Strawberries served with cream and sugar, blueberry pierogi, plum knedle, blueberry soup and cherry soup made by my mum. All so very tasty and refreshing at the same time!
I enjoy having and making various kinds of food: Southern, Tex-Mex, Asian, Italian or, generally speaking, European. But, sometimes I do crave the meals we had at home in Poland. The familiar/favorite tastes of the cuisine not available here. Since I am not good at making any type of pierogi (I have tried a few times but the results were rather miserable), I do not even attempt to cook anything like that these days. That is why, missing the summer Polish dishes, I finally cooked cherry soup. Easy to make and so enjoyable! All you need is the fruit, water, sugar and some cornstarch ( I used Polish potato flour instead). Some time ago I bought a bag of frozen, pitted cherries - I thought I would make a pie. Later I forgot about them. When the crave for the fruit meals came, I had the key ingredient in the freezer, ready to be cooked.
What I used (for two servings):
- 1 bag (12 oz) frozen (pitted) sweet, dark cherries - I used about 99% of the bag content
- water,
- 3 TBS sugar,
- about 1 TBS potato flour (cornstarch),
- 2 qt pan.
- And: 1/2 cup elbow pasta.
What to do with it:
- Cover frozen cherries with water and cook (at 4) to boil, add sugar (the soup should be refreshing, not too sweet).
- Mix potato flour (or cornstarch) with a bit of cold water, add this mixture to the soup, to thicken it (do not make it too thick!), stir, cook for about two minutes. If it happens that the soup gets too thick, add some more cold water.
- Remove from heat and chill.
- Cook the pasta according to the instructions provided by its manufacturer.
- Serve the chilled soup with pasta.
I had not eaten this kind of soup for about four years, so I was quite happy when I made it. It was sooooooooo good! Next time I will make blueberry soup - soon!
