Puerto Rican Chinese-style Meggyleves

Ingredients

In this Puerto Rican Chinese-style adaptation, we incorporate flavors and ingredients commonly found in Puerto Rican and Chinese cuisines. The addition of ginger and star anise adds a subtle warmth and depth of flavor, while the use of pineapple and coconut milk brings a tropical twist to the traditional Hungarian Meggyleves. We alse have the original recipe for Meggyleves, so you can check it out.

• 4 cups (950ml) sour cherries, pitted 4 cups (950ml) sour cherries, pitted
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 cinnamon stick 1 cinnamon stick
• 1-inch piece of ginger, peeled and sliced 1-inch piece of ginger, peeled and sliced
• 2 star anise 2 star anise
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 38g, 30g
• Protein: 2g
• Fiber: 3g
• Salt: 0.02g

Preparation

1. 1.
   In a large pot, combine the sour cherries, pineapple juice, coconut milk, sugar, cinnamon stick, ginger, and star anise.
2. 2.
   Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15 minutes, stirring occasionally.
3. 3.
   Remove the pot from the heat and let the soup cool to room temperature.
4. 4.
   Once cooled, transfer the soup to a blender and blend until smooth.
5. 5.
   Strain the soup through a fine-mesh sieve to remove any solids.
6. 6.
   Refrigerate the soup for at least 2 hours, or until chilled.
7. 7.
   Serve the Puerto Rican Chinese-style Meggyleves chilled, garnished with fresh mint leaves.

Treat your ingredients with care...

• Sour cherries — Use fresh or frozen sour cherries for the best flavor. If using frozen cherries, thaw them before cooking.
• Ginger — To extract maximum flavor, slice the ginger thinly and crush it slightly before adding it to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• Adjust the sweetness by adding more or less sugar, depending on your preference.
• Serve the soup with a dollop of coconut whipped cream for an extra creamy touch.
• Garnish with toasted coconut flakes for added texture and flavor.
• For a refreshing twist, add a squeeze of lime juice before serving.

Serving advice

Serve the Puerto Rican Chinese-style Meggyleves chilled in individual bowls or soup cups. Garnish each serving with a sprig of fresh mint leaves for a pop of color and added freshness.

Presentation advice

To enhance the presentation, serve the soup in clear glass bowls or cups to showcase its vibrant red color. You can also drizzle a swirl of coconut milk on top of each serving for an elegant touch.