Authentic Hungarian sour cherry soup

Cold, spicy and a little bit sour… A real refreshing meal during the hot summer days... This is the Hungarian fruit soup, in this case with sour cherry. Sour cherry soup is enjoyed by Hungarian families as cherries come into season in late spring and early summer. Each family has its own favorite recipe.

Also known as “meggykeszőce”, which is/was a traditional country side dish served on busy summer harvest and hot summer days. 

Ingredients:

• 600 g pitted sour cherries (Do not use canned)
• 3-4 tsp. granulated sugar
• 1 package of vanilla sugar
• water (ca. 1 liter)
• 2 sticks of cinnamon
• 5-6 pcs. clove
• pinch nutmeg
• 1 package of cooking cream (ca. 200 ml)
• 1-2 tsp. food binder (eg. Knorr)

Directions:

Mix pitted sour cherries with granulated and vanilla sugar in a large sauce pan and bring it to heat. Boil it for about 5 minutes, and then add water, cinnamon sticks, cloves and nutmeg. Put cloves in a spice/herb ball so that it is easier to remove from the soup.

Cook the soup for 10-15 minutes, then taste. If it is spicy enough, remove cloves and cinnamon sticks (or remove spice/herb ball).

I don’t like using flour as thickening, so I just added cooking cream and some food binder.

After adding both, boil the soup for another 5-10 until it thickens.

Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin. Serve very cold.