Chilled Hungarian Sour Cherry Soup (Meggyleves)
Savor the sweet-tart flavors of a classic Hungarian delight with this refreshing Sour Cherry Soup, or "Meggyleves". Traditionally served as a cold appetizer during warm summer months, this modern take replaces the heavier sour cream with coconut yogurt, offering a lighter, dairy-free experience. Perfect as a starter or a unique dessert, enjoy the rich aromas of cinnamon and cloves blending seamlessly with the tangy taste of ripe sour cherries.
Ingredients
π 2 lbs sour cherries, unpitted
π§ 4 cups water
π¬ 1/2 cup granulated sugar
π§ 1/2 teaspoon salt
πΏ 1 cinnamon stick, about 3 inches long
β« 4 whole cloves
π 1 lemon, thinly sliced, about 2-3 slices, seeds removed
π₯₯ 1 cup BIO natura Kokoscreme Crema di Cocco, coconut yogurt/cream
Instructions
1- Prepare the Cherries:
- Wash sour cherries thoroughly and set aside.
2- Combine Ingredients:
- Place sour cherries, granulated sugar, salt, cinnamon stick, whole cloves, and lemon slices into the "KITCHEN LINE" stainless steel pot.
3- Add Water:
- Pour 4 cups of water into the pot, ensuring the ingredients are covered.
4- Boil the Mixture:
- Set the pot on a high heat induction stovetop and bring the mixture to a rolling boil.
5- Cook Cherries:
- Stir occasionally to dissolve the sugar.
- Allow to boil for approximately 5 minutes, until cherries begin to blister or crack, signaling they are cooked but still firm.
6- Cool and Chill:
- Remove the pot from heat and let the soup cool to room temperature.
- Transfer the soup to a refrigerator to chill for at least 4 hours.
7- Prepare Yogurt Mixture:
- Once the soup is chilled, ladle a portion of the liquid into a separate bowl.
- Add approximately 1 cup of the BIO natura Kokoscreme and whisk thoroughly to create a smooth consistency.
8- Combine with Soup:
- Pour the whisked yogurt mixture back into the main pot, stirring gently until the soup achieves a creamy, uniform pinkish-red hue.
9- Serve:
- Ladle the chilled soup into decorative glass serving bowls.
- Optionally, provide a side bowl for your guests to discard cherry pits during enjoyment.
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 4 hours
Total Time: Approximately 4 hours and 15 minutes
Servings: 6
Calories: 150 per serving
Protein: 1g per serving
Fat: 5g per serving
Carbohydrates: 28g per serving
Equipment:
- "KITCHEN LINE" stainless steel pot
- Induction stovetop
- Black plastic or silicone ladle with a green handle
- White ceramic and clear glass bowls
- Stainless steel whisk
Cooking Tips
- Ensure cherries are completely submerged in water for even flavor distribution.
- For extra zing, you can serve with a garnish of fresh mint or lemon zest.
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Joseph Erdos | Gastronomer's Guide: https://www.youtube.com/@josepherdos