Try this Sour Cherry Soup (Meggyleves) recipe, or contribute your own.
Suggest a better descriptionCook the sour cherries in water with the sugar, salt, cinnamon, and lemon rind. After cooking until the cherries are tender, thicken the soup with the flour mixed with the sour cream. Bring the soup to a boil again and cook for a further 3 to 4 minutes. Let cool and then chill. "A pleasant and refreshing summer soup when served chilled." From "A 100 leghiresebb magyar recept--The 100 most famous Hungarian recipes" by Zoltan Halasz. Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (885g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 870 | ||
Calories from Fat: 125 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 394.9mg | 122 % | |
Sodium 962.4mg | 33 % | |
Potassium 1693.4mg | 45 % | |
Total Carbohydrate 25.5g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 25.4g | ||
Protein 151.9g | 217 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 870
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