Text: Eugene Bagma

Did you know that soup, a traditional lunchtime meal, can be a dessert at the same time? This is a sweet soup - or rather, a variety of its recipes.

Types of sweet soups

Sweet soup - a full liquid dish. The most popular ingredient for a sweet soup is fruits and berries. Such soups are especially good in hot weather. The basis for them can be water, juices, dairy products (kefir, yogurt), cream. The main thing is that they will definitely not be able to provoke a craving for sweets in you ... In addition to fruits and berries, the ingredients of such soups can be rice, pasta. If it is necessary to acidify the sweet soup, then add lemon juice or wine. Sweet soups are also prepared from vegetables, herbs, semolina, with the addition of dumplings, dough, as well as tomatoes and even chicken.

Sweet Soup Recipes

Sweet soup with apples and sour milk.

Ingredients: 1l kefir, 4 apples, 4pcs toast, sugar.

Preparation: grate apples and pour kefir, mix, add sugar. When serving, place croutons on a plate. Apples can be replaced with cranberries, strawberries, raspberries and other berries. Kefir can be replaced with milk.

Sweet chicken soup with corn.

Ingredients: 350g chicken fillet, 600g canned corn, 4st.l. corn flour, 3,5st.l. salted butter, 2 sprigs of celery, 8 cloves of garlic, 1.5 onions, 1.5 tablespoons. sugar, 2.5 tablespoons l. chopped cilantro, salt, pepper.

Preparation: cut the chicken into slices and boil in 3 liters of water until cooked, strain, put the broth in the fridge for 1 hour, then remove the fat. Finely chop the fillet, onion, garlic and celery. Fry the onions in the melted butter, add garlic in a minute. Remove from the heat, add the cornmeal, stir, add the celery, put on a slow fire and fry for another 30 seconds. Heat the broth and chicken, add the fillets, corn, mix, then gradually add the vegetables, stirring until the broth is thick. Remove the soup from the heat, add salt, pepper, sugar, sprinkle with cilantro.

Sweet melon soup with mint.

Ingredients: 255g of frozen pineapple, cantaloupe, mango, 120 ml of water, 1st l. sugar, 2s.l. fresh chopped mint.

Preparation: Fill fruits and sugar with water and bring to a boil. Add mint, remove the pan from the heat.

You can use both fresh and frozen and canned fruits to make a sweet soup. You can also sweeten the soup with fruits, berries and sugar - for example, ready-made noodle soup.

Cooking

1849

10.01.16 18:59

Sweet soup is a very unique dessert, the basis of which can be represented by milk or syrup. It is complemented with pieces of dried fruit, dumplings or fruit. Sweet soups are often served with ice cream or unusual sauces. They can be consumed warm or cold with nuts, mint leaves or confectionery powder. Some desserts are national dishes and a source of pride in different countries.

Unusual and traditional sweet soups - recipes based on the use of available ingredients

• We take two liters of fresh full-fat milk, a glass of heavy cream, four yolks, half a cup of sugar and a little vanilla. For the dough, from which we sculpt dumplings, we will need four proteins, four tablespoons of sugar, a glass of flour and a glass of strawberries.
• Pound the yolks with sugar until white foam appears, add a glass of milk and mix thoroughly. The rest of the milk is mixed with cream and set on fire, add vanilla, bring to a boil and add the yolk mixture. Stir, heat and remove.
• Cooking dumplings. To do this, put the strawberries in a blender, add sugar and grind the ingredients to the state of mashed potatoes. Enter the flour and knead the mass, getting rid of lumps. Beat the whites separately into a dense foam, which we add to the dough with a spatula and mix.
• The milk mixture is heated again, in a small spoon lay out the strawberry dough, which will be grabbed immediately. Cook the soup for one minute and serve hot.

