Baltic Maid

German chilled Cherry Soup with sweet Dumplings

Posted on | August 5, 2012 | 6 Comments

Growing up, I always wanted to spend some time with my grandparents during school vacations. When I was elementary school age I started to take the train by myself to get to my grandparents town. My grandpa would pick me up from the train station. I cherished these times with my late grandparents. My grandfather, a very skilled and talented gardener, had an amazing garden. I spent lots of time with him there watching him tend to his plants and helping. And I remember my grandmother using the fresh cherries or pears from the garden to make this refreshing soup on hot summer days.

This soup is often eaten with potato pancakes on the side. This combination of the sweet soup with the hearty pancakes might sound a bit strange but it really is good. This soup is often eaten on warm days in the summer. And maybe the accompanying potato pancakes are the reason why I sometimes crave French fries on hot summer days… or it’s just the salt… or something else… :-P



  • 3 eggs
  • 150 ml / 5 fluid ounces milk
  • 4 1/2 – 5 tbsp sugar
  • 300 g / 2 1/2 cups flour

Cherry Soup

  • 2 glasses dark Morello cherries (see picture), (net wt 24.7 oz / 700 g). These cherries are slightly sour. In the US, you might be able to find these cherries at Trader Joe’s.
  • 240-350 ml / 1 – 1 1/2 cups of water
  • sugar, to taste
  • ground cinnamon, to taste
  • ground cloves, to taste


In an bowl, slightly beat the eggs and add the milk and sugar. Stir to combine. Sieve the flour over the egg mixture and combine everything well. Set aside.

For the soup, pour the Morello cherries with the liquid into a sauce pan. Add one or one and a half cups of water to it. If the cherries came with juice, you might want to add a little extra sugar to sweeten the soup. The cherries I used came with light syrup and no extra sugar was necessary but this depends on your  taste. Add some ground cinnamon and cloves to taste. Bring the soup to a boil.

Once the cherries boil, hold a metal spoon for a short time into the hot soup to warm it up. Then use the warm spoon to ‘cut’ a portion of about one tablespoon of batter and hold into the soup. Once submerged in the hot soup, the dumpling will fall off the spoon. Repeat with the rest of the batter until all the batter is used up.

Let the soup cook on low to medium heat for several minutes until the dumplings are done.

Serve chilled as a main dish or dessert.

Guten Appetit!    

Kirschsuppe mit Klöβen



  • 3 Eier
  • 150 ml Milch
  • 4 1/2 – 5 EL Zucker
  • 300 g Mehl


  • 2 Gläser Schattenmorellen (Nettogewicht 700 g)
  • 240 – 350 ml Wasser
  • Zucker, nach Geschmack
  • Zimt, nach Geschmack
  • gemahlene Nelken,  nach Geschmack


In einer Schüssel, die Eier leicht verschlagen und dann die Milch und den Zucker unterrühren. Das Mehl darüber sieben und dann ebenfalls unterrühren. Den Teig beiseite stellen.

Für die Kirschsuppe, die Schattenmorellen mit dem Saft in einen Topf geben und 240 -350 ml Wasser hinzufügen. Eventuell ein wenig Zucker hinzufügen. Die Kirschen, die ich verwendete, waren in leichtem Sirup eingelegt. Für meinen Geschmack war kein zusätzlicher Zucker nötig. Einige Kirschen sind in Saft eingelegt, dann eventuell mit etwas Zucker süβen. Mit ein wenig Zimt und gemahlenen Nelken abschmecken. Die Kirschen zum Kochen bringen.

Wenn die Kirschen kochen, einen Metalllöffel in die heiβe Suppe halten und erwärmen. Mit dem erwärmten Löffel läβt der Teig gut abstechen. Ungefähr einen Eβlöffel Teig abstechen und in die kochende Suppe geben. Der Teig fällt leicht vom Löffel, wenn man ihn in die kochende Suppe gibt. Den restlichen Teig ebenfalls mit dem heiβen Löffel abstechen und zu Klöβen verarbeiten.

Die Suppe bei niedriger bis mittlerer Flamme kochen lassen bis die Klöβe gar sind.

Die Suppe am besten gekühlt entweder als Hauptgericht oder Nachspeise servieren.

Guten Appetit!


6 Responses to “German chilled Cherry Soup with sweet Dumplings”

  1. Christine
    August 5th, 2012 @ 16:55

    Thank you for this and suggestion to make it with potato pancakes. Also for saying the cherries are slightly sour. I plan to try and make them if I can find a cherry that will do.

    Love your German recipes!!

  2. BalticMaid
    August 6th, 2012 @ 10:43

    @ Christine: Thank you so much for your feedback!!! Your comment made my day. I am so glad to hear that you like the German recipes… Thank you!!!

  3. My Italian Smörgåsbord
    August 8th, 2012 @ 04:29

    oh my… I will have to create a folder only with all of the bookmarks from your website :)
    amazing combination again. the picture showing the open dumpling ready to soak all the cherry soup juices is irresistible.

  4. My Italian Smörgåsbord
    August 8th, 2012 @ 04:29

    and we loved your oyster sauce beef :)

  5. Jen
    August 9th, 2012 @ 14:01

    My grandma made this soup especially for me. I wish I would find schattenmorellen here sigh.

  6. BalticMaid
    August 12th, 2012 @ 00:36

    @ My Italian Smörgåsbord: Awww, thank you so much!!! I am soo glad you enjoyed the beef. Yay!!! Thank you for letting me know!

    @ Jen: Hab an Dich gedacht, als ich das Rezept gepostet habe und mich gefragt, ob Du das wohl auch kennst… :-) Aber schade, dass es bei Euch keine Schattenmorellen gibt… :-(

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