Hungarian Cherry Soup
A classic Hungarian chilled cherry soup made with sour cherries, white wine, cinnamon, and sour cream — an elegant first course.
HungarianVegetarianEasy30 minBy Northstar
Ingredients
Servings
4
- 1 lb morello (sour) cherries, pitted — pits and stems reserved
- 3 cup Riesling or dry white wine
- 0.3 cup sugar
- 1 inch stick cinnamon
- 2 lemons (1 peeled, both squeezed)
- 0.5 cup brandy (optional)
- 2 cup sour cream
Instructions
- 1
Crush a few of the cherry pits. Put all pits and stems into a pan with the wine, sugar, cinnamon stick, juice of both lemons, and peel of one.
- 2
Simmer for 5 minutes, then leave to steep for at least 15 minutes. Strain, bring back to a boil, and add the cherries with their juice.
- 3
Remove from heat immediately and allow to cool to tepid. Stir in the brandy.
- 4
Put the sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly.
- 5
Serve chilled.
Tags
souphungariansweetamericancherrycold soupdessert soup