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Refreshing chilled sour cherry soup garnished with whipped cream, served in a white bowl.
Cooling sour cherry soup enriched with fresh cherries and cream.

Chilled sour cherry soup

Author: Flavelo
Recipes Soups
One of the strangest but most brilliant inventions of Hungarian cuisine is cold fruit soup, often baffling to foreigners (is it dessert or soup?). The secret is the balance of acidity and sweetness, and the velvetiness of the cream thickening. In summer, this soup hydrates, cools, and satisfies all at once.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Small bowl for thickening mixture
  • Ladle

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Place the cherries in the water with the sugar, salt, cinnamon, and cloves. Bring to a boil.

Tip: The pinch of salt enhances the sweet flavours (flavour enhancer).
2 ✓

Cook the cherries for approx. 10 minutes until soft, but not falling apart.

Tip: The fruit cell walls weaken from the heat, releasing juice and flavour into the water.
3 ✓

Prepare the thickening: whisk the sour cream, double cream, and flour in a small bowl until lump-free.

Tip: The starch in the flour will thicken the soup to a creamy consistency.
4 ✓

Tempering: ladle some hot soup juice onto the thickening mixture, mix quickly, then pour this tepid mixture back into the soup. Boil for another 2-3 minutes.

Tip: This prevents the sour cream proteins from suddenly curdling (flocculation) due to heat shock.
5 ✓

Remove from the hob, stir in the lemon juice. Chill completely (best served ice cold).

Tip: Add lemon juice at the end so the heat doesn't destroy the fresh aroma and Vitamin C.

Recipe FAQ

The sour cream curdled, soup became lumpy.
Tempering was skipped, or you used low-fat sour cream. With tempering, we gradually accustom the sour cream to the heat.
It became too runny.
Sour cherry soup thickens a bit while cooling. If still runny, you can thicken it afterwards with a little cornflour.

Ingredients

  • 500 g Pitted sour cherries (fresh or jarred)
  • 1 l Water
  • 100 g Granulated sugar
  • 1 piece Cinnamon stick
  • 5 whole Cloves
  • 0.5 whole Lemon juice
  • 200 ml Sour cream
  • 1 tbsp Plain flour (for thickening)
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 50 ml Double cream (optional, for creaminess)