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Hungarian Cold Cherry Soup

A refreshing summer soup made with tart cherries, citrus, and maple, served chilled with a touch of coconut yogurt and dill.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Soup
Cuisine: Hungarian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 cans 14.5 ounce cans of tart cherries, with liquid Use fresh or frozen cherries, if preferred.
  • 1 slice lemon
  • 1.5 tablespoons maple syrup Adjust sweetness according to the tartness of cherries.
  • 0.25 cup coconut yogurt Plus more for serving if desired.
  • 2.5 teaspoons arrowroot For thickening the soup.
For serving
  • to taste Dill Optional, for garnish.

Method
 

Preparation
  1. Add the cherries (with the liquid), lemon slice, and maple syrup to a pot and stir to combine.
  2. Set on the stove over low heat and bring to a low simmer for 5 minutes to reduce and soften the cherries.
  3. In a small bowl, combine the coconut yogurt and arrowroot until smooth.
  4. Spoon the mixture into the soup and stir to combine while continuing to simmer on low for another 2–3 minutes.
  5. Remove from heat and discard the lemon slice.
  6. Allow to cool before transferring to the fridge to chill further.
  7. Once chilled, serve topped with dill and additional coconut yogurt, if desired.

Notes

Serve well-chilled in shallow bowls. A small dollop of coconut yogurt adds creaminess. Pair with desserts like cherry cheesecake or shortbread. Store in an airtight container in the fridge for up to 3 days.