Hungarian Cold Cherry Soup Recipe

Introduction

Hungarian Cold Cherry Soup is a refreshing and unique dish that combines tart cherries with creamy coconut yogurt for a delightful summer treat. This chilled soup is easy to prepare and offers a perfect balance of sweet and tangy flavors.

Ingredients

• 2 (14.5 oz) cans of tart cherries, with liquid
• 1 lemon slice
• 1 ½ tbsp maple syrup
• ¼ cup coconut yogurt, plus more for serving if desired
• 2 ½ tsp arrowroot starch
• Dill to serve (optional)

Instructions

1. Step 1: Add the cherries with their liquid, the lemon slice, and maple syrup to a pot. Stir to combine, then place over low heat and bring to a gentle simmer for 5 minutes to reduce the liquid and soften the cherries.
2. Step 2: In a small bowl, mix the coconut yogurt and arrowroot starch until smooth. Gradually spoon this mixture into the simmering cherry soup, stirring constantly. Continue to simmer gently for another 2 to 3 minutes to thicken.
3. Step 3: Remove the pot from heat and discard the lemon slice. Let the soup cool to room temperature before transferring it to the refrigerator to chill thoroughly.
4. Step 4: Once chilled, serve the soup in bowls, topped with fresh dill and a dollop of coconut yogurt if desired. Enjoy it cold with a spoon.

Tips & Variations

• For a smoother texture, blend the soup briefly before chilling.
• Use fresh tart cherries when in season for a fresher flavor.
• Replace coconut yogurt with plain Greek yogurt if you prefer a dairy option.
• Add a splash of white wine or cherry liqueur for an adult twist.

Storage

Store leftover cherry soup in an airtight container in the refrigerator for up to 3 days. Stir well before serving cold again. Avoid freezing, as the texture may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of canned?

Yes, fresh tart cherries can be used. Pit them and add a little water or cherry juice to achieve enough liquid for simmering. Adjust sweetness as needed.

Is this soup served only cold?

Traditionally, Hungarian Cold Cherry Soup is served chilled, making it a refreshing summer dish. It can be enjoyed slightly chilled or at room temperature but is not typically served warm.

Hungarian Cold Cherry Soup Recipe

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★★★★★

4.8 from 98 reviews

Hungarian Cold Cherry Soup is a refreshing and slightly tangy chilled soup made with tart cherries, maple syrup, and creamy coconut yogurt. This vibrant summer dish combines the natural tartness of cherries with a smooth texture, perfectly balanced by a hint of sweetness and optional fresh dill for garnish. It’s easy to make on the stovetop and served cold, making it a unique and delightful appetizer or dessert.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 14.5 oz cans tart cherries with liquid
• 1 lemon slice
• 1 ½ tbsp maple syrup
• ¼ cup coconut yogurt, plus more for serving if desired
• 2 ½ tsp arrowroot starch
• Dill for garnish (optional)

Instructions

1. Combine Ingredients: Add the canned tart cherries along with their liquid, lemon slice, and maple syrup into a pot. Stir to mix all the ingredients evenly.
2. Simmer the Cherries: Place the pot on the stove over low heat and bring the mixture to a gentle simmer. Cook for 5 minutes to soften the cherries and reduce the liquid slightly, enhancing the flavors.
3. Mix Coconut Yogurt and Arrowroot: In a small bowl, combine the coconut yogurt with arrowroot starch, stirring until smooth and well incorporated.
4. Thicken the Soup: Spoon the coconut yogurt and arrowroot mixture into the simmering cherry soup. Stir continuously and let it cook on low heat for another 2 to 3 minutes until the soup slightly thickens.
5. Cool and Chill: Remove the pot from heat and discard the lemon slice. Let the soup cool at room temperature, then transfer it to the refrigerator to chill thoroughly for at least 2 hours.
6. Serve: Once chilled, ladle the cold cherry soup into bowls. Garnish with fresh dill and a dollop of additional coconut yogurt if desired. Serve cold with a spoon and enjoy this refreshing Hungarian treat.

Notes

• If fresh cherries are preferred, substitute with about 4 cups of pitted tart cherries and adjust liquid accordingly to achieve desired consistency.
• Arrowroot is used as a thickening agent; cornstarch can be used as a substitute if unavailable.
• The lemon slice adds subtle acidity and aroma but should be discarded before serving to avoid bitterness.
• This soup is best served well chilled to bring out the refreshing flavors.

Keywords: Hungarian cold cherry soup, chilled cherry soup, vegan cherry soup, summer soup, tart cherry recipe