Tipsy Cherry Soup from Hungary
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 4 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g sour cherries
- 5 clove (s)
- 1 stick cinnamon
- 200 ml red wine, dry
- 800 ml water
- 1 lemon (s)
- 5 tablespoon sugar
- 1 pinch (s) salt
- 2 egg yolks
- 200 ml sweet cream
Print Recipe
Pin Recipe Instructions
- Wash and stone the sour cherries. Crush some seeds and tie them together with the cinnamon stick and cloves in a cheesecloth. Add the cherries to the red wine and the water. Squeeze the lemon, pour the juice through a fine sieve.
- Add the sugar, a pinch of salt and the spice sachet to the liquid, heat and simmer for five minutes. Remove the spice sachet and fish out half of the cherries with a slotted spoon and set aside.
- Finely puree the rest of the soup with a hand blender. Heat again. Beat the egg yolks with the sweet cream and stir in a cup of the hot soup. Pour the mixture back into the saucepan while stirring. The soup must no longer boil! Add the previously separated cherries and cool the soup very well in the refrigerator.
- If you want, you can add a dollop of sweet cream to the soup when you serve it.
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