🍓 Hungarian Cold Cherry Soup (Gyümölcsleves
🍓 Hungarian Cold Cherry Soup (Gyümölcsleves)
📝 Ingredients
- 500g sour cherries (fresh or frozen) 🍒
- 3 cups (750 ml) water
- 1 cup (240 ml) sour cream
- ½ cup (100g) sugar (adjust to taste)
- 1 tbsp flour
- 1 cinnamon stick
- 2–3 cloves
- 1 tsp vanilla extract
- Pinch of salt
- Optional: lemon zest or juice
👩🍳 Instructions
1. Cook the fruit:
- In a pot, add cherries, water, sugar, cinnamon stick, cloves, and a pinch of salt.
- Bring to a gentle boil and cook for 10–15 minutes.
2. Prepare the creamy base:
- In a bowl, mix sour cream with flour until smooth.
- Slowly add a few spoonfuls of the hot soup into the mixture (to temper it).
3. Combine:
- Pour the sour cream mixture back into the pot while stirring continuously.
- Cook on low heat for 3–5 minutes (do not boil).
4. Flavor:
- Add vanilla and optional lemon zest/juice.
- Remove cinnamon and cloves.
5. Chill:
- Let the soup cool, then refrigerate for at least 2 hours.
🍽️ Serving
- Serve cold in bowls or cups
- Top with whipped cream (like in your image)
- You can add extra fresh cherries for garnish
💡 Tips
- Traditional version uses sour cherries (meggy) for a sweet-tart flavor.
- You can also make it with strawberries, raspberries, or mixed berries.
- Adjust sugar depending on fruit sweetness.
If you want, I can 👍
