Hungarian Cherry Soup

Ready in 1h

Try this Hungarian Cherry Soup recipe, or contribute your own.


2 Lemons, 1 peeled & the peel
1 lb Morello cherries, pitted,
1 Inch stick cinnamon
3 c Riesling or other dry white
1/4 c Sugar
1/2 c Brandy (optional)
2 c Sour cream

Original recipe makes 1 Servings



Morellos are sour cherries; they may be either light red or dark, almost black, red. Any other sour cherries may be substituted. To be used safely, cherry pits and stems must be combined wiht the other ingredients and cooked as soon as they are removed from the cherries. Crush a few of the cherry pits, then put all the pits and stems into a pan with the wine, sugar, cinnamon stick and the juice of both lemons and peel of one. Simmer for 5 minutes, then leave to steep for at least 15 minutes. Strain, bring back to a boil and add the cherries and their juice. Remove from the heat immediately and allow to cool to tepid. Stir in the brandy. Put the sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly. Serve chilled.

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Calories Per Serving: 1503 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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