Fruit soups are very popular in Poland especially in summer.
Many may think they seem rather strange, however once tasted, I hope, like me you will think that they are “nectar from the gods!”
Just like other soups they are served as a first course.
They are eaten – hot or warm, at room temperature or chilled. – This can vary with the time of the year and people’s preferences.
- Many are served with a variety of soup accompaniments such as cooked pasta or croutons – either from white rolls or rye bread. Sponge fingers or little biscuits are also often served with them.
- They can be made from fresh (or frozen) fruit or bottled fruit and also from dried fruit.
- Most recipes are for single single fruit versions but you can use mixed fruits depending on what is available but try to keep to just 2 or 3 fruits.
- These soups should not be over sweet.
- Potato flour is usually used as a thickening agent but you could substitute cornflour for this.
- Some recipes had soured cream added, sometimes before serving.
I am going to look at 3 different summer fruit flavours in this post:
- Sour cherry
Later I will look at others including using dried fruits, which are more for the winter time and would usually be served warm or hot.
- 500g rhubarb
- 100g granulated sugar
- 2 tablespoons of potato flour
- Small cinnamon stick
- 4 cloves
- 1.5 litres of water
- 125 ml of soured cream
- Cut the rhubarb into small chunks.
- Put the rhubarb and spices into a large saucepan.
- Add the water, bring to the boil then simmer till the rhubarb is falling apart.
- Sieve to remove the pulp.
- Add the sugar to the liquid.
- Mix the potato flour with the soured cream.
- Add this to the soup.
- Bring to the boil, stirring gently.
- Serve hot or warm with rye bread croutons or cold cooked pasta.
- or add a few fresh strawberries or alpine strawberries to each portion.
Sour Cherry Soup
I have never seen fresh soured cherries for sale in England, so my recipe is based on using bottled soured cherries, which works very well and can be made all year round.
- 500 -600g of bottled cherries
- Small cinnamon stick
- 4- 6 cloves
- Strips of peel from 1 lemon
- Water to make the juice amount up to 1.5 litres
- 1½ tablespoons of potato flour
- I did not add any extra sugar to the bottled cherries
- Depending on the jar of cherries – you may have to stone them.
- Put the cherries, cinnamon stick, cloves and lemon peel into a saucepan.
- Bring to the boil and then simmer gently, with a lid on, until the cherries are very soft.
- Leave to go cold.
- Remove the spices and lemon peel.
- Blend the cherries to a pulp.
- Mix the potato flour and a little of the liquid in a small dish.
- Add the potato flour mixture to the blended cherries.
- Bring up to the boil gently, stirring often.
- Simmer and stir until the soup thickens.
- Serve hot or chilled with cold pasta.
- I like this best hot – even on a warm day.
- This is best eaten chilled – the strawberries are not cooked.
- If you prefer a tangier taste add the juice of a lemon at the end.
- 450-500g strawberries
- 100g granulated sugar
- 1 tablespoon of potato flour
- 1 litre of water
- 250ml of soured cream
- Add the sugar to the water and bring this to the boil.
- Mix the potato flour with a small amount of water.
- Add this to the sugar water.
- Heat and stir till it thickens.
- Leave to chill.
- Add the soured cream and mix together.
- Remove any leaves and stalks from the strawberries.
- Gently wash the strawberries.
- Blend the strawberries to a pulp.
- Stir the strawberry pulp into the chilled thickened sugar – cream mixture.
- Chill for 30 minutes.
- Serve with sponge fingers or sponge drops.
Served in –
- Royal Doulton – Carnation – 1982 – 1998
- Midwinter – Spanish Garden – 1966 – 1982
There are loads of strawberries in the garden and as I have previously made a torcik with alpine strawberries – I thought I would make a slightly different version using strawberries.
This torcik has a sponge finger rather than a biscuit base and the lemony curd cheese layer has more butter and egg yolks but the egg whites are omitted.
There does not seem to be an exact English translation for Torcik – the terms icebox cake or no bake cake convey some of the ideas.
This torcik is composed of 3 layers
When making a torcik like this you need time to let one layer set before starting on the next or you will get mixing of the layers.
- Sponge Finger base
- Sweet curd cheese with lemon jelly (this is a richer mixture than in the alpine strawberry torcik)
- Strawberries in blackcurrant jelly
I have had super results using the following brand of real fruit juice Polish jellies.
- 500g twaróg or yoghurt cheese (could use full fat cream cheese)
- 200g icing sugar
- 250g butter
- 5 egg yolks
- 1 packet of light coloured jelly (lemon)
- 1 packet of dark coloured jelly (blackcurrant)
- Sponge finger biscuits – around a packet
- Lots of sliced strawberries – enough to cover the surface of the torcik
- Use a 25cm in diameter loose bottomed or spring-form tin.
- Lightly rub the base with some butter.
- Arrange the sponge fingers over the base of the tin – breaking some up so the whole base is covered.
- Dissolve the lemon jelly in 125ml of boiling water and leave to cool.
- The tricky bit is having the jelly at the right temperature to use.
- Cream together the butter and icing sugar.
- Add the egg yolks, one by one, alternating with the twaróg.
- Mix thoroughly.
- Gently mix in the cool lemon jelly.
- Pour the mixture over the biscuit base.
- Level the top.
- Leave to set – best in the fridge – for 3 hours at least.
- Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
- Leave the jelly to cool.
- Prepare the strawberries, remove any stalks and leaves and cut them into slices.
- Arrange the strawberries on top of the lemon layer.
- Gently put the blackcurrant jelly over the strawberries – use one spoon to pour the jelly over the back of a second spoon.
- Leave it to set again in the fridge – can take several hours.
- Take great care when removing the torcik out of the tin.
Tea plate – Royal Doulton – Counterpoint – 1973 – 1987
For this recipe you can use twaróg, curd cheese, cream cheese or yoghurt cheese but it is quite a bit different from my usual Polish baked cheesecake.
It is a more a ground almond cake with strawberries on top.
I used the last pickings of strawberries from my garden this summer.
I used my own yoghurt cheese and squeezed it out in a cloth to get rid of as much excess liquid (whey) as possible.
- 115g Butter
- 115g Caster sugar
- 3 eggs separated
- 2 tablespoons of cornflour or potato flour
- 175g Ground almonds
- 200g Twaróg , Curd cheese or Yoghurt Cheese
- 1/2 teaspoon of vanilla essence
- Pinch of salt
- Strawberries & 1/2 tablespoon of caster sugar
- Optional – Icing sugar to dust
- Line a 20cm in diameter loose bottomed cake tin with a bought paper cake liner.
- Pre-heat the oven to GM5 190°C
- Cream the butter and sugar until they are soft and fluffy.
- Add the egg yolks one by one until you have a smooth mixture.
- Add the vanilla essence and the salt and mix in.
- Add the cornflour, ground almonds and the yoghurt cheese and mix together thoroughly.
- Whisk the egg whites until they are stiff.
- Fold in the egg whites into the cake mixture.
- Put the cake mixture into the lined tin.
- Slice the strawberries and place these on the top and sprinkle them with the sugar.
- Bake in the oven for 35 minutes.
- Turn the oven down to GM2 – 150°C and bake for around another 30 minutes.
- Switch off the oven but leave the cake in there until it is cool.
- Keep the cake in the refrigerator but bring to room temperature for serving.
- Served here on tea plates – Las Palmas by Aynsley from the 1960s.
- More strawberries on to top would have been okay.
- Other red summer fruits such as raspberries, blackberries or whinberries (bilberries) would also work well.