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Hungarian recipes

HUNGARIAN COLD CHERRY SOUP

Hungarians always feel that the main meal of the day is not really complete without soup. Therefore, they commonly serve fruit soup in the hot summer months. This soup is meant to be served cold, as a first course.

1 lb. pitted cherries, cut in half (These can be fresh, frozen, or canned, and can be sweet cherries, tart cherries, or a combination of cherry varieties.)
8 c. water (You can also use the juice from the cherry packaging, if any.)
1 c. sugar (more if using tart cherries)
1½ tsp. cinnamon, or to taste
¾ tsp. cloves, or to taste    
¼ tsp. salt
1 c. sour cream
½ c. flour

Combine the cherries (but reserve a handful of cherries to add at the very end), water, sugar, cinnamon, cloves and salt in a soup pot. Bring to a light boil, and then reduce the heat to allow the soup to simmer for 20 minutes. Set the soup aside to cool for 30 minutes.

Use this procedure to thicken the soup to a creamy consistency: in a...

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