Hideg Meggyleves (Cold Sour Cherry Soup) - Egg-Free, Vegan Option

Ingredients

• about 450 g Sour Cherries (fresh or frozen)
• 4 cups Water
• 0.5 cup Sugar
• 1 Cinnamon Stick
• 1 tbsp Lemon Juice
• 0.5 cup Sour Cream (optional, or coconut milk for vegan)
• 1 tbsp Cornstarch (mixed with 2 tbsp water)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the about 450 g sour cherries, 4 cups water, 0.5 cup sugar, and 1 cinnamon stick.
2. 2Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes. The cherries should be tender and the liquid fragrant.
3. 3Carefully remove and discard the 1 cinnamon stick from the pot. Stir in the 1 tbsp lemon juice.
4. 4In a small bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water until smooth to create a slurry. Pour this slurry into the simmering soup while stirring constantly. Continue to simmer, stirring, for 1-2 minutes, or until the soup has slightly thickened.
5. 5Remove the pot from the heat. Allow the soup to cool completely at room temperature. This is important for the texture and flavor to develop properly.
6. 6Once cooled, transfer the soup to a container, cover it, and place it in the refrigerator to chill for at least 2 hours. This ensures the soup is refreshingly cold.
7. 7Serve the chilled about 450 g sour cherries soup cold. If desired, stir in 0.5 cup sour cream or 0.5 cup coconut milk just before serving for added richness.

Substitutions

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