Hungarian Cherry Soup (With Video)


  • 24 ounces of canned cherries, stemmed and pitted, with juice (morello cherries are best)
  • 4 ounces of sour cream
  • 1/4-thick slice of lemon
  • 1 cinnamon stick


  1. Combine your cherries, lemon, and cinnamon stick in a saucepan. Bring to a boil, then simmer for about 5 minutes. Remove from heat.
  2. Use a measuring cup to scoop out 1/8 cup of the cherry juice. Combine this and your sour cream in a bowl.
  3. Remove the lemon and cinnamon stick from your saucepan. Stir in your sour cream mixture. Chill before serving. Enjoy!

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