A refreshing, slightly tart, and lightly sweet soup made from sour cherries, perfect served chilled in summer or warm in cooler months.
Ingredients
500 g (about 1 lb) pitted sour cherries (fresh or frozen)
1 liter (4 cups) water
100–150 g (½–¾ cup) sugar, adjust to taste
1 cinnamon stick
1 tsp vanilla extract
2 tbsp potato starch or cornstarch (optional, for thickening)
100 ml (½ cup) sour cream or heavy cream (optional, for creaminess)
Instructions
In a pot, combine cherries, water, sugar, and cinnamon stick. Bring to a gentle boil.
Reduce heat and simmer for 10–15 minutes until cherries are soft.
Optional: Mix potato starch/cornstarch with a little cold water, then stir into the soup to thicken slightly. Heat for 1–2 minutes.
Remove from heat and stir in vanilla extract.
For a creamy version, swirl in sour cream or heavy cream just before serving.
Serve chilled in summer or warm in colder months.
💡 Tip: Garnish with fresh mint or a few whole cherries for a pretty presentation.
If you want, I can also make a super simple 5-minute version using only frozen cherries and no thickener—still very creamy and delicious. Do you want me to do that?