• We will need a liter of water, a quarter of a kilo of rhubarb, a glass of strawberries, half a glass of sugar and a few mint leaves.
• We put the water on the fire and bring to a boil, pour in the sugar and mix thoroughly until the crystals dissolve. We enter finely chopped mint.
• Clean the rhubarb and cut into small cubes. Add to the syrup and boil a couple of minutes, remove from heat. Cool the dish, pour it into plates, lay out the strawberry quarters and decorate with mint leaves.

• We take half a kilogram of pumpkin pulp, two sweet apples, half a big orange pulp, half a glass of pineapple juice, sugar and a little vanilla.
• Apple peeled from the peel and seed. From the oranges extract the pulp. Pumpkin, apples and orange cut into slices.
• Pour water into a saucepan, boil a pumpkin in it almost until tender. We enter an apple and an orange, we fall asleep sugar to taste and stew for a few minutes. When the apples soften, pour in pineapple juice and vanilla, we cook for another five minutes.
• Cool the composition and grind it in a blender to a state of mashed potatoes. We spread on a plate, decorate with cinnamon or divorce your favorite jam.

• For the "broth" we need half a kilogram of fresh or thawed pitted cherries, a glass of sugar, a liter of water and a tablespoon of potato starch. Dumplings will be made from half a glass of wheat flour, eggs, three tablespoons of boiled water, a tablespoon of ghee, and a glass of pitted cherries.
• First cook the dumplings. To do this, mix the flour, butter, egg and water. Knead the dough, insist it for half an hour, roll it out, cut out the mugs and make dumplings with cherries.
• Next, prepare the "broth". Grind the cherry in a blender, add sugar and water, bring to a boil, remove the foam and reduce the heat. Starch is diluted with a small amount of water and introduced into the cherry syrup. Bring to a boil and remove from heat.
• Boil the dumplings separately. Finished products are laid out on plates, pour syrup, served with whipped cream.

Sweet soups are not as common as filling, or, say, mashed soups.

And if they are absent in your menu, then perhaps it is worth trying at least a couple.

Cold, sweet, perfectly suited in the hot season and just as an afternoon snack.

Soups from frozen fruits and berries and ask for a table in late spring to fill the diet with vitamins.

Children, especially capricious, you can cook such a soup, decorating it with whole berries, but the "Hungarian" and "Latvian" will suit most adults.

Sweet soups - general cooking principles

Sweet soups are made not only from fresh ripe fruits - fruits and berries, dried fruits and even pumpkins are also used.

Milk soups cooked in whole or diluted milk with the addition of a sufficient amount of sugar and flavored with vanilla or cinnamon can also be attributed to sweet soups.

“Broth” in berry and fruit sweet soups can consist not only of compotes, cold sweet soups are prepared directly from the pulp of fruits and berries and diluted with ryazhenka, which can be replaced with liquid, drinking yogurt, cream or kefir, if desired.

Compote for dessert sweet soups can be prepared not only on water, but also on the bases of clarified juices and even in wine diluted with water. In the process of cooking, alcohol evaporates, and the soup is saturated only with the taste of the wine. Of course, the amount of wine in soups is minimal and it is used solely for the sake of giving distinctive, characteristic notes.

In the decoction of both fruit and berries injected in small slices, diced or grated. In this form, the pumpkin is usually added.

In soups, you can add separately boiled cereals, most often it is rice. The recipe for sweet Latvian-style soup involves adding croutons made from rye bread, which are boiled together with berry juice.

Fruit and berry sweet soups are often diluted with cream or a mixture of cream and sour cream.

Sweet soups of any kind are served both chilled and hot. When serving dessert (fruit and berry) served with cream, which can be whipped by yourself or use whipped cream in a can. In the dairy put honey or butter.

The recipe for a sweet Latvian-style soup made from dried fruits

Ingredients:

400 gram loaf of rye bread;

100 grams of high-quality, recruited raisins;

100 ml of blackcurrant juice;

70 grams of dried apricots (dried apricots);

80 grams of prunes pitted;

50 grams of cranberries;

150 grams of sugar;

A small pinch of ground cinnamon powder.

