Friday, April 25, 2008

Meggyleves (Sour Cherry Soup)

Every Family has their version of Sour Cherry Soup. It is a special seasonal treat in Hungary when the cherries are ripe. Sour Cherries have a wonderful flavor when cooked. Some families like to make their soup with sweet cream instead of sour cream. Some add a little sherry. How ever you make this soup, you will enjoy its refreshing flavor.


  • 1 1/2 quarts of water
  • 3 Tbs. flour
  • 1 cup sour cream
  • 1/2 tsp. of salt
  • 1 pound of fresh or frozen pitted sour cherries (Do not use canned)
  • 3/4 cup granulated sugar

Into a soup pot containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and granulated sugar. Stir and cook.

In a separate bowl mix flour, sour cream, salt and beat until smooth.

Add to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously.

Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until it thickens.

Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin.

Serve very cold.

Note: to make Cherry Soup with Sweet Cream or Meggy Leves Mas Modon Cook a 1 inch stick of cinnamon with the cherries, and substitute sweet cream for the sour cream. Discard cinnamon stick when done cooking soup. Chill as above.

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