Hungarian Chilled Cherry Soup (Meggyleves)

🇭🇺 Hungarian Chilled Cherry Soup (Meggyleves) 🍒🥣

Ingredients:

• 4 cups pitted sour cherries (fresh or frozen)
• 4 cups water
• 1 cup sugar (adjust to taste, depending on cherry sweetness)
• 1 cinnamon stick
• 2–3 whole cloves (optional)
• 1 tsp lemon zest
• 1 cup sour cream
• 2 tbsp all-purpose flour (for thickening)
• Pinch of salt

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Instructions:

1. Cook cherries:
   • In a large pot, combine cherries, water, sugar, cinnamon stick, and cloves.
   • Bring to a boil, then simmer 10 minutes until cherries are soft.
2. Thicken the soup:
   • In a small bowl, mix flour with a few tablespoons of cold water to make a slurry.
   • Stir the slurry into the hot cherry soup and cook 2–3 minutes until slightly thickened.
3. Cool the soup:
   • Remove from heat and let cool to room temperature.
   • Remove cinnamon stick and cloves.
4. Add sour cream:
   • Whisk sour cream until smooth, then stir into cooled soup.
   • Adjust sweetness with extra sugar if needed.
5. Chill:
   • Refrigerate at least 2 hours before serving.
6. Serve:
   • Serve cold, garnished with a few whole cherries or a sprig of mint.

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✨ Tips:

• Traditional Hungarian meggyleves uses sour cherries for a perfect balance of tart and sweet.
• Some recipes add a splash of cherry liqueur for extra flavor.

If you want, I can also make a quick 10-minute blender version, a dairy-free version, or a short viral caption for social media.