🍒 Sour Cherry Soup (Hungarian-Style, Refreshing & Sweet-Tart)
A unique, chilled soup that’s fruity, slightly tangy, and perfect as a light dessert or starter, especially in summer.
Ingredients (4–6 servings)
- 2 cups pitted sour cherries (fresh or frozen)
- 4 cups water
- ½ cup sugar (adjust to taste)
- 1 cinnamon stick
- 2–3 cloves (optional)
- 2 tbsp cornstarch
- ½ cup sour cream
- Optional garnish: fresh mint or a few whole cherries
Instructions
- Cook cherries:
- In a saucepan, combine cherries, water, sugar, cinnamon, and cloves.
- Bring to a boil, then simmer 10–15 minutes until cherries are soft.
- Thicken soup:
- Mix cornstarch with a little cold water to make a slurry.
- Stir into the hot cherry mixture and simmer 2–3 minutes until slightly thickened.
- Add sour cream:
- Remove from heat. Temper sour cream by slowly adding a few spoonfuls of hot soup to it, then stir sour cream mixture back into the soup.
- Chill:
- Let soup cool to room temperature, then refrigerate for 1–2 hours.
- Serve:
- Serve cold, garnished with fresh mint or whole cherries.
Tips
- Use fresh sour cherries if available, or frozen cherries work fine.
- Adjust sweetness depending on the tartness of the cherries.
- Can be served slightly warm in cooler weather.
I can also give a fancier version with a touch of vanilla or a splash of red wine for a richer flavor. Do you want that?
