Ukrainian Cold Fruit Soup

Cold soup might sound strange until you taste this Ukrainian classic on a sweltering summer day. Then it makes all the sense in the world.

Apples, pears, cherries, plums, and peaches simmer with cinnamon, lemon, and fresh bread crumbs until tender, then get pureed into a silky, jewel-toned base.

Raspberry jam, sweet white wine, and cranberry juice stir in for layers of fruity depth that are tangy, sweet, and utterly refreshing straight from the fridge.

Traditionally served ice-cold, sometimes with apple dumplings floating in each bowl for a truly spectacular presentation.

Chef Tips

• Use the ripest stone fruit you can find for the sweetest, most complex flavor
• The bread crumbs act as a natural thickener, giving the soup body without any cream
• Puree until completely smooth for the most elegant texture
• Chill thoroughly for at least 3 to 4 hours before serving. This soup must be ice-cold
• Taste after chilling and adjust the sugar since cold mutes sweetness

Variations

• Non-alcoholic: Replace the sweet wine with additional cranberry juice or white grape juice
• Winter version: Use frozen fruit and serve as a chilled dessert course after a heavy holiday meal