Fruit soup
A fruit soup (also fruit soup is called) one of fruit as the main ingredient and possibly mixed with vegetables prepared soup , which can be eaten hot or cold. In addition to the main ingredients, it usually consists of liquids such as water , fruit juice , wine or milk products, and is supplemented with dried fruits, nuts or other fruits. Semolina , sago , starch or vegetable products can be used as thickeners . It is used as a starter or main meal, but also as a sweet dish and dessert, depending on your taste. Fruit soup that is served cold is also called a fruit cold bowl .
history
Fruit soups have a long tradition in Central and Northern Europe. The terms fruit soup and fruit soup are equally used in well-known standard works such as B. by Maria Anna Neudecker (1831), Henriette Davidis (1845), Katharina Prato , Mathilde Ehrhardt (1904) or Hedwig Heyl (1897). They are also used in the historical Dr. Oetker school cookbooks. They were often used in the light diet for the sick and the weak and meatless cuisine during Lent or vegetarianism .
Variants of fruit or fruit soups
Almost all types of fruit can be used as the main ingredient in fruit soups. In addition, sweet fruit vegetables and plants such as B. Rhubarb with a sour taste. Examples of this include:
- Fruit soups made from soft fruits: currants , gooseberries
- Fruit soups made from common nuts: strawberries
- Fruit soups made from stone and pome fruit: raspberries , blackberries , apples , pears , cherries , plums , quinces
- Fruit soups made from exotic fruits: oranges , pineapples , mangoes , coconuts , bananas
- as well as fruit soups made from dried fruit , melon and pumpkin fruits , bush fruits such as rose hips and elderberry (also called lilac soup ), or fruit vegetables such as tomatoes
The variety of soups with a main ingredient is supplemented by combinations such as soups made from mixed fruits or fruit-vegetable combinations.
Distribution in Europe
Fruit soups have their place not only in German cuisine, but also in the kitchens of Poland , the Czech Republic , Hungary , France and Northern Europe .
In the Scandinavian countries , fruit soups are particularly popular and are therefore available as instant products in a wide variety of flavors. In Sweden , rosehip soup ( Swedish nyponsoppa ) has the status of a national dish that is served hot or cold both in the plate and drunk out of the glass. The best known is the fruktsoppa (fruit soup) made from dried fruit ( baked fruit), which is served warm or cold.
Fruit soups (Gyümölcsleves) also have a permanent place in Hungarian cuisine , including apple, plum, quince, peach, chestnut or mixed fruit soup. The cherry soup "Vörösboros Meggyleves", in German: "tipsy sour cherry soup", is particularly popular.
See also
Individual evidence
- ↑ a b fruit soup. In: Der Brockhaus Kochkunst, international dishes, ingredients, kitchen technology, methods of preparation. 1st edition Leipzig 2007, ISBN 978-3-7653-3281-4 .
- ↑ Maria Anna Neudecker: Very recent general cookbook. Prague 1831.
- ↑ Henriette Davidis, Luise Holle: Practical cookbook for the common and fine kitchen. 37th edition. Bielefeld 1898.
- ↑ Katharina Prato: The South German Kitchen. First edition Graz 1858. (63rd edition 1919).
- ^ Mathilde Ehrhardt: Large illustrated cookbook. Bechtermünz Verlag, 1996, ISBN 978-3-89350-873-0
- ↑ Fruit soup with potato sago. In: Hedwig Heyl, C. Habel: The ABC of the kitchen. 1897.
- ↑ Dr. Oetker school cookbook. Dr. Oetker Verlag, 1937 (also editions 1960 and 2006)
- ↑ Friedrich Dornblüth: The School of Health: Medical instructions for family and home. Leipzig 1870.
- ↑ Cooking, 1680 Recipes For You. Buch Verlag für die Frau, Leipzig, 1979 (also 35th edition 2010, ISBN 978-3-932720-32-1 )
- ↑ a b Vilem Vrabec (Cooking School in Prague): The Great Cookbook. Artia, Prague, 1967.
- ↑ a b 500 Recettes soupes. Editions Solar, Paris 2010, ISBN 978-2-263-05282-8 .
- ↑ Berry soups (blueberries, raspberries, blackberries). In: Magrit Liepe: Cooking Polish - dishes and their history. Verlag Die Werkstatt, Göttingen, 2003, ISBN 3-89533-414-6 .
- ↑ Nyponsoppa on the official Sweden portal ( memento of the original from November 19, 2011 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Hungarian fruit soups on Wikikönyvek ( Memento of the original from December 3, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. (accessed June 28, 2011).
- ↑ Budapest travel information: Regional cuisine, on Welt-online ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (accessed June 28, 2011).
- ↑ Keyword "Hungarian cherry soup" in the section "Fruit purees and fruit soups", in: Anne Willan, Die Große Schule des Kochens, Christian Verlag, Munich 2009, ISBN 978-3-88472-937-3 .
- ↑ Vörösboros Meggyleves (Tipsy Morello Cherry Soup) (accessed on 28 June 2011).
