Cold Cherry Soup
Updated Nov. 15, 2022
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5cups water
- ½cup sugar
- ½cup red wine
- ¼teaspoon salt
- Grated zest of ½ lemon
- 1½pounds sweet, dark cherries
- 1cup drained yogurt
Nutritional analysis per serving (8 servings)
147 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 4 grams protein; 96 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
- Step 2
Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
- Step 3
Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.
- Advance preparation: The soup will keep for two or three days in the refrigerator. (I found myself snacking on the leftovers -- very refreshing on a hot summer day.)
Private Notes
Comments
I grew up on Hungarian cold cherry soup that my grandmother and mother made. This version is good. I like the yogurt and red wine addition but I made it with sour cherries (which can be hard to find. You need a tree or a friend with a tree). Even with the sour cherries it was a bit sweet so I would cut the sugar to about ½ or ⅔. Also, adding a cinnamon stick and/or cloves while cooking (then removing them after cooking) gives it a wonderful additional flavor.
A much easier way to do this is to start with a jar of tart Morello Cherries (Trader Joe's are ideal). Simmer the juice long enough to infuse the cinnamon. Work in your dairy, whether that's yogurt, frozen yogurt, vanilla ice cream or cream. Then add red wine.
The recipe has a major flaw: it misses the part that the soup is made of SOUR cherries (Prunus cerasus), not normal ones. That's why it ended up too sweet.
I cooked for longer than specified in the recipe and the alcohol in the wine did not burn off. be warned: as written, this is an alcoholic soup, and there are many reasons you may not want that
I’m glad I read the comments before making this summer treat. Added a few cloves and a piece of cinnamon bark which gave it a nice taste. I think I’ve been missing an easy dessert or even appetizer in my life but that has now been remedied. Now on to other berries!
This is a phony recipe. You need a certain type of sour cherry (morello) and you need a certain type of red wine ("semi-dry") which is a little sweet. There are endless variations but the good recipes stick to the basics abecause it's delicious without too much overdoing. Looking at this recipe, it looks gross. She doesn't even add cinnamon or cloves. An authentic recipe makes a tasty "soup" that is incredibly delicious.