Hungarian chilled cherry soup
Ah, you’re talking about Hungarian Chilled Cherry Soup (“Meggy leves”)—a sweet, tangy, and refreshing soup traditionally served as a dessert in summer. 🍒🥣
Here’s a complete recipe:
Hungarian Chilled Cherry Soup (Meggy Leves)
Ingredients (4–6 servings)
- 4 cups pitted sour cherries (fresh or frozen)
- 3 cups water
- ½ cup sugar (adjust to taste depending on cherry tartness)
- 1 cinnamon stick
- 2–3 cloves (optional)
- 1 tbsp cornstarch
- ¼ cup cold water (for cornstarch slurry)
- ½ cup sour cream or plain yogurt (for serving)
- Optional: splash of lemon juice or a pinch of nutmeg
Instructions
- Cook the Cherries
- In a medium pot, combine cherries, 3 cups water, sugar, cinnamon stick, and cloves.
- Bring to a gentle boil, then reduce heat and simmer 10–15 minutes until cherries are soft and flavors meld.
- Thicken the Soup
- Mix cornstarch with ¼ cup cold water to make a smooth slurry.
- Slowly stir into the hot cherry mixture.
- Cook for another 2–3 minutes until slightly thickened.
- Remove cinnamon stick and cloves.
- Chill
- Let the soup cool to room temperature, then refrigerate for 2–3 hours until thoroughly chilled.
- Serve
- Ladle into bowls.
- Swirl in a spoonful of sour cream or yogurt.
- Optional: garnish with fresh mint leaves or a few whole cherries.
Tips
- Sweet vs. tart: Sour cherries give the traditional tangy flavor. Sweet cherries work too but may require less sugar.
- Creamy variation: Some recipes blend a portion of the soup for a smoother texture.
- Make ahead: Soup keeps well in the fridge for 2–3 days.
- Alcohol option: A splash of cherry liqueur (like Kirsch) adds depth for adults.
If you want, I can also give a super creamy, slightly thickened version with a hint of vanilla, which is the version often served in upscale Hungarian restaurants.
Do you want me to do that?
