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Hungarian Cherry Soup

Hungarian Cherry Soup
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Yield: Serves 6

For a smooth soup, puree in a blender. Serve as an appetizer or as a dessert.

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  • 3 cups cold water
  • 1 cup sugar
  • 2-inch to 4-inch stick cinnamon
  • 4 cups pitted sour cherries (if canned, drain)
  • 1 tablespoon arrowroot
  • 2 tablespoons cold water
  • 1/4 cup cream
  • 3/4 cup dry red wine, chilled
  • Lemon peel or sour cream; or whipped cream and powdered cinnamon


Combine water, sugar, and cinnamon in soup kettle. Bring to a boil and add cherries. Simmer, partially covered, over low heat 35 to 40 minutes if cherries are fresh, 10 minutes if canned. Remove cinnamon stick. Mix arrowroot and 2 tablespoons cold water to form a paste. Beat into soup until smooth. Increase heat and stir constantly until soup boils. Reduce heat and simmer 2 minutes or until slightly thick. Cool and chill. Before serving add cream and wine and stir. If served as an appetizer, garnish with lemon peel or sour cream; as a dessert, top with whipped cream and sprinkle with cinnamon.
Updated Friday, September 7th, 2007

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