How much cherry soup to cook?

Cook the cherry soup for 50 minutes.

How to cook cherry rice soup

Products
Rice - 200 grams
Frozen cherries (pitted) - 400 grams
Starch - a tablespoon
Sugar - half a glass
Whipped cream - 50 ml
Salt - half a teaspoon

How to cook cherry jelly soup
1. Wash the rice in warm water.
2. Pour 600 milliliters of water into a saucepan, add salt, rice, place on the burner over medium heat, let it boil, cook for 15 minutes - the water should evaporate.
3. Defrost the cherries.
4. Pour 1.5 liters of water into a separate saucepan, put the thawed cherries in it, place on the burner over medium heat, wait until it boils.
5. Pour sugar into a saucepan with cherries, cook for 20 minutes.
6. Pour a third of a glass of cool water into a cup, add starch, mix.
7. Put the diluted starch into the cherry compote, wait for it to boil, remove from the burner. Cool down.
8. Arrange the rice on plates and pour over the cooled cherry compote.
9. Decorate the cherry soup with whipped cream.

Cherry Hungarian Soup

Products
Cherries (fresh, frozen or canned, pitted) - 1 kg
Sugar - 200 grams
Cinnamon - 2 sticks
Dry red wine - 500 milliliters
Almond essence - a few drops
Cream (10% fat) - 250 milliliters
Sour cream (or crème fraiche) - 250 milliliters

How to make Hungarian cherry soup
1. Pour 250 ml of water, wine into a saucepan, put cherries, sugar, cinnamon sticks, place on the burner over medium heat, let it boil.
2. Reduce heat to low, simmer for 30 minutes.
3. Remove the pan from the burner, pour the almond essence into it.
4. In a cup, combine cream and sour cream.
5. In a saucepan with cherry compote, add sour creamy seven, mix.
6. Serve the soup chilled.

November 20, 2015 Last update June 7, 2020Author / Editor - Lydia Ivanova

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How much to cook › Soups › Cherry soup