Danzig-style Cold Cherry Soup


"This is another traditional way to serve soup in summer. Growing up in Berlin, we often had cold fruit soups in summer just because a meal without soup was "inconceivable" in my grandparents' very traditonal, staid household. Danzig, now in Poland, was a German city until the end of World War II, and was surrounded by orchards that produced many sour cherries. This soup can be altered to be as sweet or as tangy as you like it; less sugary makes for a better thirst-quenching, more refreshing dish. The prep time depends on how quick you are at pitting those cherries..."
Added to shopping list. Go to shopping list.


40 mins 0 servings yields 4 servings
Serving size has been adjusted!

Original recipe yields 0 servings



  • Prep

  • Cook

  • Ready In

  1. Place pitted cherries, water and cinnamon sticks into heavy pot. Bring to a boil and simmer for 4 minutes. Add sugar and allow to dissolve while still at a simmer. Check sweetness; if soup is too tart, add additional sugar now before chilling so it will dissolve. Remove from heat and form a slurry with the cornstarch and some of the cherry broth. Thicken and place in the refrigerator to chill.
  2. To serve, traditionally this dish is plated in soup plates with cherries but without the cinnamon sticks or cloves. I strain the mixture into the soup plates, then garnish with a ladle each of the cooked cherries, as well as some whipped cream or crème fraiche and a pinch of ground cinnamon on top.
You might also like