Sunytsivka (Chilled Wild Strawberry Soup)
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
"Cold soups are prepared from fruits and vegetables. Almost all ovochivky (cold fruit or vegetable soups) can be made in the same way, using fresh or dried fruit. The fruit is briefly scalded in boiling water, then puréed and beaten together with good sour cream. For four people, you will need 1/4 litre of thick sour cream. For apple, pear and plum soups, add less flour; for cherry and blueberry soups, add a little more. All cold fruit soups can also be served warm. Hrinky (croutons) are served alongside the ovochivky." (Olha Franko)
Ingredients
- 1 cup of homemade sour cream
- 3 egg yolks
- 100 g sugar
- 1 litre of wild strawberries (puréed)
- 1 cup of wild strawberries (whole)
- 1/2 cup of semi-sweet white wine
Method
- Beat the sour cream together with the egg yolks using a mixer, adding the sugar gradually, a little at a time.
- Place over heat and, whisking continuously, bring the mixture to the boil. Remove from the heat immediately.
- Blend the wild strawberries into a smooth purée, stir in the wine, then pour into the cream mixture.
- Fold in the whole wild strawberries.
- Allow to cool and serve with sponge biscuits: /recipes/suharyky-biskvity/
