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Strawberry Soup a la Kiev


"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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25 m servings 209 cals
Original recipe yields 8 servings (8 1-cup servings)


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 10
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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 :)

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!

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

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 ...

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 re...

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 flavo...

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


How delightful! Strawberries straight from our garden were plenty sweet, so I cut the sugar in half. Hot, warm, or chilled, it was wonderful! Meal or dessert? Both! I couldn't imagine the flavor...