Hungarian Sour Cherry Soup

Stuck at home in the time of COVID-19, I'm trying to be productive by tackling some long-standing projects. One of these is de-cluttering my pantry. The bag of buckwheat I bought a year ago on a whim because of its enigmatic Russian packaging taunts me to come up with a good use for it. Staring at half-used bottles, jars and tins of blue agave syrup, malted milk powder, Lyle's Golden Syrup and what not languishing on shelves, I'm both annoyed and guilt-ridden.

And then there's the Morello cherries. Come on! That should be easy to put to use. Well it should be, but I only have one jar. Not enough to make a pie. But, thanks to coronavirus Stay-at-Home orders, I've been calling and Zooming long-lost friends and during one of these catch-ups, my friend Sara, whose husband is Hungarian, fondly spoke of her mother-in-law's Sour Cherry Soup. Eureka!

Here's her recipe. It's so good (and simple), I re-stocked my pantry with two more jars of cherries. So much for de-cluttering!


Hungarian Sour Cherry Soup (Meggyleves)
Adapted from the Vasy Family
Makes 4 small appetizer servings

In a medium saucepan, bring to a boil, then reduce heat and simmer 10 minutes or until cherries are soft:
1 - 24 oz jar Morello cherries, including juices
1 long lemon peel without pith
2-3 whole cloves
pinch of salt

Remove from heat and stir one or two spoonfuls of the warm cherry liquid into:
1/2 cup sour cream

Stir the tempered sour cream into the soup and then chill before serving.

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