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Kirsebaersuppe (Cold Cherry Soup)

2 1/2 lb Ripe cherries
2 1/2 c Sugar
2 1/2 qt Water
1 Piece; (1-inch) cinnamon stick
Grated rind of 1/2 lemon
1/2 Lemon ; Juice of
2 c Sherry

Wash and stem cherries. Remove pits but do not discard them. combine cherries, sugar, and water in large enamel or agate kettle and heat to boiling. Simmer for a few minutes. With slotted spoon, put cherries into large bowl. Put cherry pits in a small heavy plastic bag. Wrap bag with a towel and crush pits by hitting them with a hammer. Add crushed cherry pits to hot cherry juice with cinnamon stick and lemon rind and juice. Stir and let boil for 3 or 4 minutes. Remove from heat, strain, and pour over cherries. Chill. Just before serving add sherry. Makes 8 or more soup servings, 12 or more large beverage servings.

NOTE: Should be served very cold, in chilled glasses or bowls. Plain cookies or wafers go with this traditional favorite.

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