Sour Cherry Soup, known in Hungary as Meggyleves, is a classic sweet soup traditionally served chilled during the summer months. Made with juicy sour cherries, gentle spices, and a touch of cream or sour cream, this refreshing dish perfectly balances sweet and tart flavors. It is a beloved staple of Hungarian cuisine, often enjoyed as a light starter or even as a dessert.
Sour Cherry Soup (meggyleves)
Print RecipeIngredients
- 70 Dekagram (dkg) sour cherry
- 1 Litre (l) water
- 10 Dekagram (dkg) sugar
- 1 Decilitre (dl) cream
- 1 Piece lemon (grated peel and juice)m
- 2 Peck cinnamon
- 3 Piece clove
- 1 Table spoon (tbsp) flour
Instructions
Cherry soup is healthy and cooling dish in hot summer, you can prepare high dose and serve it coming days. I guess it will runs entirely. You can dish up as colorful component of garden parties too.
Put the cleaned and pitted sour cherry into a pot and add 1 liter cold water, spices and sugar. Boil it on medium-low level and a!er the fruit becomes so! (15 min) add a cream-flour mixture and needs to boil only some more minutes. Cool and store the soup in refrigerator, it is delicious a!er keeping at least one night in cold place.
