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Posted by / Friday, November 15, 2013

Meggyleves: Hungarian Cherry Soup


I have been on a soup kick of late! Namely, Hungarian soups for my series over on Lot18. Several weeks ago I made a spicy cauliflower soup and earlier this week I prepared one of my favorite staple soups that always makes it's way into our kitchen around the holidays — Hungarian cherry soup.


This recipe was my grandmother's and is really quite simple to make — it basically requires heating some cherries and tempering egg yolks and sour cream.


As you can see from the photo above the color of this soup really makes for a festive starter with your holiday meals. It is easy to prepare ahead and can be served warm or cold — my preference is cold. I hope you will try this soup and let me know your preference to serve it. Hot or cold?

Get the full recipe here.

E.A.T. local E.A.T. well

1 comment:

  1. My grandmother also used to make this soup, especially in the summer, we had about three sour-cherry trees in our garden. I love it and cook it a few times a year. My recipe (my grandmother's) is exactly the same, only I use fresh sour cherries (or frozen ones in the winter) and add a cinnamon stick and about 3 cloves :)

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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