Sour cherry soup (hideg meggyleves) is a summertime favorite in Hungary. It has a sweet and refreshing taste. As the recipe notes, it’s best served with a dollop of sour cream.
1 1/2 pounds fresh sour pitted cherries or 1 can sour pitted cherries including juice
4 cups (960 ml) water
1/3 cup (75 ml) red wine
1/4 cup (55 grams) sugar
1/2 tsp salt
1 cinnamon stick
1 -2 cloves
1 lemon peel
sour cream for topping
In a large pot, add the water, wine, sugar, salt, cinnamon stick, cloves, lemon peel and bring to a boil.
Reduce heat to medium-low and simmer, stirring to dissolve the sugar, for about 1-2 minutes.
Add the cherries and simmer for 10 minutes or until cherries are soft. Remove the cinnamon stick, cloves, and lemon peel.
Remove pot from heat and ladle soup into a large bowl or container. Place into fridge and chill for 1 hour.
Stir a few tablespoons of sour cream into each bowl prior to serving.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.