Raspberry Soup/Malinovyi Sup Recipe
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.
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Main IngredientFruits
Ingredients
675 g/1 1/2 lb raspberries or blueberries
175 g/6 oz redcurrants
450 ml/3/4 pt water
1 tbsp cornflour
juice and rind of 1/2 lemon
100 - 150 g/4-5 oz light brown sugar
1/2 tsp cinnamon
275 ml/10 fl oz whipping cream
150 ml/1/4 pt sour cream
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.
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.
