Hungarian Chilled Cherry Soup (Meggyleves)
This Hungarian dish is a dessert disguised as a soup.
Credit: André BaranowskiSERVES 4–6
INGREDIENTS2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 ¾ lbs. fresh bing cherries, stemmed and pitted, or 1 ½ lbs. frozen bing cherries with 2 ¾ cups sour or regular cherry juice.)
½ tsp. kosher salt
1 cinnamon stick
1 ½"–thick slice of lemon
1 (8–oz.) container sour cream
INSTRUCTIONS1. Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
2. In a small bowl, whisk together sour cream and ¼ cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.