Servings: 12 people
Calories: 319kcal
Ingredients
- 2 lbs fresh sour cherries pitted
- 1/2 tsp salt
- 4 tbsp all-purpose flour
- 12 cups water
- 2 tsp confectioners' sugar
- 2 cups sour cream
- 1.5 cups sugar
Instructions
- Wash and pit one pound of sour cherries, discarding any damaged ones.
- In a large pot, combine cherries with 6 cups of water, ½ tsp salt, 3 cinnamon sticks, 4 cloves, and 1 star anise. Bring to a boil, then simmer for 15 minutes until cherries soften.
- In a separate bowl, whisk ½ cup flour and 1 cup sour cream until smooth.
- Gradually add a ladleful of hot cherry broth to the flour mixture, stirring constantly.
- Pour this mixture back into the pot, stir, and cook on low for 5-10 minutes until the soup thickens.
- Remove from heat, add lemon zest, and stir.
- Let the soup cool briefly before serving.
- Serve warm or chilled.
Notes
- If you can't find fresh sour cherries, frozen ones will work just as well. Simply thaw them before using them in the recipe.
- Adjust the amount of sugar to your liking depending on how tart or sweet your cherries are.
- For added richness, top each serving with a dollop of whipped cream and a sprinkle of ground cinnamon. This adds another layer of decadence to the soup.
- Meggyleves are traditionally served as a starter or appetizer, but they can also be enjoyed as a light lunch or even dessert. Get creative and pair it with your favorite dishes for a unique dining experience.
Nutrition
Calories: 319kcal
Tried this recipe?Let us know how it was!