Hungarian Chilled Cherry Soup (Meggyleves)

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👩‍🍳 Instructions:

1. Cook the cherries:
   In a large pot, combine cherries, water, sugar, cinnamon stick, cloves, salt, and lemon zest or slices. Bring to a gentle boil, then simmer for about 10–15 minutes, or until cherries are soft but not falling apart.
2. Thicken the soup (optional):
   In a small bowl, whisk flour into sour cream (or cream) until smooth. Temper the mixture by slowly adding a ladle of the hot cherry liquid while whisking. Then pour this mixture back into the pot, stirring constantly until smooth.
3. Finish cooking:
   Let it simmer for another 2–3 minutes, stirring, until slightly thickened and creamy. Remove from heat and discard cinnamon and cloves.
4. Chill:
   Let the soup cool to room temperature, then refrigerate for at least 2 hours (or overnight) until fully chilled.
5. Serve cold:
   Serve in bowls with a swirl of sour cream on top, if desired. It pairs wonderfully with crusty bread or as a starter for a summer meal.

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💡 Notes:

• You can use sweet cherries too — just reduce the sugar.
• Some versions add a splash of red wine or a drop of vanilla for depth.
• Delicious with a sprinkle of cinnamon on top or mint for garnish.

Would you like a vegan version or how to turn it into a dessert sauce for cakes and ice cream?