Sour cherry soup

At first glance, you may find it unusual to make this Hungarian delicacy on hot summer days. However, the dish itself serves as a perfect choice for cooling down, as it is intended to be eaten cold. Despite its appearance resembling that of a dessert, sour cherry soup is not primarily considered one, except in certain locations. It is presented like any other soup, which contributes to its popularity among children who often enjoy it with a dollop of whipped cream. Whether you’re starting a summer luncheon or commencing an evening feast, this soup is an excellent choice. Its creamy, fresh, and indulgent flavor is so satisfying that you may not desire any other dishes afterwards.

sour cherry soup


  • 1 kg sour cherries
  • 4 tbsp sugar
  • 250 ml cream
  • 1 tbsp flour some cloves
  • 1 tbsp cinnamon
  • 2-3 pieces of star anise
  • 1 lemon
  • some salt water



To prepare the sour cherry soup, begin by thoroughly washing and removing the pits from the sour cherries. Take a deep saucepan and combine the sugar and an amount of water approximately twice the volume of the cherries. Depending on your desired thickness, you can add 1.5-2.5 liters of water. Next, place the cinnamon, star anise, cloves, salt, and lemon zest in a tea infuser and add them to the saucepan. Bring the mixture to a gentle boil.

Reduce the heat and remove the spice holder from the saucepan. In a separate bowl, whisk together the cream and flour until well combined. Gradually add a few tablespoons of the soup to the creamy-floury mixture and stir until smooth. Slowly pour this mixture back into the saucepan while continuously stirring to prevent lumps from forming.

Finally, allow the soup to cool down. Once cooled, it is ready to be enjoyed as a delightful summer dish.

sour cherry soup


Daily News Hungary



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