traditional Hungarian Chilled Cherry Soup (Meggyleves) 🇭🇺

Instructions:

1. Cook cherries:
   In a large pot, combine cherries, water, wine (if using), sugar, cinnamon stick, cloves, and salt. Bring to a boil, then reduce heat and simmer for about 10–15 minutes until cherries are tender.
2. Thicken soup:
   In a small bowl, whisk sour cream and flour until smooth. Temper by adding a ladleful of hot cherry liquid into the sour cream mixture while whisking (this prevents curdling).
3. Add back & heat:
   Slowly stir the tempered mixture back into the pot. Simmer gently (do not boil) until slightly thickened, about 3–4 minutes.
4. Chill:
   Remove from heat, discard cinnamon stick and cloves, and let soup cool to room temperature. Refrigerate for at least 2 hours until cold.
5. Serve:
   Serve chilled, garnished with a dollop of sour cream or a sprig of fresh mint if desired.

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💡 Tips:

• If sour cherries aren’t available, use sweet cherries and reduce the sugar slightly.
• For a creamier version, blend part of the soup before chilling.
• This soup tastes even better the next day as the flavors meld together.

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Would you like me to give you a quick blender version (ready in under 15 minutes, no stovetop simmering required) — perfect for hot summer days?