Meggyleves

About This Recipe

Meggyleves (sour cherry soup) is one of the most surprising dishes in Hungarian cuisine — a cold, slightly sweet-sour cream-based soup made from tart sour cherries, served chilled as a first course on hot summer days. It is silky, vibrant red and refreshing in a way that sounds strange but tastes extraordinary. It reflects the Hungarian tradition of fruit soups that is almost unknown outside Central Europe.

Ingredients

Serves 4

• 500 gpitted sour cherries(fresh or canned (drain and reserve juice))
• 500 mlwater or cherry juice
• 100 mlsour cream
• 100 mlsingle cream
• 80 gsugar
• 1 stickcinnamon
• 3cloves
• 1 pinchsalt

Instructions

1. 1

   Cook cherries

   Combine cherries, water or juice, sugar, cinnamon stick and cloves in a pot. Bring to a boil and simmer 10 minutes.

2. 2

   Cool

   Remove cinnamon and cloves. Allow to cool completely, then refrigerate until cold.

3. 3

   Mix cream

   Whisk sour cream and single cream together until smooth.

4. 4

   Combine

   Whisk cream mixture into cold cherry soup until fully incorporated.

5. 5

   Serve

   Serve in chilled bowls with a few whole cherries floating on top. Can be garnished with a small spoonful of sour cream.

Variations

• •

  Add a splash of rum or kirsch for an adult version.

• •

  Blend half the cherries for a smoother soup.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 3 days. Stir well before serving as cream can separate.

Frequently Asked Questions