Things to know about Hideg Tejszines Meggyleves Recipe
In Hungary, there’s no better way to enjoy your hot summer days than with a cold and creamy cherry soup, especially when it comes to children because it is a favorite for them. It’s also a perfect traditional dish for vegetarians, it only contains fruit and dairy ingredients. Cold fruit soups are very popular in Hungary. Unfortunately, this dish’s exact origin is unknown, but over the years, it became a very popular, traditional Hungarian recipe. If you decide to visit the country, don’t forget to try out this cold soup, you can find it in almost every restaurant that offers traditional dishes. In Hungarian, they call this soup “hideg meggyleves” or “meggykeszőce”. The best cherry soup is made when the cherries come into season, and people prepare this dish by using freshly harvested cherries; in summer, you will be also able to find small lunch canteens around the city (Budapest) where local people offer this dish, harvested, prepared and cooked by them. Most people, when visiting Hungary, order this soup as a dessert, and there’s nothing wrong with that, but it’s preferred to be served before the main course, as it gives you a refreshing and cold taste.
Creamy Hungarian Traditional Cold Sour Cherry Soup. Classic Recipe of Hideg Tejszines Meggyleves.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Sour Cherry – Tart Cherry – Dwarf Cherry or cherry
- 4 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 1½ cups Whipping Cream – Heavy Cream
- 3 tbsp Clove
- 3 pcs Star Anise
- 1 tbsp All Purpose Flour – Plain Flour
- 1 tbsp Ground Cinnamon Powder
- 1 pc Lemon
- 1 pinch Salt
- 2000 ml (67.63 floz) Water
- 1 bag Whipped Cream For cake
- Wash the cherries and remove the seeds.
- Once you’re done cleaning the cherries, place them in a deep pan and add water (If you would like to get a dense soup, add less water).
- Add the sugar, ground cinnamon, star anise, a pinch of salt, cloves, and some grated lemon peel to the water. If you have a plastic or metal tea bag, put the spices (ground cinnamon, cloves, star anise) and the lemon peel inside, this way, it will be easier to remove them once the soup is ready.
- Bring the pot to heat and let it boil.
- In a small mixing bowl, mix the heavy cream with the flour and with a few tablespoons of the soup liquid together.
- Once the cherries are soft, remove the spices and the lemon peel from the soup with a slotted spoon (if you have put them in a tea bag, remove them from the pan).
- Then pour the flour-cream mixture slowly into the cherry soup and stir it all together until smooth and creamy, this way, it will thicken. Mix well and bring to a boil.
- Once boiling, turn off the heat, wait for the soup to cool down, or place it in the fridge for an hour.
— Specific Atributes of This Recipe:
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