First courses

Hungarian cherry soup

The summer heat suppresses the appetite, but every cook has several interesting and refreshing recipes in stock. Complete your list by cooking Hungarian cherry soup in the classic way.

Time for that cook Hungarian cherry soup you need a little, and the result will be unsurpassed: the dish will be bright, tasty and refreshing. The best option for a light dinner after a hot day.

Hungarian cherry soup – ingredients

Hungarian cherry soup – recipe

We squeeze the pits out of the cherries. Pour the berries into the pan. Add sugar to cherries and pour water. And bring to a boil over high heat.

While the cherries have not yet boiled, we make the sour cream dressing in parallel. Mix sour cream (you can use cream, but pay attention to the fat content so that the light soup does not turn into a calorie bomb) with flour and salt. Knead well, or there were no lumps. It should be a homogeneous mass.

After the future Hungarian cherry soup boils, reduce the heat to a minimum and add cinnamon sticks and cloves. Let the dish languish for another minute.

Now pour sour cream into the saucepan and mix well so that the sour cream and flour are completely dissolved in our cherry “broth”. Cook for 5 minutes on low heat, stirring constantly so that the soup does not boil.

We pour wine. Choose to your own taste: semi-sweet (if the cherries are very sour) or semi-dry (if you like a sour taste in your dishes). Cook, stirring constantly, for another 20-30 seconds.

Turn off the heat, remove the cinnamon and cloves from the Hungarian cherry soup. Leave the dish to cool. Then you can put it in the refrigerator. So the soup will be thicker.

Serve the Hungarian cherry soup chilled, garnished with a few fresh cherries (pitted) and mint leaves. Bon appetit!

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