Fruit soups: Rediscovering a delicious summer tradition

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 (200 grams) are washed and covered with just enough water to cover the fruits. We cook them until they burst and then strain them through a sieve, setting aside to let the fruit particles settle. We pour out just the juice, leaving the fruit particles behind, add sugar (25 grams) and cinnamon (a piece of bark), pour in water (60 millilitres) mixed with flour (5 grams), and bring to a boil. We 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 (450 grams) are washed, hulled, and then blended into a fairly smooth mass. We add natural yogurt (450 grams), water (175 millilitres), brown sugar (25 grams), 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 it is classified as a "superfood" – among fruits, it is hard to find a richer source of health-promoting antioxidants. Chokeberries, due to their tart taste, are rarely eaten raw, but after processing, we can conjure up various delicious treats from them, including soup.

Chokeberries (450 grams) are picked, washed, dried, and placed in the freezer for 2-3 days to lose their bitterness. Then we transfer them to a pot, add enough water to slightly exceed the level of the fruits, add brown sugar (50 grams), pour in juice from half a lemon, and cook on low heat for 45-50 minutes. Towards the end, add a mint sprig. After cooking, we whiten with sweet cream (120 millilitres), which we previously whisked with wheat flour (15 grams) and a bit of the soup. 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 600 grams) are thoroughly washed, then transferred to a pot, adding four apples (peeled and cored) and pouring in apple juice (1 litre). We 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, thicken with potato flour (5 grams) dissolved in a little water, then bring it to a boil and remove from the heat after 2-3 minutes. The soup can be eaten warm or as a chilled soup, 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 are a very grateful product, from which we can conjure up various specialities, including soup, which is especially appreciated in Hungary.

Cherries (450 grams) are washed and pitted, then brought to a boil with water (900 millilitres), sugar (40 grams), cinnamon (stick), and lemon zest. Cook on low heat for 20 minutes. Then we remove the cinnamon and zest, blend the soup until smooth. Add cream (180 millilitres), mix well, and chill before serving. Serve with noodles.

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

Mango (two ripe pieces) are peeled, pitted, and the flesh is blended until smooth. We add coconut milk (450 millilitres), honey (15 grams), 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.