Danish Cherry Soup (Kirsebærsuppe)

Total Time
Prep 30 mins
Cook 30 mins

From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guesstimate.

Ingredients Nutrition


  1. Pit one cup of cherries and reserve.
  2. Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
  3. Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
  4. Cook slowly for a few minutes.
  5. Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
  6. Bring to a boil and add the sugar.
  7. Serve hot or cold.


Most Helpful

This recipe catches you quite unawares... It's sweet, its a little tart, it unexpected. It catches you on the hop and makes you think. Its not a soup I would want often , but when I have it I would totally and completly enjoy it, even as unaccostomed to cherry flavour as I am. The only reason that I couldn't give this 5 stars is becuase my DH dislikes fruit, and dislikes warm fruit even more... so I will never be able to make this as part of a romantic dinner for two and if I made it for guests he would sit refusing to eat it, so I would need a second soup that he would eat. He tried a spoonful and his face said it all. We will rate this instead on my face that said something completely different. Please see my rating system: an excellent 4 stars for a fruit flavour delight. Thanks!

kiwidutch June 24, 2007

I love cherries, so naturally I think this soup is WONDERFUL! Easy to make (especially if one is as lucky as I to be able to buy a 3-pound bag of already pitted frozen cherries!) I used my immersion blender, then, being particularly obsessive-compulsive today I strained it through cheesecloth to get as clear a soup as possible. I used 1/3 C sugar and I confess I didn't thicken it. (I am never happy with the texture of reheated things with cornstarch thickening.) Thanks fellow teammate--for a delicious dessert.

BarbryT June 21, 2007

Life is just a bowl of cherries. Sweet and Tart! I pitted all the cherries and cut them in half. Then cooked them all in 2 quarts of water leaving them as is. Cut the sugar down the 1/4 cup. I do wonder why I didn`t use Cherry Heering liquour in place of the sugar! Thanks!

Rita~ June 20, 2007

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