Cherry soup with rice
2 servings
45 minutes
Cherry soup with rice is a refined blend of sweet tartness and the softness of rice, embodying the culinary sophistication of French cuisine. Historically, such fruit soups emerged as light summer dishes that refresh on hot days. The rich aroma of cherries unfolds in a dense broth that infuses the rice with fruity juiciness. The light sweetness of sugar harmoniously softens the natural tartness of the berry, creating a balance of flavors. This soup can be served warm or chilled; it suits both an exquisite dessert and an unusual start to a meal. The French appreciate it for its elegance, while gourmets enjoy the play of textures. A wonderful choice for those seeking unconventional gastronomic experiences.
1
Wash the cherries, remove the pits. Pour the pits with 4-5 cups of hot water, add sugar, bring to a boil, and strain.
- Cherry (sour): 300 g
- Sugar: 0.5 glass
- Water: 5 glass
2
Add rice to the prepared broth and cook for 30 minutes. Five minutes before the end of cooking, add the pitted cherries.
- Rice: 5 tablespoon
- Cherry (sour): 300 g
