Hungarian Sour Cherry Soup Food
COLD CHERRY SOUP
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves six to eight
Number Of Ingredients 7
Steps:
- Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
- Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
- Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 96 milligrams, Sugar 25 grams
HUNGARIAN SWEET 'N' SOUR CABBAGE SOUP
Make and share this Hungarian Sweet 'n' Sour Cabbage Soup recipe from Food.com.
Provided by teresas
Categories Stew
Time 50m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a soup pot over medium heat.
- Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
- Stir in the paprika, and cook for 1 minute while stirring continuously.
- Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
- Simmer for 5 minutes.
- Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
- Add the honey.
- Season the soup with the salt and pepper and the optional smoked paprika.
Nutrition Facts : Calories 83.4, Fat 2.2, SaturatedFat 0.3, Sodium 121.3, Carbohydrate 16, Fiber 4.2, Sugar 9, Protein 2.6
HUNGARIAN SOUR CHERRY SOUP (MEGGY LEVES)
Steps:
- Gather the ingredients.
- In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes.
- Meanwhile, in a medium bowl, mix sour cream with flour, salt, and confectioners' sugar until smooth.
- When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth. Transfer to the pan with the cherries and whisk until smooth. Simmer 5 minutes, but do not boil.
- Cool to room temperature in an ice water bath . Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold.
- Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream .
- Enjoy.
Nutrition Facts : Calories 222 kcal, Carbohydrate 38 g, Cholesterol 23 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 112 mg, Sugar 33 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
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- Bring to a boil the water with lemon zest, cinnamon and cloves in a large pot. Lower heat, then stir in cherries and sugar. Simmer until cherries are tender, about 10 minutes. Take out the lemon zest, cinnamon and cloves.
- Pour the sour cream mixture into the pot and stir very well. Bring to a quick boil, lower heat and simmer for 5 or 6 minutes, until the liquid thickens a bit. Add the wine (optional).
- Remove from heat, cover with lid and leave to cool. Chill the soup completely in the refrigerator, still covered to avoid a skin to form. Serve cold with a dollop of sour cream.
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- Paprikás Csirke. You’d be hard pushed to find a Hungarian restaurant that doesn’t offer this dish on the menu. Paprikás Csirke (Chicken Paprikash) is a delicious creamy chicken cooked in a paprika sauce.
- Goulash. Goulash might be the first thing to jump to your mind when you think of famous Hungarian food, and rightly so. In Hungary, it’s known as Gulyás, named after the original herdsmen who would make it back in the 9th century.
- Halászlé. Hungary’s not known for its fish, unsurprisingly, as it’s a completely landlocked country. However, it does have some major rivers and lakes providing some great freshwater fish.
- Pálinka. If you’ve ever traveled to this part of the world you’ll have come across a particular beverage that can’t help but make an impact! Pálinka is known far and wide as Hungary’s very own spirit – a strong fruit brandy that has a distinctive flavor.
- Lángos. Lángos is a comfort street food from Hungary that is universally popular. It’s been nicknamed Hungary’s version of pizza because its base is made of flour, water, milk, yeast, and salt.
- Töltött Káposzta. Stuffed cabbage is a typical Hungarian food. You’ll find it on the festive menu at Christmas or Easter. To make Töltött Káposzta, blanched cabbage leaves are stuffed with rice and ground pork and plenty of seasoning, then either baked or steamed, often in a thick tomato and paprika sauce.
- Rántott Sajt. This next dish is bound to get your mouth watering. Rántott Sajt is, simply put, fried cheese. This Hungarian dish is a common main course at most restaurants, and is served with a salad and fries, and maybe some mayonnaise, tartar, or sour cream.
- Rakott Krumpli. If you’re familiar with potato dauphinoise, you might like this. Rakott Krumpli is basically a layering of sliced potatoes with a creamy egg sauce.
- Gundel Palacsinta. Some of the best Hungarian traditional food is served for dessert, and palacsinta is no different. It consists essentially of glorified pancakes!
- Hortobágyi Palacsinta. While we’re on the subject of pancakes, they don’t just come in the form of Hungarian desserts. In fact, one of the most mouthwatering Hungarian food dishes is Hortobágyi palacsinta, a savory pancake dish.
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- Túrós batyu: Like in Italy, France, and Scandinavia, many people in Hungary start their days with a morning pastry instead of a full breakfast dish.
- Chocolate bun (kakaós csiga): Apart from the túrós batyu, above, kakaós csiga is the other beloved morning pastry in Hungary. If you have a sweet tooth, you'll find this rich chocolate bun shaped in a spiral to be a real treat, especially if you eat it while still warm.
- Plum jam (szilvalekvár): Be it a simple topping to a toasted bread, a rich garnish to foie gras, or a filling of palacsinta, fruit preserves appear in countless Hungarian dishes.
- Lángos: Many Hungarians associate this disc of deep-fried bread dough with summer vacations spent at Lake Balaton, but thankfully lángos is available year-round.
- Liptauer (körözött): Named after the curd cheese of Liptov, in today's Slovakia, Liptauer is an orange-hued spread favored by people across the former Austro Hungarian Empire.
- Cured sausage (kolbász): Cured meats are dear to the hearts of Hungarian people and perhaps none more so than kolbász, which they traditionally prepared during the winter pig slaughter.
- Szalámi: Traditional salami is a relatively recent type of preserved sausage in Hungary, dating back to the 19th century. Compared to kolbász, above, szalámi is thicker, aged longer, and usually made without paprika, hence the absence of an orange-red hue to it.
- Szalonna: “Szalonna” is an umbrella term for all cuts of preserved pork that come from right under the animal’s skin, be it fatback, pork belly, or jawl.
- Bread spread with lard (zsíroskenyér): The tradition of spreading flavorful fat on crusty bread is alive and well in Hungary, too. While northern Europe has buttered toast, in Hungary creamy pork fat (lard) is the usual topping of choice.
- Fried fatback (töpörtyű & pörc): Morsels of fatback fried to a golden, crispy brown may not be for the faint of heart but they're delicious. Most butcher shops in Hungary make them from both pork and goose fat (schmaltz).
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- Fisherman’s Soup (Halászlé) The name “fisherman’s soup” may not sound the most appetizing, but when made the right way, this soup can be astoundingly delicious.
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- Deep-Fried Flat Bread (Lángos) If you want something bready instead of meaty, try this fried flatbread. In Hungary, you’ll find that Lángos more of a street food than a meal you’ll also find in many Hungarian restaurants.
- Pasta With Cottage Cheese (Túrós Csusza) If you want something cheesy and filling, Túrós Csusza is exactly what you need. This is a very old-fashioned traditional dish made with noodles and cottage cheese or various curd cheeses.
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Cover the pitted cherries with the water. Add the sugar, 2 lemon slices, cinnamon, little salt and the vanilla extract if using. Bring to the boil and cook for 2-3 minutes. Mix the flour with a little cream and gradually add the rest of the cream to get a smooth consistency, ladle in a little of the hot liquid from the cherries, stir to combine ...
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Hungarian Cold Cherry Soup Recipes COLD CHERRY SOUP. Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of …
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