Fruit soups are an incredibly versatile dish: they are a fresh addition to any lunch or dinner, but they also make a meal on their own – and you can use literally any fruit as an ingredient.
Though some foreigners might find the concept of cold soups strange, we Hungarians love it a lot and have hundreds of varieties for this refreshing dish – the next recipes collected by Dívány will come in really handy in these hot summer days.
Cook the beetroot cubes and turnip in the mix of wine and water, and add the necessary seasoning. When lukewarm, add the yogurt and cream with some lemon juice. Some mint or mozzarella will make the perfect topping for this soup.
Mix the yogurt with the cream and broth. Add the olives and season with salt, pink pepper, and lemon juice. Grill the bell peppers and season them with salt, pink pepper, and white wine vinegar. Cut the pepper into strips and grind the Feta cheese, then add them as a topping to your soup. You can also use some dill or cucumber.
Use a blender to mix the ingredients. Add water until your soup is creamy. If you want to make it more filling, serve with whipped cream, some slices of toasted braided brioche (kalács), or some strips of bacon.
Add all ingredients in a pot and bring the mix to a boil. When cold, add the sour cream and cream. Add some fresh mint or rosemary as a topping.
Use a blender to mix the ingredients. Add water until your soup is creamy. Serve when cold with some pomegranate seeds on top. If you want to make it more filling, you can prepare some balls made of rice or cottage cheese (túró).