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Meggyleves (Cherry Soup)   Veg  CD  SP  Hungarian  40mins plus chilling


Serves 6    Cold  Vegetarian  Fruit Soup  Starter  Hungary  Eastern Europe



675g/1˝lb Morello Cherries, stoned 

175g/ 6 oz. Sugar 

The peel of half a lemon 

2.5cm/1 inch Cinnamon Stick 

1.1L/40fl.oz. Water 

300ml/10fl.oz. Sour Cream 

300ml/10fl.oz. Dry Red Wine 

1 Egg Yolk 

2 teasp Flour

A pinch of salt




1. Place the stoned cherries, sugar, salt, lemon peel, and cinnamon in a large saucepan, bring to the boil then reduce the heat and simmer for 15 minutes.


2. In the meantime, place the, flour, egg yolk and half the sour cream in a mixing bowl and mix well. 


3. Add ladleful of the hot soup to the sour cream mixture, mix well, then add to the simmering soup stirring constantly. 


4. In another bowl, mix together wine and other half of the sour cream. Add this to the simmering soup and continue to cook for a further 10 minutes 


5. Remove the soup from the heat, remove the lemon peel and cinnamon and allow to cool.  Once cold, chill well before serving.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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