June Meyer's Authentic Hungarian
Sour Cherry Soup
(Meggyleves)



Every Family has their version of Sour Cherry Soup. It is a special seasonal treat in Hungary when the cherries are ripe. Sour Cherries have a wonderful flavor when cooked. Some families like to make their soup with sweet cream instead of sour cream. Some add a little sherry. How ever you make this soup, you will enjoy its refreshing flavor.

Regards, June Meyer.



Into a soup pot containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and granulated sugar. Stir and cook.
In a separate bowl mix flour, sour cream, salt and beat until smooth.
Add to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously.
Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until it thickens.
Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin.
Serve very cold.

Note: to make Cherry Soup with Sweet Cream or Meggy Leves Mas Modon Cook a 1 inch stick of cinnamon with the cherries, and substitute sweet cream for the sour cream. Discard cinnamon stick when done cooking soup. Chill as above.



Enjoy

If you try one of my recipes please tell me what you think.
E-Mail me at:
june4@interaccess.com

Order a copy of June Meyer's New
Authentic Hungarian Heirloom Recipe
Book with 95 Family Recipes & More
Click here for more information


Go Back to June's Recipe Index Page
Go Back to June's Home Page
Sign June's Guest Book
Copyright © 1997 June V. Meyer & Aaron D. Meyer All Rights Reserved Updated 3/21/98
This site authored by Aaron D. Meyer Web Creation Services. E-mail Aaron at adm@imperialcolor.com