Hungarian Sour Cherry Soup (Meggyleves) Recipe

Name: Hungarian Sour Cherry Soup (Meggyleves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup grapeseed oil; 1 medium sweet white onion, chopped; 1 fennel bulb, cored and chopped; 2 cups sweet white wine; 2 cups kombi dashi (see headnote); 2 1/2 pounds fresh sour cherries, or 1 3/4 ib frozen sour cherries, pitted; 20 reserved for garnish; 1 1/2 tablespoons kosher salt; 1 drop sour cream, for garnish; 2 pinches freshly ground black pepper; 1 handful freshly chopped fresh dill, for garnish; 1 handful freshly chopped parsley, for garnish; 1 handful toasted sunflower seeds, for garnish; 1 dash grapeseed oil, for garnish

Servings: persons

1/2 cup grapeseed oil
1 medium sweet white onion, chopped
1 fennel bulb, cored and chopped
2 cups sweet white wine
2 cups kombi dashi (see headnote)
2 1/2 pounds fresh sour cherries, or 1 3/4 ib frozen sour cherries, pitted; 20 reserved for garnish
1 1/2 tablespoons kosher salt
1 drop sour cream, for garnish
2 pinches freshly ground black pepper
1 handful freshly chopped fresh dill, for garnish
1 handful freshly chopped parsley, for garnish
1 handful toasted sunflower seeds, for garnish
1 dash grapeseed oil, for garnish

1
Heat a medium saucepan over medium heat until a drop of water flicked on the surface sizzles gently on contact. Add the filtered grapeseed oil, then immediately add the onion and fennel and cook, stirring occasionally, until the vegetables are slightly softened but not browned, about 5 minutes. Add the wine and dashi and bring to a simmer. Cook until the liquid is reduced by one-third, about 20 minutes.
2
Add the cherries, return the liquid to a simmer, and cook just until the fruit starts to break down and release their juices, about 10 minutes. Stir in the salt, remove from the heat, and let cool slightly.
3
Transfer the mixer to a blender, working in batches if necessary (the machine should be no more than half full), and puree until smooth. Pass the mixture through a fine-mesh sieve into a container and refrigerate uncovered until well chilled, about 4 hours.
4
Chill individual bowls in the refrigerator for at least 15 minutes, before serving. Ladle the soup into bowls and top each serving with a scoop of sour cream. Garnish with reserved cherries, pepper, dill, parsley, sunflower seeds, and grapeseed oil. Leftover soup will keep in an airtight container in the refrigerator for up to 4 days.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup grapeseed oil, 1 medium sweet white onion, chopped, 1 fennel bulb, cored and chopped, 2 cups sweet white wine, and more.

Yes, Hungarian Sour Cherry Soup (Meggyleves) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Sour Cherry Soup (Meggyleves)

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