Add the cherries, sugar and water to a large saucepan and stir to combine. Bring to a boil. Reduce heat and add the cinnamon sticks and cloves to the cherry soup. Cook about 10 minutes or until the ...

The Hungarian Yorkville Meat Emporium on the Upper East Side has a refrigerator filled with all sorts of homemade soups and stews, from goulash to clam chowder. But most appealing on a hot day is the ...

Chilled, sweet-sour, and gone by September—meggyleves ‘cherry soup’ reflects centuries of culinary adaptation and a national instinct to make the most of every harvest. Sour cherries are not a patient ...

Getting your Trinity Audio player ready... Some foods are honored to carry the name of their home or supposed place of origin, such as the lima bean (Lima, Peru), the currant (Corinth, Greece) and ...

In a saucepan, boil together cherries, salt, sugar and water. Boil for 20 minutes if using fresh cherries and 10 minutes if using a can of cherries. Make a thickener with 1 tablespoon of flour and a ...

Bar Tartine's meggyleves, a Hungarian chilled sour-cherry soup ($9), was the pale pink of a young girl's birthday card, complete with a cloud of sour cream. Despite its fruity appearance, the soup ...

In his review of Thip Khao, restaurant critic Todd Kliman called Seng Luangrath’s Laotian sour soup “a little poem of tartness.” The terrific broth gets its tangy punch from tamarind juice. Heat a pot ...