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.
- 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
- In a large saucepan over high heat, combine cherries, the water, the 1 cup sugar, and cinnamon. Bring to a boil.
- In a small bowl whisk together flour, cream, and 1/2 cup of the hot soup liquid.
- 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.
- Adjust seasoning and serve in chilled bowls or cups garnished with fresh cherries (if available) and mint leaves or fresh heavy cream.
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