Cold Sour Cherry Soup

Recipe courtesy of Julia Garay
Show: My Grandmother's Ravioli Episode: Goulash is a Soup, Not a Stew
TOTAL TIME: 1 hr 50 min
Prep: 10 min
Inactive Prep: 1 hr 30 min
Cook: 10 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 1 jumbo egg
  • 12 ounces sour cream
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Directions

Drain the cherries over a bowl and reserve the juice. Set the cherries aside.

Stir together the flour, salt and egg in a small bowl until the mixture becomes a smooth paste. Stir in the sour cream until combined, and then whisk the mixture into the cherry juice until all the lumps are gone.

Pour mixture into a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until mixture thickens, about 8 minutes.

Remove the mixture from heat and stir in the cherries. Let the soup cool completely and then refrigerate until chilled, about 1 hour. Serve cold.

Notes

Bende pitted sour cherries can be found at Hungarian groceries or online.
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