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A speckled ceramic bowl of Hungarian cold cherry soup filled with whole cherries in a deep red broth, topped with a dollop of sour cream and fresh dill, with loose cherries and lemon slices surrounding the bowl on a pink surface.

Hungarian Cold Cherry Soup

A traditional, refreshing chilled soup made from tart sour cherries, warm spices like cinnamon and cloves, and a silky sour cream base.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 6 bowls
Course: Appetizer, Dinner
Cuisine: Hungarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Sour cherries Pitted, fresh or jarred Morello
  • ½ cup Granulated sugar Adjust to taste
  • 1 whole Cinnamon stick For infusion
  • 3 whole Cloves For infusion
  • 1 cup Sour cream Full fat
  • 1 tablespoon All-purpose flour To thicken
  • ½ cup Red wine Optional, for depth
  • 1 bunch Fresh dill For garnish

Equipment

  • 1 Large Stock Pot For simmering the soup
  • 1 Whisk For a smooth cream liaison
  • 6 Rustic Bowls For serving

Method
 

  1. Combine cherries, sugar, spices, and water in a pot. Simmer for 10 minutes until fruit is tender.
  2. Whisk sour cream and flour together. Temper by adding a ladle of hot liquid, then stir back into the pot.
  3. Simmer for 2 more minutes until slightly thickened. Remove cinnamon and cloves.
  4. Cool to room temperature, then refrigerate for at least 2 hours until ice-cold.
  5. Ladle into bowls, add a dollop of cream, and garnish with fresh dill before serving.

Notes

Temper the sour cream by adding a bit of hot liquid to it before stirring it into the pot to ensure a perfectly smooth, non-curdled texture.