Since I started this blog I've been wanting to put a Polish recipe on here. Stephen's dad is a proud Polish man, who loves to cook when he gets the chance, and I've been wanting to feature one of his dishes for a while now. He finally decided to share a recipe with me last week, and since it was so freaking hot, he made this chilled strawberry soup (zupa truskawkowy).
Now I'll be honest, when he said 'strawberry soup' I was expecting something clarified and desserty, but when it came out looking creamy and light, and when he started adding it to bowls of pasta I was perplexed.
The taste of the actual soup is similar to a light strawberry yoghurt, and is very smooth in texture. Straight from the fridge, it's cooling and refreshing. The pasta adds some body and textural contrast, and actually goes quite well with it. The soup was served to us as an entree, and I'm definitely looking forward to trying to make it myself :)
Polish Strawberry Soup
INGREDIENTS
2 cups sliced strawberries
2 - 3 tablespoons caster sugar
1/2 cup water
1 tablespoon corn flour
1/2 cup thickened cream
1 - 2 cups cooked pasta (shells or something similar)
1. In a saucepan over medium heat, combine strawberries, sugar and water. Bring to boil, and then reduce the heat and leave to simmer for 5 - 10 minutes, or until strawberries are soft. Puree with a stick blender or strain through a sieve, pushing the mixture through with a spoon, and pour back into the pot.
2. Mix the cornflour with a tablespoon or two of water to make a paste, then whisk into the hot strawberry mixture. Whisk in the cream, and put the pot back onto the heat. Bring to a gentle boil, then simmer for two minutes, stirring constantly.
3. Chill for at least 2 hours before serving. When ready to serve, divide the cold, cooked pasta between bowls and pour the soup mixture over the pasta. Serves 4 as an entree, or 2 as a main.
It sounds so weird! Something I would definitely like to try :)
Did you see the polish beetroot soup on my kitchen rules?
Posted by: muppy | Feb 22, 2011 at 11:39 AM
It is a shame, being half Polish, the cuisine of that area is not very well known. I have been to Poland a few times and a lot of the countries in Europe and Poland has produced some of the best dishes I've ever eaten. Most noteworthy are some of the game dishes I've had, and Jasmyne and I were discussing getting our hands on those family recipes some time soon.
Polish food is very basic and filling due to a general low economic status of most people, but they make the best out of what they can get their hands on.
As for the beetroot soup muppy, my dad has a recipe he has been cooking for ages and I give that a 10 out of 10, prepares a post in the future is comparing the two recipes.
Posted by: Stephen | Feb 22, 2011 at 11:49 AM
Thanks for that, I would really like to cook a polish dish, you'll have to let me know which one i should try!
Posted by: muppy | Feb 22, 2011 at 01:33 PM
Such an interesting recipe! I would've never though serving this with pasta!
Posted by: Maria @ Scandifoodie | Feb 22, 2011 at 06:51 PM
Ooh I've tried Hungarian cherry soup and it was divine. I wonder how this compares as that reminded me of a lovely milky almost yogurt soup too! :)
Posted by: Lorraine @ Not Quite Nigella | Feb 22, 2011 at 07:12 PM
Lorraine, my dad said that this soup can be made to suit any berry and had noted cherries, so I would assume it may be somewhat similar.
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