Reviving fruit soups: Delicious summer recipes

Fruit soups were a favorite of our ancestors, as we can see by browsing old cookbooks. Today, such dishes rarely appear on our tables, although they are a great idea for a summer lunch, dinner, or supper. Here are a few interesting suggestions.

The blueberry season is short, so it's worth making the most of it. From forest fruits, we can make a tasty soup.

Piotr Adamczewski, an excellent journalist and promoter of culinary art, presented a simple recipe on his blog. Blueberries (1 cup) are washed and covered with just enough water to cover the fruits. Cook them until they burst. Strain them through a sieve and set aside to let the fruit particles settle. Pour out just the juice, leaving the fruit particles. Add sugar (2 tablespoons) and cinnamon (a piece of bark), pour in water (1/4 cup) mixed with flour (1/2 tablespoon), and bring to a boil. Serve the soup warm with wide (preferably homemade) noodles or cold with crispy cookies.

On warm days, we look for meal ideas that are not only tasty but also pleasantly refreshing. Strawberry chilled soup perfectly meets these criteria.

Strawberries (1 lb) are washed, hulled, and blended into a fairly smooth mass. Add natural yoghurt (2 cups), water (3/4 cup), brown sugar (2 tablespoons), and juice squeezed from half a lemon. Mix thoroughly, then chill in the refrigerator for at least an hour. Serve the strawberry-chilled soup with puffed peas or small sponge cakes decorated with mint leaves.

It is no coincidence that chokeberries are classified as a "superfood." Among fruits, finding a richer source of health-promoting antioxidants is hard. Due to their tart taste, chokeberries are rarely eaten raw, but after processing, we can conjure up various delicious treats from them, including soup.

Chokeberries (1 lb) are picked, washed, dried, and placed in the freezer for 2-3 days to lose bitterness. Transfer them to a pot, pour in water (just enough to slightly exceed the level of the fruits), add brown sugar (4 tablespoons), and juice from half a lemon. Cook on low heat for 45-50 minutes. Towards the end, add a mint sprig. After cooking, whisk sweet cream (1/2 cup) with wheat flour (2 tablespoons) and a bit of the soup, then add it to the pot to whiten. Serve with noodles, puffed peas, or small sponge cakes.

A delicious and refreshing dish that is sure to be enjoyed by all household members.

Ripe blackberries (about 4 cups) are thoroughly washed, then transferred to a pot, adding four apples (peeled and cored) and pouring in apple juice (4 cups). Cook on low heat for 15-20 minutes and then strain through a sieve. Sweeten with sugar or honey, season with a pinch of cinnamon, and thicken with potato flour (1 teaspoon) dissolved in a little water. Bring it to a boil and remove from the heat after 2-3 minutes. The soup can be eaten warm or chilled, and it tastes great with whipped cream or small sponge cakes.

The qualities of these sweet-and-sour fruits have been appreciated for 2,000 years and are still popular in various parts of the world, including Poland. Cherries can be used to create various specialties, including soup, which is especially appreciated in Hungary.

Cherries (1 lb) are washed and pitted, then brought to a boil with water (4 cups), sugar (3 tablespoons), cinnamon (stick), and lemon zest. Cook on low heat for 20 minutes. Remove the cinnamon and zest, then blend the soup until smooth. Add cream (3/4 cup), mix well, and chill before serving. Serve with noodles.

Mango delights with its creamy, juicy flesh and refreshing taste with a tropical aroma. Mango can be used in many ways, for example, by making a popular soup in India.

Mango (two ripe pieces) is peeled, pitted, and the flesh is blended until smooth. Add coconut milk (2 cups), honey (1 tablespoon), and juice freshly squeezed from a lime. Mix thoroughly, then chill in the refrigerator for at least an hour. Before serving, decorate the soup with mint leaves.