Cold cherry soup - summer in two words

The fruit and vegetable seasons of summer are definitely associated with certain types of food: pumpkin stew, lecsó, fried patissons... and of course the favourite of many, the cool sour cherry soup, also comes to the fore this season!

The most important base and essence of the soup is the eponymous fruit, the sour cherry. There's nothing better than to sip on this delicious, creamy, cool and tart, refreshing treat in the summer heat, which will make everyone remember summers at grandma's.

How to make cold cherry soup!

We've got a simple basic recipe for you to make this retro dish at home.

Ingredients for the cold sour cherry soup (for about 8 servings):

1 kg sour cherries
2 litres of water
juice of half a lemon
3 tablespoons of flour
200 ml of cream or milk
200 ml of sour cream
6-7 cloves
10 dkg of sugar
3-4 cinnamon sticks
a pinch of salt
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First of all, start with the cinnamon and cloves: Bring them to the boil together in 2 dl of water and simmer for about fifteen minutes, then strain. The filtered spiced water is set aside.
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To the remaining 1.8 litres of water, add the lemon juice and sugar, bring to the boil and add the water flavoured with cinnamon and cloves. Then add the sour cherries and bring to the boil. If you have fresh sour cherries and don't have time to bother with the seeds, you can cook them with the seeds. If you have the time and patience, you can of course pit the fruit.

Meanwhile, make a mash of flour, sour cream and about 1 dl of water. It is also a good idea to add 1-2 tablespoons of the warm soup to this, so that it can be worked evenly and you have a homogeneous mixture.
Once your soup has boiled, add this mixture to the soup. Stir it together and at the end, while your soup is still boiling, add the cream, which makes it really creamy. If it's not sweet enough for your taste, you can sweeten it even further. The amount of sugar indicated above is the best guide, as the taste of your soup will depend to a large extent on the tartness and sweetness of the sour cherries.
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Finally, add a pinch of salt to your soup to help it to more accurately express the flavours it contains.
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Finally, chill your dish and store in the fridge, then serve cold. Top with fresh, homemade whipped cream to taste.

If you change the ingredients

Depending on your sensitivity and diet, you can replace some ingredients with alternative ingredients. You can use a different thickener instead of flour, such as starch, rice flour, or even replace plain flour with spelt flour for a gluten-tolerant diet. A similar situation applies to dairy products: a lactose-free version of cream can be used, but in the case of a vegan diet or milk protein sensitivity, rice-based cream can also be used.

The seasoning of the soup can also be further varied from the above version. For those who prefer a sweeter taste, we recommend vanilla: either ground or with the seeds of a vanilla pod, it can be used to enhance the dessert character of the soup.

If summer were a dish, cold cherry soup would definitely be in the running for this title! At KIOSK, you can now taste what we think of this delicacy in our current menu and decide whether it will be your favourite summer favourite.