-JUDI M. PHELPS (G.PHELPS1) 2 1/2 c ;water 3/4 c Superfine sugar 1 3-1/2 inch cinnamon stick 4 c Sour cherries; pitted or 2 cn Water-packed sour cherries; -drained* 1 tb Cornstarch 2 tb ;water 1/3 c Dry red wine 1/3 c Heavy cream 1/3 c Cherry Heering; chilled ** Mint sprigs Sour cream (optional) *Fresh cherries are a lot of work but really do taste better than the canned variety. **Other cherry flavored liqueur can be used such as Cherry Brandy but Cherry Heering works the best. Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30 minutes if using fresh cherries, 10 if using canned. Mix together cornstarch and 2 tablespoons water, stir into cherries and cook and stir until clear and slightly thickened. Remove about 1 cup of cherries and some juice; puree in blender and return to rest of soup. Cool, add wine and cream, blend well and chill thoroughly. Just before serving add Cherry Heering or other type of cherry liqueur. Serve in chilled bowls garnished with mint and dollops of sour cream. SOURCE: The Whole World Cookbook.
How To make Cold Cherry Soup's Videos
Iced Cherry Soup - Summer Soup - Cherry Season
Cherries are in season! This iced cherry soup is perfect for hot summer days.
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Did someone say, sour cherry soup? Yes! You heard it correctly! There is such a thing in Hungarian cooking. It's very common to enjoy a fruit soup in summer, especially one made with sour cherries. It's also one of my favorite dishes from my childhood. Now, you may think this is a dessert. But actually it's served as a first course before a meal. The tartness of the sour cherries helps whet your appetite for the meal to come. And it's so refreshing on a hot summer's day. Check out this recipe, and try it! You'll be craving it in no time.
#cherry #sourcherry #soup
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Ice cold sour cherry soup with Hungarian curd cheese dumplings
Sour cherry soup
Sour cherry soup
INGREDIENTS
500 g pitted sour cherries (it can be deep-frozen) 0,5 Csp ground cinnamon 4 Tbsp sugar 10 pieces of cloves 2 pinch of salt 1 Tbsp flour 150 ml sour cream 0,5 lemon juice 1L water
Pour 1L water into a pan, then add into the cherries, 0,5 Csp ground cinnamon, 4 Tbsp sugar, 10 pieces of cloves, 2 pinch of salt and boil it up on low heat.
Mix 1 Tbsp flour and water then stir it to smooth and add it 150 ml sour cream then stir it to smooth again.
When the soup boiled up take off the heat and pour into the mixed flour cream, take on the heat, and stir constantly while it boils up again and the soup becomes smooth.
Add the 0,5 lemon juice into it.
When it’s ready, taste it, and if necessary you can flavour it with a bit of sugar, salt or cinnamon.
Serve it with whipped cream.
Ice cold sour cherry soup with Hungarian curd cheese dumplings