Hungarian cherry soup

This soup, fresh and not at all sweet, is traditionally served as a soup and not for dessert. Cherry soup is especially good before hearty dishes such as goulash with dumplings or paprikash. The amount of sugar and lemon juice depends on the sweetness of the cherry and your personal preference.

Ingredients

• 700 unpeeled cherries
• 500 ml dry white wine
• 200 ml of water
• 3-4 tablespoons Sahara
• 1 lemon, juice and zest
• 350 g sour cream, 15-20% fat
• salt and pepper optional

Directions

1. Remove stalks and seeds from the cherries while collecting the juice. Place the seeds, stalks, collected juice in a saucepan. Add wine and water, bring to a boil and simmer for 10 minutes. In a clean saucepan, mash the lemon zest and sugar. Strain the broth into it, add cherries and lemon juice. Bring to a boil, remove from heat and stir in sour cream. Cool and refrigerate. Pour the soup into bowls, and season with salt and pepper as needed.