Hideg Meggyleves
Ingredients
- 1½ lb (700 g) sour cherries, pitted (fresh or frozen)
- 4 cups water
- ½ cup sugar (adjust to taste)
- 1 cinnamon stick
- 2–3 whole cloves
- Strip of lemon peel (optional)
- Pinch of salt
To Finish
- ¾ cup sour cream
- 1 tbsp all-purpose flour or cornstarch
- ½ tsp vanilla extract (optional, traditional in some homes)
Instructions
- In a pot, combine cherries, water, sugar, cinnamon, cloves, lemon peel, and salt.
- Bring to a gentle boil, then simmer 10–15 minutes until cherries are tender.
- Remove cinnamon, cloves, and lemon peel.
- In a bowl, whisk sour cream with flour (or cornstarch) until smooth.
- Temper with a little hot soup, then stir back into the pot.
- Simmer 2–3 minutes until slightly thickened (do not boil).
- Remove from heat, stir in vanilla if using.
- Cool completely, then refrigerate 2–3 hours until well chilled.
Serving Tips
- Serve ice-cold on hot days 🌞
- Optional garnish: fresh cherries or a swirl of cream
- Sweet, tangy, and uniquely Hungarian 🇭🇺💗
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