Cooking method:

1. Cut the upper crust from the loaf of bread, cut the crumb neatly and shape it into cubes. Dry the bread in the oven at the minimum temperature.

2. Enumerate the dried fruits, selecting unsuitable berries damaged by rot, and be sure to remove the tails from the raisins. Well wash and fill with boiling water, completely covering the berries.

3. Stir two tablespoons of sugar with a teaspoon of water, boil a thick syrup as for candy and immediately coat it with a loaf from the inside. To avoid getting burned, use a cooking silicone brush.

4. Pour the dried bread with currant juice and bring to a boil with moderate heat. Add the cranberries with sugar, add cinnamon to your taste, and stir well, put to cool.

5. Drain the water from the dried fruit and dry slightly, spreading the berries on a linen towel. If there are seeds in the prune, remove it. Dried fruits are desirable to cut into small equal pieces, but you can use whole ones.

6. Beat the chilled soup with a blender until a smooth mash is obtained, add the dried fruits, stir and transfer the soup to the bread loaf.

7. Serve with whipped cream.

Recipe for a sweet rice puree soup with apples and plums

Ingredients:

150 grams of round grain rice;

350 grams of apples of any non-acidic variety;

200 grams of frozen or fresh plums;

Sugar, sand - 60–70 grams;

40 grams of "Peasant" oil.

Cooking method:

1. Apples and plums rinse well. Remove the peel from the apples, cut each into two parts and remove the core with the seeds, remove the bones from the plums.

2. Put the sliced ​​apples into small thick pan or a small pot, pour in one liter of cold water and quickly bring the compote to a boil.

3. Add the plums and simmer, covered with a lid until the apples soften. Frozen plums do not need to thaw.

4. Put the washed rice cereal into boiling, slightly salted water (2.5–3 cups, depending on the desired thickness of the dish) and boil until ready. Do not decant broth.

5. Grind the apples stewed with plums along with rice broth and rice through a sieve. Prometite the ground soup on low heat for no more than 5 minutes. and adjust to your liking the taste of the soup with sugar and salt. Add oil and serve.

Vanilla Rice Sweet Soup Recipe

Ingredients:

Pasteurized milk, whole milk - 600 ml;

Half a cup of rice cereal;

Pinch of vanilla;

One tablespoon of sugar, sand;

Homemade thick cream or butter 72% - 1 tbsp. l

Cooking method:

1. Rinse the rice several times, changing water, or just under running water. Pour the cereal 250 ml of purified water and put on a moderate heat, boil until half cooked. So that the rice grains do not lump up and stick to the bottom of the pan, stir it occasionally.

2. Bring milk to a boil with sugar and vanillin diluted in it. Instead of vanillin, vanilla sugar is suitable, which you need to put a little more.

3. Dip uncooked rice into the milk, without broth and cook it until ready. In a ready-made sweet soup, place a spoonful of melted butter.

Recipe for Sweet Pumpkin Soup on Milk

Ingredients:

Pasteurized milk, 3.2% fat - 1 liter;

A pound of meaty pumpkin;

Semolina - 50 g (2 tbsp.);

30 grams of butter “Traditional”;

Sugar, cinnamon powder and salt to taste.

Cooking method:

1. Cut off the peel from the pumpkin with a thick layer to capture the hard part of the flesh under it, and cut the fleshy part into small cubes.

2. Place the pumpkin pieces on the bottom of the thick-walled dishes, cover with water so that it covers them only slightly, and put the stew. Be sure to add a small piece of butter, half the amount indicated.

3. When the pumpkin is well cooked, mash it in a mash using a strainer or whisk with a kitchen processor.

4. Dissolve pumpkin puree in boiled hot milk and set on fire. In the boiling pumpkin-milk mixture, gradually add the semolina, intensively stirring the boiling mass. Try to make it so that no lumps form.

