.png)
About the Recipe
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.
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)
Preparation
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.
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.
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.
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.
Serve and Enjoy:
Serve the soup cold, garnished with a dollop of sour cream or a sprinkle of cinnamon, if desired.