Cherry Soup Recipe

History of Cherry Soup:

Cherry soup is a delightful summer soup that is traditionally eaten cold. This refreshing dish has its origins in Eastern European cuisine, particularly countries like Hungary, Czech Republic, and Poland, where cherries are abundant during the summer months. It is a popular dish that has been enjoyed for generations.

Fun Facts about Cherry Soup:

1. Despite its name, cherry soup is not a typical soup in the sense that it does not contain vegetables or stock. Instead, it is a sweet and tangy fruit-based soup.

2. In some regions, cherry soup is considered a dessert rather than a soup. It is often served after a meal as a light and refreshing treat.

3. The addition of sago, a type of tapioca starch, gives the cherry soup a thicker consistency and adds a pleasant texture to the dish.

4. While red cherries are commonly used in traditional recipes, black cherries can also be used, adding a deeper and more intense flavor to the soup.

5. The use of claret, a type of red wine, adds richness and complexity to the soup. However, if you prefer a non-alcoholic version, you can substitute it with lemon juice for a tangy twist.

Recipe for Cherry Soup:

Ingredients:
- 2 tablespoons sago
- 1 cup boiling water
- 1 quart large red or black cherries
- 1 cup claret (or substitute with lemon juice)
- 1 tablespoon broken cinnamon
- 1/4 cup sugar (adjust according to taste)
- 1/2 lemon, sliced fine
- 2 egg yolks, well-beaten

Instructions:
1. In a saucepan, cook the sago in one cup of boiling water until tender. Add more water if necessary as it boils down. Set aside.

2. In a separate pot, combine the cherries, claret (or lemon juice), broken cinnamon, sugar, and sliced lemon. Bring the mixture to a boil and let it simmer for about fifteen minutes. This will allow the flavors to meld together.

3. Add the cooked sago to the pot and let it come to a boil again. This will further thicken the soup and incorporate the sago into the mixture.

4. In a small bowl, whisk the egg yolks until well-beaten. Slowly pour the hot cherry soup mixture over the beaten egg yolks, stirring constantly. This tempering step will ensure that the eggs do not curdle when added to the hot soup.

5. Once the soup is fully mixed, let it cool to room temperature. Then, transfer it to the refrigerator and let it chill for at least two hours, or until thoroughly cold.

6. To serve, pour the chilled cherry soup into bowls or glasses. Garnish with fresh cherries or a sprig of mint, if desired.

Similar Recipe Dishes:

Raspberry, Strawberry, Currant, Gooseberry, Apple, Plum, or Rhubarb soups can be prepared using a similar method. Simply substitute the cherries with your chosen fruit and adjust the sweeteners to taste. These fruit soups are perfect for hot summer days, providing a burst of fruity goodness while keeping you refreshed.

Some variations of these fruit soups include adding a dollop of sour cream or whipped cream on top for added richness, or even serving them with a scoop of vanilla ice cream for a delightful twist.

No matter what fruit you choose, these cold fruit soups are a delightful way to enjoy the bounties of summer and add a unique and refreshing dish to your meal.

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