Ingredients with Measurements:
- 1 pound sour cherries, pitted
- 4 cups water
- 1/2 cup sugar
- 1/4 cup red wine
- 2 sprigs fresh rosemary
- 2 tablespoons orange zest
- 1/4 cup sour cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
- Fine mesh strainer
Step-by-step instructions:
1. In a large pot, combine the sour cherries, water, sugar, red wine, rosemary sprigs, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes.
2. Remove the rosemary sprigs and discard. Use an immersion blender or transfer the soup to a blender and blend until smooth.
3. Strain the soup through a fine mesh strainer into a clean pot. Discard any solids left in the strainer.
4. Return the soup to low heat and stir in the sour cream. Season with salt and pepper to taste.
5. Serve hot or chilled, garnished with additional orange zest and a sprig of fresh rosemary.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 30g
Protein: 2g
Sodium: 50mg
Fiber: 2g
Sugar: 25g
Substitutions for ingredients:
- Fresh cherries can be substituted for sour cherries, but adjust the sugar accordingly.
- White wine can be substituted for red wine.
- Lemon zest can be substituted for orange zest.
Variations:
- Add a splash of balsamic vinegar for a tangy twist.
- Substitute thyme or basil for the rosemary.
- Use coconut cream instead of sour cream for a vegan version.
Tips and tricks:
- Be sure to pit the cherries before adding them to the soup.
- Adjust the sugar to taste, depending on the tartness of the cherries.
- For a smoother texture, strain the soup twice.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls or cups, garnished with a sprig of fresh rosemary and a sprinkle of orange zest.
Garnishes:
Fresh rosemary sprigs and orange zest.
Pairings:
- Grilled chicken or fish
- Crusty bread
- Salad with a citrus vinaigrette
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Grilled corn on the cob
Troubleshooting advice:
- If the soup is too thick, add a splash of water or broth to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to wash the cherries thoroughly before using them.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Sour cherry soup is a traditional Hungarian dish that is typically served cold in the summer months.
Flavor profiles:
Tart, sweet, and savory with a hint of citrus and herbs.
Serving suggestions:
Serve the soup as a starter or light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A