Hungarian Sour Cherry Soup (Meggy Leves)
A traditional Hungarian cold cherry soup is prepared with tart cherries, sour cream, sugar, and flour.
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Instructions
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Cook cherries with water and 3/4 cup sugar in a large saucepan for about 10 minutes.
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Meanwhile, mix sour cream, flour, salt, and confectioners' sugar in a medium bowl until smooth.
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Once cherries are cooked, temper the sour cream mixture with hot cherry liquid, then transfer it to the saucepan and whisk until smooth; simmer for 5 minutes without boiling.
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Cool the soup to room temperature using an ice water bath, then cover with plastic wrap directly on the surface and refrigerate until cold.
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Serve cold as a first course or dessert, optionally garnished with sour cream or whipped cream.