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Recipe by Estee Kafra

Cherry Soup

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Cherry Soup
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

A very refreshing and tasty treat for anytime, especially during the long, hot summer afternoons. The recipe itself makes enough for only a few portions, but you can double or triple as needed. Although this Hungarian delight is considered a soup, it also makes a delicious dessert.

Ingredients

Cherry Soup

  • 1 (15-ounce) can sour cherries, undrained

  • 1 peach, peeled, pitted and cubed

  • 1/2 apple, peeled, cored and cubed

  • 2 cups water

  • 1 tablespoon vanilla sugar

  • 1/3 cup sugar

  • 1 egg (see note)

Directions

1.

Place all the ingredients except the egg into a saucepan and cook for 10 to 15 minutes until fruit is soft but not falling apart. Cool until almost room temperature.

2.

In a bowl, beat the egg. Add one cup of the soup liquid and mix well. Pour back into soup and stir gently until combined. Refrigerate immediately and serve cold.

Notes:

Do not serve recipes with raw eggs to women who are pregnant, people with a compromised immune system, very young children, or the elderly. Instead, substitute 1/3 cup whipping or table cream, or non-dairy creamer.

Recipe tags

Cherries classic Jewish foods Estee Kafra fruit soup Hungarian kosher for passover Pesach summer
Cherry Soup

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