Friday, August 17, 2012

Hungarian fruit soup

While I have returned from the land of delicious fruits and vegetables (the Mediterranean), my thoughts still linger on the things I ate (and grew fat on) in the last two months. Tomatoes ripe and juicy with a taste I have nearly forgotten, cucumbers and onions bursting with flavor, salty tangy Kalamata olives and fresh cheeses to top all my salads with. I could be a vegetarian if I lived there. But lets focus on the fruits first. The soup featured here is a delight when eaten cold on a hot summer day, but it is similarly amazing when consumed warm for breakfast on a cool morning. 

1 pound sour cherries
28 oz can of sliced peaches
14 oz can of pineapple chunks
1 sour apple (optional)
1 fresh lemon
ground cinnamon
1 tsp vanilla sugar
200mL sour cream
1 tbsp flour
pinch of salt


Add the cherries, peeled and diced apple and the pineapple to a pot. Sprinkle 2 tbsp sugar on top. Squeeze the juice of half a lemon on top. Add the cinnamon, salt and the vanilla sugar. Pour water into the pot to cover the fruits.

Bring to a boil and add the drained peach pieces on the very end. Meanwhile, mix the sour cream with the flour, add quarter cup of water to make the mixture easier to pour. When the soup comes to a boil, pour in the sour cream mix. Bring back to a boil and immediately take off the heat. Adjust spicing while it's still warm.

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