Hungarian Sour Cherry Soup Recipes

HUNGARIAN SOUR CHERRY SOUP (MEGGY LEVES)

Hungarian Sour Cherry Soup (Meggy Leves) image

This recipe for Hungarian cherry soup is served cold and made with tart Morello or Montmorency cherries, sour cream, sugar, flour, and powdered sugar.

Provided by Barbara Rolek

Categories Side Dish Soup

Time 2h30m

Yield 6

Number Of Ingredients 7

Ingredients

6 cups water
1 pound sour cherries (fresh; pitted)
3/4 cup sugar
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon confectioners' sugar

Steps:

Gather the ingredients.
In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes.
Meanwhile, in a medium bowl, mix sour cream with flour, salt, and confectioners' sugar until smooth.
When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth. Transfer to the pan with the cherries and whisk until smooth. Simmer 5 minutes, but do not boil.
Cool to room temperature in an ice water bath . Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold.
Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream .
Enjoy.

Nutrition Facts : Calories 222 kcal, Carbohydrate 38 g, Cholesterol 23 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 112 mg, Sugar 33 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

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