Hideg Cseresnyeleves

Hideg Cseresnyeleves Recipe from Hungary with Cherries and Red Wine

Region / culture: Hungary | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Hideg Cseresnyeleves is a traditional Hungarian cold cherry soup that is perfect for hot summer days. This refreshing and sweet soup is a unique and delicious way to enjoy fresh cherries.

History

Hideg Cseresnyeleves has been a popular dish in Hungary for centuries. It is often served as a starter or dessert during the summer months when cherries are in season. The combination of sweet cherries, tart lemon, and aromatic spices makes this soup a true delight for the taste buds.

Ingredients

1 lb (454 g) sweet red cherries
0.5 lemon rind
6 whole cloves
1 x 3 inches stick cinnamon
0.33 cup granulated sugar
0.5 tsp salt
3 tbsp quick-cooking tapioca
1 cup red wine
4 lemon slices
commercial sour cream
3 cups water

How to prepare

The day before or early in the day, wash the cherries and remove the stems.
Using a vegetable peeler, remove the rind from the lemon in strips and stick cloves into the rind.
In a saucepan, combine the cherries, lemon rind with cloves, cinnamon, sugar, salt, and water.
Simmer uncovered for 15 minutes.
Gradually stir in tapioca and bring to a boil. Then, remove from heat and stir in wine. Allow to cool.
Remove and discard the lemon rind, cloves, and cinnamon. Refrigerate until serving time.
To serve, ladle the ice-cold soup into individual soup bowls or plates. Top each serving with a lemon slice and a spoonful of sour cream (or stir in cream if preferred).

Variations

Add a splash of rum or brandy for an extra kick.
Use different fruits such as peaches or berries for a unique twist.
Top with chopped nuts or granola for added texture.

Cooking Tips & Tricks

Be sure to remove the stems from the cherries before cooking.

- Simmer the soup uncovered to allow the flavors to meld together.

- Refrigerate the soup for several hours before serving to allow the flavors to fully develop.

- Top each serving with a slice of lemon and a dollop of sour cream for a traditional touch.

Serving Suggestions

Hideg Cseresnyeleves can be served as a starter or dessert. It pairs well with grilled meats or as a light and refreshing end to a summer meal.

Cooking Techniques

Simmering, boiling, and refrigerating are the key cooking techniques for making Hideg Cseresnyeleves.

Ingredient Substitutions

Use cornstarch or arrowroot powder instead of tapioca.

- Substitute white wine for red wine if desired.

- Use honey or maple syrup instead of sugar for a healthier option.

Make Ahead Tips

Hideg Cseresnyeleves can be made a day in advance and refrigerated until serving time.

Presentation Ideas

Serve Hideg Cseresnyeleves in chilled soup bowls or plates topped with a slice of lemon and a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Hideg Cseresnyeleves pairs well with grilled meats, salads, or crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftover Hideg Cseresnyeleves in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Hideg Cseresnyeleves contains approximately 150 calories.

Carbohydrates

Each serving of Hideg Cseresnyeleves contains approximately 30 grams of carbohydrates.

Fats

Each serving of Hideg Cseresnyeleves contains minimal fat.

Proteins

Each serving of Hideg Cseresnyeleves contains minimal protein.

Vitamins and minerals

Hideg Cseresnyeleves is a good source of vitamin C and antioxidants from the cherries.

Alergens

Hideg Cseresnyeleves may contain dairy allergens from the sour cream.

Summary

Hideg Cseresnyeleves is a low-calorie, carbohydrate-rich soup that is perfect for a light and refreshing summer meal.

Summary

Hideg Cseresnyeleves is a delightful and refreshing cold cherry soup that is perfect for summer. With its sweet and tangy flavors, this soup is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Hideg Cseresnyeleves. It was a warm summer day, and I was wandering through the bustling streets of Budapest, taking in the sights and sounds of the bustling market. As I meandered through the stalls filled with fresh fruits and vegetables, the tantalizing aroma of cherries wafted through the air, drawing me towards a small, quaint booth.

At the booth, an elderly Hungarian woman was selling baskets of plump, juicy cherries. Intrigued, I struck up a conversation with her, asking about the different ways cherries were used in Hungarian cuisine. She smiled warmly and began to tell me about Hideg Cseresnyeleves, a traditional Hungarian cold cherry soup that was perfect for hot summer days.

As she spoke, her eyes sparkled with passion for cooking, and I found myself captivated by her stories of her own grandmother teaching her the recipe. She explained how the tartness of the cherries was balanced by the sweetness of sugar and the hint of cinnamon, creating a refreshing and delicious soup that was loved by her family for generations.

In that moment, I knew I had to learn how to make this soup myself. I begged the woman for her recipe, and she graciously agreed to share it with me. She handed me a weathered piece of paper, covered in faded ink and spattered with cherry juice, and I clutched it tightly, feeling as though I had been given a precious treasure.

When I returned home, I wasted no time in gathering the ingredients and following the instructions on the recipe. The cherries were pitted and simmered with sugar, water, and a touch of cinnamon until they softened and released their vibrant red juices. Once cooled, the soup was chilled in the refrigerator until it was icy cold and ready to be served.

As I took my first spoonful of the Hideg Cseresnyeleves, I was transported back to that bustling market in Budapest, surrounded by the sights and sounds of a culture rich in tradition and flavor. The soup was a perfect balance of sweet and tart, with a hint of spice from the cinnamon that lingered on my tongue.

I shared the soup with my family, who marveled at the unique combination of flavors and the refreshing quality of the cold cherry soup. They asked me where I had learned to make such a delicious dish, and I smiled as I recounted the story of the elderly Hungarian woman at the market who had shared her cherished recipe with me.

From that day on, Hideg Cseresnyeleves became a beloved staple in my family's repertoire of recipes. Whenever summer rolled around, we would gather around the table, savoring each spoonful of the cold cherry soup and reminiscing about the day I stumbled upon the recipe that had become a cherished tradition in our home.

I often think back to that warm summer day in Budapest, when I first discovered the magic of Hideg Cseresnyeleves. It serves as a reminder of the power of food to bring people together, to create lasting memories, and to pass down traditions from one generation to the next. And for that, I am forever grateful to the kind Hungarian woman who shared her recipe with me, allowing me to bring a taste of her culture into my own kitchen.