Hungarian Chilled Sour Cherry Soup Recipe (Hideg meggyleves)

Hungarian Chilled Sour Cherry Soup โ€“ Hideg Meggyleves ๐Ÿ‡ญ๐Ÿ‡บ

Ingredients

  • 700 g (about 1ยฝ lb) sour cherries, pitted (fresh or frozen)
  • 1 liter (4 cups) water
  • 120 g (ยฝโ€“โ…” cup) sugar (adjust to taste)
  • 1 cinnamon stick
  • 2โ€“3 whole cloves
  • Zest of ยฝ lemon (optional)
  • Pinch of salt
  • 200 ml (ยพโ€“1 cup) sour cream or heavy cream
  • 1 tbsp flour or cornstarch (optional, for thickening)

Instructions

  1. Cook the cherries
    In a pot, combine cherries, water, sugar, cinnamon, cloves, lemon zest, and salt.
    Bring to a gentle boil, then simmer 10โ€“15 minutes until cherries soften.
  2. Thicken (optional)
    Mix sour cream (or cream) with flour or cornstarch until smooth.
    Slowly ladle in hot soup to temper, then stir back into the pot.
  3. Finish cooking
    Simmer gently 2โ€“3 minutes. Do not boil hard.
  4. Chill
    Remove cinnamon and cloves.
    Let cool completely, then refrigerate at least 2โ€“3 hours.

To Serve

  • Serve ice-cold
  • Garnish with extra cream or a few whole cherries
  • Sometimes finished with a splash of red wine (optional, traditional)

Tips

  • Sour cherries (meggy) are essentialโ€”sweet cherries change the dish.
  • Adjust sugar after chilling; flavors mellow when cold.
  • Can be made a day ahead.

Sweet, tangy, creamy, and refreshingโ€”one of Hungaryโ€™s most beloved summer soups ๐Ÿ‡ญ๐Ÿ‡บ

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