Can I use fresh cherries?

The original uses dried cherries, which give a concentrated flavour. Fresh cherries can be used, but then you need less water and preferably a little more sugar.

Is cherry soup served hot or cold?

Sweet fruit soups like this one can be served either warm or chilled, depending on the season and the occasion.

Cherry Soup

Name: Cherry Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 200 g dried cherries; 50 g raisins; 30 g potato starch; 3.5 l water; sugar (to taste); raspberry syrup (a little, to taste)

Sweet Norwegian fruit soup (1900) of dried cherries and raisins boiled in water, thickened with potato starch and seasoned with sugar and raspberry syrup.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 115 (falt i det fri)

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About the dish

Kirsebærsuppe er en søt fruktsuppe kokt på tørkede kirsebær og rosiner, jevnet lett med potetmel. Den hører til de søte suppene som ble servert som forrett eller dessert. Fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

1
Boil the berries
Crush the cherries and boil them in 2 litres of water for half an hour. Strain off the liquid. Pour the rest of the water over the crushed berries, bring to a boil and strain again. Combine both strainings into the soup base.
2
Bring to a boil and thicken
Put the soup over the heat. When it boils, whisk in the potato starch dissolved in 0.5 dl cold water, and add the cleaned raisins.
3
Season
Season with sugar and a little raspberry syrup to taste.

Changes from the original

Priser utelatt, «potetesmel» skrevet potetmel og desilitermål modernisert. Fremgangsmåten er bevart, inkludert den todelte silingen av bærene.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

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Frequently asked questions

Can I use fresh cherries?: The original uses dried cherries, which give a concentrated flavour. Fresh cherries can be used, but then you need less water and preferably a little more sugar.
Is cherry soup served hot or cold?: Sweet fruit soups like this one can be served either warm or chilled, depending on the season and the occasion.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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