5. Sweeten to your taste, season the soup with cinnamon, add it and add the remaining butter. Boil 7 min. on low heat.

Cherry Sweet Soup Recipe with Rice and Cream

Ingredients:

100 grams of rice, polished;

400 grams of frozen pitted cherries;

100 grams of white granulated sugar;

Starch (potato) - 1 tbsp. l with a small slide;

Fatty cream.

Cooking method:

1. Boil rice separately until fully cooked, in lightly salted water. Do not overcook strongly, it should remain crumbly. Rinse and flush it thoroughly in a colander so that all excess moisture will drain.

2. From the frozen cherries in one liter of filtered water, cook compote with added sugar.

3. Cool the boiled water and dilute the starch well in it so that there are no lumps left, pour the mixture into the compote boiling over high heat. When pouring in the starch mixture, quickly stir the boiling liquid.

4. Place four spoons of boiled rice in the prepared portion plate, pour cherry soup on top and decorate with cream. Whip the cream together. You can also put a few unfrozen cherries in the soup.

Hungarian Cherry Sweet Soup Recipe

Ingredients:

One kilogram of cherry in its own juice;

350 ml of dry red wine “Cabernet”, dilute 550–650 ml of water;

250 ml low-fat 11% cream;

Sour cream of moderate fat content - 200 ml;

200 grams of sugar;

Cinnamon - 2 small sticks;

1 tsp almond essence;

Whipped cream in a can for serving.

Cooking method:

1. Put cherries in a jar diluted with water from a jar with juice, add sugar, put cinnamon sticks and bring to a boil. Slightly reduce the heat and boil the cherries in the wine syrup for half an hour.

2. Remove from heat and add almond essence to hot soup.

3. Separately mix sour cream with cream with a spoon or a whisk, not beating.

4. Gently add the creamy mass to the hot soup, mix thoroughly until smooth and cool.

5. Serve the cooled soup in a transparent bowl with whipped cream from a can. You can put a small vanilla pod next to the cream.

Recipe for Sweet Pumpkin Soup with Cream and Cinnamon

Ingredients:

Pumpkin, pulp - 600 grams;

80 ml of cream of 22%;

Sugar - 2 tbsp. l .;

Half a teaspoon of fine salt;

10 grams of butter, sweet cream;

20 grams (incomplete tablespoon) of white flour;

1 tsp cinnamon, ground.

Cooking method:

1. Pumpkin pulp, cleared of seeds and peel, cut into cubes of one and a half, two centimeters. Fill with water so that the cubes are only slightly covered and boil the pulp until completely softened under a lid over low heat.

2. Mix the flour in a pan with melted butter and fry, stirring constantly, for seven minutes. At the end of the frying flour will become a delicate cream color.

3. Drain the finished pumpkin without broth or whisk the processor into a puree. Enter a thin stream of cream, add sugar with salt and, having mixed well, put to boil.

4. Add ground cinnamon, mix the soup well again and, without boiling, heat it on the stove for about three minutes.

Recipe for a cold sweet soup on ryazhenka with caramel banana

Ingredients:

Celery stalk - 1 small;

One juicy, honey pear;

A small sour apple;

100 ml of ryazhenka medium fat;

Tablespoon liquid light honey;

Half a lemon;

Mature, better even slightly overripe, banana;

Two tablespoons of pomegranate seeds.

Cooking method:

1. Cut the banana without the peel into small centimeter squares, as an option - with thin half-hens and gently simmer in butter (1 teaspoon) with some water. It should be a bit, just one tablespoon. After 3 minutes add honey to the bananas, stir quickly and remove from the heat to cool.

2. In the bowl of the blender, place the flesh of the pear, apple and root celery, cut into small half-centimeter slices. At the pear with apple, be sure to remove the core with the seeds. Pour in ryazhenka and whisk.

