Hideg Meggyleves (Cold Sour Cherry Soup)

Method

1. 1

   Simmer the cherries with the water, sugar and cinnamon stick until the fruit softens and the liquid turns deep red, about 8 minutes.

2. 2

   Remove the cinnamon stick, then blend the mixture smooth; strain if you want a silkier soup.

3. 3

   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.

4. 4

   Chill at least 3 hours, until fully cold.

5. 5

   Taste and adjust the sugar — it should land tart, not candy-sweet — then serve in chilled bowls with extra cherries on top.