Hungarian Chilled Sour Cherry Soup (Hideg Meggyleves) 🇭🇺

Instructions

1. Cook the cherries:
   In a pot, combine cherries, water, sugar, cinnamon stick, cloves, and a pinch of salt.
   Bring to a boil, then reduce heat and simmer for 10–15 minutes.
2. Prepare the creamy mixture:
   In a bowl, whisk together sour cream and flour until smooth.
3. Temper the sour cream:
   Slowly add a few spoonfuls of the hot cherry liquid to the sour cream mixture while whisking.
4. Combine:
   Pour the tempered mixture back into the pot, stirring constantly.
   Cook gently for 2–3 minutes until slightly thickened (do not boil).
5. Flavor:
   Stir in vanilla extract and a little lemon juice if desired.
6. Chill:
   Let the soup cool, then refrigerate for at least 2 hours.
7. Serve:
   Serve cold, optionally topped with whipped cream or fresh cherries.