Hungarian Cold Cherry Soup - Hideg Meggyleves
This is a summertime favorite in Hungary and has a sweet, refreshing taste.
Recipe type: Appitizer
Cuisine: Hungarian
  • 1½ lbs fresh sour pitted cherries (or 1 can sour pitted cherries including juice)
  • 4 cups water
  • ⅓ cup red wine
  • 1 cup sour cream or heavy cream
  • ¼ cup sugar
  • ½ tsp salt
  • 1 cinnamon stick
  • 1 -2 cloves
  • 1 lemon peel
  1. In a large pot, add the water, wine, sugar, salt, cinnamon stick, cloves, lemon peel and bring to a boil.
  2. Reduce heat to medium-low and simmer, stirring to dissolve the sugar, for about 1-2 minutes.
  3. Add the cherries and simmer for 10 minutes or until cherries are soft.
  4. Slowly add the sourcream or heavy cream to thicken soup.
  5. Remove the cinnamon stick, cloves, and lemon peel.
Serve with a topping of whipped cream for a pleasant side dish on a hot summer day
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