Hungarian Sour Cherry Soup (Meggyleves) Recipe

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Ingredients:

• 4 cups pitted sour cherries (fresh or frozen)
• 4 cups water
• 1 cup sugar (adjust to taste)
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp lemon zest (optional)
• 1/2 cup sour cream
• 2 tbsp cornstarch
• Pinch of salt

Instructions:

1. Cook the cherries:
   In a medium pot, combine cherries, water, sugar, cinnamon stick, cloves, and lemon zest. Bring to a boil, then reduce heat and simmer for 10–15 minutes until cherries are soft and the flavors meld.
2. Thicken the soup:
   In a small bowl, mix cornstarch with 2–3 tablespoons of cold water to make a slurry. Slowly stir this into the simmering soup. Cook for another 2–3 minutes until slightly thickened.
3. Add sour cream:
   Remove the soup from heat and let it cool slightly. Temper the sour cream by adding a few tablespoons of warm soup to it while stirring. Then stir the sour cream mixture into the soup.
4. Chill or serve warm:
   You can serve this soup warm, or refrigerate it for a few hours to serve cold. Garnish with a cinnamon stick or a few fresh cherries if desired.