Nothing is more refreshing on a hot day than a chilled Strawberry Soup.
The Baltics are known for their sandy beaches, world heritage sites, historic remains of Soviet Union, and of course, their cuisine.
The Baltic region: Estonia, Lithuania, and Latvia, are located next to the Baltic Sea near Russia, Sweden and Finland. While each of these countries are a part of the Baltic region, each country has its own specific culture and language.
Today we are traveling to the country of Estonia to enjoy one of their favorite summertime dishes: Chilled Strawberry Soup.
Estonian cuisine gets most of its influence from the bordering countries of Russia, Finland, and even Germany. This strawberry soup is quite common to be served as a first course of a meal. Small wild strawberries are abundant in the countryside, making this soup a local favorite.
While the recipe is simple, it’s crucial to use fresh (and in season) strawberries for this soup. Since there are only three ingredients, it’s important that those three ingredients taste the best that they can be.
If you think your strawberries are still too tart add a bit of heavy whipping cream into the soup (or even a bit of sugar) to turn down the acidity of the strawberries.
I served my soup in small little bowls with sliced strawberries and mint. You can also serve this in martini glasses as a post appetizer.
My Recipe for Chilled Strawberry Soup
This strawberry soup is best served chilled.
- 2 lbs strawberries washed and hulled
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 4 strawberries sliced
- mint leaves
Puree the strawberries in a food processor until smooth. Press through a sieve to remove seeds and add buttermilk and sour cream to strawberry puree. Add heavy cream if needed and chill one hour before serving. Top with sliced strawberries and mint.