Hungarian Sour Cherry Soup – Meggykeszőce

I have a friend who works a lot in Hungary. And of course, she is posting beautiful pictures from Budapest and about what she eats there. One day she posted a picture of this red, delicious looking soup. I asked her what is it? She told me that it was a cold soup made from sour cherries. Not a dessert but appetizer. Interesting…! It would be perfect for lunch when it is hot like now!

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So, curious person that I am, I started to do some research. There are not many recipes translated into German or English so I kinda had to learn little Hungarian too. Not so difficult since Finnish is related to Hungarian. Yeah right!!! T.G for Google translate! This is a combination of several recipes, that I found. Hope you like it, because I am in love with it! The added bonus right now,is that the cherries in our yard are ripe. So I didn’t need to go far to get the ingredients.

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This is what you will need:

  • 700 g sour cherries
  • 5 dl sour cream
  • 150 g sugar
  • 1,5l water
  • 1 tsp vanilla extract
  • 2 cinnamon sticks
  • 3-4  whole cloves
  • 1 tsp salt
  • corn or potato starch to thicken the soup

METHOD

  1. Remove the pits from the cherries (you can leave them too if they do not bother you)
  2. In a large saucepan, bring the 1,5l of water, sugar, cloves, vanilla and cinnamon stick to a boil. Reduce heat to medium-low and simmer, stirring to dissolve the sugar for 2 to 3 minutes.
  3. Add the cherries and a pinch of salt and simmer for another 30 to 40 minutes, stirring occasionally. Remove the cinnamon stick.
  4. To eliminate the corn/potato starch slurry while you stir it into the soup, start by stirring the corn/potato starch into the 2 tablespoons of water, then stir corn/potato starch into 5 dl sour cream. Whisk a little of the simmering soup into the sour cream and then quickly whisk the slurry into the simmering cherries. Simmer for another 2 to 3 minutes to thicken the soup a little.
  5. Remove the soup from heat and set aside to cool down a bit. Then place the soup into the refrigerator to chill thoroughly.
  6.  Ladle into individual bowls and serve.

NOTE: If you like, just before serving to add 2dl dry sherry into the soup. This gives even more taste and depth to it.

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VARIATIONS: Stir in 0,5l of chilled red wine (preferably Hungarian), rosé wine or dry sherry with the cream. Or 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.

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