Chilled Cherry Soup
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Quick & Easy Recipes: Meddleves - Hungarian summer cherry soup
So, to prepare our soup, we will need:Quick & Easy Recipes:
Cherry - 1 kg
Water - 2 liters
Cinnamon - 6 sticks
Carnation - 14 pcs.
Sugar - 200 g
Flour - 2 tbsp. l
. Sour cream 20% - 500 g
Salt - 2 pinches
Enjoy!
Hungarian cuisine for many years absorbed the dishes of different peoples who lived on the territory of the country. The recipe for meddleves belongs to Hungarian Jews, who traditionally serve it during the Shavuot holiday. The name of this soup is derived from the word meggy, which means cherry, and leves, which means soup. Meddleves is popular in the summer not only in Hungary, but also in other European cuisines: Austrian, German, Polish and Slovak. It has a pleasant, refreshing and balanced sweet and sour taste.
Every Hungarian family has its own unique recipe for cherry soup. It is always made from cherries, not cherries. The soup is traditionally made from whole cherries, including pits.
Ripe cherries are boiled with water, sugar, spices and a pinch of salt, then seasoned with a generous portion of thick fatty sour cream, which dissolves from its heat. The soup is properly mixed and cooled. Sometimes, before serving or during cooking, a small amount of sweet white or red dry wine is added to the soup.
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Cold Cherry Soup
I created this video with the YouTube Video Editor (
Sour Cherry Soup (Meggyleves) | Joseph Erdos
Did someone say, sour cherry soup? Yes! You heard it correctly! There is such a thing in Hungarian cooking. It's very common to enjoy a fruit soup in summer, especially one made with sour cherries. It's also one of my favorite dishes from my childhood. Now, you may think this is a dessert. But actually it's served as a first course before a meal. The tartness of the sour cherries helps whet your appetite for the meal to come. And it's so refreshing on a hot summer's day. Check out this recipe, and try it! You'll be craving it in no time.
#cherry #sourcherry #soup
Get the recipe on my blog Gastronomer's Guide:
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Bob Hart, Memory Street
Cold Sour Cherry Soup | Studentenfutter
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English version below
Das ist mein absolutes Lieblingsgericht für den Sommer.
Zutaten – Kalte Sauerkirschsuppe (etwa 4 Portionen)
1 Glas/Dose eingelegte Sauerkirschen (1,49 €)
200 ml Sahne (0,63 €)
400 ml Wasser
1 EL Mehl
0,5 Zitrone (0,12 €)
1 TL Zimt
1 TL Nelken
Salz
= insgesamt etwa 2,24 €
Eure Chris & Flora
This is my favourite dish in the Summer.
Ingredients – Cold Sour Cherry Soup (about 4 servings)
1 bottle/can of sour cherries (1,49 €)
200 ml whipping cream (0,63 €)
400 ml water
1 tbsp flour
0.5 lemon (0,12 €)
1 tsp cinnamon
1 tsp cloves
Salt
= in total about 2,24 €
Yours, Chris & Flora
#günstig #summer #cheap
Hungarian Sour Cherry Soup (Meggyleves)
This is a light, slightly sweet, cold summertime soup made with whole fresh sour cherries, cream and/or sour cream. It can be served as an appetizer or dessert. It might be strange to have a sweet soup but this is a very traditional Hungarian dish. Some people put whipped cream on top, but I prefer without it. When fresh sour cherries are not available, a canned version can be used. In this video I show you how to make it – and I hope you'll like it.
Ingredients (for 4)
500 gr (1lbs) fresh (or canned) sour cherries
100 gr (1/2cup) sugar
pinch of salt
2 small cinnamon sticks (whole or break into pieces)
5 cloves
1 small lemon
180ml (3/4cup) sour cream
150ml (2/3 cup) cream
1 heaped tbsp flour
1tsp vanilla extract
1 liter (4,2 cup) water
1. The first step is pitting the sour cherries. I used an un-bent paperclip to remove the pits. Using this technique the cherries remain whole, undamaged. (of course, you can use pitted sour cherry compote) TIP: Use rubber gloves preventing your hands becoming purple.
2. Cut 3-4 slices of lemon
3. Put the cinnamon pieces and cloves into a tea infuser ball. (it will be much easier to remove them later from the soup)
4. Put the sour cherries into a pot and pour 1 liter water over. Add the salt, sugar, lemon slices and the spices. Cook on medium heat for 15-20 minutes.
5. Place the sour cream into a bowl, add the flour and stir well until smooth. Add the cream and stir again thoroughly.
6. Remove the lemon slices and tea ball from the pot.
7. Pour 1-2 ladles of soup into the sour cream mixture and stir well. (you can add some more soup if the mixture is too thick)
8. While the soup is still cooking on low heat, slowly pour the mixture into the pot, stirring continuously.
9. Add 1 tsp of vanilla extract, stir again and cook it for another 5-8 minutes.
10. Remove from the heat, let it cool then refrigerate until cold.
11. Serve it with or without whipped cream on top.
12. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/