Hungarian Cherry Soup


3 cups cold water
1 cup sugar
2-inch to 4-inch stick cinnamon
4 cups pitted sour cherries (if canned, drain)
1 tablespoon arrowroot
2 tablespoons cold water
1/4 cup cream
3/4 cup dry red wine, chilled
Lemon peel or sour cream; or whipped cream and powdered cinn


Combine water, sugar, and cinnamon in soup kettle. Bring to a boil and add cherries. Simmer, partially covered, over low heat 35 to 40 minutes if cherries are fresh, 10 minutes if canned. Remove cinnamon stick. Mix arrowroot and 2 tablespoons cold water to form a paste. Beat into soup until smooth. Increase heat and stir constantly until soup boils. Reduce heat and simmer 2 minutes or until slightly thick. Cool and chill. Before serving add cream and wine and stir. If served as an appetizer, garnish with lemon peel or sour cream; as a dessert, top with whipped cream and sprinkle with cinnamon.

For a smooth soup, puree in a blender. Serve as an appetizer or as a dessert.


Serves 6

Preparation Method

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