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Hannah’s Delicious Sour Cherry Soup

Hannah’s Sour Cherry Soup

This is the basic recipe I used but I did a few things differently just for kicks. I added 2 cinnamon sticks, some cloves, and traded half of the sour cream for heavy whipping cream. The reason I added these items is because I like to have this as a dessert, not a main course or appetizer. Just make sure you don’t use canned cherry pie filling!


2 24 ounce jars of sour cherry compote
1 24 ounce jar of sour cherries in rum
1/2 teaspoon salt
2 cinnamon sticks
2-4 cloves in a tea ball
1/4 cup sugar
1/2 cup cold water
1/4 cup flour
3 egg yolks
1/2 cup of sour cream
1/2 cup of heavy whipping cream
1 tablespoon of vanilla extract
If desired- 1 packet of vanilla pudding (follow instructions before adding)*** I did not add this in.

• Drain cherries from cherry juice
• Put cherry juice in large pot and bring to boil (if cherry juice is not about 1 quart, add water)
• Add cherries, cinnamon sticks, cloves, sugar, and salt.
• Stir!
• Allow that to simmer for about 5 minutes, or until cherries are nice and soft.
• Whisk together the water and flour, and then slowly mix into the soup.
• Temper the egg yolks- slowly (a tablespoon at a time) add some of the hot soup to the yolks and whisk!
do this until you have about 2 cups (ish) of mixture. Then slowly add that to your soup, mixing the
whole time!
• Simmer that for about 4 minutes, stirring the whole time.
• Remove the soup from heat.
• Combine the sour cream, heavy whipping cream, and vanilla, and then temper that as you did the egg yolks.
• Slowly add the mixture to the soup, stirring constantly.
• If you wish, you can make some vanilla pudding and add it into the soup now.
• You can either enjoy it warm or chilled. My mom put some of it on vanilla ice cream!

CLICK HERE to see the recipe that I tweaked. I think they did a great job with the instructions!

If you make yours differently, let us know what you do! It is fun to see the many variations that families have!

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