Meggyleves

Meggyleves Recipe - Authentic Hungarian Sour Cherry Soup

Region / culture: Hungary | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Meggyleves, also known as Hungarian sour cherry soup, is a traditional Hungarian dish that is typically served as a cold summer soup or dessert. This refreshing and tangy soup is made with fresh or frozen pitted sour cherries, sugar, flour, and sour cream. It is a perfect balance of sweet and sour flavors that is sure to delight your taste buds.

History

Meggyleves has been a popular dish in Hungary for centuries, especially during the summer months when sour cherries are in season. It is believed to have originated in the Hungarian countryside, where sour cherries are abundant. The soup is often served at family gatherings, festivals, and special occasions as a refreshing and light dish.

Ingredients

1.5 qt (1.42 liters) of water
3 tbsp of flour
1 cup of sour cream
0.5 tsp of salt
1 lb (454 g) of fresh or frozen pitted sour cherries
0.75 cup of granulated sugar

How to prepare

In a soup pot, bring 1.5 qt (1.42 liter) of water to a boil.
Add fresh or frozen sour cherries and granulated sugar to the boiling water.
Stir and cook.
In a separate bowl, mix flour, sour cream, and salt until smooth.
Add 1 cup of the hot cherry sugar mixture to the flour mixture.
Stir vigorously.
Now, add the flour, sour cream, and hot cherry mixture to the pot of hot soup.
Stir well and simmer for 5 or 6 minutes until it thickens.
Cover the soup and let it cool.
Keep the cover on while it chills in the refrigerator to prevent a thick skin from forming.
Serve very cold.

Variations

You can add a splash of red wine or lemon juice for extra flavor.
For a vegan version, you can use coconut cream instead of sour cream.
Add a touch of almond extract or vanilla extract for a different flavor profile.

Cooking Tips & Tricks

Be sure to pit the sour cherries before adding them to the soup to avoid any unwanted pits in your dish.

- For a smoother consistency, you can blend the soup with an immersion blender before chilling.

- Adjust the amount of sugar to your taste preference, as the tartness of the cherries can vary.

- Serve the soup very cold for the best flavor and texture.

Serving Suggestions

Meggyleves can be served as a starter or dessert. It pairs well with a dollop of sour cream on top and a sprinkle of cinnamon or mint leaves for garnish.

Cooking Techniques

The key to making a delicious Meggyleves is to simmer the soup until it thickens and then chill it in the refrigerator before serving. This will allow the flavors to meld together and create a refreshing and satisfying dish.

Ingredient Substitutions

If you can't find sour cherries, you can use other tart fruits such as raspberries or cranberries. You can also use canned sour cherries in place of fresh or frozen cherries.

Make Ahead Tips

Meggyleves can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to cover it tightly to prevent a skin from forming on top.

Presentation Ideas

Serve Meggyleves in chilled bowls or glasses for an elegant presentation. You can garnish it with a sprig of mint or a dusting of powdered sugar for a finishing touch.

Pairing Recommendations

Meggyleves pairs well with savory dishes such as grilled meats, roasted vegetables, or cheese platters. It can also be served alongside a light salad or sandwich for a complete meal.

Storage and Reheating Instructions

Store any leftover Meggyleves in an airtight container in the refrigerator for up to 2 days. To reheat, simply pour the soup into a saucepan and heat gently over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Meggyleves contains approximately 250 calories.

Carbohydrates

Each serving of Meggyleves contains approximately 40 grams of carbohydrates.

Fats

Each serving of Meggyleves contains approximately 10 grams of fats.

Proteins

Each serving of Meggyleves contains approximately 5 grams of proteins.

Vitamins and minerals

Meggyleves is a good source of Vitamin C, Vitamin A, and potassium.

Alergens

Meggyleves may contain dairy (sour cream) and gluten (flour).

Summary

Meggyleves is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a great source of energy and essential nutrients.

Summary

Meggyleves is a delightful Hungarian sour cherry soup that is perfect for summer. With its sweet and tangy flavors, creamy texture, and refreshing taste, it is sure to become a favorite in your household. Enjoy this traditional dish as a starter, dessert, or light meal for a taste of Hungary in your own kitchen.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Meggyleves. It was a warm summer day, the sun shining brightly as I strolled through the bustling farmer's market in my little village. The air was filled with the sweet scent of ripe fruits and vegetables, and I couldn't help but feel inspired to create something delicious for dinner.

As I perused the various stalls, my eyes landed on a basket overflowing with bright red cherries. Their glossy skins glistened in the sunlight, and I knew instantly that I had to have them. I purchased a large bag of the cherries and continued on my way, my mind racing with ideas for how to use them.

When I arrived home, I set to work in my cozy little kitchen. I washed and pitted the cherries, their juices staining my fingers a deep red as I worked. I knew that I wanted to make something special with them, something that would showcase their sweet and tangy flavor perfectly.

I remembered hearing about a traditional Hungarian soup called Meggyleves that featured cherries as the star ingredient. Intrigued, I searched through my collection of cookbooks until I found a recipe that looked promising. It called for cherries, sugar, water, and a touch of lemon juice, all simmered together until the cherries were soft and tender.

I followed the recipe carefully, tasting and adjusting as I went along. The scent of the simmering cherries filled my kitchen, mingling with the warm spices I had added for depth of flavor. When the soup was finally ready, I ladled it into bowls and took a tentative sip.

The first taste was like a burst of summer in my mouth. The cherries were perfectly sweet and tart, their flavor enhanced by the hint of lemon and spices. I couldn't believe how delicious it was, and I knew that I had stumbled upon something truly special.

I shared the Meggyleves with my family that evening, and they all raved about how delicious it was. My husband declared it the best soup he had ever tasted, and my children asked for second and third helpings. I was thrilled by their reaction, and I knew that this recipe would become a staple in our household.

Over the years, I have made Meggyleves countless times, each batch more delicious than the last. I have shared the recipe with friends and neighbors, who all agree that it is a truly exceptional dish. I have even entered it in cooking competitions, where it has won top honors and garnered praise from judges and competitors alike.

As I reflect on that fateful day at the farmer's market, I am filled with gratitude for the serendipitous discovery of the Meggyleves recipe. It has brought joy and nourishment to my family and friends, and it has allowed me to share a piece of Hungarian culinary tradition with those around me.

I will always treasure the memory of that summer day, when I stumbled upon a recipe that would become a beloved favorite in my kitchen. And I will continue to make Meggyleves for years to come, honoring the tradition and flavors of this delicious Hungarian soup.