Instructions
1. Cook the cherries
- In a medium saucepan, combine cherries, 4 cups water, sugar, cinnamon stick, and cloves.
- Bring to a gentle boil, then simmer 10–15 minutes until cherries are soft and syrupy.
- Remove cinnamon stick (and cloves if used).
2. Thicken the soup
- In a small bowl, mix cornstarch with ¼ cup cold water to make a slurry.
- Slowly stir the slurry into the hot cherry mixture.
- Simmer 2–3 minutes until slightly thickened.
3. Chill
- Let the soup cool to room temperature, then refrigerate at least 2–3 hours.
4. Add cream
- Just before serving, stir in sour cream (or yogurt) and vanilla extract.
- Adjust sweetness if needed.
5. Serve
- Serve chilled, garnished with a few whole cherries.
- Optional: a dollop of whipped cream or a sprinkle of cinnamon on top.
💡 Tips
- Frozen sour cherries work perfectly if fresh aren’t available.
- You can replace sugar with honey or maple syrup for a lighter taste.
- This soup is slightly tart, creamy, and super refreshing — a Hungarian summer classic!
If you want, I can also give you a quick 1-minute video script for Facebook to show how gorgeous and easy this soup is — perfect for your audience.
Do you want me to do that?
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