Danish Cherry Soup Kirsebrsuppe Recipe

Indulge in the delightful warmth of traditional Danish Kirsebærsuppe! This recipe, inspired by Lisa Steen Riggs' "Aebleskiver and More," creates a luscious cherry soup that's perfect served hot or cold. Sweet, tart, and subtly spiced, it's a taste of Denmark you'll crave again and again. Easy to follow instructions and precise measurements ensure a perfect result every time.

Prep Time 15 mins
Cook Time 60 mins
Calories 88 kcal
Protein 1g
Rating Be the first
Danish Cherry Soup Kirsebrsuppe 56

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Danish Cherry Soup Kirsebrsuppe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Danish Cherry Soup Kirsebrsuppe

  1. Gently pit 1 cup of the fresh cherries, reserving the pitted cherries. If using frozen cherries, thaw and pit them.
  2. In a large saucepan, combine the remaining 3 cups of pitted cherries and 3 quarts of water. Bring to a boil.
  3. Reduce heat and simmer gently until the cherries are tender, about 15-20 minutes.
  4. Carefully press the cooked cherries through a fine-mesh sieve to create a smooth cherry juice. Discard the solids.
  5. Return the cherry juice to the saucepan. Add the reserved 1 cup of pitted cherries, cinnamon stick, and lemon slices.
  6. Simmer gently for 5-7 minutes to infuse the flavors.
  7. In a small bowl, whisk together the cornstarch with 2-3 tablespoons of cold water until a smooth paste forms.
  8. Slowly whisk the cornstarch slurry into the simmering cherry soup, stirring constantly to prevent lumps.
  9. Bring the soup to a gentle boil and cook for 1-2 minutes, or until the soup slightly thickens. Remove from heat.
  10. Stir in the sugar, adjusting to your preferred sweetness level.
  11. 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

Recipe Categories (Choose a category and find related recipes!)

Frequently Asked Questions

How long does it take to make Danish Cherry Soup Kirsebrsuppe?

Danish Cherry Soup Kirsebrsuppe takes about 75 minutes from start to finish — roughly 15 minutes to prepare and 60 minutes to cook.

How many calories are in Danish Cherry Soup Kirsebrsuppe?

Danish Cherry Soup Kirsebrsuppe has approximately 88 calories per serving, with about 1 g protein, 7 g carbohydrates and 0 g fat.

What ingredients do I need for Danish Cherry Soup Kirsebrsuppe?

The key ingredients for Danish Cherry Soup Kirsebrsuppe are Tart Cherries, Water, Cinnamon Stick, Lemon, Cornstarch, Sugar. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review