Cherry soup
4 servings
30 minutes
Cherry soup is an elegant and refreshing dish of European cuisine that impresses with its vibrant flavor and delicate texture. The origins of this recipe trace back to the traditions of medieval European dessert soups, where fruits and berries were used to create refined and aromatic dishes. The combination of sweet, tart cherries with spices, sugar, and cream creates a harmonious balance of flavors: a light acidity, soft sweetness, and creamy tenderness. This soup can be served warm or chilled, and accompanying dumplings or crispy croutons add textural variety. It is perfect for summer days when you crave something light yet rich. Such a dessert soup is not only pleasant to taste but also an excellent way to enjoy the natural freshness of seasonal berries.
1
Rinse the berries, pour hot water, cook with spices.
- Cherry: 600 g
- Water: 1 l
- Cinnamon: to taste
- Carnation: to taste
2
Sift through a sieve, add sugar, and mix with potato flour diluted in 1/8 liter of cold broth.
- Sugar: 150 g
- Potato flour: 10 g
3
Combine with sour cream.
- Sour cream: 0.25 kg
4
Serve cold or hot with dumplings or croutons.