Instructions:
- Cook the Cherries
- In a pot, combine cherries, water, sugar, cinnamon stick, cloves, lemon peel, and salt.
- Bring to a boil, then reduce heat and simmer for about 10–15 minutes until cherries are tender but not falling apart.
- Thicken the Soup (optional)
- In a small bowl, whisk flour with a few spoonfuls of the hot liquid until smooth.
- Stir this mixture back into the soup to slightly thicken.
- Add the Cream
- Remove from heat. Discard spices and lemon peel.
- Temper the sour cream (mix with a little hot liquid first to prevent curdling), then stir into the soup until smooth.
- Chill
- Let cool to room temperature, then refrigerate for several hours until thoroughly chilled.
- Serve
- Serve cold, garnished with a spoonful of cream or fresh mint if desired.
🍒 This soup is refreshing, slightly tart, and creamy — a Hungarian favorite during hot summer days.
Would you like me to also show you a wine-enriched version (with red or white wine) that’s often served to adults at festive tables?