Sour Cherry Soup
Cuisine: Hungarian
Author: Barbara Kafka
  • 1 pound sour cherries
  • 1/2 Cup superfine sugar; see * Note
  • 1/2 Cup red-wine vinegar
  • 1 Cup half-and-half
  • 1 Cup sour cream
  • 1 Cup ice water
  • 1 teaspoon Kosher salt
  • sour cream; (optional), see * Note
  • ground cinnamon
  1. Reserve 6 whole cherries. Pass the remaining cherries through a food mill (the food mill is used to get rid of the skins and pits, so a food processor is not a good substitute) fitted with the medium disk into a metal bowl.
  2. Whisk the remaining ingredients except the sour cream and ground cinnamon into the cherry juice. Refrigerate until cold.
  3. Pour the soup into bowls and top each serving with a dollop of sour cream (if using for first course), one of the reserved cherries and a sprinkle of cinnamon.
Calories: 131 Fat: 10 g Protein: 2 g Cholesterol: 20 g
* Note: If serving as a dessert, double the amount of sugar and substitute dollop of ice cream or sorbet for the sour cream.

This recipe yields 5 Cups; serves 5 to 6 as first course or dessert.

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates

Contributor: Barbara Kafka, "Soup, a Way of Life"
Recipe by Recipes at