Sour Cherry Soup is a traditional summertime treat in Hungary, where it is known variously as meggy (sour cherry) leves (soup), hideg (cold) meggy leves, cseresznye leves, meggykeszoce, and cibere, although purists will tell you the latter only refers to cold beet soup. Every Hungarian family has its own unique recipe for sour cherry soup. In Hungary, this soup is generally served before the main course and the cherries are unpitted, but many Americans consider it a dessert and prefer pitted cherries.
Twitter is a great resource in finding soups from all over the world and thanks to Jozsef Kovacs for sharing his recipe.
Sour Cherry Soup
Print recipe | Serves | 4 |
| Prep time | 5 hours |
| Cook time | 10 hours |
| Total time | 15 hours |
| Meal type | Lemon, Sour Cherry |
| Season | Spring, Summer |
All Rights Reserved: Jozsef Kovacs
Ingredients
- 500 g (2 cups) Sour cherry or Plum 1 piece
- Lemon 250 ml (1 cup)
- Cream 4 tablespoons
- Sugar 4 cups
- Water
- 5 pieces Clove
Directions
| 1 | Wash the fruits and pit them. |
| 2 | Put the fruits into a pot; add the water, lemon, cloves and the sugar. |
| 3 | Boil for not more then 5 minutes. |
| 4 | Add the cream and stir it well. Cook for 5 more minutes. |
| 5 | Serve chilled. |