Hungarian cherry soup
Hungarian cooks were the first to prepare cold cherry soup, serving it either as a summer appetizer before the main course or as a refreshing dessert. No matter when you want to serve it, the main thing is that this cold sweet and sour soup with cherries, wine and sour cream is not only very tasty, but it is also ready in minutes.
Hungarian cherry soup
Hungarian cooks were the first to prepare cold cherry soup, serving it either as a summer appetizer before the main course or as a refreshing dessert. No matter when you want to serve it, the main thing is that this cold sweet and sour soup with cherries, wine and sour cream is not only very tasty, but it is also ready in minutes.
Ingredients
| cherries 500 g |
| water 250 ml |
| cinnamon sticks 2 pcs |
| red dry wine 300 ml |
| sugar to taste |
| sour cream |
Instructions
Step 1
Place cherries in a saucepan, add hot water, a little sugar, cinnamon and wine.
Step 2
Bring the soup to the boil and simmer for 5-7 minutes.
Step 3
Cool the soup, add the sour cream and stir.
Step 4
Serve garnished with mint leaves.
