Hungarian Sour Cherry Soup (Meggyleves): Hungary’s Sweet-Acid Summer Classic
Hungarian Sour Cherry Soup (Meggyleves): Hungary’s Sweet-Acid Summer Classic
Hungarian summers come with a special melody—the laughter of children, the rustle of orchard leaves, and, always, the gentle clink of spoons against bowls of meggyleves. This chilled sour cherry soup is a tradition threaded through generations: a first course and a dessert all in one, brimming with fruit, cream, and memory. Creamy, fragrant, and gloriously pink, it welcomes you home on the hottest days and delivers pure nostalgia with every sip.
A Taste of Childhood: Meggyleves’ Story
There’s magic in finding chilled meggyleves waiting in the fridge, whether made with just-picked estate cherries or jarred fruits on a city balcony. Hungarian grandmas argue over the best spice blend—cinnamon and cloves, a touch of lemon peel, or even star anise for a twist. Some thicken the soup with pudding, others with a simple flour-and-sour-cream liaison. What’s certain is that every summer, you’ll spot pots bubbling with cherries, a handful of spices swirling in the steam, and the promise of something sweet–sour and beautifully cooling.
Sour cherry soup is more than just a recipe—it’s a celebration of bounty, a creative outlet (use almost any fruit!), and a link to hundreds of years of kitchen tradition. Served cold, it’s as beloved at fancy weddings as it is at garden picnics, sometimes brightened with a splash of red wine for the grown-ups.
Ingredients
- 1 kg (2 lbs) sour cherries (fresh or jarred, pitted; sweet cherries work too, but add more lemon juice)
- 4–5 cups water (adjust for preferred thickness)
- 4–5 tbsp sugar (to taste; add more for sweet cherries)
- 1 small stick cinnamon
- 4–5 whole cloves
- Zest of half a lemon (strips, not grated)
- Pinch of salt
- 200 ml sour cream (about 3/4 cup)
- 1 heaping tbsp all-purpose flour (or 1/2 packet vanilla pudding powder for extra thickening)
- Optional: 100 ml dry red wine, 1 star anise
Instructions
- Cook the Fruit: Add the pitted cherries to a pot with water, cinnamon, cloves, lemon zest, salt, and sugar. Bring to a gentle boil; simmer for 10–15 minutes until cherries are very soft and have colored the liquid a deep red.
- Prepare the Thickener: In a separate bowl, whisk the sour cream with the flour (or pudding powder) until smooth. Add a scoop of hot soup liquid, a spoon at a time, stirring constantly to “temper” the mix and prevent lumps.
- Finish the Soup: Remove the cinnamon stick and lemon zest from the soup. Lower the heat. Pour the tempered sour cream mixture back into the soup in a slow stream, stirring well. Let it gently bubble for 2–3 minutes until lightly thickened (don’t boil hard after adding cream!).
- Chill: Remove from heat, set the pot uncovered to cool, then transfer to the fridge for at least 2 hours (overnight is best).
- Serve: Spoon into chilled bowls. For a fun touch, top with extra sour cream, whipped cream, almond shavings, or a twist of lemon zest.
Tips and Variations
- Fruit Combos: Try adding sliced peaches, apricots, or berries along with the cherries for a mixed fruit soup (gyümölcsleves).
- Alternative Thickeners: For gluten-free, use cornstarch, tapioca, or banana purée. Vanilla pudding powder is a common modern thickener.
- Spicing It Up: Add a pinch of cardamom, star anise, or even a dash of honey for complexity. Some families enjoy a splash of dry red wine or a bit of sweet Tokaji wine.
- Vegan Version: Use coconut or soy-based yogurt and plant milk for a dairy-free take.
- Richness: For a richer version, stir some heavy cream into the cooled soup just before serving.
Perfect Pairings
- As an Appetizer: Traditionally the first course of summer lunches, especially accompanying roast meats or chicken paprikash.
- For Dessert: Enjoy as a sweet finish to a meal, sometimes with almond flakes or a scoop of vanilla ice cream.
- Alongside: Fresh white bread, pogácsa (savory scones), or light oven-baked pastries.
- With Drinks: Flute of sweet wine, or a glass of sparkling lemonade on a sunny afternoon.
Why We Love It
Hungarian sour cherry soup brings together all the best of summer—bright fruit, cool comfort, and time-honored tradition, spooned over laughter and shared with people you love. Try it once and it may become your own family’s secret for turning hot days sweeter and a little more magical.