Hideg Meggyleves (Hungarian Chilled Sour Cherry Soup)

Ingredients (serves 4–6):

• 500 g (4 cups) sour cherries (fresh, frozen, or jarred)
• 1 liter (4 cups) water
• 100–150 g (½–¾ cup) sugar, to taste
• 1 cinnamon stick
• 2–3 cloves (optional)
• Zest of ½ lemon
• 200 ml (¾ cup) sour cream or heavy cream
• 1–2 tbsp flour (for thickening, optional)
• Pinch of salt

---

Instructions:

1. Cook the cherries:
   • Place cherries, water, sugar, cinnamon, cloves, and lemon zest in a pot.
   • Bring to a gentle boil and simmer 10–15 minutes.
2. Thicken (optional):
   • Mix flour with a little cold water or cream until smooth. Stir into the soup and cook 2–3 minutes until slightly thickened.
3. Add cream:
   • Let the soup cool slightly. Stir in sour cream or heavy cream until smooth.
4. Chill:
   • Refrigerate until cold.
5. Serve:
   • Serve chilled, optionally with a dollop of cream or a few whole cherries on top.