Hungarian Cherry Soup

Name: Hungarian Cherry Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 lb morello (sour) cherries, pitted — pits and stems reserved; 3 cup Riesling or dry white wine; 1/4 cup sugar; 1 inch stick cinnamon; 2 lemons (1 peeled, both squeezed); 1/2 cup brandy (optional); 2 cup sour cream

A classic Hungarian chilled cherry soup made with sour cherries, white wine, cinnamon, and sour cream — an elegant first course.

Hungarian Cherry Soup prepared as a finished dish

Cook: 30 min
Total: 30 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Hungarian
Protein: Vegetarian

Ingredients

Servings

Original recipe

Shopping list for 4

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.

Ingredients

Servings

Original recipe

Shopping list for 4

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.