Cold Cherry Soup

My great uncle left Hungary as a young man and spent much of his life on the mean, frozen streets of Whitehorse, Yukon Territory. Once summer when I was about five, he came to visit us in the oven-like Midwest. Mom and Dad worked all day to create a genuine Hungarian feast, starting with traditional cold cherry soup.

Sour cherries have a sacred place in Hungarian cuisine. The tree grows well in northern, landlocked climate and it’s the kind of tree you’ll find in a lot of backyards. That’s why the appetizer meant so much to my great uncle. I, however, was unhappy with the bold taste. Then again, I was five and thought Gushers were a good idea. I’m an adult now and can confirm this stuff is a sour, sweet, umami-laden delight.

Ingredients

32 ounces pitted sour cherries; drained

reserve some for garnish)

3 cups water

1 cup sugar (additional sugar to taste)

Ground cinnamon

Pinch of salt

2 tablespoons flour

1 cup whipping cream

1 cup dry red wine or sherry

Notes

• I’d say that fresh sour cherries are preferable, but good luck finding those. I use frozen and they work just great.
• Some recipes online say to use sweet cherries. Don’t listen to them.
• This soup is meant to be served cold.

Directions

Over high heat, combine cherries, water, sugar, cinnamon, and salt. Bring to a boil.

In a separate bowl, whisk together flour, cream, and about ½ cup of the hot liquid. Gradually add this mixture to the saucepan, whisking constantly. Bring to a boil and cook about 3 to 5 minutes, whisking frequently. The soup will thicken slightly.

Remove from heat and stir in wine. Taste the soup and add more sugar if needed. I prefer strong sour and savory notes but to each their own. Let cool.

Cover and chill the soup. Garnish soup with reserved cherries.