Hungarian Chilled Cherry Soup (Meggyleves)

Meggyleves (Hungarian Chilled Cherry Soup)
Frozen bing cherries can substitute fresh sour cherries in a Hungarian dish that's dessert disguised as a soup. See the recipe for Hungarian Chilled Cherry Soup »André Baranowski

This Hungarian dish is a dessert disguised as a soup. Morello cherries in light syrup, like the one's sold at Trader Joe's stores, are ideal.

Hungarian Chilled Cherry Soup (Meggyleves)
This Hungarian dish is a dessert disguised as a soup.
Yield: serves 4-6

Ingredients

  • 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3/4 lbs. fresh bing cherries, stemmed and pitted, or 1 1/2 lbs. frozen bing cherries with 2 3/4 cups sour or regular cherry juice.)
  • 12 tsp. kosher salt
  • 1 stick cinnamon
  • 1 slice (1/2"-thick) lemon
  • 1 (8-oz.) container sour cream

Instructions

  1. 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 14 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.