In 2003, Bernie Mayoff and Art Mayoff discovered that this seems to be a Mayoff family tradition. Both Meyer Mayoff’s family (Abr) and Moe Mayoff’s family (Sam) prepared this dish and used similar recipes. Served cold, it is refreshing and nutritious.
Quantities are not provided as your taste will dictate how you like it.
- Clean strawberries (we always prefer Dricoll strawberries), with the top greenery removed
- Sour cream
- Sugar
- Sugar and sour cream amounts to satisfy taste preferences.
- Puree strawberries in a blender along with sour cream and sugar, to liquefy.
Tips:
Bernie suggests putting strawberries in a bowl first to determine the quantity needed, then putting in blender, adding 2 to 3 heaping teaspoons of sour cream, 2 heaping teaspoons of sugar. We always use fresh, firm strawberries. We eat this for breakfast or lunch, or as a dessert.
Art prefer using soft “ripe” strawberries rather that firm ones. Art also suggests defrosted frozen strawberries which release lots of liquid, which in turn enhances the soup. Art uses it as a refreshing dish on a hot summer day.