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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Make & Taste: Sour Cherry Soup || Mama Reubo's Kitchen
O…M…F…G!!! I found a recipe in the “Weight Watcher’s Best Ever Desserts,” recipe book for Sour Cherry Soup…like CHERRIES IN A SOUP!! WHAT?! It’s time for another make and taste.
So come in, have a seat and let’s make some deliciousness.
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by Diamond Ortiz
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Hungarian Sour Cherry Soup (Meggyleves)
This is a light, slightly sweet, cold summertime soup made with whole fresh sour cherries, cream and/or sour cream. It can be served as an appetizer or dessert. It might be strange to have a sweet soup but this is a very traditional Hungarian dish. Some people put whipped cream on top, but I prefer without it. When fresh sour cherries are not available, a canned version can be used. In this video I show you how to make it – and I hope you'll like it.
Ingredients (for 4)
500 gr (1lbs) fresh (or canned) sour cherries
100 gr (1/2cup) sugar
pinch of salt
2 small cinnamon sticks (whole or break into pieces)
5 cloves
1 small lemon
180ml (3/4cup) sour cream
150ml (2/3 cup) cream
1 heaped tbsp flour
1tsp vanilla extract
1 liter (4,2 cup) water
1. The first step is pitting the sour cherries. I used an un-bent paperclip to remove the pits. Using this technique the cherries remain whole, undamaged. (of course, you can use pitted sour cherry compote) TIP: Use rubber gloves preventing your hands becoming purple.
2. Cut 3-4 slices of lemon
3. Put the cinnamon pieces and cloves into a tea infuser ball. (it will be much easier to remove them later from the soup)
4. Put the sour cherries into a pot and pour 1 liter water over. Add the salt, sugar, lemon slices and the spices. Cook on medium heat for 15-20 minutes.
5. Place the sour cream into a bowl, add the flour and stir well until smooth. Add the cream and stir again thoroughly.
6. Remove the lemon slices and tea ball from the pot.
7. Pour 1-2 ladles of soup into the sour cream mixture and stir well. (you can add some more soup if the mixture is too thick)
8. While the soup is still cooking on low heat, slowly pour the mixture into the pot, stirring continuously.
9. Add 1 tsp of vanilla extract, stir again and cook it for another 5-8 minutes.
10. Remove from the heat, let it cool then refrigerate until cold.
11. Serve it with or without whipped cream on top.
12. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/