🇭🇺 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
Instructions:
- 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.
- 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.
- Cool the soup:
- Remove from heat and let cool to room temperature.
- Remove cinnamon stick and cloves.
- Add sour cream:
- Whisk sour cream until smooth, then stir into cooled soup.
- Adjust sweetness with extra sugar if needed.
- Chill:
- Refrigerate at least 2 hours before serving.
- Serve:
- Serve cold, garnished with a few whole cherries or a sprig of mint.
✨ 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.
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