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Sour cherry soup is a soup made with sour cream, sugar, and whole fresh sour cherries, chilled and slightly sweet. This soup is a summer delicacy in several European cuisines. The dish has been adopted by the Austrians, Poles, Slovaks and Germans. Hungarian-Americans and Hungarian-Canadians brought the soup to the New World.[1]

In the Hungarian cuisine Sour Cherry Soup[1] or hideg meggyleves is a soup made of the fruits of the sour cherry tree, (Prunus cerasus) and not of sweet cherry. The name is formed from hideg meaning 'cold', meggy meaning 'sour-cherries' / morellos, and leves being 'soup'. Traditionally served as a dinner course--usually as either the appetizer, soup or dessert - on warm summer nights or hot summer luncheons. The soup is cooked with whole sour cherries, including the pits. Sour cherry trees are numerous in Hungary, and the soup is a good example of the quintessentially Hungarian fusion of Eastern/Asian influences and traditional Continental European cuisine. It is customary that the soup contain fresh sour cherries, fresh cream, and sometimes cloves and cinnamon. Canned regular cherries are sometimes added, and sour cream is often substituted for fresh cream. A small amount of sweet white or dry red wine is also sometimes added before serving. Packets of dried meggyleves powder, from the Knorr company, are also sold in Hungary.

References

  1. ^ a b June Meyers Authentic Hungarian Heirloon Recipes Cookbook







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