Hungarian Chilled Cherry Soup (Meggyleves)🇭🇺..

🍳 Instructions:

1. Cook the Cherries:
   • In a large pot, combine water, sugar, cinnamon stick, cloves, lemon peel, and a pinch of salt.
   • Bring to a boil, then add the cherries.
   • Simmer gently for 10–15 minutes, until cherries are just softened.
2. Make the Cream Mixture:
   • In a bowl, whisk together sour cream and flour until smooth (no lumps).
   • Gradually add a few spoonfuls of the hot cherry liquid to temper the sour cream, whisking constantly.
3. Thicken the Soup:
   • Slowly pour the sour cream mixture back into the pot while stirring.
   • Simmer for another 2–3 minutes, until slightly thickened.
   • Remove cinnamon stick, cloves, and lemon peel.
4. Cool & Chill:
   • Let the soup cool to room temperature.
   • Refrigerate for at least 2–3 hours, or until well chilled.

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🍽️ Serving:

Serve cold in bowls, optionally garnished with:

• A dollop of sour cream
• Fresh mint leaves
• A sprinkle of cinnamon

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This soup is wonderfully sweet-tart and creamy – a perfect way to start a meal on a hot day, or even serve as a light dessert.

Would you like me to give you a variation using sweet cherries (since sour cherries can be hard to find outside Hungary)?