Meggyleves Recipe
Meggyleves is a Hungarian sour cherry soup made from freshly pitted sour cherries and other simple ingredients.It has been traditionally served as an appetizer or dessert in Central European cuisine, although it can also be enjoyed as a snack or light meal.
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Servings: 3 people
Calories: 114kcal
Equipment
- 1 bowl
- 1 Pan
- 1 Spatula
Ingredients
- 1/2 teaspoon sugar - Half a teaspoon of sugar adding a touch of sweetness to enhance the natural flavors of the cherries, while still allowing their tartness to shine through.
- 3/8 cup sugar - Three-eighth cup of sugar adding sweetness to the overall dessert, creating a luscious and balanced flavor profile when combined with the tartness of the cherries.
- 1 tablespoon all-purpose flour - One tablespoon of all-purpose flour serving as a thickening agent, ensuring a smooth and cohesive texture for the dessert, and helping to bind the flavors together.
- 1/2 pound fresh sour cherries pitted - Half a pound of fresh sour cherries, pitted, offering a vibrant and tangy flavor to the dish, with a delicate balance of sweetness and acidity that adds a burst of fruity goodness.
- 1/2 cup sour cream - Half a cup of sour cream providing a creamy and tangy component to the dish, adding richness and a velvety texture that complements the cherries.
- 1/8 teaspoon salt - One-eighth teaspoon of salt serving as a fundamental seasoning element, enhancing the flavors of the other ingredients, and providing a subtle balance to the sweetness of the cherries.
Instructions
- In a medium saucepan, combine the cherries, sugar, sour cream, flour and salt.
- Cook over low heat for 10 to 15 minutes or until cherries are tender and the mixture is thickened.
- Place in a bowl and let cool. Serve chilled or at room temperature with a sprinkle of sugar.
Notes
- For a richer flavor, use Greek-style yogurts instead of sour cream.
- For an extra sweet taste, add a teaspoon of honey or maple syrup to the cherry mixture before cooking.
- If you don’t have fresh cherries, frozen cherries can be used instead. Just thaw them out before adding them to the saucepan.
