Cold Sour Cherry Soup/ Hideg Meggyleves Recipe at MyDish

Cold Sour Cherry Soup/ Hideg Meggyleves

4 stars based on 8 reviews Rate this Recipe

Method

  • Prepare a spice assence by boiling the cinnamon and the cloves in 3/4 cup of water for 4-5 minutes then straining it.Remove the stems andpits of the cherry,put into the remaining water to cook.Add the salt,sugar,lemon juice and the spice essence.Bring to a boil,then reduce heat.Cook for about 8 minutes until cherries are tender.Mix smooth the cream and the sour cream with the flour,then spoon in a bit of the hot soup to prevent it from curdling later.Strain into the soup,boil for another 2-3 minutes to let the soup thicken a bit.Cool well.Decorate with whipped cream if desired before serving.

    • Comments Add your comment

    • I buy them from France, you can find them in frozen food shops - Look for "Griottes Entieres Denoyautees"- whole pitted sour cherries.

      You can also use Morello cherries instead of sour cherries. They are a bit easier to find in England.

      by tastebuds on Fri Aug 14 2009   reply to this comment

    • I so love this soup, it reminds me of the lovely times I had in Hungary. But where can you get sour cherries from??? Please help!

      by Mr Charteris on Fri Aug 14 2009   reply to this comment

    Ingredients

    • ½teaspoon ground cinnamon
    • 3-4 cloves
    • 6 cups water
    • 1 lb sour cherry(frozen or caned if necesary)
    • a dash salt
    • 3-4 tablespoons sugar
    • small piece or cinnamon
    • ½ lemon juice from lemon
    • 3 oz crem and sour cream each 1 heaping tablespoon flour

    By Views 4568  Added Tue May 29 2007


    Perfect ,refreshing soup on a very hot summer day!

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