Ukrainian Cold Fruit Soup
by Kathleen Morrison
SERVINGS
6 servings scale / convert
INGREDIENTS
2 cups cold water
1 lb. apples, cored, peeled and cubed into 3/4-inch pieces
1 lb. pears, cored, peeled and cubed into 3/4-inch pieces
1/2 lb. cherries, pitted
1/2 lb. plums, pitted
1/2 lb. peaches, peeled, pitted and cubed into 3/4-inch pieces
1/2 cup soft and fresh breadcrumbs
1 tbsp. fresh lemon juice
1-1/2 tbsp. grated lemon rind
1/4 cup raspberry jam or preserves
1/2 cup sugar
3/4 cups sweet white wine
1 cup cranberry juice
INSTRUCTIONS
Put the water, cinnamon, lemon juice, bread crumbs and the lemon rind in large pot. Bring to a boil, then add the fruits; reduce heat and simmer for 25 minutes. Purée this mixture in a blender, then add the jam, wine and cranberry juice. Mix well, then refrigerate. Serve when well chilled.
CHEF COMMENTS
Apple dumplings may be served in this soup.
TAGS
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