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Meggyleves, or Hungarian sour cherry soup, is a unique and refreshing dish that stands out among traditional soups in both flavor and method of preparation. Unlike most savory soups typically served hot, Meggyleves is a chilled, fruit-based delight that brings together a wonderful blend of sweet, tart, and creamy flavors. It is a perfect dish for the summer months when fresh cherries are in season, providing a cooling and satisfying experience, whether served as an appetizer or dessert.
Ingredients
- 500 g fresh sour cherries or frozen if fresh is unavailable
- 100 g sugar adjust to your preference
- 1 cinnamon stick or 1 tsp ground cinnamon
- 2 cloves optional, for added flavor
- 1 tbsp fresh lemon juice to balance the sweetness
- 2 tablespoons all-purpose flour
- 300 ml sour cream or heavy cream for a richer version
- 1 liter water or fruit juice cherry juice or apple juice works best
- 1 teaspoon vanilla extract optional for added warmth
- Extra fresh cherries for garnish
- Whipped cream or a dollop of sour cream for topping
- Fresh mint leaves optional, for garnish
Instructions
- Prepare the cherries: Start by pitting the sour cherries. If you're using fresh cherries, wash them and remove the pits carefully. If you’re using frozen cherries, thaw them and drain any excess liquid. Place the cherries into a large saucepan.
- Simmer the cherries: Add 1 liter of water (or fruit juice, depending on your preference) to the cherries in the saucepan. Bring the mixture to a gentle simmer over medium heat. Allow the cherries to soften and release their natural tartness, which will form the flavorful base of the soup. Simmer for 10-15 minutes.
- Add spices and sugar: Once the cherries are softened, add the sugar, cinnamon, and cloves to the saucepan. Stir to combine and let it simmer for another 5-10 minutes, allowing the spices to infuse the broth. Add the fresh lemon juice to balance the sweetness and add brightness to the flavors.
- Make the creamy mixture: In a separate bowl, whisk together the sour cream (or heavy cream) with the flour until smooth. Slowly add this mixture to the simmering cherry base, stirring constantly to prevent lumps. The flour will help thicken the soup, and the cream will give it a rich, velvety texture.
- Simmer until thickened: Let the soup simmer for an additional 5-7 minutes, ensuring the soup thickens to your desired consistency. If it's too thick, feel free to add a bit more water or fruit juice to adjust.
- Chill the soup: Remove the soup from the heat and let it cool down to room temperature. Then, transfer it to the refrigerator and chill for at least 2 hours. The soup should be served cold to fully appreciate its refreshing qualities.
- Serve and garnish: Once chilled, ladle the soup into bowls. Garnish with extra fresh cherries, a dollop of whipped cream or sour cream, and a sprinkle of cinnamon on top. If you’d like, add a few fresh mint leaves to brighten up the presentation.
Notes
A summer favorite in Hungary
Sour cherries, or "meggy," are a common fruit in Hungary and throughout Central Europe. Their natural tartness makes them perfect for both savory and sweet recipes. While fruit-based soups are found in various cultures, Meggyleves stands out as a distinctly Hungarian creation. It’s a dish often served at family gatherings, summer meals, and even holiday feasts, beloved for its lightness and unexpected balance of flavors.
Why is Meggyleves so special?
🍒 A perfect balance of sweet, tart, and creamy flavors ❄️ Chilled and incredibly refreshing on hot summer days 🥄 Velvety smooth texture thanks to sour cream or heavy cream 🎉 A unique Hungarian dish that surprises many first-time tastersHow Meggyleves is made
1️⃣ Pit and simmer fresh sour cherries – The cherries are pitted and gently simmered to release their tart juices, forming the base of the soup. 2️⃣ Add sugar, cinnamon, and cloves – A touch of sweetness and warm spices infuse the broth, creating a fragrant and slightly spiced foundation. 3️⃣ Blend in a creamy mixture – Sour cream (or heavy cream for a richer version) is combined with flour to thicken the soup, adding a creamy texture. 4️⃣ Chill the soup – The soup is then cooled in the refrigerator, allowing the flavors to develop and intensify.5️⃣ Garnish before serving – The soup is served with extra cherries and a dollop of cream, creating an elegant presentation.
How to serve Meggyleves
🍒 Cold and refreshing – Traditionally, this soup is served chilled, making it a delightful appetizer or dessert during hot weather. 🥄 With extra cherries and cinnamon on top – For added flavor and a decorative touch, garnish with whole cherries and a sprinkle of cinnamon. 🍷 With a splash of Hungarian Tokaji wine – If you want to elevate the dish, try adding a splash of Tokaji wine for extra depth and sophistication.Variations of Meggyleves
🥛 Creamier version – Use heavy cream instead of sour cream for an even smoother, richer consistency. 🍷 Wine-infused version – Add red or white wine to the soup while simmering to create a more complex flavor profile. 🍊 Citrus twist – Add a little orange zest for a tangy, citrusy kick that brightens up the flavor.Why you should try Meggyleves
🍒 A truly unique Hungarian dish – There’s nothing quite like Meggyleves in other cuisines, making it a must-try for those wanting to experience something new.
🥄 A delightful combination of sweet, tart, and creamy – The balance of flavors is refreshing and satisfying, perfect for the summer months.
❄️ A refreshing summer treat – It’s light, yet indulgent, offering a cool escape from the heat while still being satisfying.
If you’re looking for a refreshing, flavorful dish that’s a little different from what you might typically expect, Meggyleves is the perfect choice. Whether you enjoy it as a chilled appetizer, a light summer meal, or a sweet dessert, this unique cherry soup is a beautiful example of Hungarian culinary creativity.
