Recipe: Hungarian Cherry Soup

Recipe: Hungarian Cherry Soup

by Chris Kresser

Last updated on

A Hungarian dessert traditionally made with sour cherries, this recipe uses sweet cherries because the sugar in the recipe was omitted. The end result is quite different as sour or tart cherries have their own special quality, but it's a delicious, refreshing dessert all the same.

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Type of dish: Dessert
Servings: 4
Equipment: Food Processor or Blender, Non-Reactive Pot

Ingredients:

  • 2½ cups sweet white wine
  • 1 lb sweet cherries, pitted (recommended cherry cultivars are Bing, Ulster and Rainier)
  • juice of 2 lemons
  • 1½ cups sour cream
  • honey to taste (optional)
  • 1 TB kirsch (optional)
  • cinnamon (to sprinkle)

Directions:

  1. In a non-reactive pot bring wine to a boil, add pitted cherries, reduce heat to a simmer and cook for 3 to 5 minutes.
  2. Remove from heat and let cool.
  3. Purée in a food processor or blender with lemon juice and then stir in sour cream.
  4. Add kirsch if desired and honey if you like it a bit sweeter.
  5. Chill thoroughly and then serve in soup bowls with a sprinkle of cinnamon.

Enjoy!

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