Famous Hungarian soups


Sour cherry soup (hideg meggyleves)


500 g/1 lb 2 oz stoned sour cherries
150 g/5 oz sugar
lemon peel
0,1 l / 1/2 cup sour cream
1 tsp fluor


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.

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Make from other Fruits.

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