Chilled sour cherry soup
Chilled Sour Cherry Soup
Chilled sour cherry soup is a delicacy in Hungary and throughout many parts of Central and Eastern Europe. It is usually prepared during the hot summer months when cherry season arrives.
Ingredients
1 1/2 pounds fresh sour cherries or 1 can sour pitted cherries including juice
4 cups (960 ml) water
1/3 cup (75 ml) red wine
1/4 cup (55 grams) sugar
1/2 tsp salt
1 cinnamon stick
1 -2 cloves
1 lemon peel
1 cup (240 ml) heavy cream
Directions
In a large pot, add the water, wine, sugar, salt, cinnamon stick, cloves, lemon peel and bring to a boil. Reduce heat to medium-low and simmer, stirring to dissolve the sugar, for about 1-2 minutes.
Add the cherries and simmer for 10 minutes or until cherries are soft. Remove the cinnamon stick, cloves, and lemon peel.
Remove pot from heat and ladle soup into a large bowl or container. Place into fridge and chill for 1 hour.
Stir a few tablespoons of cream into each bowl prior to serving.
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Category: Recipes
Another of my all-time favs! Although I make it differently.
this looks amazing !!!
~laura
I like it heated or cold. Either way it’s delicious!
There’s so many ways that you can prepare cherry soup. I’ve even seen it like a parfait with whipped cream on top. It was suppose to be a fancy dessert. I thought it was really neat.
Looks tasty. How do you prevent the cream from curdling in the acidic cherry broth?
Hi Andy,
If there’s one challenge to this recipe, it’s preventing the cream from curdling as you’ve mentioned. Try adding the cream when the soup is completely cooled. You can also add a small amount of flour to the cream. This will help to prevent curdling. Flour coats the proteins and stops them from collecting together. If all else fails, try to whisk it vigorously until it reincorporates together again. Best of luck!