Difference between revisions of "Meggyleves"
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* ¾ cup [[granulated sugar]] | * ¾ cup [[granulated sugar]] | ||
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# Into a soup pot containing 1½ quarts of boiling [[water]] add fresh or frozen [[sour cherry|sour cherries]] and [[granulated sugar]]. | # Into a soup pot containing 1½ quarts of boiling [[water]] add fresh or frozen [[sour cherry|sour cherries]] and [[granulated sugar]]. | ||
# Stir and cook. | # Stir and cook. | ||
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# Serve very cold. | # Serve very cold. | ||
| − | [[Category:Hungarian | + | [[Category:Hungarian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Fruit Soup Recipes]] | [[Category:Fruit Soup Recipes]] | ||
[[Category:Sour cherry Recipes]] | [[Category:Sour cherry Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
Latest revision as of 16:36, 15 July 2012
Description
Sour cherry soup
Ingredients
- 1½ quarts of water
- 3 tbsp flour
- 1 cup sour cream
- ½ tsp of salt
- 1 pound of fresh or frozen pitted sour cherries
- ¾ cup granulated sugar
Procedures
- Into a soup pot containing 1½ quarts of boiling water add fresh or frozen sour cherries and granulated sugar.
- Stir and cook.
- In a separate bowl mix flour, sour cream, salt and beat until smooth.
- Add to flour mix, 1 cup of hot cherry sugar mix.
- Stir vigorously.
- Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until it thickens.
- Cover the soup and let cool.
- Keep cover on while it chills in refrigerator and it will not form a thick skin.
- Serve very cold.
