Hungarian Cold Sour Cherry Soup
Hungarian Cold Sour Cherry Soup (Meggyleves)
Hungarian Cold Sour Cherry Soup (Meggyleves) is a traditional Hungarian summer dish made with tart cherries, milk, sugar, cinnamon, and lemon. Served chilled and topped with a spoonful of sour cream, this beautiful ruby-red soup is refreshing, creamy, sweet, and slightly tangy.
Unlike most soups, Meggyleves is traditionally served cold, making it a wonderful choice for hot summer days. It can be enjoyed as a light starter, a refreshing dessert, or a simple afternoon treat.
🇭🇺 Hungarian Sour Cherry Soup Recipe
Recipe Details
- Cuisine: Hungarian
- Course: Soup / Dessert
- Preparation Time: 10 minutes
- Cooking Time: 15–20 minutes
- Chilling Time: 2 hours
- Servings: 4–6
- Best Served: Cold
Ingredients
- 500 g (about 1.1 lb) fresh or frozen sour cherries, pitted
- 750 ml (3 cups) water
- 250 ml (1 cup) milk
- 100–120 g (½ cup) granulated sugar, or to taste
- 1 cinnamon stick
- 3–4 whole cloves
- 1 strip of lemon zest
- 1 teaspoon vanilla extract
- 150 ml (⅔ cup) sour cream
- 1 tablespoon all-purpose flour
- A small pinch of salt
For Serving
- Extra sour cream
- A few fresh sour cherries
- Optional: a little lemon zest
How to Make Hungarian Sour Cherry Soup
1. Cook the Cherries
Place the pitted sour cherries in a large saucepan. Add the water, sugar, cinnamon stick, cloves, lemon zest, and a small pinch of salt.
Bring the mixture to a gentle boil over medium heat. Reduce the heat and simmer for approximately 10–15 minutes, until the cherries become tender but still retain some of their shape.
2. Prepare the Cream Mixture
In a separate bowl, whisk the sour cream with the flour until smooth and lump-free.
Gradually add a little of the hot cherry liquid while whisking continuously. This gently warms the sour cream mixture and prevents it from curdling when added to the soup.
3. Thicken the Soup
Slowly pour the sour cream mixture into the saucepan while stirring constantly.
Add the milk and vanilla extract. Cook gently for another 2–3 minutes, stirring continuously.
Do not allow the soup to boil vigorously after adding the sour cream.
Taste and adjust the sugar according to the tartness of the cherries.
4. Cool and Chill
Remove the cinnamon stick, cloves, and lemon zest.
Allow the soup to cool to room temperature, then cover and refrigerate for at least 2 hours.
For the best flavor, chill it thoroughly before serving.
How to Serve Hungarian Cherry Soup
Ladle the chilled soup into bowls and place a small spoonful of sour cream in the center.
Garnish with a few fresh cherries and, if desired, a little grated lemon zest.
The contrast between the deep red cherry soup and creamy white sour cream gives this traditional Hungarian dish its beautiful appearance.
Tips for the Perfect Meggyleves
Use Sour Cherries
Traditional Hungarian meggyleves is made with sour cherries, which provide the characteristic sweet-and-tart flavor. If using sweet cherries, reduce the amount of sugar.
Adjust the Sweetness
The amount of sugar depends on the cherries. Start with less and add more after tasting.
Chill Thoroughly
This soup is traditionally enjoyed cold. Give it enough time in the refrigerator for the flavors to develop.
Don't Boil the Sour Cream
When adding the sour cream mixture, keep the heat low and stir gently. This helps maintain a smooth, creamy texture.
Fresh or Frozen Cherries
Both work beautifully. Frozen sour cherries are especially convenient when fresh cherries are out of season.
What Does Hungarian Sour Cherry Soup Taste Like?
Meggyleves has a unique flavor that is difficult to compare with traditional savory soups. It combines the bright acidity of sour cherries with gentle sweetness, creamy sour cream, fragrant cinnamon, and citrusy lemon.
It is light and refreshing rather than heavy, which is why it has remained a popular Hungarian summer specialty.
A Traditional Taste of Hungary
Hungarian cold sour cherry soup is a wonderful example of how Hungarian cuisine can transform simple seasonal ingredients into something elegant and memorable. The vibrant color, creamy texture, and sweet-tart flavor make Meggyleves an excellent recipe for summer entertaining.
Serve it well chilled with a spoonful of sour cream and fresh cherries for a beautiful presentation inspired by traditional Hungarian cooking.
📌 Recipe Card
Name: Hungarian Cold Sour Cherry Soup (Meggyleves)
Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Chill Time: 2 hours
Total Time: About 2 hours 30 minutes
Servings: 4–6
Course: Soup / Summer Dish
Main Ingredient: Sour Cherries
Serving Temperature: Cold
