Strawberry Soup a la Kiev Recipe -
Strawberry Soup a la Kiev Recipe
  • READY IN 25 mins

Strawberry Soup a la Kiev

Recipe by  

"This is an old family holiday tradition. I guess it is the red color, because strawberries sure aren't in season in December. May be served either hot or cold as a first course or a dessert. We always had it as a first course served hot."

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Ingredients Edit and Save

Original recipe makes 8 (1 cup) servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.
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Reviews More Reviews

Jun 11, 2006

This was really, really good! I left out the wine as I did not have any on hand and it was still awesome, will use it again! Thanks :)

May 11, 2009

This was the BEST cold soup I have ever had! We ate it both warm and chilled and preferred the soup cold. So delicious. Looking forward to making it with fresh strawberries this season!


11 Ratings

Jul 08, 2010

Very tasty, had a good number of seeds, but that made it more like a meal.

Feb 16, 2011

I made this for the moms at a Valentine play date and served this with a strawberry and spinach salad. I used a sweet red because that is all I had and I used frozen strawberries because it was out of season. But this was amazing. We served it warm and all i would change is maybe leave some of the strawberries a little chunkie for a little more substance to the soup. This is a definate favorite for the group.

Feb 01, 2012

Strawberry season has arrived in Florida, so I'm looking for new ways to use them. I cut the recipe in half, used Splenda for the sugar and reduced fat sour cream which worked fine. Several reviewers mentioned that they thought the texture would be improved if some chopped berries were added to the puree, so I incorporated that into the recipe...wise decision. The flavor is like a very decadent, intense strawberry milkshake. If serving as a soup for an appetizer, I'd recommend a small portion as this is pretty rich. I'm seeing more and more restaurants serving mini desserts in shooter glasses, and I think that's a great and fun finish to a nice meal. We really enjoyed this served chilled more than hot, but that's just a personal preference. However you serve it, I don't think you'll be disappointed. Thanks Looobeee for a nice strawberry recipe.

Jul 13, 2011

Pretty good, but I really didn't notice much improvement from the simmering. Next time I'll keep a portion uncooked for comparison, as the simmering seemed to kill the wine and flatten the flavor a bit. I also recommend adding another cup of strawberries and chopping a couple cups of them so there's some texture, rather than a straight puree. Might add a bit more wine, too.

Aug 01, 2011

made this yesterday, loved it hot..can't wait to try it cold!

Mar 27, 2012



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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 21 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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