Hungarian Cold Cherry Soup Recipe
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.
- 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
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
- 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.
- 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.
- Mix Coconut Yogurt and Arrowroot: In a small bowl, combine the coconut yogurt with arrowroot starch, stirring until smooth and well incorporated.
- 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.
- 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.
- 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
Find it online: https://kochenmitviktoria.com/hungarian-cold-cherry-soup-recipe/
