Vegan Meggyleves (Sour Cherry Soup)

Ingredients

• 1 lb Frozen Sour Cherries
• 4 cups Water
• 0.5 cup Sugar
• 2 tbsp Lemon Juice
• 1 stick Cinnamon Stick
• 0.5 cup Vegan Sour Cream
• 1 tbsp Cornstarch

Instructions

1. 1In a large, heavy-bottomed pot, combine the 1 lb frozen sour cherries, 4 cups water, 0.5 cup sugar, 2 tbsp lemon juice, and 1 stick cinnamon stick.
2. 2Place the pot over medium-high heat and bring the mixture to a rolling boil, which should take about 5-7 minutes. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. You will see the cherries soften and release their juices, and the liquid will become fragrant.
3. 3Carefully remove and discard the 1 stick cinnamon stick from the pot.
4. 4In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons of the soup liquid until completely smooth, ensuring there are no lumps. Slowly pour this cornstarch slurry into the simmering soup while stirring constantly. Continue to stir and cook for 1-2 minutes, or until the soup has visibly thickened to a consistency that coats the back of a spoon.
5. 5Remove the pot from the heat. Stir in the 0.5 cup vegan sour cream until it is fully incorporated and the soup is smooth and creamy. The soup should no longer be simmering.
6. 6Transfer the soup to a clean bowl or container. Cover it and place it in the refrigerator to chill completely for at least 2 hours. Chilling allows the flavors to meld and the soup to reach its refreshing temperature.

Substitutions

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