the tradition, they refined it...right into 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… Who would think of smooshing up luscious fresh fruit and cooking it into a liquid to be eaten with a spoon? They are the perfect summer soup! They stay there the year round. 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. Cold Fruit Soup is equally at home as a soup or a dessert. Have a nice yin pear-honey-lemon balm soup to cool and cleanse you--ching bo leung. Cook over medium heat for 5-6 minutes or until thickened and clear. You wouldn't find fruity soups on a king's table anywhere...or an aristocrat's...or a even a city burgher's. Finland, as the last course before retiring to coffee and pastries in another room. Finnish rhubarb soup--Rapaperikiisseli--pretty in pink and mounded with puffs of whipped cream. So, over time, pure fruit soup was born and cooled in homes along this curious geographical path, becoming the cultural icons they are today. I've eaten a lot of great fruit soups--and some not so great. Interesting differences? They are folk cookery all the way. Fruit soup is a delicious way to enjoy summer bounty. I am crossing my fingers that I get masses of outraged notes from around the world that itemize my errors. Then there's a to-die-for Danish orange soup: Appelsinsuppe. Think fruit soups and, if you're like me, you'd think "elegant"--surely they must have developed in Medieval or Renaissance court kitchens. Summer Fruit Soup Recipe photo by Taste of Home. Because so many Baltic, Russian, and Eastern European Jews have migrated there. Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. In a medium saucepan, combine the sugar, water, peach juice/nectar, and tapioca. Not India nor Africa (except for the occasional banana in Tanzanian or Senegalese soups). 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). Living among the Persians, for example, must have been totally exciting, foodwise, for these Magyars. In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Directions. 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. And here's what I think. Organic is the way to go. Of course in the winter they freeze in and their heads stick up through the ice. It was always delicious and can be served cold … Plumi moos is like a cold fruit soup. Not what you'd think. 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 What is cold soup? ... sour cream for dessert or as a side dish with ham or pork. 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 … 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. 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. 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. Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, … Well, they mostly make sense when you think about it. Be sure to wash and drain well. This simple cold summer soup can be made with cantaloupe, honeydew, peaches or cherries. Think sour cream, big time. Chilled soups can come in a variety of flavors based on if you use savory vegetables or sweet fruits. Think garnishing them with dumplings and croutons crisped in butter. Want to counter rich, fatty, or salty foods in the middle of a meal? So the question that burns me is: why is cold fruit soup traditional in some places and not others? Just where we started, so a good place to end. For instance, Haitian Consomme a l'Orange. It was all I could do not to pick up the bowl and drink down all four servings at a blow. Or, plausibly, it was the ancient overland trade routes that stitched these fruity soup customs together in some kind of logical pattern. Silly me: I thought it would be easy to figure out why these soups started up and took hold...and how they spread. Legend has it, an Owla Momcha (old lady) was making cold fruit soup one day for Well, actually turns out to be a perfect symbol for the whole subject of fruit soups. ONCE UPON A TIME, Pippi Longstocking had a fantasy about American children walking in gutters. 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. Not Japan, Korea, or Southeast Asia. Then, if they met people who already liked sweet-sour, they expanded their repertoire. Think serving them over noodles. By the 17th century, though, the rage was as dead as pet rocks are today. Hungary, the Czech Republic, Poland, and Germany have huge repertoires of these soups, and they're amazing rich. And that's not even counting the many many other migrations from other cold soup lands. 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. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Simmer until fruit is soft, about 45 minutes. BUT. 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. Food scholar Alan Davidson calls fruit soups "perplexing," "an anomaly"--and that's an understatement. Good anytime! 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. Bring a medium pan of water to boil. If you like avocados, you'll love this California-inspired avocado soup recipe for summer, inspired by traditional gazpacho soups. Using a slotted spoon, remove peaches from water and place in a colander. ", 2 cups fresh fruit (or re-hydrated dried fruit). And China? It is very easy to prepare, moderately sweet and refreshing. Beginning in the 11th century and ratcheting up in the 14th and 15th centuries, European aristocrats were mad for oriental combinations: Italian cinnamon chickpea soup and apple chicken soup; French cherry pottage and chicken/dried fruit soup; and get a load of the potage served at Lord Grey's banquet in England--cabbage, turnips, parsnips, pears, honey, saffron, cinnamon, cloves, ginger, aniseed, fennel seed, mustard seed, currants, and raisins. 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. A delicious cold Scandinavian red fruit soup. Something to do with those fantastical medieval European cooks cheerfully dumping available sweet fruits in lots of things. 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. I served it at wedding showers and holidays. Taste of Home is America's #1 cooking magazine. In fact, my all time favorite strawberry soup was sent by Lisa Gitelson in New York City. Swedish Blandad fruktsoppa and Norwegian Sopsuppe, both thick with fresh and dried fruits, both served hot or cold. I have a lot of information. Icy Cold Summer Fruit Soup. But, no, not at all. Okay, here goes. Chilled fruit soups are wonderful for Shabbat lunches or non-meat Friday night dinners, picnics-actually for any meal on sultry days, including breakfast. Need a tonic to moisten your internal organs? Cook over medium heat for 5-6 minutes or until thickened and clear. cold fruit soup (lorraine's) Put 3 cups water in ... pounds of summer fruit (green grapes and ripe peaches ... at least 3 days. But nowhere else in the world, at least in a traditional sense. In America the gutters are so full of children that there is no room for the water. But I really just don't know for sure. Sweden serves it before fish. 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). Sometimes served with sour cream; the further south you go, the more you meet yoghurt. Okanagan Peach Soup Rating: Unrated 23 A smooth and very tasty soup served either chilled or hot! Norway, after meat. Just before serving, stir in bananas. Pretty crazy, huh? Fruit soup is sometimes served as a dessert. Estonia serves it as dessert; Denmark too, except for Rodgrod, which comes before the meat course. 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. Summer freshness at its best! When I was really young, a story went around the kitchen table. Polish apricot soup--Zupa ze moreli--thick, jewel-like, and swirled with sour cream. Blend ripe avocados with tomato, cream, shallots, and chicken stock to make this rich and creamy Taking the Southern Route west from Russia, these soups look different. And the Baltics and Eastern Europe: Latvian Yablochniy Sup s Klyotskami, with cool, chunked apples and apple dumplings macerated in apple brandy. With heat from fresh ginger and a chili. I think it all started with an ancient Russian people who lived in primeval forests north of what's now the Caspian Sea. I usually do not serve with the sherbet, but as a cool, refreshing summer soup. 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). Fruit soup: Soup prepared using fruit as a primary ingredient. For example, I've got a doozie of a sour cherry recipe from grande cuisine in 19th century Russia: Sup iz Vishni. There are various forms of fruit soup that can be sourced from Scandinavia, and a few are provided here. Chrianteli: Georgian sweet cherry soup with herbs and garlic--but no recipe here, folks. This might be a good section for non hard-core foodies to skip. 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). Estonian Leivasupp that's exactly like liquid fruitcake with black bread, cranberries, raisins, prunes, and plum brandy. Bring to the boil, reduce the heat and simmer for 20 – 30 minutes, until the cherries and apples are tender. Why Israel's Marak Peirot and other cold fruit soups? 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 … Garnish with candied peach slices for a special touch.

cold fruit soup

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