Sunnier weather calls for some summery dishes, and traditional Hungarian fruit soup is a great option when you’re looking for something a little sweet, a little sour and always delicious. Containing sour cherries, sweet apples, a handful of spices and some fresh milk or cream, this soup is light, tasty and perfect for the approach of warmer climes.
Every Hungarian family has its own recipe for fruit soup, gyümölcsleves. With so many variations, feel free to include or leave out some ingredients to your liking. While the fruit soup we feature here includes all kinds of healthy produce, there is also the specific meggyleves, sour-cherry soup, another favourite.
Ingredients
3 apples, peeled and diced
3 handfuls sour cherries
2 plums or peaches, pitted and chopped
1-2 tablespoons sugar or more to taste
pinch of salt
lemon zest
pinch of cinnamon, or one whole cinnamon stick
2-3 whole cloves
1 tablespoon cornstarch
200ml whipping cream or cold milk
1 egg yolk
½ teaspoon vanilla extract
Method
Put fruit and salt in a soup pot with enough water to cover them. Add the spices, lemon zest, sugar and vanilla and bring to a gentle boil.
Simmer for five minutes.
In a small bowl, whisk together the cornstarch with a half cup of water. No lumps should remain in the mixture.
Pour into the soup and stir, cooking for a further minute.
Meanwhile, whisk together the cream or milk and the egg yolk. Add in some hot liquid and whisk together.
Turn off the heat and, while stirring continuously, pour in the yolk-cream/milk
mixture. Be careful not to let the egg cook, or it will scramble!
Serve cold.
Want to add other fruit to your recipe? Go ahead, and let us know the results!
