Recipe courtesy of Julia Garay
Cold Sour Cherry Soup
Total:
2 hr
(includes chilling time)
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr
(includes chilling time)
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr
(includes chilling time)
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 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 

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. 

Cook's Note

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

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