Sour Cherry Soup (Meggyleves)

A vibrant ruby-red soup made from gently simmered sour cherries, subtly spiced and finished with a swirl of silky cream. Traditionally served chilled, it offers a refreshing balance of sweet and tart—perfect for summer yet elegant enough for any course all year round.

Why You’ll Love This Recipe

• Refreshing contrast in flavour: sweet fruit, bright acidity, and warm aromatic spices.

• Minimal preparation—largely hands-off simmering followed by chilling.

• Versatile: enjoy as a light appetiser, a palate-cleansing intermezzo, or even a dessert.

• Make-ahead friendly: it tastes even better after a night in the refrigerator.

• Impressive presentation with minimal effort—its jewel-toned colour needs no garnish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pitted sour cherries, fresh or frozen

• Cold water

• Granulated sugar

• Cinnamon stick

• Whole cloves

• Strip of lemon zest

• Pinch of salt

• All-purpose flour

• Sour cream (or full-fat Greek yoghurt)

• Optional: dry white wine or cherry brandy for depth

Directions

1. Prepare the fruit
   Rinse and pit fresh cherries (if using frozen, thaw and drain). Place them in a non-reactive saucepan.

2. Simmer
   Add water, sugar, cinnamon, cloves, lemon zest, and salt. Bring gently to a boil, then reduce to a low simmer for about 15 minutes, until the cherries are tender and their juices have coloured the liquid deep red.

3. Thicken
   In a small bowl whisk the flour with a few spoonfuls of hot soup to create a smooth slurry. Stir the slurry back into the pot and simmer two minutes, just until the soup lightly coats a spoon.

4. Finish with cream
   Remove from heat. Temper the sour cream by whisking in a ladle of hot soup, then stir the mixture into the pot. (For a lighter taste, substitute half of the sour cream with milk.)

5. Chill
   Cool to room temperature, discard the whole spices and zest, cover, and refrigerate at least two hours—or until thoroughly chilled.

6. Serve
   Ladle into shallow bowls or cups. Optionally garnish with a dollop of additional sour cream, a splash of chilled wine, or a sprig of mint.

Servings and Timing

(Timings assume pitted cherries. Add 10 minutes if pitting by hand.)

Variations

• Warm Winter Version – Serve immediately after cooking; omit chilling and add a tablespoon of brandy.

• Vegan – Replace sour cream with coconut cream blended with a teaspoon of lemon juice.

• Spiced Autumn Twist – Add a star anise pod and a slice of fresh ginger during simmering.

• Mixed-Berry – Substitute up to one-third of the cherries with raspberries or red currants for a brighter hue.

• Sugar-Free – Sweeten with erythritol or stevia to taste; the soup remains naturally tart.

Storage / Reheating

• Refrigerator – Store in an airtight container for up to 3 days.

• Freezer – Freeze for up to 2 months; thaw overnight in the refrigerator.

• Reheating – If you prefer it warm, heat gently over low heat, stirring constantly to prevent the dairy from curdling. Do not let it boil once the sour cream has been added.

FAQs

How tart should the soup taste?

The soup is meant to be gently sweet-tart. Adjust sugar after simmering; cherries vary in acidity.

Can I use sweet cherries instead?

Yes, but increase the lemon zest and reduce the sugar by about one-third to maintain balance.

Is it safe to freeze the soup with dairy?

The sour-cream base freezes well; whisk briefly after thawing to restore silkiness.

What if I cannot find sour cherries?

Frozen morello cherries are an excellent substitute and are widely available year-round.

Could I thicken with cornstarch instead of flour?

Certainly. Use half the weight of flour called for; dissolve it in cold water before adding.

Does the alcohol cook off?

If added during simmering, most alcohol evaporates. For a pronounced note, stir in chilled wine just before serving.

How do I pit cherries quickly?

A handheld cherry pitter is fastest, but a sturdy paper clip straightened into an “S” shape also works.

Can I make it entirely ahead for guests?

Yes, prepare up to two days in advance and keep refrigerated. Garnish just before serving.

What type of wine pairs with sour cherry soup?

A chilled rosé or off-dry Riesling complements its fruit and acidity beautifully.

Why did my soup curdle?

Boiling after adding dairy or adding cold sour cream directly can cause curdling. Temper the cream and keep heat gentle.

Conclusion

Sour Cherry Soup is a deceptively simple dish that delivers sophisticated flavour and striking colour. Whether served as a cooling first course on a hot day or a comforting bowl in colder months, its sweet-tart profile and creamy texture make it a memorable addition to any menu. Prepare it once and you may find it becomes an annual tradition as soon as cherry season arrives

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