A refreshing, lightly sweet-tart summer classic from Hungary 🍒❄️ Served cold as a starter or light dessert.
🛒 Ingredients
1 lb (450 g) sour cherries (fresh or frozen, pitted)
4 cups water
½–¾ cup sugar (adjust to taste)
1 cinnamon stick
2–3 whole cloves
Zest of ½ lemon (optional)
1 cup heavy cream or sour cream
1 tbsp cornstarch (optional, for thicker soup)
Pinch of salt
1 tsp vanilla extract (optional)
👩🍳 Instructions
Cook the cherries In a pot, add cherries, water, sugar, cinnamon stick, cloves, lemon zest, and a pinch of salt. Bring to a boil, then simmer 10–15 minutes until cherries are soft.
Cream mixture In a bowl, whisk cream (or sour cream) with cornstarch (if using) until smooth.
Temper & combine Slowly add a ladle of hot soup into the cream mixture while whisking. Pour back into the pot, stirring gently.
Finish cooking Simmer on low heat 3–5 minutes until slightly thickened. Do not boil.
Cool & chill Remove spices. Add vanilla if using. Cool to room temperature, then refrigerate at least 2–3 hours.
🍽️ To Serve
Serve well chilled
Garnish with fresh cherries, mint, or a swirl of cream
💡 Tips
Traditionally made with Hungarian sour cherries
Adjust sweetness depending on cherry tartness
Can be made dairy-free using coconut cream
👉 Perfect on hot summer days and very popular at Hungarian family tables ❤️ If you want, I can also give you a no-cook blender version or a diet / sugar-free version.
