Name: Strawberry soup
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: European
Ingredients: Strawberry - 1.2 kg; Peaches - 2 pc; Red Ribes - 5 bunch; Sugar - 100 g

European

Strawberry soup can serve as both a first course (especially if complemented with wheat croutons) and a dessert. In any case, enjoyment is guaranteed! And if you think such a sweet soup is a dubious option for a daytime meal, you're mistaken: it can provide the body with an excellent supply of energy and strength due to its vitamins and sugar. Moreover, on a hot summer day, strawberry soup is simply invaluable! If the dish is intended for a children's table, it's certainly better to remove the wine from the recipe and replace it with apple juice, natural yogurt, or kefir.

Prepare the ingredients for the soup. Sort the strawberries, wash with running water and dry well, spreading them on a paper towel. Remove stems and twigs. Place berries (1 kg) in a blender bowl. Add sugar and grind. Rub the resulting mixture through a fine sieve into a bowl to remove all the seeds.

Pour the strawberry puree into a jug or clean jar of sufficient volume. Add dry white wine, stir with a spoon and refrigerate until ready to use.

Wash the apricots and currants, then dry them well, spreading them out on paper towels. Peel the apricots, cut them into halves and remove the pits.

Cut the remaining strawberries and apricot halves into slices. Pour the cooled puree into serving bowls. Add strawberries, apricots and red currants.

Strawberry soup

German

German Christmas stollen is a symbol of the holiday in Germany. Shops are filled with packages of these cakes, but many housewives prefer to bake them themselves using old family recipes. Stollen is prepared a few weeks before Christmas: thanks to the rum, it keeps well and becomes even tastier. Try our recipe and decide for yourself — to wait or enjoy immediately!

German Christmas Stollen

Gubadia with kort and raisins is a sweet version of the national Tatar holiday pie, served with tea. These pastries are eaten from dessert or pie plates using a spoon. If you delve deeper into history and traditions, Gubadia is a wedding cake prepared by the bride. And the number of layers in the filling matters - how many there are, the number of days the groom will stay in the bride’s house. As for korta (red curd) for filling, it is now sold in almost all large supermarkets, markets or even marketplaces. But it’s also quite simple to prepare; you just need the most common ingredients (cottage cheese, ghee and sugar), and a little skill. Experiment!

Gubadia with dried curd and raisins

French

Despite the fact that buttercream is quite fatty, it is perfect for filling pastries like eclairs. Forget about the diet and treat yourself to such a delicious sweetness. Just choose good quality butter, without any off-flavors or aromas. The taste of the pastries will depend on its flavor.

Eclairs with buttercream

Japanese

A wonderful light and refreshing dessert. Strawberries are marinated in wine for hours, forming strawberry-flavored wine at the bottom of the bowl that everyone will fight over. A great way to dress up not-too-sweet strawberries!

Strawberries and wine

This New York cheesecake recipe with sour cream filling has a buttery graham crust and a creamy, silky-smooth texture that is incredibly beautiful.

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Strawberry soup

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