3. Pour cold soup into a plate, garnish with boiled in honey slices of banana and sprinkle with pomegranate seeds.

The soup prepared on compote from frozen cherries will turn out with a richer taste, if you first grind the thawed berries and then cook the base for the soup.

Raisins in sweet soups need to take a small bright, it is these varieties do not contain seeds. But keep in mind that light varieties are less sweet.

Instead of sugar, in the dairy sweet soups put thick honey when serving, the dish will be much more useful.

If it was not possible to find prunes without stones, an ordinary one will do, but only remove the stones after the berries swell, after soaking.

Doctors claim that liquid food is very useful for a person, and there is no reason to disbelieve or refute it. Every day a person must eat at least one plate of soup, borscht, broth, etc. In the diet of a small child, liquid dishes are even more relevant, but they do not have to be meat or vegetable. Sometimes it is worth to please your child and sweet soups. They will not only come to the liking of almost any child, but will also compensate for the energy previously spent, as well as fill the children's organism with vitamins and trace elements.

Components:

1. Bilberry - 50g
2. Starch - 5g
3. Sugar - 25g

To make a blueberry sweet soup for a child, sort out, rinse thoroughly, and pour over 1st. 50g of boiled water from fresh and fully ripened blueberries. Then boil it and, after boiling, add sugar (1 tbsp or 20g) in a saucepan. When the soup boils again, pour 1 tsp into it. (5g) starch diluted in a quarter cup of blueberry broth (chilled). Then boil the soup and serve it to the child after cooling.

See also: Soups for baby.

Components:

1. Apples - 100-150g
2. Rice - 20g
3. Sugar - 30g
4. Cinnamon - 4g

To surprise a child by preparing him a sweet apple soup, bake a ripe apple (preferably Antonov) and wipe the s / s sieve (hair or metal). Then in 1st. water boil cinnamon (a small piece) and sugar (5g). Add there 1st tablespoons rice and cook until ready. When the rice is well cooked, hot wipe it through a sieve, mix well with the apple puree and add a tablespoon. Sahara. After that, whisk everything with a broom and, while continuing to whisk so that there are no lumps, warm up to steam. The density of the finished apple soup should be about the same as that of jelly.

Likewise, sweet apricot soup is prepared for the child.

See also: Delicious creams for a child.

Components:

1. Prunes - 50g
2. Sugar - 30g
3. Sago / semolina - 20g
4. Almond - 10g

To treat this soup to a child, in a glass of cool water in the evening soak 50g of prunes, and the next day, do not drain the water, cook it until soft. Then wipe the s / s sieve (hair or metal) and dilute with boiling water to the initial volume (up to 1 glass). After that, boil the soup again, add the 1st fl. L. sago or semolina and cook about 40min. At the end, add the 1st tbsp. sugar and when the sweet soup is a little cool, you can serve the child.

Features of the recipes of various types of sweet soups

Sweet soups   - This is, unfairly deprived of attention, the category of first courses. Many people perceive such soups only as a dessert, complementing the main meal. Although in fact, sweet soups can be no less nutritious and nutritious than classic soups.

Prepare such first dishes based on milk, fruit and berry decoctions.   As for dairy sweet soups, then they usually add all sorts of cereals and pasta. A striking example of such a dish is sweet milk noodles, well known to everyone since childhood. Soups based on berry and fruit decoctions vaguely resemble compotes. The only difference is that soups thicken, adding to them diluted starch. In addition, in such first courses, in addition to berries and pieces of fruit, you can see some cereals and pasta. Quite often, such cakes are served with such soups:

Sweet Fruit Soups it is accepted to fill with sour cream or cream. Such a dressing not only improves the taste characteristics of first courses, but also makes them more satisfying and nutritious.

Sweet soups-mashed potatoes are made from slightly spoiled and crumpled fruits and berries, mashing the previously mentioned components to a uniform consistency.

