Cold cherry soup is specialty Hungarian soup that has been around for years. It is often served as part of a full course meal. However, many people enjoy eating this cool delicious soup as a meal especially during the summer on a long hot day. Over the years, many people have created several ways to make this Hungarian soup. This is a healthier version of the recipe for cold cherry soup, which serves up to eight people once prepared.
Things You’ll Need:
- 1/2 cup of sugar
- 1/2 cup of red wine
- 1/4 teaspoon of salt
- Grated zest from 1/2 of a lemon
- 1 cup of plain yogurt
- 5 cups of water
- 1 1/2 lbs of sweet dark cherries
- Large soup pot
- Large Bowl
- Wash the cherries and remove the steams and pits. Place the pits in the soup pot and place the cherries in the large bowl.
- Add the water to the soup pot and bring the water to a boil.
- After the water starts boiling, reduce to heat and let it simmer for five minutes.
- Remove the pits from the hot water using a simmer.
- Add all of the remaining ingredients (salt, zest, sugar, and red wine) to the water except the cherries and yogurt to the soup pot. Turn up the heat to bring the water back to a boil.
- Allow the water to boil for five minutes and then add the cherries.
- Reduce the heat to low to allow the mixture to simmer.
- Cover the pot and let it simmer for about 5 minutes. Remove the pot from the heat and allow it to cool off.
- Place the yogurt in the large bowl and add a cup of the soup mixture to the bowl.
- Using a whisk, mix together the soup and yogurt until it is smooth.
- Slowly add the remaining soup and continue to stir. Place the large bowl in the refrigerator until the soup is cold.
- Stir the soup again before serving. Add halved fresh cherries on top of the soup if desired.
Tips & Warnings:
- To save time, you can purchase canned pitted cherries instead fresh cherries.
- If you are not a fan of yogurt, you can use sour cream as substitution. To reduce your calories, you should select a low fat or fat free brand.
- Keep your soup refrigerated and it should last up to three days.
About the Author: Tanya Davis is a full-time writer with a passion for trying new recipes. She also enjoys writing about health, wellness, and careers in billing and coding.