Giving fruit soup a second chance: Transforming a school canteen nightmare

Fruit soup is a childhood trauma for many of us, and today's kids are no exception when it comes to this school delicacy. However, with a bit of faith and a generous helping of wild berries, there's a way to make this dish truly enjoyable.

When we wrote an article about the most hated dishes from the past, we were especially harsh on fruit soup. We don't think you should blame us for this—it likely reminds you of the torture endured in the school canteen. Poor students would run away from such a lunch as quickly as possible. The real problem arose when the same soup awaited them at home.

The hatred for fruit soup can be rationally explained. For years, it was often served to us as an unappetizing, hot compote with overcooked noodles. No one should expect children to think, "When I grow up, I'll eat this soup every day, and no one will stop me!" In fact, most students declare that they will never touch fruit soup again after leaving school. That was true for many of us, at least until now.

Today, we believe that fruit soup—just like liver—deserves a second chance. We considered it a challenge: Can’t we make fruit soup tasty? The recipe we're about to share might save the reputation of this dish. Who knows, maybe even your kids will like it. Let us know how it goes!

Ingredients:

        
• 28 oz of wild berries (raspberries, currants, cherries, etc.)
• 4 cups of water
• 5 oz of 30% cream
• 7 oz of raw pasta
• sugar

Preparation method:

1. Place the washed and, if necessary, pitted fruits in a pot, pour water over them, and bring to a boil.
2. After about 20 minutes, season with sugar to taste. When the soup reaches the desired flavour, let it cool down and blend. You can skip this step, but we think the soup will fill more this way.
3. Add the cream. Separately, cook and drain the pasta. Serve the soup with pasta decorated with a mint leaf and a few wild berries. Enjoy your meal!