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Sour Cherry Soup (Meggyleves)

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A refreshing Hungarian chilled soup—known as meggyleves—made from sour cherries gently simmered with warm spices, lightly thickened with sour cream, and served cold as a sweet-tart summer starter or dessert.

Ingredients

Scale
  • 1 lb (450 g) pitted sour cherries, fresh or frozen (do not thaw)
  • 4 cups (950 ml) water
  • 3⁄4 cup (150 g) granulated sugar
  • 1 cinnamon stick
  • 4 whole cloves
  • Peel of 1⁄2 lemon (wide strips, yellow part only)
  • Pinch of salt
  • 1 cup (240 ml) full-fat sour cream, room temperature
  • 2 Tbsp all-purpose flour (or 1 Tbsp cornstarch for gluten-free)

Instructions

  1. In a non-reactive 3-quart saucepan combine cherries, water, sugar, cinnamon stick, cloves, lemon peel, and salt. Bring to a boil over medium-high heat, stirring until sugar dissolves.
  2. Reduce heat to medium-low; simmer 10 minutes until cherries are tender and have released their color.
  3. Meanwhile, whisk the sour cream and flour together in a small bowl until perfectly smooth (no lumps). Ladle 1⁄2 cup of hot cherry liquid into the mixture, whisking constantly to temper.
  4. Remove soup from heat. Pour the tempered sour-cream slurry back into the pot, whisking steadily. Return to low heat and cook 1-2 minutes until slightly thickened—do not let it boil.
  5. Discard cinnamon stick, cloves, and lemon peel. Taste and adjust sweetness with extra sugar if needed.
  6. Transfer soup to a glass bowl, cover, and chill at least 1 hour (or up to 2 days). Serve well-chilled in small bowls or glasses. Garnish with a spoonful of sour cream or fresh mint if desired.

Notes

  • Frozen cherries: Add straight from the freezer; increase simmer time by 2 minutes.
  • Thickness: Substitute cornstarch for a gluten-free version, or omit thickener for a lighter broth.
  • Sugar: Start with 1⁄2 cup for very sweet cherries; add more after tasting.
  • Spice variations: A small piece of star anise or a splash of dry red or rosé wine adds depth.
  • Serving tip: Chill soup cups in the freezer for 10 minutes before ladling to keep the soup icy cold.

Nutrition

Keywords: sour cherry soup, meggyleves, Hungarian fruit soup, chilled soup, summer recipe

Find it online: https://recipesfoodeasy.com/sour-cherry-soup-meggyleves/