Gyümölcsleves (Hungarian Fruit Soup)

Ingredients (serves 4–6):

• 500 g (about 4 cups) mixed fresh or frozen fruits (cherries, apricots, strawberries, plums, or apples)
• 1 liter (4 cups) water
• 100 g (½ cup) sugar, adjust to taste
• 1 cinnamon stick
• 2–3 cloves (optional)
• Juice of ½ lemon
• 2–3 tbsp cornstarch (optional, for thickening)
• Optional: sour cream or whipped cream for serving

---

Instructions:

1. Cook the fruit:
   • In a large pot, combine water, sugar, cinnamon stick, and cloves. Bring to a boil.
   • Add the fruit and simmer 10–15 minutes until soft but not mushy.
2. Thicken (optional):
   • If you want a slightly thicker soup, mix cornstarch with a little cold water and stir into the soup. Simmer 1–2 minutes until slightly thickened.
3. Add flavor:
   • Stir in lemon juice and adjust sugar if needed. Remove cinnamon stick and cloves.
4. Serve:
   • Can be served warm or chilled. Top with a spoon of sour cream or whipped cream if desired.