Pin It This soup is wonderful. I tried it first in Hungary, then later in my mother-in-law's home in Canada. The colour is so beautiful and the taste is really unique.
I took a look at many different websites and blogs, looking for an authentic recipe. I finally picked this one from saveur.com.
I had a hard time finding jarred sour cherries. I got morello cherries which I found at Trader Joes. Some recipes called for fresh cherries, which I think would make this recipe more time consuming.
This is not a sweet soup. There is no sugar in the recipe at all. It's a bit tangy, which it's what makes this soup so nice in my opinion. You could still serve it for dessert I guess, but I like it as a snack in a hot afternoon.
Hungarian Sour Cherry Soup Recipe:
1 24 oz jar of morello cherries with their juices
1/4 tsp salt
1/4 tsp ground cinnamon
1 slice of lemon
4 oz sour cream
Mix all ingredients except the sour cream, bring it to a boil, reduce to a simmer and cook for about 10 minutes until the cherries are soft. Remove from heat.
Separately, mix 1/4 of the hot cherry liquid with the sour cream. Stir mixture into soup and chill it.
Note: I made half of the original recipe. It yields two good servings or maybe 4 small ones. The recipe at saveur.com also tells you the substitutions necessary if you decide to use fresh cherries.
This is also my entry to no croutons required, which this month is inviting us to try salads and soups using fruits.