For Jewish people in Hungary, early summer is sour cherry season. Since it coincides with Shavuot, they created a flavorful sour cherry soup that is thickened with sour cream. Cinnamon and lemon zest provide a little zing to the flavor profile. The fruit and its juices give the soup a gorgeous pinkish-purple color. It is perfect for an appetizer or dessert. Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Sour Cherry Soup Sour Cherry Soup Recipe | PT45M Serves 4 Ingredients: 24 Ounces Pitted Sour Cherries In Liquid 0.25 Cup Sugar 3 Tablespoons Lemon Juice 2 Lemon Peels 1 Cinnamon Stick 1 Cup Water 2 Tablespoons All-Purpose Flour 2 Cups Sour Cream Use a fine-mesh sieve to strain cherries, reserving 2 1/2 cups of liquid. In a large saucepan over medium-high heat, add cherries, 2 cups reserved juice, water, lemon juice, lemon peel and cinnamon stick. Stir well to combine and bring mixture to a boil. Reduce to medium-low heat and simmer until mixture has slightly reduced, about 10 minutes. Remove from the heat and discard cinnamon stick & lemon peel. Set aside to cool for about 5 minutes. Meanwhile, in a medium bowl, mix 1 cup sour cream and flour until combined. Stir in remaining cherry juice and stir until smooth. Add sour cream mixture to cherry mixture in the saucepan and simmer over low heat until warmed through, about 5-10 minutes. Remove from heat and allow to completely cool. Chill in the refrigerator for at least 2 hours. Serve in bowls and garnish each with remaining sour cream.

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