Hungarian Sour Cherry Soup -- Hideg Meggyleves
1 pound sour cherry (fresh or preserved, pitted)
4 cups water
4-5 tablespoons sugar
2-3 cinnamon sticks
1 cup sour cream
1 tablespoon flour
½ cup red wine, optional
Add the cherries, sugar and water to a large saucepan and stir to combine. Bring to a boil. Reduce heat and add the cinnamon sticks and cloves to the cherry soup. Cook about 10 minutes or until the cherries are soft.
In a medium-sized bowl, stir the sour cream, flour and salt; add 1 cup of the hot cherry liquid and mix until smooth. Add the cream mixture to the cherry soup. Carefully simmer for about 5 minutes without boiling. Optionally, add the red wine to the soup to give the cherries a special flavor.
Remove the cinnamon sticks and the cloves. Let it cool down and put the cherry soup in the refrigerator until chilled. Serve cold on a hot summer day.
Serves four to six.