🇭🇺 HungaryCatalog recipe
Sour cherries simmered briefly with cinnamon and sugar, blended silky with sour cream and served ice-cold — a spoonable answer to a hot summer afternoon.
For 4 servings.
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Simmer the cherries with the water, sugar and cinnamon stick until the fruit softens and the liquid turns deep red, about 8 minutes.
Remove the cinnamon stick, then blend the mixture smooth; strain if you want a silkier soup.
Whisk the sour cream (and heavy cream, if using) in a bowl, then stir in a ladleful of the hot cherry liquid before combining the two fully.
💡 Adding the hot liquid to the cream gradually keeps it from curdling.
Chill at least 3 hours, until fully cold.
Taste and adjust the sugar — it should land tart, not candy-sweet — then serve in chilled bowls with extra cherries on top.
Cold fruit soups are a distinct Central European course, and meggyleves — built from Hungary's abundant sour cherry harvest — is the best loved of them, served as a starter or even a light lunch through July and August. It sits at the crossroads of soup and dessert, sweet enough to close a meal and tart enough to open one.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.