Sour Cherry Soup / Supa de Visine / Meggyleves

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.