Hungarian Sour Cherry Soup

Hungarian Sour Cherry Soup

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.

4 to 6 servings

• Water -- 4 cups
• Sugar -- 1 cup
• Cinnamon stick -- 1
• Sour cherries, pitted -- 4 cups
• Salt -- pinch
• Water -- 2 tablespoons
• Cornstarch or arrowroot cookies -- 1 tablespoon
• Cream -- 1/4 cup

1. In a large saucepan, bring the 4 cups of water, sugar and cinnamon stick to a boil.
Reduce heat to medium-low and simmer, stirring to dissolve the sugar, for about 2-3
2. Add the cherries and a pinch of salt and simmer for another 30-40 minutes. Remove
the cinnamon stick.
Cherry Lane in Vineland has sour cherries in a bucket fresh w/o sugar, these are
pasteurized so no need to cook them.
3. Stir the cornstarch (or six Arrow Root cookies) into the 2 tablespoons of water and
then quickly whisk the slurry into the simmering cherries. Simmer for another 2-3
minutes to thicken the soup a little.
4. Pour the soup into a bowl place into the refrigerator until well chilled. Just before
serving, stir in the cream.
• To use sour cream instead of sweet cream, eliminate the cornstarch slurry and stir 2
tablespoons of flour into 3/4 cup sour cream. Whisk a little of the simmering soup
into the sour cream, then whisk the sour cream into the soup. Simmer for another 5
minutes and chill.
• If you use canned sour cherries, reduce cooking time to 10-15 minutes.
• Stir in 1/2 cup of chilled red wine (preferably Hungarian), rosé wine or dry sherry with
the cream.
• To add even more flavor, save the cherry pits. Wrap them in a towel and pound with a
hammer to crack them. Tie them up in a piece of cheesecloth and simmer along with
the cherries. Remove along with the cinnamon stick.
Try using strawberries instead of cherries. Adjust the sugar down a little.

Back to blog