Hungarian Meggyleves (Cold Sour Cherry Soup)

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Hungarian Meggyleves is a real, traditional Hungarian dish, known as Cold Sour Cherry Soup. A chilled, sweet-tart sour cherry soup enriched with sour cream and a hint of cinnamon, served as a summer starter.\n\nMeggyleves reflects Hungary's tradition of fruit soups, particularly popular in summer when sour cherries are in season, often served as a light, refreshing first course before a heavier main meal.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not 검색어에 대한 일반적인 대체물입니다.

재료

서브 4

• 600 gfresh or frozen pitted sour cherries
• 1 L물
• 100 g설탕
• 1계피 스틱
• 200 ml사워 크림
• 2 tbsp만능 밀가루
• 1 tbsp레몬 주스

조리법

1. 1

   체리를 끓인다

   Combine cherries, water, sugar and cinnamon stick in a pot. Bring to a simmer and cook for 15 minutes until the cherries soften and release their juice.

2. 2

   계피를 제거하세요

   Discard the cinnamon stick.

3. 3

   두꺼워지다

   Whisk sour cream and flour together, then stir a ladle of the hot cherry liquid into it to temper before whisking it back into the pot.

4. 4

   잠깐 끓이다

   Simmer gently for 3 minutes until slightly thickened; do not boil hard, which can curdle the cream.

5. 5

   산미를 더하다

   Stir in lemon juice and taste, adjusting sugar if needed.

6. 6

   식혀서 서빙하세요

   Refrigerate until well chilled, at least 3 hours, and serve cold as a starter or light dessert.

변형

• •

  Kirazlara biraz kırmızı şarap ekleenen バージョン、daha は、kindlere yönelik、akşam yemeği Partisine uygun bir variasyon yaratıyor でした。

• •

  チェルカ・ディ・クルコーサでセイセイ、グラド・ディ・法ァーロとィ・ァーロでサライ。

• •

  В качестве примера можно привести следующие слова:

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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