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Cold Cherry Soup (Meggyleves)

A Hungarian Summer Classic: Sweet, Refreshing, and Perfectly Unique

Cold Cherry Soup, or Meggyleves, is a traditional Hungarian favorite that’s as delightful as it is refreshing. This chilled soup combines the natural sweetness of ripe cherries with hints of cinnamon and a creamy finish. Often served during the warmer months, it’s a perfect starter or dessert to cool down while experiencing authentic Hungarian flavors.

Prep Time:

15 Min

Cook Time:

25 Min

Serves:

4-6

Level:

Easy

Ingredients:

  • 500g fresh or frozen sour cherries (pitted)

  • 1L water

  • 100g sugar (adjust to taste)

  • 1 cinnamon stick

  • 3–4 whole cloves

  • Pinch of salt

  • 200ml sour cream or heavy cream

  • 2 tbsp all-purpose flour (for thickening, optional)

Steps:

  1. Cook the Base:

    In a large pot, combine the water, cherries, sugar, cinnamon, cloves, and salt. Bring to a gentle boil, then simmer for 10–15 minutes until the cherries are tender.

  2. Prepare the Cream Mixture:

    In a small bowl, whisk the sour cream or heavy cream with the flour until smooth. Slowly add a ladle of the hot cherry liquid to the cream mixture, stirring constantly to temper it and prevent curdling.

  3. Combine and Simmer:

    Gradually pour the tempered cream mixture into the pot while stirring. Cook on low heat for 5 minutes, but do not let it boil.

  4. Chill the Soup:

    Remove the pot from heat and let the soup cool to room temperature. Transfer it to the refrigerator and chill for at least 2 hours before serving.

  5. Serve and Enjoy:

    Serve the soup cold, garnished with a dollop of sour cream or a sprinkle of cinnamon, if desired.

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