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Hungarian Sour Cherry Soup

j
James G Dec 8, 2004 07:45 PM

I am making a batch of Hungarian Sour Cherry Soup (Meggyleves) and have run into a question: when I puree half the cherries with the soup liquid, it does not make clear whether I should pass this puree through a sieve to clear the soup up. I think it looks better this way, but as I have never made it before I am not sure if the little bits of cherry (in addition to the whole cherries that I resreved for this purpose) are supposed to be in the soup. HELP!

  1. p
    petradish Dec 9, 2004 01:13 AM

    based on versions i have seen, i'd strain out the cherry bits. it's usually a distinct liquid w/whole cherries floating around the soup.

    3 Replies
    1. re: petradish
      h
      hana Dec 9, 2004 01:47 AM

      Isn't this usually a hot summer weather dish served cold when cherries are in abundance?

      1. re: hana
        p
        petradish Dec 9, 2004 07:00 PM

        yep. and you can use frozen cherries when they're out of season. for contrast this soup is often served as a light & refreshing first course before a spicy main course(usually meat based).

        1. re: petradish
          j
          James G Dec 9, 2004 09:40 PM

          I did not plan initially to make this soup at this time of year, but we are throwing a Hungarian-themed Christmas party and this soup was specifically requested. Furthermore, I have a lot of sour cherries frozen from my tree that I would like to use before they get too old. So far ths soup seems great, so I don't think that using frozen berries had a bad effect.

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