Recipe courtesy of Julia Garay

Cold Sour Cherry Soup

  • Level: Easy
  • Total: 2 hr (includes chilling time)
  • Active: 20 min
  • Yield: 8 to 10 servings
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Four 24-ounce jars pitted sour cherries, such as Bende

3 tablespoons all-purpose flour 

1/4 teaspoon salt 

1 jumbo egg 

12 ounces sour cream 


  1. Drain the cherries over a bowl and reserve the juice. Set the cherries aside.
  2. 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.
  3. Pour mixture into a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until mixture thickens, about 8 minutes.
  4. 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. 

Cook’s Note

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