Hungarian Cherry Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Sour cherry soup is usually served chilled in spring and summer—the cherry season—but it is just as good served hot to open an autumn dinner of game.


  • 1 bottle (750 ml) dry white wine
  • ½ cup/100


  1. Heat the wine and sugar until the sugar is dissolved. Bring to a boil, add the pitted cherries and simmer 3-5 minutes.
  2. Purée the soup in a food processor or blender or work it through a food mill. Add the lemon juice and let it cool. Stir in two-thirds of the crème fraîche or cream and the kirsch and taste, adding more sugar if necessary. Cover and chill