This was one recipe I was sure I would not like. After I received Liz’s June Challenge I thought, “this is one recipe I am sure I never had.” As a matter of fact I called my mother to confirm whether we had ever had this cherry soup either hot or cold before. She confirmed we had not. Reading through the ingredients I was not sure I would A) be able to find some of these products, and B) be able to stomach one taste of this soup. First off, the recipe reads “Hungarian Sour Cherry Soup”. Now with all of my particular allergies and digestive issues I immediately thought the ‘sour’ side of this soup would not sit well with me. I admit, finding some of the ingredients was difficult, and I had to Google my way through figuring out what compote actually was. Of course you can always find some of these hard to find items through Liz’s website.
I ended up using several jars of cherry preserves in place of the compote, and for the cherries in rum, I simply used canned cherries and added in a little nipper of rum. As long as you follow the recipe and temper the ingredients you are adding to the soup such as the yolks and the mixed dairy, you’ll come up with a nice, thick, burgundy colored soup. We tried it hot, and it was actually quite tasty. I made the vanilla pudding, but at the last minute decided not to add it to the soup, as it would have diluted the nice rich red color of the cherries. It was also sweet enough for our tastes that we didn’t need the pudding added in. Chilling it was even better. Adding it over vanilla bean ice cream as Hannah (Liz’s daughter) did, of course made it even more delicious!
Here it is cooking up nicely…I used a tea strainer to steep the cloves…made it easier to remove the cloves…that’s one thing you have to remember…fish out the cloves and the cinnamon stick, or you’ll end up with crunchy sour cherry soup! On a hot summer’s day I would definitely serve this cold…add a dollop of whipped cream to the center of each bowl, and you’ll have a beautiful, delightful dessert-like first course or dessert…you choose!
Hannah’s Sour Cherry Soup
This is the recipe I used! I just did a few things differently just for kicks- Added 2 cinnamon sticks, some cloves, and traded half of the sour cream for heavy whipping cream. The reason I added these items is because I like to have this as a dessert, not a main course or appetizer.
Just make sure you don’t use canned cherry pie filling!
2 24 ounce jars of sour cherry compote
1 24 ounce jar of sour cherries in rum
1/2 teaspoon salt
2 cinnamon sticks
2-4 cloves in a tea ball
1/4 cup sugar
1/2 cup cold water
1/4 cup flour
3 egg yolks
1/2 cup of sour cream
1/2 cup of heavy whipping cream
1 tablespoon of vanilla extract
If desired- 1 packet of vanilla pudding (follow instructions before adding)*** I did not add this in.
• Drain cherries from cherry juice
• Put cherry juice in large pot and bring to boil (if cherry juice is not about 1 quart, add water)
• Add cherries, cinnamon sticks, cloves, sugar, and salt.
• Allow that to simmer for about 5 minutes, or until cherries are nice and soft.
• Whisk together the water and flour, and then slowly mix into the soup.
• Temper the egg yolks- slowly (a tablespoon at a time) add some of the hot soup to the yolks and whisk!
do this until you have about 2 cups (ish) of mixture. Then slowly add that to your soup, mixing the
• Simmer that for about 4 minutes, stirring the whole time.
• Remove the soup from heat.
• Combine the sour cream, heavy whipping cream, and vanilla, and then temper that as you did the egg yolks.
• Slowly add the mixture to the soup, stirring constantly.
• If you wish, you can make some vanilla pudding and add it into the soup now.
• You can either enjoy it warm or chilled. My mom put some of it on vanilla ice cream!