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Hungarian cherry soup

Hungarian cherry soup

  • 350g fresh, frozen or canned cherries
  • 85ml (one-third of a cup) water
  • 65g (one-third if a cup) granulated sugar
  • 1 stick cinnamon
  • 250ml (one cup) dry red wine
  • 85ml (one-third of a cup) cream (any of your choosing)
  • 85ml (one-third of a cup) sour cream

Put pitted cherries, water, sugar, cinnamon and wine in a saucepan and bring to the boil. Reduce heat and simmer for about 20 minutes. Remove from heat.

In a small bowl, combine cream and sour cream and mix until smooth. Add to the soup. Place in the fridge and allow to cool completely before serving.

Serve soup in pre-chilled small drinking glasses.