Hungarian Cherry Soup

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

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

Europe
Hungary
Shavuot
Gluten-free
Vegetarian
Soup
Eastern Europe

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