A heady, creamy, sweet-and-tart soup served ice cold—a taste of Shavuot, the Catskills, and Carpathian nostalgia in every spoonful.

I always wonder whether it’s nature or nurture that shapes our taste buds. I’ve yet to meet someone from Eastern Europe—especially the Carpathian Mountains, where my father’s family comes from—who isn’t obsessed with cherries. My father, his brother, and all their children adore them; and as summer sets in, they simply can’t get enough. It borders on addiction.

Every Shavuot growing up, cherry soup was the appetiser: a heady combination of cherries, red wine, and cream, which my father would top with even more sour cream.

There used to be a Jewish resort in the Catskill Mountains called Grossinger’s. When my parents took us there for Shabbat, I would sneak into the dining room during Shacharit. Every place was set for a lavish Kiddush, and on each plate was a shot glass of cherry soup. I’d rush to our table and down everyone’s glass, one after another, and dash out before I got caught. Thankfully, by the time everyone returned, fresh glasses had replaced the ones I had drunk—and no one ever suspected a thing (though I suspect the long-suffering waiter did).

If there’s one thing Grossinger’s taught me, it’s this: cherry soup must be served ice cold.

INGREDIENTS:

• 350g (approx. 2 1/4 cups) fresh, frozen or canned cherries
• 85ml (1/3 cup) water 
• 65g (1/3 cup) granulated sugar 
• 1 stick cinnamon
• 250ml (1 cup) dry red wine
• 85ml (1/3 cup) cream (any of your choosing)
• 85ml (1/3 cup) sour cream

METHOD:

1. Place the pitted cherries, water, sugar, cinnamon stick, and red wine in a saucepan. Bring to a boil, then reduce the heat and simmer gently for about 20 minutes. Remove from heat and allow to cool slightly.
2. In a small bowl, whisk together the cream and sour cream until smooth. Stir into the slightly cooled soup.
3. Chill thoroughly in the fridge for several hours, or ideally overnight.
4. Serve the soup in pre-chilled small bowls or glasses.

MAKE AHEAD:

The soup can be made up to 3 days in advance and stored in the fridge in a sealed container. It also freezes well for up to 2 months. Defrost overnight in the fridge and stir well before serving chilled.