Fruit soups are made all over Central and Eastern Europe – from cherries, apricots, plums, apples, rhubarb and all kinds of berries. Some are thickened with flour, others with eggs; either red or white wine may be used, depending on the colour of the fruit. Traditionally they are served at the beginning of the meal to whet the appetite, or after the main course to freshen the palate, like a sorbet. They also make a very good mid-afternoon snack. Fruit soups can be served hot or cold, with a dollop of sour cream, crème fraîche or strained yoghurt.