Recipe for cooking sour cherry soup
Recipes from Germany and Austria :: German and Austrian Soups and Stews
Sometimes this soup is thickened by boiling spaetzle in the broth. 2 pints sour cherries, pitted
2 c. red wine
1/4 c. sugar
1 stick cinnamon
2 whole cloves
2 egg yolks
Rind of 1 lemon, grated Stew the cherries gently in the wine with the sugar and spices until the cherries are soft. Remove cinnamon and cloves. Purée 1/2 c. of the cherries with 1 c. of the liquid and the egg yolks (beaten with a little of the hot liquid first) and return to the pan. Add the lemon rind and taste for seasoning. Serve cold or hot. Serves 4.
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