Are you tempted by fruit soups? Have you tried any or have no idea what to expect? In some areas of our homeland, rambulice was once also prepared. A fruit soup of anything that needed to be consumed quickly.
And what is this rambling?
Doesn’t the name mean anything to you? Rambulice, or fruit soup, is said to have been made mainly in the Krkonoše Mountains or in the border areas with Germany, from where it is said to have reached us. However, you probably wouldn’t come across it today, and it’s probably thanks to the fact that we know how to preserve fruit in many different ways. After all, Rambulice was such a nuisance. It used fruit that had to be processed quickly so it wouldn’t go to waste.
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Are you interested in the idea and do you have various dried fruits at home? See how dried fruit soup is cooked in Armenia. This video recipe is presented to you by the author of the Heghineh Cooking Show YouTube channel.
Source: Youtube
Fruit soups a hundred times different
Fruit soups are not on every menu. And often it is not eaten before the main course, but as a dessert after it. They are traditionally prepared in the summer, when there is plenty of fresh fruit, and in the winter you can help yourself to dried fruit like the Armenians.
Often these soups are also served cold, which definitely suits them better. However, you would probably find fruit soup or mentions of it in all corners of the world.
Depending on the region, the composition of the soup also varies greatly, although no fruit is inappropriate. You can meet cold strawberry soup, but also watermelon and cantaloupe. Berries are also used in soups, which are abundant, for example, in the north of Europe, but also mangoes and bananas in tropical regions.
Fruit soups don’t just have to be sweet, fragrant with cinnamon and flavored with milk ingredients. For example, green gazpacho soup is made with green honeydew melon, cucumber, avocado, but also has jalapeño, garlic, lime and white balsamic vinegar.
Czech fruit rambulice
The preparation of rambulica is actually not very different from the Armenian version. The soup could be made from pieces of fresh or dried fruit. If the word soup doesn’t go well with fruit, let alone dried fruit, think of it as a thin porridge or similar to a snack or even compote.
For the soup, you will need fresh or dried fruit according to your preferences, but roughly 30 to 50 g cut into pieces. Boil the fruit in a liter of water salted with a pinch of salt. Fruit, even dried, should be soft and pleasant to the bite.
Add a little ground cinnamon and star anise. Add a spoonful of starch to a cup of sour cream, mix well and add to the soup to thicken. Then just boil briefly and serve.
Sources: ceskatelevize.cz, jimeto.cz
