Meggyleves

(Hungarian sour cherry soup)

Yield: 4-6 servings

Basic Steps: Simmer → Thicken → Chill → Finish

In a large saucepan, bring water, sugar and cinnamon stick to a boil. Reduce heat to medium-low and simmer, stirring to dissolve the sugar, about 2-3 minutes.
Add the cherries and a pinch of salt and simmer another 30-40 minutes. Remove the cinnamon stick.
Stir the cornstarch into the 2 Tbsp water and then quickly whisk into the simmering cherries. Simmer another 2-3 minutes to thicken the soup somewhat.
Pour soup into a bowl place into the refrigerator until well chilled. Just before serving, stir in the and cream.

To use sour cream instead of sweet cream, eliminate the cornstarch slurry and stir 2 Tbsp flour into 3/4 cup sour cream. Whisk a little of the simmering soup into the sour cream, then whisk the sour cream into the soup. Simmer another 5 minutes and chill.
If you use canned sour cherries, reduce cooking time to 10-15 minutes.
Try using strawberries instead of cherries.
Stir in 1/2 cup of chilled red wine (preferably Hungarian), rosé wine or dry sherry with the cream.
To add even more flavor, save the cherry pits. Wrap them in a towel and pound with a hammer to crack them. Tie them up in a piece of cheesecloth and simmer along with the cherries. Remove along with the cinnamon stick.

Sour cherry soup is enjoyed by Hungarian families as cherries come into season in late spring and early summer. Each family has its own favorite recipe.
Served as a refreshing first course, this soup is also known as meggykeszőce.