Name: Hungarian Cherry Soup
Yield: Serves Six
Cuisine: Hungarian
Ingredients: 250 ml/8 fl oz/1 cup sour cream or crème fraîche; 1 kg/2¼ lb fresh, frozen or canned sour cherries, such as Morello or Montmorency, pitted; 5 ml/1 tsp almond extract, or to taste; 250 ml/8 fl oz/1 cup single (light) cream; 750 ml/1¼ pints/3 cups dry red wine; 1–2 cinnamon sticks, each about 5 cm/2 in long; 250 ml/8 fl oz/1 cup water; 175–250 g/6–9 oz/about 1 cup sugar, to taste

Preparation info

Serves
Six

Difficulty
Easy

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.

Ingredients

1 kg/2¼ lb fresh, frozen or canned sour cherries, such as Morello or Montmorency, pitted
250

Method

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.
In a bowl, stir a