📝 About This Recipe
Transport your palate to the sun-drenched terraces of Budapest with this iconic Hungarian summer classic. This vibrant, ruby-hued soup perfectly balances the sharp tang of Morello cherries with fragrant cinnamon and a luxurious, creamy finish. Traditionally served as a refreshing starter on sweltering days, its sophisticated sweet-tart profile makes it an unforgettable culinary experience that blurs the line between appetizer and dessert.
🥗 Ingredients
The Fruit Base
- 2 pounds Sour Cherries (Morello or Montmorency) (fresh pitted, or jarred/frozen if out of season)
- 4 cups Water (filtered)
- 3/4 cup Granulated Sugar (adjust based on the tartness of the fruit)
- 1/4 teaspoon Salt (to balance the sweetness)
Aromatics & Spices
- 1 piece Cinnamon Stick (whole)
- 4-5 pieces Whole Cloves (placed in a tea infuser for easy removal)
- 2 slices Lemon (fresh, seeds removed)
- 1/4 cup Dry Red Wine or Cherry Brandy (optional, for depth of flavor)
The Liaison (Thickener)
- 1 cup Sour Cream (full fat is essential for texture)
- 1/2 cup Heavy Cream (chilled)
- 2 tablespoons All-purpose Flour (for a silky consistency)
For Garnish
- 1 sprig Fresh Mint (finely julienned)
- 4 tablespoons Crème Fraîche (for a final dollop)
- 2 tablespoons Toasted Almond Flakes (for crunch)
👨🍳 Instructions
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1
In a large heavy-bottomed soup pot, combine the pitted sour cherries, water, sugar, and a pinch of salt.
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2
Add the cinnamon stick, cloves (in an infuser), and lemon slices to the pot. If using frozen cherries, include any juices from the bag.
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3
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low.
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4
Simmer the cherries uncovered for 10-15 minutes. You want the fruit to soften and release its deep crimson color, but not fall apart into a mush.
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5
While the soup simmers, prepare the thickening agent (habarás). In a medium mixing bowl, whisk together the sour cream, heavy cream, and flour until perfectly smooth with no lumps.
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6
To prevent the cream from curdling, perform 'tempering': slowly whisk two ladles of the hot cherry liquid into the cream mixture, stirring constantly until combined.
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7
Slowly pour the tempered cream mixture back into the main pot, stirring the soup continuously to ensure a silky integration.
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8
Add the red wine or cherry brandy at this stage if using. Continue to cook on low heat for another 3-5 minutes until the soup thickens slightly and the raw flour taste is gone.
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9
Remove the pot from the heat. Carefully fish out and discard the cinnamon stick, cloves, and lemon slices.
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10
Allow the soup to cool to room temperature. Once cooled, transfer to a glass container and refrigerate for at least 4 hours, though overnight is preferred for the flavors to fully develop.
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11
Before serving, give the soup a gentle stir. If it has thickened too much in the fridge, you can thin it with a splash of cold milk or water.
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12
Ladle the chilled soup into bowls or frosted glass coupes. Garnish with a dollop of crème fraîche, a sprinkle of toasted almonds, and fresh mint.
💡 Chef's Tips
Always use full-fat sour cream; low-fat versions are prone to curdling when they hit the hot liquid. If you can't find fresh sour cherries, look for jarred 'Morello' cherries in syrup, but reduce the added sugar in the recipe by half. Tempering is the most critical step—never add cold cream directly to the boiling soup or it will break. For a smoother, more 'elegant' version, you can blend one-third of the cooked cherries and stir them back in for body. A splash of rose water or vanilla extract added at the very end can provide a lovely floral aromatic layer.
🍽️ Serving Suggestions
Serve in chilled glass bowls to showcase the vibrant pink and red hues. Pair with a crisp, dry Hungarian Furmint or a late-harvest Riesling. Accompany with savory cheese scones (pogácsa) for a traditional Hungarian experience. Offer as a light, refreshing first course before a heavier roasted meat main dish. For a dessert-style presentation, serve with a small scoop of high-quality vanilla bean gelato in the center.