A few months ago I made a Ukrainian Care Package for my cousin. We were discussing the Ukrainian foods she loves & grew up eating when she told me about a special food that she ate growing up that her mom used to make for her as a special treat from my тато & her childhood.

I made a mental note that I would have to find a recipe & make it for my тато. It seems food triggers his childhood memories that he has compartmentalized deep, deep down inside himself more than anything else so far.

I had honestly forgotten about this dish for a few months; but then one day as I was reading my new-to-me cookbook written by Auschwitz survivors that I had gotten to resonate with my бабуся, who was also a holocaust survivor, I found the recipe for Strawberry Soup.

What my тато remembers is a little bit different: less soupy, more mashed consistency. His was also made with heavy cream instead of sour cream, but that’s an easy swap. Overall same concept though: Strawberries with cream & sugar.

What Survivor, Eva Kerenyi, shared with me through her story in this cookbook is very simple, although I did have to double the recipe the second time I made this, this week because of how good it is.

• 2 pounds Strawberries
• 3/4 cup sweet red wine
• 3/4 cup sour cream (or heavy cream)
• 1/2 cup sugar

Blend all ingredients together & chill in refrigerator for a minimum of 2 hours. Serve chilled.

I, however, adapted it a little bit because I was a little bit concerned about the wine. I don’t drink alcohol. I was worried that if it was all just mixed together, it would act more as a mixed drink than a food dish. I’m sure I was just over-thinking it, but I wasn’t willing to risk it or let my kids eat it like that (even though Eva shared this recipe was from her own childhood so it must be child-friendly 🤷🏼‍♀️) so, I added an extra step.

Once blended, I cooked it on medium-high heat over the stove until it was boiling and then turned off the stove, but let continue to cook while the burner cooled until the soup was room temperature before transferring it into the refrigerator to cool.

I kept sneaking spoonfuls because it’s so delicious that it is addictive, but I can definitely confirm the longer it chilled, the better the flavor. Cooking it also really made the alcohol taste from the wine disappear which I really appreciate.

Unil next time ♡ Mama Morozov