Home
Log inSign up
Hideg Meggleves (Cold Sour Cherry Soup)

Hideg Meggleves (Cold Sour Cherry Soup)

M. Blakely

M. Blakely

There are 2 versions here of this Hungarian summer staple.

ᔥ Originally from "The Cooking of Vienna's Empire" (1968 ed.) (part of the Time-Life Foods of the World library)

Ingredients

  • water (cold)
  • 1 c. sugar
  • 1 stick cinnamon
  • ¼ c. whipping cream (chilled)
  • ¾ c. wine (dry red; chilled)

  • My Mother's Version

  • cloves (a few whole cloves)
  • 1 can sour cherries
  • milk
  • 1 tsp cornstarch
  • 1 apple

  • "The Cooking of Vienna's Empire" (1968 ed.) (part of the Time-Life Foods of the World library)

  • 4 c. sour cherries (fresh / canned)
  • 1 tbsp arrowroot

Instructions

Keep screen awake
  • 1
    THE COOKING OF VIENNA'S EMPIRE: Pit fresh cherries; drain canned cherries. (Liquid from can may be substituted for part of water.) Bring 3-c. water, sugar, & cinnamon to boil. Add cherries to pan, partially cover, & simmer (. for fresh cherries; . for canned cherries.) Remove cinnamon stick. Mix arrowroot & 2-tbsp. water into paste & beat into soup.
  • 2
    MOTHER'S VERSION: Drain cherries, reserving liquid. Core apple, but do not peel; then cut into bite-sized chunks. Bring 3-c. water, plus reserved cherry liquid, sugar, cinnamon stick, & cloves to boil. Add cherries & apple to pan, partially cover, & simmer over low heat for . Remove cinnamon stick & cloves. Stir cornstarch into a little milk till smooth. Beat into soup.
  • 3
    Stirring constantly, bring soup almost to boil. Reduce heat, continue stirring, & simmer til soup is clear & slightly thickened (about .).
  • 4
    Pour soup into shallow glass or stainless steel bowl & refrigerate till chilled.
  • 5
    Stir in cream & wine just before serving, preferably in chilled bowls.

Comments & Reviews (0)

or sign up for free to join the conversation.