Cherry Hungarian Soup

Recipe from Kate Logan

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Cooking time: 45 min

Servings 3

Here is a recipe for a traditional Hungarian cherry soup, which is served for dinner in the hot summer time. It is an excellent alternative to Russian okroshka, Greek tarator or Spanish gazpacho. Since Hungary is a country where wine is especially valuable, there are several ways to prepare this soup: based on water, if it is prepared for children, and on red dry wine as a version for adults.

Cherries (with pit)

0,6 lbs.
Cream

15 fl.oz.
Sour cream

15 oz.
Cold water

24 fl.oz.
Sugar

15 oz.
Cinnamon

3 stick
Dry red wine

12 fl.oz.
Almond essence

15 fl.oz.
Greens

to serve

Calories

21 kcal
Protein

2 g
Fat

5 g
Carbohydrates

8 g

Put in a saucepan washed and peeled from the stalks and pips (with a pin) cherries, add two-thirds of a pan of water, half a cup of sugar, 1 cinnamon stick and a few tablespoons of wine. Bring to the boil, reduce the heat to the minimum and stew under the lid for half an hour, until the cherries become soft. Remove from the stove. Then, add a bit more than a half of a cup of the almond essence.
In a little bowl, stir together a few spoonfuls of cream and sour cream, then add the rest of the ingredients and stir. Add the cream mixture to the cherry soup and stir until smooth. Transfer it to the refrigerator for about 30 minutes and serve to taste.

Large cherries are sweeter than small berries. The smaller ones are better for cooking to add a little sourness. To check a berry for freshness, press the berry with your finger; if the dent is strong, then the berry has begun to rot and should not be used.
For coffee, cream with a fat content of 10% is considered optimal. Cream with a higher fat content may not dissolve well in a hot beverage and float in unattractive lumps. For whipping, it is best to give preference to cream of at least 35% fat. For mashed potatoes or sauces, buy cream with a fat content of 15 to 30%.