Hungarian Fruit Soup

A yummy fruit soup for Tu Bishvat.

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  1. Yield: 10-12
  2. Prep: 20 minutes
  3. Cook: 15 minutes
  4. Total: 35 minutes
fruit soup

Slightly adapted from Matthew Goodman’s Jewish Food: The World at Table


  1. 1 teaspoon vanilla extract
  2. Up to 1/2 cup sugar
  3. 1 cinnamon stick
  4. 1/4 teaspoon salt
  5. Juice and zest of one lemon
  6. 1 pound plums, pitted and chopped
  7. 7 cups water
  8. 2 pounds peaches, pitted and chopped
  9. 1/2 cup sour cream (optional)


Put fruit, water, and salt in a soup pot and bring to boil. Add lemon juice, zest, cinnamon stick, vanilla, and 1/4 cup sugar. Lower heat and simmer for 15 minutes, stirring occasionally. Remove cinnamon stick.

Puree the soup in the pot with a hand (immersion) blender, or in batches in a standard upright blender. Transfer to a bowl and stir in additional sugar, to taste. Refrigerate overnight and serve with sour cream.

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Leah Koenig is a writer and cookbook author whose work has been published in The New York Times Magazine, Saveur, CHOW, Food Arts, Tablet, Gastronomica, and Every Day with Rachael Ray. Leah writes a monthly food column for The Forward and a bimonthly column for called “One Ingredient, Many Ways.” She is the former Editor-in-Chief of the award-winning blog, The Jew & The Carrot, and she is a frequent contributor to, where her recipes are very popular, and highly praised. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli in 2011. The book was named one of the “Best Books of 2011? by Library Journal and The Kitchn called it “a big, beautiful book that is also down-to-earth and completely accessible.”

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