Sour cherry soup, known as meggyleves in Hungary, is a popular summer treat. This fruit-based soup is almost always served cold. While sour cherry soup is typically served as a dessert, a less sweet version is served as an appetizer by many families. Fruit soups are common throughout Central Europe, where they are made with whatever fruit is available. While typically a summer treat, some families will make citrus-based fruit soups during the winter. Sour cherries are preferred for this recipe. They tend to maintain a bolder cherry flavor as they cook, and they don’t create an overwhelming sweetness. Canned cherries are typically used as the juice is required for the recipe.
Recipe Servings: 4
+ 4 hours resting
Ingredients
- 2 jars (24 oz each) pitted sour cherries
- 1⁄2 tsp kosher salt
- 1 stick cinnamon
- 1 slice lemon
- 1 cup sour cream
Directions
- Combine the cherries with their juice, salt, cinnamon, and lemon in a medium saucepan.
- Bring the mixture to a boil, then reduce the heat, and simmer for 5 minutes.
- Ladle ¼ cup of liquid from the saucepan and combine it with the sour cream in a medium mixing bowl, whisking until smooth.
- Add the remaining cherry mixture to the sour cream and stir to combine.
- Chill the soup in the refrigerator for at least 4 hours.
- Serve cold.
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