Although I was raised on Hungarian fruit soup, it’s been years since I made it. But some beautiful, ripe summer fruit on sale inspired me.

My kids were baffled. Fruit and soup? Would they find apple slices floating alongside onions, barley and dill? No. Hungarian fruit soup is really a subspecies of compote; great for a first course or even dessert, and a refreshing choice for a Shavuot meal.

Beware, your kids may flip out at first. Mine did. But in the end, a few even asked for seconds!


  • A dozen summer fruits of your choice (plums, peaches, apricots, nectarines, sour cherries, apples, etc.)
  • 1 ¼ cups sugar
  • half a lemon
  • water
  • 1 cup sour cream or yogurt


  1. Peel the fruit, remove pits, and slice.
  2. Place fruit in a pot. Cover with water, add the sugar and juice of the lemon.
  3. Boil until soft (about 30 mins).
  4. Blend half the fruit with a cup or sour cream or yogurt. Add in the rest of the fruit, leave chunky.
  5. Refrigerate until fully chilled.