Danish Cherry Soup Kirsebærsuppe Recipes

DANISH CHERRY SOUP (KIRSEBæRSUPPE)

Steps:

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

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

CHERRY SOUP

Steps:

• In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
• Over medium heat, stir until thickened & smooth.
• Stir in cherries & cook for 1 minute.
• Pour into serving bowl, then cover & chill.
• Discard cinnamon stick before serving.

CHERRY DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes., On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack.Combine confectioners' sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

COLD CHERRY SOUP

Steps:

• Drain cherries, if necessary, saving liquid.
• Puree cherries and reserved liquid, if any, in blender or food processor.
• Add enough water to cherry puree to make 2 quarts.
• Add vinegar, cornstarch, and cinnamon.
• Place in pan and cook, stirring constantly, until slightly thickened.
• Remove from heat.
• Add cream.
• Season with additional sugar to taste.
• Chill.
• When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
• **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.

MOTHERS CHERRY SOUP

Steps:

• Soup Directions:.
• Bring to a boil in a large kettle.
• Dumpling mix:.
• Mix altogther like pastry -- Pull apart with fingers and dip into boiling soup.
• Drop in dumplings and continue to boil until done, aprox 10-15 minutes -- taste dumplings for doneness.
• Serve chilled and enjoy.

DANISH HOLIDAY FRUIT SOUP (SøDSUPPE)

Steps:

• Bring water to a boil; add sugar and salt.
• Make a paste of the cornstarch and a little water; add to boiling mixture, stirring constantly. Mixture will start to thicken in a minute or two.
• Reduce heat to medium-low; add fruits, tapioca, and cinnamon stocks and boil slowly for 1 hour.
• Remove cinnamon sticks.
• Serve hot or cold.

DANISH MEATBALL SOUP

Steps:

• For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
• Strain-cool-strain again-to get a clear consomme.
• Measure 2 quarts and freeze the rest.
• For part 2 combine all ingredients in a food processor and puree until very smooth.
• Turn out into a medium bowl, cover and let stand 1 hour.
• With a teaspoon and your hand form 40 small, oval meatballs.
• Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
• Repeat until all of the meatballs are cooked.
• Set aside.
• For part 3 take the butter, water and salt, put into a pot and bring to a boil.
• Add the flour and stir vigorously.
• When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
• Add eggs one at a time stirring very well after each addition.
• Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
• Remove and drain.
• Set aside.
• For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
• Return to a boil, reduce and simmer until meatballs and dumplings are heated through.