Sour cherry soup (hideg meggyleves)

Famous Hungarian soups

                                         

Sour cherry soup (hideg meggyleves) Ingredients 500 g/1 lb 2 oz stoned sour cherries 150 g/5 oz sugar salt cinnamon lemon peel 0,1 l / 1/2 cup sour cream 1 tsp fluor Instructions 1. Cook the cherries in water (about 1,5 litre or 2 1/2 pints) with the salt, lemon peel, cinnamon and sugar. 2. After cooking for some minutes thicken the soup with the flour mixed with the sour cream. 3. Bring to the boil again and cook for a further 3-4 minutes. 4. Let cool and then chill. 5. Serve chilled. previous             next

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