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Hungarian Black Cherry Soup

world.food's picture
Ingredients
  Fresh bing cherries 3 Pound, rinsed
  Sugar 1⁄4 Cup (4 tbs)
  Finely grated orange zest 1 Tablespoon
  Finely grated lemon zest 2 Teaspoon
  Fresh orange juice 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Water 4 Cup (64 tbs)
  Tokay wine/Riesling wine 1 Cup (16 tbs) (Sweet)
  Salt To Taste
  Creme fraiche/Sour cream 6 Tablespoon (For Garnish)
  Fresh mint sprigs 6 (For Garnish)
Directions

GETTING READY
1. Select the best 18 cherries and keep aside.
2. Chop stems of the remaining cherries and keep in a cherry pitter.

MAKING
3. In a nonreactive soup pot, keep the prepared cherries.
4. Add sugar, orange and lemon zests and juices; toss to mix.
5. Pour water.
6. Heat the soup and bring to boil.
7. Add wine and reduce the heat to medium-low.
8. Simmer uncovered for about 15 minutes until the cherries are sof.
9. Carefully skim any foam accumulated on the surface.
10. Cook with occasional stirring.
11. Season with salt.
12. Remove the pot from heat and let it cool to room temperature.
13. Spoon cherries and process in a food processor or blender until smooth.
14. Add a bit of liquid for blending if required.
15. Return the cherry puree to the soup liquid.
16. Chill soup in refrigerator for 4 to 5 hours.

SERVING
17. Pour soup into 6 shallow bowls.
18. Top with a tablespoon of creme fraiche.
19. Garnish with 3 reserved cherries, and a mint sprig.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Dessert
Method: 
Boiled
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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