Sour Cherry Soup with Poached Egg Dumpling
A sweet-tart sour cherry soup enriched with egg yolk and sour cream, served alongside cubes of a poached egg and breadcrumb dumpling.
Quick Summary
Sour cherries are simmered until soft, then the broth is enriched with egg yolk and sour cream for a silky, tangy-sweet soup. Served alongside cubes of a dense egg and breadcrumb dumpling, poached whole in a cloth and sliced once cooked.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
- Gluten
Additional notes
-
Warning
This soup is thickened with egg yolk, which must reach 74°C (165°F) to be safe. Warm the enriched soup gently, stirring constantly, and do not let it boil hard — undercooked egg poses a risk for pregnant women, young children, the elderly, and immunocompromised individuals.
-
Note
This soup is sweetened with added sugar on top of the cherries' natural sugar. Those managing sugar intake may want to reduce the added sugar or a smaller portion.
- 1
Wash the cherries, remove the stems, and pit them.
- 2
Place the cherries in a pot with the water and sugar. Simmer until the cherries are soft, about 10-15 minutes.
- 3
While the cherries cook, scramble the 3 eggs for the dumpling in a pan until fully set, not runny. Let them cool slightly, then chop coarsely.
Tip The scrambled eggs must be fully cooked at this stage, since the dumpling itself only poaches gently — undercooked egg here won't be corrected later. - 4
In a bowl, beat the softened butter until light. Add the tablespoon of sour cream and the 2 whole eggs, and beat until foamy.
- 5
Add the breadcrumbs, chopped scrambled egg, flour, salt, pepper, and chopped onion to the butter mixture. Mix well into a soft, cohesive dough.
- 6
Turn the dough out onto a well-floured piece of cheesecloth or a clean kitchen towel. Shape into a log, wrap tightly, and tie both ends securely with kitchen twine.
- 7
Lower the wrapped dumpling into a pot of boiling water and cook for 30 minutes.
- 8
While the dumpling cooks, whisk the egg yolks and sour cream together in a bowl for the soup.
- 9
Once the cherries are soft, temper the egg yolk and sour cream mixture by whisking in a few ladles of the hot cherry liquid, a little at a time.
- 10
Pour the tempered mixture back into the pot with the rest of the soup. Warm gently over low heat, stirring constantly, until the soup thickens slightly. Do not let it boil.
Tip Keep the heat low and stir constantly to bring the egg yolks to a safe temperature (74°C / 165°F) without curdling or scrambling them. - 11
Remove the cooked dumpling from the water, unwrap, and let it cool slightly. Cut into small cubes.
- 12
Serve the soup warm, with the dumpling cubes added to each bowl.
Nutrition Information per 1 bowl with dumpling cubes (approx 300g), based on 6 servings
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve warm as written, or chill the soup and serve cold with the dumpling cubes for a lighter version in warmer months.
About This Recipe
This is a sweet-tart fruit soup rather than a savory one — sour cherries simmered down until soft, then enriched with egg yolk and sour cream for a silky finish. What makes it a full course rather than just a fruit compote is the accompaniment: a dense, egg-rich dough shaped into a log, wrapped in cloth, and poached whole before being sliced into cubes and added to each bowl.
Fruit soups like this one were a warm-weather staple in Central European kitchens, built around whatever stone fruit was in season.
Why It Works
Tempering the egg yolk and sour cream mixture with hot cherry liquid before returning it to the pot is what keeps this soup smooth rather than curdled — the eggs need to be warmed gradually, not shocked with direct heat. The cloth-wrapped dumpling works on a similar principle to a steamed pudding: wrapping the soft dough tightly and poaching it whole lets it cook evenly into a dense, sliceable form without a mold.
Modern Kitchen Tips
Tie the cloth-wrapped dumpling tightly, but leave a small amount of room inside — the dough expands slightly as it cooks, and a too-tight wrap can cause it to split. Let the dumpling cool for a few minutes before slicing; it firms up and cuts more cleanly once it’s had a moment to rest.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes for fruit soups like this one were commonly finished with an egg yolk and sour cream enrichment, poured into the hot fruit broth to give it body and a silky texture. The accompanying dumpling, mixed and then wrapped tightly in cloth before poaching, is an older technique for cooking a dense, egg-rich dough evenly without a mold — the cloth held its shape while the boiling water cooked it through.
Modern Kitchen Adaptation
The original instructs pouring the raw egg yolk and sour cream mixture into the soup and letting it come back to a boil, which risks curdling the eggs or leaving them undercooked depending on how it's handled. This version tempers the mixture first and then warms it gently, stirring constantly, to a safe temperature without a hard boil. The cherry, water, and sugar quantities, as well as the salt, pepper, and onion in the dumpling, were not specified in the original and have been estimated. Cold sour cherry soups remain widely made across Central European cooking today, most often served chilled as a summer starter rather than warm, and typically without an accompanying poached dumpling, which has largely fallen out of everyday use.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
One recipe.
Every week.
You Might Also Like
More recipes you'll enjoy
Veal Soup with Egg and Buttermilk Enrichment
A veal and root vegetable soup thickened with a roux, enriched with egg yolk and buttermilk, and finished with a touch of vinegar.
Baked Potato and Egg Gratin with Sour Cream
Layers of sliced boiled potato and hard-boiled egg, baked with sour cream until golden — a simple, hearty Central European side dish.
Steamed Pea and Rice Pudding with Mushrooms
A savory steamed pudding of peas, rice, and mushrooms bound with eggs — a light, elegant side dish traditionally served warm alongside roasted meat.