Hungarian Cherry Soup


Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

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 g sugar (or to taste)
  • 1 lb/500 g sour cherries, pitted
  • juice of 2 lemons
  • 3 cups/750 ml crème fraîche or heavy cream
  • 2 tbsp kirsch
  • ground cinnamon (for sprinkling)


  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 thoroughly.
  3. To finish: spoon the soup into bowls. To each one, add a spoonful of the remaining crème fraîche or cream, stir to marble it and sprinkle with cinnamon.


Strawberry Soup:

Substitute strawberries for the cherries, cooking the strawberries only 1-2 minutes. Decorate the bowls with mint sprigs instead of cinnamon.