Cherry Soup
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Iced Cherry Soup - Summer Soup - Cherry Season
Cherries are in season! This iced cherry soup is perfect for hot summer days.
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#homemade #foodfromscratch #homecooking #icedcherrysoup #vegetarian #cherrysoup #luckyloreley
Cold Sour Cherry Soup | Studentenfutter
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English version below
Das ist mein absolutes Lieblingsgericht für den Sommer.
Zutaten – Kalte Sauerkirschsuppe (etwa 4 Portionen)
1 Glas/Dose eingelegte Sauerkirschen (1,49 €)
200 ml Sahne (0,63 €)
400 ml Wasser
1 EL Mehl
0,5 Zitrone (0,12 €)
1 TL Zimt
1 TL Nelken
Salz
= insgesamt etwa 2,24 €
Eure Chris & Flora
This is my favourite dish in the Summer.
Ingredients – Cold Sour Cherry Soup (about 4 servings)
1 bottle/can of sour cherries (1,49 €)
200 ml whipping cream (0,63 €)
400 ml water
1 tbsp flour
0.5 lemon (0,12 €)
1 tsp cinnamon
1 tsp cloves
Salt
= in total about 2,24 €
Yours, Chris & Flora
#günstig #summer #cheap
Quick & Easy Recipes: Meddleves - Hungarian summer cherry soup
So, to prepare our soup, we will need:Quick & Easy Recipes:
Cherry - 1 kg
Water - 2 liters
Cinnamon - 6 sticks
Carnation - 14 pcs.
Sugar - 200 g
Flour - 2 tbsp. l
. Sour cream 20% - 500 g
Salt - 2 pinches
Enjoy!
Hungarian cuisine for many years absorbed the dishes of different peoples who lived on the territory of the country. The recipe for meddleves belongs to Hungarian Jews, who traditionally serve it during the Shavuot holiday. The name of this soup is derived from the word meggy, which means cherry, and leves, which means soup. Meddleves is popular in the summer not only in Hungary, but also in other European cuisines: Austrian, German, Polish and Slovak. It has a pleasant, refreshing and balanced sweet and sour taste.
Every Hungarian family has its own unique recipe for cherry soup. It is always made from cherries, not cherries. The soup is traditionally made from whole cherries, including pits.
Ripe cherries are boiled with water, sugar, spices and a pinch of salt, then seasoned with a generous portion of thick fatty sour cream, which dissolves from its heat. The soup is properly mixed and cooled. Sometimes, before serving or during cooking, a small amount of sweet white or red dry wine is added to the soup.
#cooking #food #recipe #recipes #home
Sour cherry soup
Sour cherry soup
INGREDIENTS
500 g pitted sour cherries
(it can be deep-frozen)
0,5 Csp ground cinnamon
4 Tbsp sugar
10 pieces of cloves
2 pinch of salt
1 Tbsp flour
150 ml sour cream
0,5 lemon juice
1L water
Pour 1L water into a pan, then add into the cherries, 0,5 Csp ground cinnamon, 4 Tbsp sugar, 10 pieces of cloves, 2 pinch of salt and boil it up on low heat.
Mix 1 Tbsp flour and water then stir it to smooth and add it 150 ml sour cream then stir it to smooth again.
When the soup boiled up take off the heat and pour into the mixed flour cream, take on the heat, and stir constantly while it boils up again and the soup becomes smooth.
Add the 0,5 lemon juice into it.
When it’s ready, taste it, and if necessary you can flavour it with a bit of sugar, salt or cinnamon.
Serve it with whipped cream.
How to make Ancient Cornelian Cherry Soup | Vegan Soup Recipe | Georgian
Soup with Cornelian Cherries (Shindis Shechamandi)
I will show you how to make this less known ancient soup of bright crimson color is made from the fresh purée of Cornelian cherries. In addition to onions, garlic, chili pepper, it is typically flavored with cilantro and mint which make it highly aromatic and lend a hint of freshness to the soup. The Cornelian cherries should be ripe; otherwise, the soup will be too tart. Fresh sour cherries, washed and pitted, can be a substitute but they may be sweeter than Cornelian cherries.
Packed with vitamins, this delicious soup from Kartli province is easy to make and does not require many ingredients. If you add walnuts at the end of the cooking process, as they do in the small province of Racha, the soup will turn into smooth and creamy delight. Served warm or cold with toasted bread this soup is delicious.
Cornelian cherries are a less known fruit, yet they are very flavorful, healthy and can be used in various recipes. The season of Cornelian cherries is the early fall when they are harvested. This fruit is a dark red small cherry, and it is quite tart. Georgians make various food products with this wonderful fruit, which is full of vitamins and oxidants: jams, preserves with sugar without cooking, fruit leather tklapi, and even soup. For tklapi, Georgians puree Cornelian cherries, spread thinly into fruit leather and dry in the sun. Tklapi can be kept without refrigeration, and Georgians enjoy it as a healthy snack or use it in cooking.
If you do not have fresh Cornelian cherries, you can use tklapi or dried Cornelian cherries to make the soup. All you have to do is to soak the dried cherries or fruit leather tklapi in hot water for use in this soup recipe.
This recipe requires ripe Cornelian cherries which produces a slightly tart, deliciously refreshing soup. If you add sugar, it will counterbalance the tartness to your preferred taste. If Cornelian cherries are not ripe, Georgian simply put them in the sun for a couple of days. Cornelian cherries in a dry form are available online.
Ingredients for Soup with Cornelian Cherries (Shindis Shechamandi)
Serves 4 to 5
2.2 pounds/1kg fresh Cornelian cherries
4 tablespoons vegetable oil
1 medium onion, peeled and chopped
2 tablespoons all-purpose flour
Fresh green chili pepper, sliced, or hot red ground pepper or cayenne, to taste
2 garlic cloves, peeled and minced
3/4 cup/30g finely chopped cilantro
2 tablespoons finely chopped mint leaves
1 to 2 tablespoons granulated sugar, depending on the sourness of cornelian cherries
Coarse salt
Variation with walnuts
2.2 pounds/1kg fresh Cornelian cherries
4 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 tablespoon all-purpose flour
Fresh green chili pepper, sliced, or hot red ground pepper or cayenne, to taste
2 garlic cloves, peeled and minced
3/4 cup/30g finely chopped cilantro
2 tablespoons finely chopped mint leaves
1 to 2 tablespoons granulated sugar, depending on the sourness of cornelian cherries
1/3 cup/40 grams ground walnuts
Coarse salt
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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