Sour cherry soup is a traditional summertime treat in Hungary, where it is known hideg meggyleves (chilled sour cherry soup). Every Hungarian family has its own unique recipe for sour cherry soup. In Hungary, this soup is generally served before the main course and the cherries are un-pitted, but many outside Hungary consider it a dessert and prefer pitted cherries and whipped cream. This recipe is simple to make and the result is a truly refreshing and delicious soup, it calls for pitted cherries which make for easier eating!
- 500 g (1.1 pound) sour cherry (fresh or preserved, pitted)
- 2-3 cinnamon sticks
- 4-5 tablespoons of sugar
- 6-7 pieces of cloves
- pinch of salt
- 1 cup sour cream (or cream) to thicken
- 1 tablespoon of flour
- and optionally: 100 ml (1/2 cup) red wine
- Add the cherries and the sugar to 1 litre (33.8 ounces) of water in a large saucepan.
- Bring to a boil. Reduce heat and add the cinnamon sticks and cloves to the cherry soup.
- Cook it for about 10 minutes or until the cherries are soft.
- In a medium-sized bowl add the sour cream, the flour and a pinch of salt to a cup of the hot cherry liquid and mix until smooth.
- Add the mixture to the cherry soup. Carefully simmer for about 5 minutes without boiling.
- Optionally, add the red wine to the soup to give the cherries a special flavour.
- Remove the cinnamon sticks and the cloves. Let it cool down and put the cherry soup in the refrigerator until chilled. Serve cold on a hot summer day.