Sour cherry soup is appreciated by Hungarian households as cherries enter into season in overdue springtime and early summer season. You may be lured to consume it as sweet course, meggyleves is a fantastic food in its specific right; sparkling, testy, velvety, and an excellent option to customary meat-and-starch menu.
As part of Hungary, this soup is typically served prior to the main dish and the cherries are un-pitted, yet numerous Americans consider it a sweet course and choose pitted cherries and whipped cream. This procedure is easy to cook and the result is a tasty and genuinely fresh soup.
Ingredients:
• 500 g (1.1 pound) sour cherry (fresh or preserved, pitted)
• 2-3 cinnamon sticks
• 4-5 tablespoons of sugar
• 6-7 pieces of cloves
• Pinch of salt
• 1 cup sour cream (or cream) to thicken
• 1 tablespoon of flour
• 100 ml (1/2 cup) red wine
Instructions:
1. Include the cherries and the sugar to 1 litre (33.8 ounces) of water in a huge pan.
2. Taken to a boil.
3. Minimize heat and include the cinnamon cloves and sticks to the cherry soup.
4. Cook it for approximately 10 mins or up until the cherries are smooth.
5. In a medium-sized bowl include the sour cream, the flour plus a bit of salt to a cupful of the hot cherry liquid and mix till smooth.
6. Include the combination to the cherry soup.
7. Thoroughly simmer for approximately 5 mins with no boiling.
8. Include the red wine to the soup to provide the cherries an unique taste.
9. Eliminate the cinnamon sticks and the cloves.
10. Allow it cool and place the cherry soup in the fridge up until cooled.
11. Serve cool on a hot summer time.
Ingredients:
• 500 g (1.1 pound) sour cherry (fresh or preserved, pitted)
• 2-3 cinnamon sticks
• 4-5 tablespoons of sugar
• 6-7 pieces of cloves
• Pinch of salt
• 1 cup sour cream (or cream) to thicken
• 1 tablespoon of flour
• 100 ml (1/2 cup) red wine
Instructions:
1. Include the cherries and the sugar to 1 litre (33.8 ounces) of water in a huge pan.
2. Taken to a boil.
3. Minimize heat and include the cinnamon cloves and sticks to the cherry soup.
4. Cook it for approximately 10 mins or up until the cherries are smooth.
5. In a medium-sized bowl include the sour cream, the flour plus a bit of salt to a cupful of the hot cherry liquid and mix till smooth.
6. Include the combination to the cherry soup.
7. Thoroughly simmer for approximately 5 mins with no boiling.
8. Include the red wine to the soup to provide the cherries an unique taste.
9. Eliminate the cinnamon sticks and the cloves.
10. Allow it cool and place the cherry soup in the fridge up until cooled.
11. Serve cool on a hot summer time.
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