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Fruit soup with gooseberries

Soups Regional Cuisine of Poland 40 min Medium 3 wyświetleń ~40.17 PLN * - (0)
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Description

A delicate, slightly tangy fruit soup with gooseberries in a modern take on Polish cuisine. This combination of green, aromatic gooseberries with apple and optional rhubarb creates a clear, juicy broth with a pleasant tartness, softened by the addition of cream. The soup works wonderfully as a light dessert served warm or cold during spring gatherings — presented with a mint leaf and a dollop of cream, it looks fresh and elegant. Flavor notes: citrusy freshness of lemon, gentle sweetness of apple, and intense gooseberry acidity; the texture can be clear or slightly thickened, depending on preference.

Ingredients Used

Ingredients (11)

Servings:
4
  • Gooseberry 500 g
  • Apple 1.7 szt. (~300 g)
  • Water 1000 ml
  • Sugar 120 g
  • Potato flour 30 g
  • Lemon 1 szt. (~80 g)
  • Vanilla 0.4 łyżeczek (~2 g)
  • Sour cream 150 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Rhubarb 200 g
  • Mint 30 g
💰 Szacowany koszt dania: ~40.17 PLN (10.04 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the gooseberries under cold running water in a colander, remove the stems, and gently rub to get rid of any hairs. Peel the apples: first wash them, then peel the skin with a peeler, cut them in half, remove the cores with a spoon, and then dice them into 1–2 cm cubes. If you are using rhubarb, peel off the tough fibers and cut into thin slices of 3–4 mm.

Ingredients: Gooseberry, Apple, Rhubarb
Use a colander for rinsing and a medium-sized cutting board. A Y-shaped peeler is best for peeling. Remove the apple cores with a spoon, not a knife, to avoid wasting the flesh.

Cooking the soup

2

In a large pot (capacity 2.5–3 l), pour in 1000 ml of water and bring to a boil over medium heat. Add the prepared gooseberries, apple, and optionally rhubarb, along with the zest from one quarter of a lemon (avoid the white part, as it adds bitterness) to the boiling water. Reduce the heat to medium-low, cover the pot, and cook for 8–12 minutes, until the gooseberries start to burst and the apple and rhubarb are soft.

Ingredients: Water, Gooseberry, Apple, Rhubarb, Lemon
Use a wide pot with a thick bottom to avoid burning. Cook covered for 8–12 minutes; check the softness of the apple with a fork – when it pierces easily, move on to the next step.
3

Add sugar and vanilla to the pot with the fruit. Stir with a wooden spoon and cook uncovered for 2–3 minutes to dissolve the sugar and combine the flavors.

Ingredients: Sugar, Vanilla
Add sugar gradually and taste the soup with a spoon to avoid over-sweetening; remember that gooseberries are sour, so it may need more seasoning.

Thickening and seasoning

4

Prepare a slurry with potato starch: in a small bowl, mix 30 g of potato starch with 60 ml (60 g) of cold water until completely dissolved (it should be smooth, without lumps).

Ingredients: Potato flour, Water
Use a small bowl and a whisk or spoon; potato flour quickly forms lumps, so stir vigorously until smooth.
5

Remove the pot from the heat and slowly pour the cornstarch mixture into the soup in a thin stream, constantly stirring with a whisk or spoon to avoid lumps. Place the pot back on very low heat and warm for 1–2 minutes until the soup thickens slightly and becomes glossy. If you want a clearer soup, boil for a shorter time; if thicker, prepare an additional 10–15 g of cornstarch dissolved in water and repeat.

Ingredients: Potato flour
Stir continuously while adding the mixture. Do not allow it to boil over high heat after adding the starch, as the starch gum may turn into lumps.
6

Add the juice and zest from the remaining part of the lemon (first squeeze the juice into a small bowl and check the taste) and 1 pinch of salt. Taste the soup and if necessary, sweeten with additional tablespoons of sugar — remember that the flavors develop after a few minutes, so it's better to sweeten gradually.

Ingredients: Lemon, Salt, Sugar
Use a microplane grater to zest the lemon, avoiding the white pith. Squeeze the juice through a sieve to remove the seeds.

Optional preparation of consistency

7

If you prefer a completely smooth soup: use an immersion blender directly in the pot or pour in batches into a standing blender and blend into a uniform puree. After blending, strain the soup through a fine mesh sieve to remove the skins and seeds of the gooseberries — you will get a clear, velvety soup.

Ingredients: Gooseberry, Apple
Use an immersion blender for smaller amounts and a countertop blender for larger quantities. Hold the blender at an angle to avoid splattering hot soup. Passing through a sieve requires a pestle and patience.

Serving

8

Heat the cream to soup temperature (you can warm it slightly in the microwave or in a small saucepan), then pour 2/3 of the cream into the soup and mix thoroughly to make the soup creamy. Finally, season to taste with lemon juice or sugar.

Ingredients: Sour cream, Lemon, Sugar
Heating the cream prevents it from curdling. Use a whisk or a long-handled spoon for mixing.
9

Pour the soup into bowls. Add a teaspoon of chilled cream to each serving (the rest can be served on the side) and garnish with fresh mint leaves. Additionally, you can serve diced fruits (a few gooseberries or slices of rhubarb) on top for texture.

Ingredients: Sour cream, mint, Gooseberry, Rhubarb
Use flat dessert soup bowls with a diameter of about 16–18 cm. Add mint leaves just before serving to keep them fresh.
10

If you want to chill the soup: leave the bowls at room temperature, cover with plastic wrap, and place in the refrigerator for at least 2 hours. Serve chilled with an additional sprig of mint and possibly a teaspoon of honey for decoration.

Ingredients: mint, Sour cream
Cooling intensifies the flavors; if you want to serve immediately, serve warm. Do not store the soup with whipped cream on top in the refrigerator for more than 24 hours.

Fun Fact

💡

Fruit soups have a long tradition in Poland — in cooler regions, they were served as a hearty, sweet lunch or dessert dish. Gooseberries were valued for their ease of cultivation in home gardens and added a tangy accent to many dishes.

Best for

wiosenne spotkania lekki deser po obiedzie przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve the soup warm or chilled. For a contrast in textures, add a few whole gooseberries or thin slices of rhubarb on top. Instead of cream, you can serve a spoonful of natural yogurt or buttermilk for a lighter version.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 48 hours. Do not add whipped cream before storing — add it just before serving. For reheating, use a pot over low heat, stirring to prevent burning; do not cook for long after adding the cream.

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