Cseresznyeleves (hungarian Cherry Soup)
Cseresznyeleves, or Hungarian Cherry Soup, is a refreshing and unique dish that is perfect for the summer months. This cold fruit soup is a popular starter or dessert in Hungarian cuisine, known for its vibrant color and sweet-tart flavor.
Ingredients
- 1 lb fresh cherries, pitted
- 4 cups water
- 1/2 cup sugar
- 1 cinnamon stick
- 1 lemon, juiced and zested
- 1/2 cup sour cream or Greek yogurt (optional for serving)
Instructions
- In a large pot, combine the pitted cherries, water, sugar, cinnamon stick, lemon juice, and lemon zest.
- Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until the cherries are tender.
- Remove the cinnamon stick and let the soup cool to room temperature. Then refrigerate for at least 2 hours before serving.
- When ready to serve, ladle the cherry soup into bowls and top with a dollop of sour cream or Greek yogurt if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 28g
- Fiber
- 3g
- Protein
- 1g
- Fat
- 0g
Supplies
Large pot Ladle Bowls
Tools
Knife Cutting board Zester
Serving suggestions
Serving suggestions: Serve the cseresznyeleves as a refreshing appetizer or a light dessert on a hot day. It pairs well with Hungarian pastries or a slice of sponge cake.
Tips & tricks
Tips: Adjust the sweetness of the soup by adding more or less sugar, depending on the tartness of the cherries. You can also garnish with fresh mint leaves for a pop of color and added freshness.
Cost
$8