Top | Developed in Hungary

Fruit Soup

(recipe, Jon Clark)


This is my take off a popular Hungarian dish. This soup can be served as a course during lunch or dinner or as a delicious no-bake dessert.


  1. 2 kg fresh sour cherries pitted
  2. 5 peaches skinned and cut into chunks reserving juices
  3. 1 pt. raspberries
  4. salt
  5. sugar
  6. 1 vanilla bean
  7. 2 cups sour cream


  1. Add cherries, peaches, raspberries, and a good pinch of salt to a heavy pot set over a medium flame.
  2. Cook the fruit until the cherries get soft and the fruit begins to break down and add the vanilla bean split, and seeded along with about a half cup of sugar.
  3. Cook further until the fruit is simmering.
  4. Using a stick blender puree the soup until smooth, but leave pieces of fruit.
  5. Simmer further and add sugar to taste.
  6. Take the soup off heat and whisk in the sour cream and allow to cool.
  7. Put soup in the fridge and serve when cold.