Hungarian Cold Sour Cherry Soup (Hideg Meggyleves)

 Ingredients

500 g fresh or pitted sour cherries

750 ml water

100 g sugar

1 cinnamon stick

3–4 cloves

1 teaspoon lemon juice

200 ml sour cream

100 ml heavy cream

1 tablespoon all-purpose flour

A small pinch of salt

Fresh mint leaves, for garnish

Instructions

Place the cherries, water, sugar, cinnamon, cloves, lemon juice, and salt in a saucepan.

Bring the mixture to a gentle boil, then simmer for about 10–15 minutes until the cherries are tender.

Remove the cinnamon stick and cloves.

In a bowl, whisk together the sour cream, heavy cream, and flour until smooth.

Slowly add a little of the hot cherry soup to the cream mixture while whisking continuously.

Pour the mixture back into the saucepan and cook gently for 2–3 minutes. Do not let it boil vigorously.

Remove from the heat and allow the soup to cool.

Refrigerate for at least 1–2 hours until thoroughly chilled.

Serve cold, garnished with fresh cherries and mint leaves.

Tip: For a more traditional Hungarian flavor, use tart sour cherries rather tha

n very sweet cherries.