This slightly sour Hungarian Cherry Soup tastes best in the warmth of spring and summer and is easy to prepare. The dish is tasty and refreshing; it cools and hydrates.
Hungarian Cherry Soup

Hungarian Cherry Soup
Prep time
Cook time
Total time
Morellos are sour cherries; they may be either light red or dark, almost black, red. Any other sour cherries may be substituted. To be used safely, cherry pits and stems must be combined with the other ingredients and cooked as soon as they are removed from the cherries.
Recipe type: Soups and Stews
Cuisine: Hungarian
Serves: 6 to 8
  • 1 pound morello cherries, pitted, pits and stems reserved
  • 3 Cups Riesling or other dry white wine
  • 1/4 Cup sugar
  • 1 inch stick cinnamon
  • 2 lemons, 1 peeled and the peel reserved, both squeezed
  • 1/2 Cup Brandy (optional)
  • 2 Cups sour cream
  1. Crush a few of the cherries, then put them, with the pits and stems, into a pan with the wine, sugar, cinnamon stick and the juice of both lemons and peel of one. Simmer for 5 minutes, then leave to steep for at least 15 minutes.
  2. Strain, bring back to a boil and add the remaining cherries and their juice.
  3. Remove from the heat immediately. Stir in the brandy.
  4. Put the sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly.
  5. May be served chilled or hot.


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