Hungarian Cherry Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Soups made from seasonal fruits are a favourite Central European treat. Cherry soup, one of the glories of the Hungarian table, is often served in Israel at the start of a dairy meal or during the festival of Shavuot when dairy foods are traditionally feasted upon. It is delicious served with an extra spoonful or two of sour cream.


  • 1 kg/ lb fresh, frozen or canned sour cherries, such as Morello or Montmorency, pitted
  • 250


  1. Put the pitted cherries, water, sugar, cinnamon and wine in a large pan. Bring to the boil, reduce the heat and simmer for 20–30 minutes until the cherries are tender. Remove from the heat and add the almond extract.

  2. In a bowl, stir a