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Polish Fruit Soup Recipe That Will Make Your Mouth Water!

Polish fruit soup is one of the most unique summer dishes to try. It’s so delicious! Like a perfect combination of sweet dessert and yummy dinner that will keep you full.

Making Polish strawberry soup (or any other fruit soup) is pretty similar to cooking kisiel and kompot. It’s really simple and, to be honest, the Polish fruit soup recipe is one of the easiest in the world.

Tips For Making Polish Fruit Soup

Use Any Kind Of Fruit You Want.

You can use any kind of fruit in this Polish fruit soup recipe. I like Polish cherry soup the most, however, you may also use:

  • strawberries
  • raspberries
  • berries
  • blueberries
  • apples
  • pears
  • grapes
  • plums
  • apricots
  • blackcurrants
  • any other fruits

Serve It Warm Or Cold.

I like to have my Polish fruit soup cold with a tablespoon of sour cream. However, you may also eat it cold with pasta only.

What’s The Difference Between Kisiel And Polish Fruit Soup?

The preparation is pretty much the same. The only difference is in the amount of potato starch you are using.

For kisiel, you need more than for Polish fruit soup.

The other difference is that there are usually no fruits left in kisiel, while Polish fruit soup has fruits inside.

Polish Fruit Soup Recipe

Polish Fruit Soup Recipe That Will Make Your Mouth Water!

Polish Fruit Soup Recipe That Will Make Your Mouth Water!
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes


  • 1 lb / ½ kg of seedless fruits (cherries, strawberries, raspberries, apples, etc.)
  • 6 cups of water +  ½ cup 
  • 1-4 tbsps of sweetener (sugar, xylitol, etc.)
  • 1 tbsp of potato starch
  • 4 tbsps of sour cream
  • 2 cups of pasta (before boiling)
  • 4 cloves (optionally)
  • ¼ tsp of cinnamon or cinnamon stick


  1. Cover the fruits (fresh or frozen) with water.
  2. Add cinnamon and cloves if you want them in your fruit soup (they are not obligatory).
  3. Bring to boil and cook for another 10 minutes.
  4. Add sweetener and stir (depending on how sweet your fruits are, you will need about 1-4 tablespoons of sweetener).
  5. Mix potato starch with ½ cup of cold water.
  6. Pour the mixture into the hot fruit kompot, stirring all the time.
  7. Cook your pasta following the package directions.
  8. Serve the soup with cooked pasta and one tablespoon of sour cream per plate.

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