Here’s a classic Hungarian-style Sour Cherry Soup (“Meggyleves”)—refreshing, slightly tart, and creamy, usually served chilled 🍒🥣
Ingredients (Serves 4–6)
- 4 cups (600 g) pitted sour cherries (fresh or frozen)
- 4 cups (1 L) water
- ½ cup (100 g) sugar (adjust to taste)
- 1 cinnamon stick
- 3–4 cloves
- 1 tsp lemon zest (optional)
- ½ cup (120 ml) sour cream or heavy cream
- 2–3 tbsp cornstarch (optional, for thickening)
Instructions
1. Cook the cherries
- In a medium pot, combine cherries, water, sugar, cinnamon stick, cloves, and lemon zest (if using).
- Bring to a boil, then reduce heat and simmer 10–15 minutes until cherries are soft and flavors meld.
2. Thicken the soup (optional)
- If you prefer a slightly thicker soup, mix cornstarch with a few tablespoons of cold water to make a slurry.
- Stir into the soup and simmer 2–3 more minutes until slightly thickened.
3. Add cream
- Remove the soup from heat. Let it cool slightly.
- Stir in sour cream (or heavy cream). For a smoother mixture, temper the cream by adding a small amount of warm soup to it first before stirring into the pot.
4. Chill
- Refrigerate the soup for at least 2 hours. It’s traditionally served cold.
5. Serve
- Garnish with a few whole cherries, a small dollop of cream, or a sprinkle of cinnamon.
Tips & Variations
- Wine twist: Add a splash of dry white wine for extra depth.
- Sweetness control: Adjust sugar depending on how tart your cherries are.
- Spices: You can replace cinnamon and cloves with star anise for a unique flavor.
- Serving idea: Often served as a first course in summer meals or as a dessert.
If you want, I can give a “restaurant-style sour cherry soup” recipe with silky texture, perfectly balanced tartness, and elegant presentation with cream swirl and fresh mint—basically what you’d get at a fine dining Hungarian restaurant.
Do you want me to do that version?
