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Congregation Beth El 
   Newton, Massachusetts
The Sephardic
   Minyan of Newton at 
   Congregation Beth-El   
                       
   

    COLD SOUR CHERRY SOUP - DAIRY SERVES 6 - 8

  • Two 20-ounce cans or 2 pounds fresh pitted sour cherries
  • 1 cup sugar, or to taste
  • 1 cinnamon stick
  • 1 cup sour cream
  • 1 cup dry red wine (optional)
  1.  Drain the cherries, retaining the juice in a saucepan. Set the cherries aside. Add enough water to the juice to make 3 cups. Add sugar and the cinnamon stick. Bring to a boil, stirring to dissolve the sugar, and add the cherries. Partially cover and simmer over low heat 10- 15 minutes.
  2. Remove cinnamon stick and blend until smooth.
  3. Return to heat and bring to a boil. Then cool the soup a bit and add the sour cream, letting it dissolve. Chill.
  4. Before serving, add the wine, if using. Additional sour cream can be served in a side dish or as a dollop in each bowl.
 

 ENJOY! 

 

 

 

 

 

 

 

 

 

 

 

 

Source: The Jewish Holiday Kitchen by Joan Nathan
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