Wild cherry summer soup

Wild cherry summer soup

By
From
Polska
Serves
8-10
Prep
75 mins
Photographer
Laura Edwards

Wild cherries (wiśnie) are sour rather than sweet and are not as popular outside Eastern European countries. In Poland you can buy them everywhere at the right time of year, while in other parts of the world they may need to be foraged or sourced online.

I make this as a sweet soup, although back in the old days it was common to eat it with new potatoes topped with dill. If you would like to try this rather sophisticated, savoury pairing, just leave out the cinnamon and cloves and reduce the amount of sugar by half. You should also leave out the ptysie balls (similar to choux pastry but light and fluffy) and only serve it with soured cream.

Ingredients

Quantity Ingredient

For the ptysie balls

Quantity Ingredient
40g salted butter
80ml water
100g plain flour
large pinch bicarbonate of soda
2 eggs

For the soup

Quantity Ingredient
500g wild cherries, pitted
2 litres water
1/2 teaspoon whole cloves
1/2 teaspoon ground cinnamon
50g raw cane sugar
2 tablespoons potato flour
1 tablespoon water
soured cream, to serve

Method

  1. First make the ptysie balls. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Put the butter and water in a pan and heat gently. As soon as the butter has melted start slowly sifting in the flour (pre-mixed with the bicarbonate of soda), stirring all the time until you have a smooth paste. Allow the dough to cool to room temperature, then add the eggs and beat well until the dough comes away from the sides of the pan to form a ball, you can add a little bit more flour at this point if the dough is too sticky. Tear off tiny little pieces of the dough and roll into roughly 40–50 balls. Place on the baking tray and bake in the oven for 30 minutes, or until golden. Remove from the oven and allow to cool to room temperature.
  3. Put the cherries, water, cloves, cinnamon and sugar into a large pan and place over a high heat and bring to the boil, then reduce the heat to medium and simmer for 15 minutes, until the cherries are soft.
  4. Mix the potato flour with the tablespoon of water until you have a smooth paste. Stir this into the soup to thicken it and then simmer for a further 5 minutes.
  5. This soup is always served at room temperature so leave it to cool for at least 30 minutes before serving. Serve it with a dollop of soured cream and a few ptysie balls floating on the top.
Tags:
polish
eastern european
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