While cooking Hungarian chilled summer fruit soup, there is always a spoon that is mysteriously tasted again and again. Peaches, cherries, berries and spicy, creamy juice. In this soup, summer arrives with a spoon. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Boil the harder fruits briefly in spicy water. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Mix the cream with starch and hot juice until smooth, then thicken the soup. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Add the berries, adjust the taste with lemon and honey. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Chill for at least three hours; ice cold is best. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Add the soft berries only at the end, otherwise they will cook into a colorful memory.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.