Sour Cherry Soup / Supa de Visine / Meggyleves
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Preparation Time: 60 minutes
Cooking Time: 60 minutes
Other Info
servings: 2-4Ingredients
U.S. |
Ingredients |
European |
4 c |
Sour cherries (pitted) |
620 g |
4 c + 2 Tbs |
Water |
1 L + 2 Tbs |
1 c |
Sugar |
200 g |
To taste |
Cinnamon |
To taste |
Pinch |
Salt |
Pinch |
1 Tbs |
Flour |
8 g |
2 Tbs |
Water |
38 ml |
¼ c |
Sour cream |
60 g |
Directions
1. If cherries are not pitted – pit them now (it may take a while if you don’t have a pitter).
2. In a large saucepan, bring water, sugar and cinnamon to a boil. Reduce heat to medium-low and simmer, stirring to dissolve the sugar.
3. Add the cherries and salt. Simmer for 30-40 minutes.
4. In a small bowl, whisk flour and 2 Tbs water into the sour cream until smooth. Whisk a little of the soup into the sour cream mixture, then slowly add the sour cream to the saucepan. Turn off the heat and stir for another 2 minutes.
5. Pour soup into individual bowls and place in refrigerator until well chilled.
Notes: This is a delicious sweet soup that can almost be considered a dessert. Serve it chilled with sour cream on top. This soup is highly popular in the Hungarian areas of Romania and worth trying before you leave.
Substitutions: Fresh cherries/Canned cherries. Sour cream/Sweet cream.
Variations: It’s not so traditional, but try adding nutmeg or wine for a stronger taste. Instead of cherries, try using nectarines or strawberries.