Silvena Johan Lauta

Estonian Raspberry Soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Food and Cooking of Estonia, Latvia and Lithuania: Traditions - Ingredients - Tastes - Techniques
The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

  • About

Berry picking is much loved by Estonians, and they often use the berries to make preserves, but they are also extremely keen on cold berry soups. Considered a speciality by the restaurants of Tallinn, this soup - malinovyi sup - is traditionally prepared using whichever berries are in season, but raspberries are particularly good.

Ingredients

  • 600 g/1 lb 5 oz/3½ cups raspberries

Method

  1. Put the raspberries, sugar and cinnamon stick into a large pan with 500ml/ 17fl oz/2¼ cups water. Add the lemon juice and bring to the boil. Reduce the heat and simmer for 15 minutes, then set aside to cool completely.

Per portion Energy 86kcal/370kJ; Protein 2.6g; Carbohydrate 19.2g, of which sugars 19.2g; Fat 0.5g, of which saturates 0.2g; Cholesterol 0mg; Calcium 58mg; Fibre 3.8g; Sodium 12mg.