Hungarian Cold Cherry Soup Recipe
Introduction
Hungarian Cold Cherry Soup is a refreshing and tangy dish perfect for warm days. This unique soup blends tart cherries with creamy coconut yogurt, creating a delightful balance of flavors that’s both light and satisfying.
Ingredients
- 2 cans (14.5 oz each) of tart cherries
- 1 lemon slice
- 1 1/2 tablespoons maple syrup
- 1/4 cup coconut yogurt (plus more for serving if desired)
- 2 1/2 teaspoons arrowroot
- Dill to serve (optional)
Instructions
- Step 1: Add the cherries with their liquid, the lemon slice, and maple syrup to a pot. Stir to combine. Place the pot over low heat and bring to a gentle simmer. Cook for about 5 minutes to soften the cherries and reduce the liquid slightly.
- Step 2: In a small bowl, mix the coconut yogurt and arrowroot until smooth. Slowly spoon this mixture into the simmering soup, stirring continuously. Continue to simmer for another 2 to 3 minutes until the soup thickens slightly.
- Step 3: Remove the pot from heat and discard the lemon slice. Let the soup cool to room temperature, then transfer it to the refrigerator to chill thoroughly.
- Step 4: Once chilled, serve the soup topped with fresh dill and extra coconut yogurt if you like. Enjoy this cool and creamy cherry soup with a spoon.
Tips & Variations
- For a sweeter soup, adjust the maple syrup to taste or add a touch of honey.
- If arrowroot is unavailable, you can substitute with cornstarch, but mix it well to avoid lumps.
- Fresh dill adds a lovely aroma and contrast, but you can omit it if preferred.
- Try using fresh or frozen cherries when in season for a more vibrant flavor.
Storage
Store the chilled soup in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again, and enjoy it cold for the best taste and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this recipe is already vegan as it uses coconut yogurt and maple syrup instead of dairy or honey.
What can I use if I don’t have arrowroot?
You can substitute arrowroot with cornstarch or potato starch. Mix it with a small amount of yogurt or water before adding to the soup to prevent clumping.
PrintHungarian Cold Cherry Soup Recipe
This Hungarian Cold Cherry Soup is a refreshing, tangy, and slightly sweet summer dish made with tart cherries, coconut yogurt, and a hint of lemon. Perfectly chilled and garnished with dill, it offers a unique combination of flavors and a creamy texture, ideal for a light dessert or appetizer on warm days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegan
Ingredients
Soup Ingredients
- 2 cans (14.5 oz each) tart cherries with liquid
- 1 lemon slice
- 1 1/2 tablespoons maple syrup
- 1/4 cup coconut yogurt (plus extra for serving, optional)
- 2 1/2 teaspoons arrowroot starch
- Dill, for serving (optional)
Instructions
- Simmer Cherries: Add the canned tart cherries with their liquid, lemon slice, and maple syrup into a pot. Stir well to combine, then place over low heat. Allow the mixture to gently simmer for about 5 minutes to soften the cherries and reduce the liquid slightly.
- Combine Yogurt and Arrowroot: In a separate small bowl, blend the coconut yogurt and arrowroot starch until smooth. Gradually spoon this mixture into the simmering cherry soup, stirring constantly to incorporate it evenly.
- Cook to Thicken: Continue to simmer the soup on low heat for an additional 2 to 3 minutes, stirring frequently. This will thicken the soup slightly. Then remove the pot from the heat and discard the lemon slice.
- Cool and Chill: Allow the soup to cool down to room temperature before transferring it to the refrigerator. Chill the soup thoroughly until cold, enhancing its refreshing taste.
- Serve: Serve the cold cherry soup in bowls, topped with fresh dill and an optional dollop of extra coconut yogurt. Enjoy it chilled with a spoon as a light and flavorful dish.
Notes
- Use tart cherries for an authentic, slightly tangy flavor; sweet cherries will alter the taste.
- Arrowroot starch is used as a thickener and can be substituted with cornstarch if needed.
- Dill is optional but adds a lovely herbal contrast to the sweet and sour cherry flavors.
- If you prefer a creamier texture, increase the coconut yogurt slightly.
- This soup is best served chilled, so plan ahead to allow for sufficient chilling time in the refrigerator.
Keywords: Hungarian cherry soup, cold cherry soup, vegan summer soup, tart cherry dessert, coconut yogurt soup
