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Spicy Hungarian cherry soup

Spicy Hungarian cherry soup

1 kg of canned or frozen cherries, pitted

500 ml of dry red wine (for children replace wine and 500 ml water 200 ml 700 ml of water)

200 ml of water

250 g of cream TM Shchedryk

250 g of sour cream TM Shchedryk

1 cup of sugar

1-2 cinnamon sticks

1 tsp of almond extract


Put the cherries, cinnamon sticks into a large saucepan, add sugar and pour the wine and water. Bringing the mass to boiling, reduce the heat and leave to cook for another 20-30 minutes. Remove the pan from the fire and enter the almond extract. In a separate bowl, mix well half the of cream with sour cream, then gradually add the remaining cream. Add the creamy mass of cherry soup. Let cool and serve the dish to the table, garnished with mint or adding a little cream.

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