Hungarian Chilled Cherry Soup (Meggyleves)

Hungarian Chilled Cherry Soup (Meggyleves) – Recipe Only

Ingredients:

• 500 g sour cherries, pitted
• 1/2 cup sugar (adjust to taste)
• 4 cups water
• 1 cinnamon stick
• 2 cloves
• 1 tbsp cornstarch
• 1/4 cup sour cream
• Lemon zest (optional)

Instructions:

1. In a pot, combine cherries, water, sugar, cinnamon stick, and cloves.
2. Bring to a gentle boil and simmer 10–15 minutes.
3. Mix cornstarch with a little cold water to make a slurry.
4. Stir slurry into the soup, simmer 2–3 minutes until slightly thickened.
5. Remove from heat; let cool.
6. Stir in sour cream and chill in the refrigerator.
7. Serve cold, garnished with lemon zest if desired.