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Shared by Yonit Naftali

Cold Cherry Soup

Yield: 4 servingsTime: 45 min

Cold Cherry Soup

Yield: 4 servingsTime: 45 min

Family Journey

Oradea, Transylvania (Romania)NahariyaJerusalem
Tel Aviv

This recipe was shared by Yonit Naftali. Read more about her family in "A Shavuot Feast Marks the Start of Summer for This Family." 


  • 4 cups fresh sour cherries, pitted
  • 4 tablespoons sugar 
  • 5 ½ cups water
  • ½ cup heavy cream
  • 3 tablespoons flour 
Soups & StewsDairyKosher for PassoverGluten FreeEastern EuropeMiddle East


  • Step 1

    Place the cherries in a pot. Add the sugar and cook over low heat for about 5 minutes while constantly stirring until the sugar is dissolved.

  • Step 2

    Add the water and increase the heat to high. Bring the mixture to a boil and reduce to medium heat. Cook for about 10 to 15 minutes over a simmer until the cherries are tender and the liquid has taken on the cherries’ color.

  • Step 3

    In a medium bowl mix the flour with  7 tablespoons of cream until you get a creamy smooth mixture (with no lumps). Add the rest of the cream into the bowl while stirring until combined well and smooth. Pour 1 ladle full of the cherry soup into the cream and flour mixture and stir until combined well. Add the cream and cherry soup mixture back into the pot. Stir and increase the heat to high. Bring the soup back to a boil and reduce the heat to medium or a simmer. Continue cooking uncovered for 10 to 15 more minutes while stirring constantly until the soup thickens and coats the back of a spoon.

  • Step 4

    Serve at room temperature or chilled.