Fruit soup

Fruit soup with apples, sour cherries, and quinces - a delicacy that brings joy to the faces of children and adults alike. This simple and quick recipe will transform a mix of fruits into a warm and comforting soup, perfect for chilly days or to add a touch of magic to any meal.

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4

Ingredients

- 300 g sour cherry compote (or 300 g fresh sour cherries)
- 300 g quince compote (or 300 g fresh quinces)
- 3 large apples
- 1/2 packet of vanilla pudding
- 1 egg yolk
- 3-4 cloves
- 1 stick of cinnamon
- 200 g sour cream (preferably with a higher fat content for a creamy texture)
- Salt (a pinch to balance the sweetness)
- Optional: 1 sachet of vanilla sugar (for those who prefer a sweeter soup)

Recipe History

Fruit soup is a traditional recipe, loved by generations, that combines the natural flavors of fruits with the delicacy of a creamy soup. This recipe is often associated with family moments, where childhood intertwines with the authentic tastes of grandmother's cooking. Whether served as a dessert or a warm snack, fruit soup remains a cherished dish in the cold season.

Step by Step

1. Preparing the Fruits: Start by peeling the apples and slicing them thinly. If using fresh sour cherries and quinces, make sure to wash them well and remove the pits. The fruits in the compote are already prepared, but ensure that the syrup is kept.

2. Cooking the Fruits: In a medium pot, add the sour cherries and quinces from the compote, along with the syrup. Add the apple slices, water (about 500 ml), cloves, cinnamon stick, and a pinch of salt. Let everything simmer over medium heat for 10 minutes. This step will release the flavors of the fruits and create a tasty base for your soup.

3. Preparing the Egg Cream: In a separate bowl, mix the egg yolk with the sour cream and half of the packet of vanilla pudding. It is important to mix well to avoid lumps.

4. The Magic Combination: Take a ladle of the hot soup and gradually add it to the egg mixture. This technique is called tempering and helps prevent the egg from curdling. Once the mixture is smooth, pour it back into the pot. Let the soup simmer for a few moments, stirring gently to incorporate the ingredients.

5. Finalizing and Serving: Once the soup has started boiling again, remove it from the heat. You can taste and adjust the sweetness by adding a sachet of vanilla sugar if you want a sweeter soup.

Serving Suggestions

Fruit soup can be served warm, but it is equally delicious cold. You can add a few slices of fresh apple on top for a pleasant contrast of textures. Additionally, you can garnish it with a bit of sour cream for an elegant and creamy appearance.

Possible Variations

If you want to experiment, here are some suggestions:
- Berries: Replace sour cherries with raspberries or blackberries for a different flavor.
- Alternative spices: Add vanilla or nutmeg for an exotic note.
- Natural sweeteners: Use honey or maple syrup instead of sugar for a healthier option.

Nutritional Benefits

This fruit soup is not only delicious but also packed with nutritional benefits:
- Apples: Rich in fiber and vitamins, aiding digestion.
- Sour cherries: Contain antioxidants that can support heart health.
- Quinces: Have anti-inflammatory properties and are a good source of vitamin C.

Frequently Asked Questions

1. Can I use frozen fruits?
Yes, you can use frozen fruits, but you may need a longer cooking time.

2. How can I store the soup for the next day?
Store the soup in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

3. Is this a vegan recipe?
No, but you can replace the sour cream with a plant-based alternative and omit the egg yolk.

Fruit soup with apples, sour cherries, and quinces is a recipe that will warm your soul and bring a smile to the faces of your loved ones. I wish you to enjoy every spoonful! Bon appétit!