Sour cherry soup is a slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served chilled. Originating in Hungarian cuisine, this soup is a summer delicacy in several European cuisines.
- 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3⁄4 lbs. fresh bing cherries, stemmed and pitted, or 1 1⁄2 lbs. frozen bing cherries with 2 3⁄4 cups sour or regular cherry juice.)
- 1⁄2 tsp. kosher salt
- 1 stick cinnamon
- 1 slice (1⁄2″-thick) lemon
- 1 (8-oz.) container sour cream
- Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
- In a small bowl, whisk together sour cream and 1⁄4 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.