Hungarian Chilled Cherry Soup (Meggyleves)

Name: Hungarian Chilled Cherry Soup (Meggyleves)
Total time: PT0D0H0M
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.); 1 ⁄ 2 tsp. kosher salt; 1 stick cinnamon; 1 slice (1/2"-thick) lemon; 1 (8-oz.) container sour cream

Serves
serves 4-6

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.

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.)
¹⁄₂ tsp. kosher salt
1 stick cinnamon
1 slice (1/2"-thick) lemon
1 (8-oz.) container sour cream

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Instructions

Step 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.

Step 2

In a small bowl, whisk together sour cream and 1⁄4 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.

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.
In a small bowl, whisk together sour cream and 1⁄4 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.