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Raspberry Soup/Malinovyi Sup

paflynn's picture
This is a favorite summer soup of Estonia, and indeed of other Baltic and Eastern European states. It is considered a speciality by the restaurants of Tallinn, Estonia's capital. In season, wholeberries - wildberries - wild blueberries - can be substituted.
Ingredients
  Blueberries 675 Gram
  Red currant 175 Gram
  Water 3⁄4 Pint (450 milliliter)
  Cornflour 1 Tablespoon
  Lemon 1⁄2 , juiced and rind grated
  Light brown sugar 150 Gram
  Cinnamon 1⁄2 Teaspoon
  Whipping cream 275 Milliliter
  Sour cream 150 Milliliter
Directions

Reserve a large handful of berries for garnish. Place the remainder in a blender or food processor fitted with a metal blade and process until the berries are liquified.
Place a fine sieve over an enamelled or stainless-steel saucepan. Press the pureed fruit to extrat the seeds, stirring through the sieve in batches until all the liquid has passed through.
Add the water to the strained fruit. Place over high heat and bring to the boil; lower the heat, and simmer for 15 minutes. In a small bowl, mix the cornflour with a little water. Whisk into the soup, turn up the heat, and continue whisking as the soup begains to boil and the soup thickens. Lower the heat and whisk in the lemon juice and rind, sugar and cinnamon.
Take off the heat, allow to cool, then chill for several hours or overnight.
Before serving, shisk in th4e whipping and sour cream. Ladle into individual soup bowls and garnish each with some of the reserved berries.

My own twist: I like to add a couple sprigs of fresh mint as a garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Taste: 
Sweet
Feel: 
Creamy
Method: 
Blending
Dish: 
Soup
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6
Story
This wonderful soup is best served cold and is a perfect dish for those hot summer days. I first had it while serving in the U.S. Military while on an assignment in what is now the former Soviet Union. This particular recipe comes from The Russian Regional Recipes Cookbook and is quite authentic.
Subtitle: 
Raspberry Soup

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