Hungarian Rhapsody No. 1 : Sour Cherry Soup with Pálinka

👩‍🍳— Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.

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Pálinka is Hungary's favourite fruit rocket fuel, often dubbed the "Hungarian eau de vie" with an alcohol content that can knock your socks off (40% to 55% ABV). Authentic Pálinka is a protected geographical indication within the European Union so for a brandy to be called Pálinka, it must be mashed, distilled, and bottled in Hungary exclusively from Hungarian-grown fruit or marc.

Pálinka is deeply ingrained in Hungarian hospitality and tradition. When I told my husband I was writing a post about pálinka, he immediately pulled out his phone and showed me a thread filled with pálinka memes from his Hungarian friends. According to these same individuals, making jam is often seen as a missed opportunity to produce pálinka, as all fruits can, and should be distilled into this delightful drink!

Key fruits

While many fruits can be used, some of the most common and popular varieties include:

• Apricot (barack)

• Plum (szilva)

• Pear (körte)

• Cherry (cseresznye)

• Quince (birs)

  
  

Typically, pálinka is served as a welcoming drink at gatherings and significant celebrations, which is why they insist on providing an endless, bottomless glass. Historically, it has been viewed as a cure-all, sipped by farmers before long days of work, turning "liquid courage" into an art form.

The craft of making pálinka is celebrated through various festivals, and let’s not overlook the homemade varieties, where families proudly craft their secret recipes. This often leads to spirited debates about who has the best recipe, and perhaps a few regrettable singing sessions!

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Hungarian Chilled Sour Cherry Soup with Pálinka - Pálinkás Meggyleves

Serves 4-6 | Prep time: 5 min | Cooking time: 20 min

Whenever I discuss Hungarian cuisine with my Canadian or European friends, they are always surprised to learn about Hungarian fruit soup, known as gyümölcsleves. This delightful, chilled soup is a quintessential summer dish that’s perfect for warm days! The most famous version features luscious sour cherries, but feel free to get creative with seasonal fruits like berries, peaches, and plums. It bursts with sweet and tangy flavors, making it incredibly refreshing. While it can be enjoyed warm, savoring it chilled as a starter on a hot day is truly a delightful experience. Give it a try, you’ll love it!

Pálinka is an optional addition, not commonly used, and should only be consumed by those who are legally permitted to do so.

Ingredients:

• 1 kg sour cherries or cherries or Morello cherries in light syrup, including their juice

• 4 Tbs sugar

• 1 Tbs flour

• 1 generous cup of sour cream

• 5-6 cloves

• 2 star anise

• 1 cinnamon stick

• Zest of one lemon

• Pinch of salt

• Water

• 30 ml /1 oz pálinka

Instructions

In a large pot, combine well-washed and pitted sour cherries with double the amount of water, then add the sugar.

Next, incorporate the cinnamon sticks, cloves, star anise, lemon peel, and a pinch of salt. Bring the mixture to a gentle boil and let it simmer for about 25-30 minutes. After that, reduce the heat to medium-low and allow it to simmer for an additional 6-7 minutes, until the cherries soften beautifully. Remove the larger spices.

Meanwhile, in a small bowl, whisk together sour cream and flour with 1/4 cup of the warm cherry liquid to create a smooth mixture. Gradually incorporate another 1/4 cup of the liquid while continuing to whisk until fully blended. Slowly mix in the remaining cherry soup, stirring continuously to avoid lumps.

Finally, add the pálinka and stir to combine.

Set the mixture aside to cool, then refrigerate until chilled.

Happy sipping and savouring!