Ingredients for Danish Cherry Soup Kirsebrsuppe
- 4 cups fresh or frozen tart cherries
- 3 quarts water, plus 2-3 tablespoons cold water
- 1 cinnamon stick
- 1 lemon, sliced
- 2 tablespoons cornstarch
- 1/2 cup sugar, or to taste
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How to Make Danish Cherry Soup Kirsebrsuppe
- Gently pit 1 cup of the fresh cherries, reserving the pitted cherries. If using frozen cherries, thaw and pit them.
- In a large saucepan, combine the remaining 3 cups of pitted cherries and 3 quarts of water. Bring to a boil.
- Reduce heat and simmer gently until the cherries are tender, about 15-20 minutes.
- Carefully press the cooked cherries through a fine-mesh sieve to create a smooth cherry juice. Discard the solids.
- Return the cherry juice to the saucepan. Add the reserved 1 cup of pitted cherries, cinnamon stick, and lemon slices.
- Simmer gently for 5-7 minutes to infuse the flavors.
- In a small bowl, whisk together the cornstarch with 2-3 tablespoons of cold water until a smooth paste forms.
- Slowly whisk the cornstarch slurry into the simmering cherry soup, stirring constantly to prevent lumps.
- Bring the soup to a gentle boil and cook for 1-2 minutes, or until the soup slightly thickens. Remove from heat.
- Stir in the sugar, adjusting to your preferred sweetness level.
- Serve the Kirsebærsuppe hot or cold. Garnish with a few fresh cherries, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
75g
Fat
0g
Carbs
7g