🇭🇺 Hungarian Chilled Sour Cherry Soup

Meggyleves

Ingredients (Serves 4–6)

• 1 lb (450 g) sour cherries (fresh or frozen, pitted)
  (If using jarred sour cherries, reduce sugar)
• 4 cups water
• ½–¾ cup sugar (adjust to taste)
• 1 small cinnamon stick
• 2–3 whole cloves
• Small strip of lemon peel
• Pinch of salt
• ½ cup sour cream
• ½ cup heavy cream (or milk for lighter version)
• 1 tbsp flour (optional, for slight thickening)
• 1–2 tbsp lemon juice (if needed)

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👩‍🍳 Instructions

1️⃣ Cook the Cherries

In a pot combine:

• Cherries
• Water
• Sugar
• Cinnamon
• Cloves
• Lemon peel
• Pinch of salt

Bring to a gentle boil, then simmer 10–15 minutes.

The liquid should turn deep ruby red.

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2️⃣ Lightly Thicken (Optional but Traditional)

Mix flour into sour cream until smooth.
Whisk in a ladle of warm soup to temper.
Slowly stir mixture back into pot.

Simmer gently 2–3 minutes.

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3️⃣ Add Cream

Stir in heavy cream.
Taste and adjust sweetness or tartness with sugar or lemon juice.

It should be:
Sweet
Bright
Slightly tangy

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4️⃣ Chill Completely

Remove spices.
Let cool to room temperature, then refrigerate at least 3–4 hours.

It must be served cold.