Hungarian Chilled Sour Cherry Soup
The Traditional Recipe I Learned in Culinary School
If there is one thing that surprises foreigners about Hungarian cuisine, it’s probably our love of soup. In Hungary, it’s common to enjoy a bowl of soup before the main course. But what surprises people even more is that some of our soups are actually sweet and served cold.
This Hungarian chilled sour cherry soup is one of those unique dishes. Although I only make it once a year, it has become a tradition during the hottest days of summer. It simply wouldn’t be the same served warm – this soup is meant to be enjoyed ice cold.
I learned this recipe while studying at culinary school, where it was part of one of my practical exams. After preparing the soup, we had to make Chicken Kiev with mashed potatoes, which shows that this soup is a light starter rather than a filling meal. Personally, I also enjoy it as an afternoon snack because its sweet, fruity flavor makes it almost feel like a dessert.
Who Is This Recipe For?
This recipe is perfect for:
- Anyone who enjoys traditional Hungarian cuisine.
- People looking for refreshing summer recipes.
- Home cooks interested in authentic European dishes.
- Families searching for a light appetizer.
- Anyone who loves fruit-based desserts with a unique twist.
Preparation Time
- Preparation: 20 minutes
- Cooking: 30 minutes
- Chilling: At least 2-3 hours
Total time: Approximately 3 hours 50 minutes (most of which is chilling time).
Difficulty Level
Intermediate
The recipe itself is straightforward, but making a smooth cream mixture without lumps requires a little attention.
When Should You Serve It?
Hungarians traditionally serve this soup as a starter before lunch, but it also works wonderfully as:
- a light summer lunch,
- an afternoon snack,
- or even a refreshing dessert.
Nutrition Information (Per Serving)
- Calories: 282 kcal
- Protein: 2 g
- Carbohydrates: 42 g
- Fat: 12 g
What Inspired Me to Make This Recipe?
This recipe brings back memories of my culinary school days. It was one of the classic Hungarian dishes we had to master, and I’ve stayed faithful to the original recipe ever since. Every summer, when sour cherries come into season, I find myself making this soup again. It’s a recipe that combines tradition, nostalgia, and the simple pleasure of seasonal fruit.
Which Sour Cherries Should You Use?
Fresh sour cherries are the best choice when they’re in season.
Outside the season, you can also use:
- frozen sour cherries,
- or jarred sour cherries.
If you’re using jarred cherries, remember that they are often sweetened already, so you’ll probably need less sugar.
Tips
Many Hungarian families like to add:
a splash of red wine,
or a little lemon juice.
Both ingredients should be simmered with the soup so the flavors blend together.
Common Mistakes
Overcooking the cherries
The cherries only need a few minutes of cooking. If you cook them too long, they’ll lose their shape.
Lumpy cream mixture
Always temper the cream mixture by slowly adding some of the hot soup while whisking continuously before returning it to the pot.
Weak spice flavor
Simmer the cinnamon sticks and whole cloves separately to create a concentrated spice infusion before adding it to the soup.
Serving it warm
This soup is designed to be served well chilled. That’s when the fruity and creamy flavors truly shine.
Storage
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Stir well before serving, as the creamy base may separate slightly during storage.
- Freezing is not recommended because the cream can lose its smooth texture after thawing.
Variations
- Replace the sugar with erythritol or xylitol for a lower-sugar version.
- Leave out the sour cream for a lighter soup.
- Try making it with sweet cherries or a mixture of forest berries.
- Garnish with whipped cream, toasted sliced almonds, or fresh mint.
Why I Love This Recipe
I love this recipe because it reminds me of my culinary school years while celebrating one of Hungary’s most unique food traditions. It’s refreshing, elegant, and surprisingly versatile. Whether I serve it as an appetizer, a light meal, or an afternoon treat, it always tastes like summer to me. Every spoonful brings together sweet fruit, warm spices, and creamy richness in a way that feels both comforting and refreshing.
e-book (pdf)
Lunch and Dinner Ideas for Summer
Bring fresh, light, and vibrant flavors to your table with this collection of summer lunch and dinner recipes. You’ll also find zucchini-based dishes, refreshing pasta salads, and easy grilled meals, perfect for sunny days, garden lunches, or relaxed summer evenings.
All recipes are designed to be quick, simple, and nourishing, so you can enjoy cooking even on busy summer days.
Hungarian Chilled Sour Cherry Soup
Ingredients
- 500 g pitted sour cherries
- 2 liters water
- 150 g sugar
- 30 g all-purpose flour
- 1 pinch of salt
- 200 ml cold heavy cream (30% fat)
- 2 cinnamon sticks
- 1 handful of whole cloves
- 1 packet vanilla sugar
- 2 tablespoons sour cream
Instructions
- If you're using fresh sour cherries, pit them first. Nowadays, there are special cherry pitters that make the job much easier. Whether you pit them by hand or with a tool, always check them carefully afterward to make sure no pits remain. Even jarred sour cherries can occasionally contain pits, so it's a good idea to inspect those as well.
- First, prepare the spiced infusion. Pour 1 liter of water into a saucepan and bring it to a boil. Add the cinnamon sticks and whole cloves. Boil over high heat until the liquid has reduced by about half, creating a rich, concentrated flavor. Once it's ready, set it aside – you'll add it to the soup at the end.
- In a large pot, bring the remaining 1 liter of water to a boil. Add the 150 g of sugar, the packet of vanilla sugar, and a pinch of salt to help enhance the flavors. Bring it to a boil, and while it's heating, prepare the flour mixture.
- Thickening (roux mixture):Place the flour in a mixing bowl and add a small amount of the heavy cream. Mix it with a whisk. It’s easier to combine when there is less liquid at first. Once the mixture is smooth and lump-free, add the remaining cream and the sour cream. Whisk until completely smooth and free of lumps.
- Once the sweetened water has come to a boil, add the pitted sour cherries. (If you are using jarred sour cherries, you can also pour in their juice.) Let it simmer for a few minutes, but be careful not to overcook the cherries so they don’t fall apart.
- Remove the pot from the heat and temper the thickening: take a ladle of the hot liquid and gradually add it to the cream mixture, stirring constantly. Then return the soup to the stove and pour the thickening through a sieve into the soup to ensure it stays completely smooth. Bring it briefly back to a gentle boil.
- A few minutes after boiling, pour in the previously prepared spiced infusion through a sieve. Let it simmer briefly, then remove from the heat and allow it to cool. While cooling, you can adjust the flavor with sugar, vanilla sugar, or even a bit of red wine if desired.
- Serving:Serve in pre-chilled bowls or cups, garnished with whipped cream.
Calories and macros
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Frequently Asked Questions
Absolutely. Frozen sour cherries work very well and are the perfect option outside the fresh cherry season.
Yes. Erythritol or xylitol both work well if you’d like to reduce the sugar content.
Not at all. It’s an optional ingredient that adds extra depth of flavor but the soup is delicious without it.
Making a separate spice infusion creates a cleaner, more intense flavor without leaving whole spices floating in the finished soup.
Yes. Like many chilled soups, the flavors continue to develop overnight, making it even more delicious the following day.
