Hungarian Sour Cherry Soup (Meggyleves)

🍒 About sour cherry soup

This sour cherry soup is one of those Hungarian dishes that instantly feels like summer.

The moment the cherries start simmering with cinnamon and cloves, the whole kitchen fills with a sweet scent. This scent is refreshing and brings back childhood afternoons. It reminds you of open windows.

Served cold, it’s a comforting dish that cools you down and brings a smile, especially when paired with beef stew for lunch or dinner.

🍒 Hungarian Sour Cherry Soup (Meggyleves)

Light, refreshing, and perfect for warm days — a nostalgic taste of Hungarian summers.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting time 5 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Soup

Cuisine: Hungarian

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 cups of fresh, or frozen sour cherries
• 4 cups of water
• ½ cup of sugar, to taste
• 1 cinnamon stick
• 4-5 whole cloves
• 1 lemon slice or a few strips of lemon peel
• 1 cup of sour cream
• 2 tbsp flour
• whipped cream, as you like

Method

 

1. 1. Cook the cherries

   Combine cherries, water, sugar, cinnamon stick, cloves, lemon peel, and a pinch of salt in a pot.

   Bring to a gentle boil, then simmer 10–12 minutes until the cherries soften and the liquid turns a beautiful pink.

   2. Prepare the sour cream mixture

   Whisk the sour cream and flour together until smooth.

   Add a few spoonfuls of the hot cherry liquid to temper it, whisking well.

   3. Thicken the soup

   Slowly pour the sour cream mixture into the pot while stirring.

   Simmer on low for 2–3 minutes until silky and slightly thickened.

   Do not boil after adding the sour cream.

   4. Chill

   Remove the spices.

   Let the soup cool, then refrigerate for at least 2 hours.

   The Sour Cherry soup is traditionally served cold.
Use sour cherries for the best flavor — fresh or frozen, both work beautifully.
Keep the lemon peel large so you can remove it easily and avoid bitterness.
Add the sour cream mixture slowly to prevent curdling and keep the soup silky.
Don’t boil after adding sour cream — a gentle heat keeps the soup smooth.
Chill the soup for at least 2 hours for the classic refreshing summer taste.
Adjust sweetness at the end — cherries vary, so taste before serving.
Serve cold with a swirl of whipped cream for a beautiful, traditional finish.

Nutrition

Calories: 300kcal

Notes

 

• Ladle the chilled soup into bowls.
• Add a generous spoonful of fresh whipped cream on top — it melts slightly       into the soup and makes every bite dreamy.
• Add a few whole cherries for color.

 

This little touch of whipped cream makes the soup feel like a summer dessert and a source of comfort all at once.

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