Dried Fruit Soup with Noodles
A tip before you start: this is a dessert soup, sweet rather than savory, and it lives in the same corner of Slavic cooking as kompot — but served in a bowl as a first course or light lunch. It grew out of the winter thrift of dried apples, pears, plums, and apricots. Cinnamon and cloves add spiced depth; smetana makes it creamy.
Smetana is full-fat cultured sour cream — richer than the American kind — so use the fullest-fat sour cream or crème fraîche you can get.
Don’t rush the soak. The fruit needs 2–3 hours in cold water to swell and release its flavor; skip it and the soup turns watery. Cook the noodles separately and rinse them, or their starch will cloud the brew.
Stir the sour cream into cooled or just-warm liquid, never boiling, so it won’t curdle. You can trade some sugar for honey stirred in at the end. Serve it warm, or chilled on a hot day.
Part of Eastern European cuisine — 68 more recipes in the section.
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Ingredients
Instructions
Rinse the mixed dried fruit, place it in a pot, pour in 3 liters of cold water, and let it stand for 2 to 3 hours.
Then add 1/2 cup of sugar, the cinnamon, and the cloves, cover with a lid, and cook the fruit over high heat for 10 minutes, then 5 minutes over low heat.
Once the fruit is soft, remove it from the heat and let it cool.
Meanwhile, cook 100 g of noodles in salted water until soft and rinse them with boiled water.
Add the noodles to the soup, stir in 1/2 cup of sour cream, and pour in the fruit brew.
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