Cold Cherry Soup Recipe (2024)

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 grew up eating this in Poland. Nice to see it on this app. i thought it was a super unique recipe that many folks in Poland dont actually even know about. It can be made with other fruits - my family enjoys strawberry zupa or plum. The latter is probably the best ;)

Instead of yogurt, whisk together 1/4 cup corn starch, 1/2 cup milk, and 1/2 cup cream. Slowly add thickening to cherries stirring constantly until the mixture comes to a boil. Continue cooking briefly. Remove from heat. Optional add a few drops almond extract, dash of Brandy, sprinkle of cinnamon.

I was drawn in by the beautiful photo and made a half-batch of this yesterday just to try; it was very tasty! I heeded the reviews that suggested less sugar and only ended up using about 1/2 TBSP. Also added a cinnamon stick at the stage where you add the red wine, lemon zest, etc. and left it in until the end of cooking. We ate it as a light dessert and it was a hit.

It is not clear to me if this is a starter or belongs in the dessert category, but the color is stunning in the table!

I grew up eating this in Poland. Nice to see it on this app. i thought it was a super unique recipe that many folks in Poland dont actually even know about. It can be made with other fruits - my family enjoys strawberry zupa or plum. The latter is probably the best ;)

This soup was a hit, but with two modifications: I used half the sugar, and puréed the cherries after boiling (with some of the liquid) and added to the soup. Seemed a shame to waste them.

I tried to make this recipe, but instead of using cherries, I used the pits left after I pitted them for a pie. It was not very good, there was not enough cherry flavor. I won't make this recipe again.

As others have mentioned, this is a scrumptious recipe, but try it without the sugar and add only as needed. I used Michigan cherries, which are very sweet and, as it was the first time making this recipe, I added the 1/2 C sugar. Wow, dessert sweet. We put it away for breakfast. We will make this again, skipping the added sugar.

Making this with 3 jars - 24.7 oz each of dark morello cherries from Trader Joe's, plus 1 lb fresh Rainier cherries, pitted, 1/4 cup sugar, 6 cups of water 3/4 cup red wine, lemon zest, cinnamon stick, cloves and a few crushed juniper berries to provide some contrast. Right now, a nice tartness. Will taste after chilling and add sugar if needed.Will mix in some sour cream.

I had to use frozen pitted cherries, and it turned out to be delicious. Definitely better with a pinker color if you can refriferate it overnight or even two nights.

Question- do you chop or puree the cherries? At what point in the recipe?

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.

I used frozen sour cherries and 1/3 cup sugar. Was delicious.

Consider 1/2 or 2/3 of called for sugar

my mother made cold cherry soup decades ago - it was a favourite every year when cherries came into season (in South Africa that is November). The soup always had cream and cinnamon sticks, and was slightly thickened with tapioca. Wonderful tasty memories!

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.