Cold Czech Blueberry soup

This soupsong website is a great repository of recipes well worth visiting.

Cold Hungarian sour cherry soup 

“Traditionally it’s served as an appetizer–and for good reason. The tart-sweet-heady combination is just like an aperitif. But I think it would be a wonderful minimalist dessert as well after a rich meal. Marvelous with pork–and a snap to make. Serve cool to cold to 4-6 people in small portions.”

2 1-pound cans of sour, pitted cherries, un drained
1 cup sour cream (“lite” is fine)
1/4 cup superfine sugar (which you can make in a blender or food processor)
1/4 cup tawny port or cream sherry
Garnish: Just a spritz of sugar on top.

Whisk the cherry juice, sour cream, sugar, and wine in a bowl until the sugar is dissolved. Stir in the cherries. Chill for 3-4 hours. When ready to serve, ladle into small bowls and just flick a little superfine sugar over each one. Serve immediately with silver spoons.”

Creamy Black Walnut soup

All are not cooks that walk with long knives. A Russian saying.

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