Hungarian cherry soup

Category: First meal
Kitchen: Hungarian
Hungarian cherry soup

Ingredients

Pitted cherries 500 g
Water 1.5 l
Sugar 160 g
Sour cream 250 g
Flour 2 tbsp. l.
Salt 1/4 tsp
Mint leaves for decoration

Cooking method

  • Cook the cherries with water and sugar after boiling for 5 minutes.
  • Mix sour cream, flour and salt in a separate bowl.
  • Separate some hot cherry syrup (two ladles are enough) and brew sour cream-flour dressing with it. Pour in the syrup gently, stirring constantly with a whisk.
  • Then - pour into a saucepan with cherries, stirring in the same way. Warm up over low heat for another 10 minutes, without bringing to a boil. When boiling, sour cream can curdle!
  • Cool down.
  • Decorate with mint leaves.
  • Bon appetit and good weather!

The dish is designed for

4-5 small portions

Time for preparing:

20 minutes

Note

This soup has been our favorite for several cherry seasons. Then we somehow forgot about him. Thanks to the competition: I remembered this recipe, and it's on our menu again.
And I didn't even wait for the cherry season as before, but made it from frozen cherries, which, of course, is a deviation from the authentic Hungarian recipe, in which cherries should be fresh, and even better with pits. I also cooked with pits, but then the cherries are heavy, they sink to the bottom of the plate, and the soup is not so beautiful.

Mikhaska
Robin bobinhow cute he is! I've never heard of that! Thanks for the recipe!
Rada-dms
An interesting recipe! : girl-yes: I'll cook it in the summer! Thank you so much!
Tumanchik
And I liked the recipe! Cherries are my husband's favorite berry! I will definitely cook - my husband will like it. Thank you!!!!
Reset
Cool soup! Cooking for the second year.
It's a pity that there are few reviews))

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