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    Hungarian Cherry Soup

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    Hungarian Cherry Soup

    Traditionally served in Hungary at the start of a meal, cherry soup is usually made with wild, sour cherries. When using cultivated, sweet fruit, use lemon juice for the necessary sourness and a light rosé to deepen the flavour.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes plus cooling and chilling
    • Total time: 45 minutes plus cooling and chilling 45 minutes

    Serves: 4


    • 400g Red cherries, pitted
    • 25g Granulated sugar, plus extra to taste
    • 500ml Rosé wine
    • 1 tsp Plain flour
    • 100ml Crème fraîche
    • 2 Lemons, juice
    • 2 tbsp Light, soft brown sugar
    • 25g Blanched hazelnuts, toasted and crushed


    1. Put the cherries in a heavy-based saucepan with the sugar and wine, adding enough water to cover the fruit. Bring to the boil, turn down the heat, loosely cover and cook for 15–20 minutes, until the cherries are soft and the juice is ruby-red. Purée the mixture in a blender. Add the flour and 2 tbsp crème fraîche. Blend again.
    2. Return the soup to the pan and reheat gently until it comes to the boil. Add the lemon juice and more granulated sugar if required. Turn down the heat and cook gently until the soup thickens a little – about 5 minutes. Cool to room temperature, ladle into bowls or cups and finish each serving with a swirl of the remaining crème fraîche and a sprinkling of brown sugar and nuts.

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