The recipes of sweet fruit soups are not limited to using only fresh raw materials. For the preparation of such first courses, frozen and canned fruits and berries, dried fruits are quite suitable. Even fruit and berry puree and juices can be used in the manufacture of sweet soups. Thus, these wonderful and, without a doubt, healthy first courses become available to us year-round.

As for the types of sweet soups, in addition to milk and fruit and berry, they can be hot and cold. Serving temperature of such first courses directly affects the technology of their cooking recipes. Each case has its own peculiarities. However, in more detail with this question we will introduce you further in the article.

Two more important types of sweet soups are liquid soups and mashed soups. By the way, recipes for cooking and those and others can be found in this section of the site. All text instructions are added by step-by-step photos. Thanks to them, the process of cooking a new dish will be much easier!

Hot

Hot sweet soups are, as a rule, milk soups. You can cook them from almost any milk - whole, dry, condensed.

The specialty of making sweet hot soups based on whole milk is to prevent the product from burning. In order to avoid such trouble, it is enough just to rinse with water a container in which it is planned to yield the milk to heat. In addition, such sweet soups, in the cooking process, you need to constantly stir. Such manipulation will also help avoid burning.

Cereals and pasta in milk are badly boiled soft, and therefore they are recommended first to boil until cooked in water, and only then combined with hot milk.

The same principles of cooking are preserved with powdered milk and condensed milk, however, these two products must first be diluted. Powdered milk is diluted in a ratio of 1.5 tbsp. dry product per 1 cup of water (220-250 ml), and condensed - 1.5-2 tbsp. on 1 glass of water (volume also 220-250 ml). Both of these products are diluted with boiling water.

Fill such hot sweet soups, as a rule, with a piece of butter. Thanks to him, the first dish becomes a little fatter and much more satisfying. In addition, a similar component makes the taste of sweet milk soup more delicate.

Of course, the category of hot sweet soups is presented not only milk soups, but also some fruit and berry first courses. With the features of the preparation of the latter, we suggest to get acquainted directly in the photo recipes of this section of the site.

Cold

Cold sweet soups, to a greater extent, are fruit and berry first courses. They can either resist or be heat treated during cooking. Feature and generality that they are served chilled.

Such sweet soups can be filled with ice cream balls. In this case, it turns out a great dessert dish.

Enhance the taste of sweet soups served cold can be added by adding white or red grape wines. In addition, the taste and aroma of such first courses can be adjusted by adding cinnamon and some other spices, as well as by adding citric acid and candied citrus.

Cold sweet soups can be served in a very original way, using ice plates prepared as your own dishes. About their production can be found in the relevant article on our website.

Most cold sweet soups are represented by puree soups, which will be discussed later.

Soups

Sweet soups are made from fresh fruits and berries, without subjecting them to heat treatment. Because of this, these first courses are very useful, because all the nutrients in them are fully preserved. In addition, the advantage of such soups is quick cooking. In just 15 minutes you can get a delicious first course.

To the consistency of sweet cream soup turned out to be homogeneous, and the texture is tender, fruits and large berries should be cleaned from the peel. In the case of small berries, you can grind the resulting puree through a sieve.

For grinding products, as a rule, they use a blender, although other kitchen devices with similar functions will be fine.

To increase the satiety and nutritional value of sweet soups puree can be added to them with sour cream or cream, as mentioned earlier.

Other features of the preparation of such first courses can be further explored in the corresponding recipes.

Summing up ...

Cooking sweet soups at home is a matter of no-hassle. You can verify this by studying step-by-step photo recipes of this section of the site. However, not only the ease of preparation is the advantage of this type of first course. Their indisputable advantage is benefit. Such sweet soups are rich in vitamins and minerals. The systematic use of these first courses allows you to keep the immune system in good shape.

Sweet soups - the best option in order to diversify your everyday menu. Tasty and healthy, they have become a real culinary find!