Description
A refreshing Hungarian chilled sour cherry soup with a creamy texture and a perfect balance of sweet and tangy flavors, ideal for warm days.
Ingredients
- 4 cups sour cherries (fresh or frozen, pitted)
- 3 cups water
- 3/4 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 small cinnamon stick
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Combine cherries, water, sugar, cinnamon stick, and salt in a pot and bring to a boil.
- Reduce heat and simmer for 10–15 minutes until cherries soften.
- Whisk sour cream and flour in a bowl until smooth.
- Temper the mixture by slowly adding hot liquid while whisking.
- Pour mixture back into the pot, stirring constantly.
- Cook on low heat for 5 minutes until slightly thickened.
- Remove cinnamon stick and stir in vanilla and lemon juice.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Serve chilled, optionally garnished with cherries or sour cream.
Notes
- Do not boil after adding sour cream to prevent curdling.
- Chill well for best flavor.
- Blend for smoother texture if desired.
- Adjust sweetness based on cherry tartness.
- Best served cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 28g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
