Hungarian Fruit Soup (Hideg Gyümölcsleves)

Ingredients

• 4 cups Mixed Fruits
• 2 cups Water
• 1/4 cup Sugar
• 2 tbsp Lemon Juice
• 4 tbsp Sour Cream
• 1 tsp Vanilla Extract

Instructions

1. 1In a medium saucepan, combine the 2 cups of water, 1/4 cup of sugar, and 2 tablespoons of lemon juice.
2. 2Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 5 minutes. You will see small bubbles continuously rising to the surface.
3. 3Remove the saucepan from the heat. Allow the liquid to cool completely to room temperature, which may take about 30-45 minutes. This step is important to prevent the fruits from cooking.
4. 4Once the syrup is completely cool, add the 4 cups of mixed fruits to the saucepan. Stir gently to combine.
5. 5Cover the saucepan and place it in the refrigerator. Chill for at least 2 hours. This allows the flavors from the fruit to infuse into the syrup.
6. 6To serve, ladle the chilled soup into bowls. Add a dollop of the 4 tablespoons of sour cream to each bowl, if desired. Stir in the 1 teaspoon of vanilla extract just before serving for a fresh aroma.

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