A refreshing Hungarian summer soup made with tart cherries, lightly sweetened, and served chilled — often with a touch of sour cream.
Ingredients
- 4 cups pitted sour cherries (fresh or frozen)
- 4 cups water
- ½ cup sugar (adjust to taste)
- 1 cinnamon stick
- 3–4 whole cloves
- ½ cup sour cream
- 2 tablespoons cornstarch (optional, for thickening)
- Lemon zest or a splash of lemon juice (optional)
Directions
- In a saucepan, combine cherries, water, sugar, cinnamon stick, and cloves. Bring to a gentle boil.
- Reduce heat and simmer 10–15 minutes until cherries are soft. Remove cinnamon stick and cloves.
- For a slightly thicker soup, mix cornstarch with a little cold water and stir into the hot soup. Simmer 2–3 minutes until slightly thickened.
- Let soup cool, then stir in sour cream. Chill in the refrigerator at least 2 hours.
- Serve cold, garnished with a little lemon zest or a few whole cherries.
Sweet, tart, and perfectly refreshing — a classic Hungarian summer treat! 🇭🇺
