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Hannah’s Delicious Sour Cherry Soup

Course Soup

Ingredients
  

  • 48 oz sour cherry compote ( 2 x 24 oz. jars) Available from The Hungarian Store
  • 24 oz sour cherries in rum (1 x 24 oz. jar) Available from The Hungarian Store
  • 1/2 tsp salt
  • 2 cinnamon sticks
  • 2-4 cloves in tea ball
  • 1/4 cup sugar
  • 1/2 cup cold water
  • 1/4 cup flour
  • 3 egg yolks
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 tbsp vanilla extract

Instructions
 

  • Drain cherries from cherry juice
  • Put cherry juice in large pot and bring to boil (if cherry juice is not about 1 quart, add water)
  • Add cherries, cinnamon sticks, cloves, sugar, and salt.
  • Stir!
  • Allow that to simmer for about 5 minutes, or until cherries are nice and soft.
  • In a separate bowl, whisk together the water and flour, and then slowly mix into the soup.
  • Temper the egg yolks slowly by adding some of the hot soup (a tablespoon at a time) to the yolks and whisking! Do this until you have about 2 cups (ish) of mixture.
  • Slowly add the tempered egg yolk mixture to your soup, mixing constantly.
  • Simmer that for about 4 minutes, stirring the whole time.
  • Remove the soup from heat.
  • In a separate bowl, combine the sour cream, heavy whipping cream, and vanilla, and then temper that as you did the egg yolks.
  • Slowly add the mixture to the soup, stirring constantly.
  • Serve warm or chilled. My mom put some of it on vanilla ice cream!