Polish strawberry soup, zupa truskawkowy, is a refreshing summer soup that can be eaten hot or cold. Although today it has become a "gourmet" offering, it has its roots with Polish farmers who ate it cold as a thirst-quenching lunch when coming in from the fields.
Makes 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 cups sliced strawberries
- 6 cups water
- 2 tablespoons cornstarch
- 1/2 cup whole milk
- Sugar to taste
- Cooked kluski noodles or croutons
- Sour cream for garnish
- Place strawberries (this would be a good time to use the leftover strawberries from Strawberry Sorbet) and water in large pot. Bring to boil, reduce heat and simmer until strawberries are soft, about 6 to 8 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor.
- Dissolve cornstarch in milk, temper and whisk into hot soup. Sweeten to taste with sugar. Return to heat, bring barely to the boil and simmer 2 minutes, stirring constantly.
- This soup can be served hot or cold. If eating cold, chill soup in an ice bath and refrigerate until ready to serve. Portion kluski noodles (or croutons) into bowls, ladle soup over and add a dollop of sour cream.