Chilled sour cherry soup

Chilled sour cherry soup

Meggyleves

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Fruit soups are made all over Central and Eastern Europe – from cherries, apricots, plums, apples, rhubarb and all kinds of berries. Some are thickened with flour, others with eggs; either red or white wine may be used, depending on the colour of the fruit. Traditionally they are served at the beginning of the meal to whet the appetite, or after the main course to freshen the palate, like a sorbet. They also make a very good mid-afternoon snack. Fruit soups can be served hot or cold, with a dollop of sour cream, crème fraîche or strained yoghurt.

Ingredients

Quantity Ingredient
450g dark red sour cherries, preferably morello, pitted
225ml red wine
4 tablespoons sugar, or to taste
1 cinnamon stick
4-5 cloves
30g potato flour or cornflour
225ml sour cream or smetana

Method

  1. Place the cherries in a saucepan with the red wine, sugar, cinnamon and cloves. Pour in 1 litre water and bring to the boil, then simmer for 10 minutes or until the cherries are so­ft.
  2. In a small bowl, mix the potato flour with a little cold water to make a smooth paste, then gradually stir in a couple of ladlefuls of the hot soup. Stir this mixture back into the soup and simmer, but do not boil, until the soup is thickened. Remove the cinnamon stick and cloves and chill thoroughly. Serve in individual bowls with sour cream on the side.
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