GYÜMÖLCSLEVES i.e. fruit soup is a summer delicacy. It can be made of any fruit of the season (sour cherry, peach, plum, strawberry, etc.) and it’s an ideal starter of a light lunch. Last month we wanted to be smart and treated our international school group with some chilled plum soup. It turned out to be a complete disaster. They did not understand the concept and thus they did not like it, and left most of the small portions.

Such incidents teach us that although Hungarians are so madly proud of the delicacies of our cuisine, it does not necessarily mean others like it in the same way. Do you like trying new culinary things? Anyway, here is a recipe from CreativeKitchen:


  • 3 Pieces of apple
  • 2 Cups of sour cherry, pitted
  • 1 Piece cinnamon
  • 4 Table spoon (tbsp) sugar
  • 1 Cup milk
  • 2 Table spoon (tbsp) flour
  • 1 Peck salt

Put the cherries, apple chunks, cold water, cinnamon, peck salt and sugar. Bring to a boil, reduce the heat and simmer for 20 – 30 minutes, until the cherries and apples are tender. In a jar, stir cold milk and flour until the mixture is smooth. Stir into the cherry soup and cook it until the liquid getting thickens (boil up to 5 minutes). Remove from heat, place the pot into cold water bath and once the soup tepid, chill in refrigerator until ready to serve.

Our Lunch&Class session may include a variant of this soup. Learn more at: