Cold Hungarian Cherry Soup calls for sour cherries, but we’ve made this with canned Bing cherries (sweeter) and with fresh cherries, both sweet and sour. ¬†Invariably, this recipe is always a delicious treat not to be missed.
Cold Hungarian Cherry Soup

Cold Hungarian Cherry Soup
Recipe type: Soups and Stews
Cuisine: Hungarian
Serves: 4
  • 32 ounces pitted sour cherries; drained (canned - see Additional Comments below)
  • 3 Cups water
  • 1 Cup sugar
  • plus sugar to taste
  • ground cinnamon; to taste
  • 2 Tablespoons flour
  • 1 Cup whipping cream
  • 1 Cup dry red wine or sherry
  1. In a large saucepan over high heat, combine cherries, the water, the 1 cup sugar, and cinnamon. Bring to a boil.
  2. In a small bowl whisk together flour, cream, and 1/2 cup of the hot soup liquid.
  3. Gradually add mixture to soup remaining in saucepan, stirring constantly. Bring to a boil and cook 3 to 5 minutes, stirring occasionally Remove from heat. Stir in wine; taste and add sugar as needed. Let cool, cover, and chill.
  4. Adjust seasoning and serve in chilled bowls or cups garnished with fresh cherries (if available) and mint leaves or fresh heavy cream.
Variation: Substitute 4 cups pitted fresh sour cherries (1 1/2 to 2 pounds unpitted) for the canned fruit. We believe this soup is best made with fresh cherries. Simmer cherries until tender (about 10 minutes) before adding sour cream mixture.

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