🍒 Hungarian Chilled Cherry Soup
Ingredients (Serves 4–6)
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4 cups fresh or frozen tart cherries, pitted
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4 cups water
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1/2 cup sugar (adjust to taste)
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1 cinnamon stick
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1/4 tsp ground cloves (optional)
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2 tbsp potato starch or cornstarch
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1/2 cup sour cream or plain yogurt
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1 tsp vanilla extract
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Optional garnish: mint leaves, whipped cream, or extra cherries
Instructions
1. Cook the cherries
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In a medium saucepan, combine cherries, water, sugar, cinnamon stick, and cloves.
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Bring to a boil, then reduce heat and simmer 10–15 minutes until cherries are tender.
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Remove cinnamon stick.
2. Thicken the soup
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In a small bowl, mix potato starch/cornstarch with a few tablespoons of cold water to make a slurry.
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Slowly whisk into the hot cherry soup.
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Cook for 1–2 minutes until slightly thickened.
3. Chill
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Let the soup cool to room temperature, then refrigerate at least 2 hours until cold.
4. Add sour cream
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Whisk sour cream (or yogurt) and vanilla into the chilled soup just before serving.
5. Serve
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Serve cold in bowls.
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Optional: garnish with fresh mint, a dollop of whipped cream, or a few extra cherries.
Tips & Variations
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Tartness: Adjust sugar depending on the sourness of cherries.
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Richer flavor: Add a splash of red wine or cherry liqueur.
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Creamy variation: Blend a portion of the soup before adding sour cream for a smoother texture.
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Make ahead: Soup keeps well in the fridge for 2–3 days—flavors actually improve after chilling.
This soup is refreshing, tangy, and lightly sweet—a perfect way to enjoy summer cherries in a cool, creamy dish 🍒❄️
I can also give a quick blender-only version that’s ready in 20 minutes and just as delicious if you want. Do you want me to do that?