|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Hungarian recipe for sour cherry soup goes by many names—meggy leves, cseresznye leves, meggykeszoce, cibere—and its sweetness varies with the cook. It's typically served cold in the summer when cherries are plentiful.
This soup is traditionally made with tart dark-red Morello cherries, but any tart pie cherry, like fire-engine-red Montmorency cherries, will work in a pinch, as long as they are fresh or at the very least frozen. (Don't use canned.) Never use a sweet Bing cherry. Some recipes call for cinnamon and cloves, with the cherries are left unpitted.
Gather the ingredients.
In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes.
Meanwhile, in a medium bowl, mix sour cream with flour, salt, and confectioners' sugar until smooth.
When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth. Transfer to the pan with the cherries and whisk until smooth. Simmer 5 minutes, but do not boil.
Cool to room temperature in an ice water bath. Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold.
Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream.