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Hungarian sour cherry soup

Hungarian Chilled Sour Cherry Soup

The Traditional Recipe I Learned in Culinary School
Author: Rita Földi
Total time:3 hours 50 minutes
Course: Soup
Cuisine: Hungarian
Type: vegetarian
Servings: 6 servings
Calories: 282kcal
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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.
    sour cherry washed
  • 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.
    Hungarian cold soup cooking
  • Serving:
    Serve in pre-chilled bowls or cups, garnished with whipped cream.

Calories and macros

1 serving
Energy: 282 calories
Protein: 2 grams
Carbohydrates: 42 grams
Fat: 12 grams