Sour cherry soup (meggyleves)

Sour cherry soup (meggyleves)
  • 70 Dekagram (dkg) sour cherry
  • 1 Litre (l) water
  • 10 Dekagram (dkg) sugar
  • 1 Decilitre (dl) cream
  • 1 Piece lemon (grated peel and juice)
  • 2 Peck cinnamon
  • 3 Piece clove
  • 1 Table spoon (tbsp) flour

season: Summer

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



Cherry soup is healthy and cooling dish in hot summer, you can prepare high dose and serve it coming days. I guess it will runs entirely. You can dish up as colorful component of garden parties too.
Put the cleaned and pitted sour cherry into a pot and add 1 liter cold water, spices and sugar. Boil it on medium-low level and after the fruit becomes soft (15 min) add a cream-flour mixture and needs to boil only some more minutes. Cool and store the soup in refrigerator, it is delicious after keeping at least one night in cold place.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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