Fruit soup makeover: Turning a hated dish into a family favorite

When we wrote an article here about the most hated dishes from the past, we were merciless to fruit soup. Don't blame us—you probably associate this dish only with the torment endured in the school canteen. Poor students would run away from such a meal as fast as possible. The real problem arose when the same soup was waiting for them... at home.

The hatred for fruit soup can be rationally explained. For many years, it was served to us as an unappetizing, hot compote with overcooked noodles. No one should expect children to think: When I grow up, I'll eat this soup every day, and no one will stop me! In reality, it was quite the opposite. Every student declared that they would never touch fruit soup again after leaving school. It was the same for us—until a certain point.

Today, we believe that fruit soup—just like liver—deserves a second chance. We considered it a challenge: Can we make fruit soup taste good? The recipe we are about to share might save the image of this dish, and who knows? Maybe even your kids will like it. Let us know how it goes!

Ingredients:

        
• 1.75 lbs of forest fruits (raspberries, currants, cherries, etc.)
• 1 quart of water
• 5 fl oz of 30% cream
• 7 oz of raw pasta
• Sugar

Preparation method:

1. Place the washed and, if necessary, pitted fruits in a pot, cover with water, and bring to a boil.
2. After about 20 minutes, season to taste with sugar. When the soup reaches the desired flavor, wait until it cools a bit and blend it. You can skip this step, but in our opinion, blending makes the soup more substantial.
3. Add the cream, and cook and drain the pasta separately. Serve the soup with the pasta, garnishing with a mint leaf and a few whole forest fruits. Enjoy!