Traditional Hungarian Meggyleves: Chilled Sour Cherry Soup with Sour Cream
Meggyleves is a chilled Hungarian summer soup in which whole sour cherries remain in a cinnamon- and clove-scented broth, gently thickened with a smooth sour-cream-and-flour liaison. Cinnamon, cloves and lemon peel perfume the pot but are all removed before serving, so the finished bowl contains only smooth pale-pink soup and whole cherries.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Combine cherries, water, sugar, cinnamon, cloves, lemon zest and salt. Bring to a simmer and cook 8–10 minutes, just until the fruit is tender.
- 2
Whisk sour cream and flour completely smooth. Temper it with two ladles of hot cherry liquid.
- 3
Lower the heat and whisk the liaison into the pot. Simmer gently for 3 minutes without boiling hard; keep all the cherries in the soup.
- 4
Remove cinnamon, cloves and zest. Balance sweetness with lemon juice. Cool, then refrigerate at least 4 hours.
- 5
Stir before serving well chilled, with cherries visible in every bowl.
Cook notes
Tips
True sour cherries give the necessary tartness.
Temper the sour cream and avoid hard boiling.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the soup without sour cream for up to 2 months.
Substitutions
- Jarred unsweetened sour cherries may be used with their juice; reduce the water accordingly.
What to Serve With
- Serve cold as a first course on a hot day.
Common Mistakes
- Do not strain out the cherries.
- Do not add black pepper.
- Include the full chilling time before serving.
- Never leave cinnamon sticks, whole cloves or strips of lemon peel in the serving bowl.
Recipe FAQ
Should the sour cherries be strained out?
No. Whole sour cherries remain in the finished soup and should appear in every serving.
How is the soup thickened?
Temper a smooth mixture of sour cream and flour with hot cherry liquid, then simmer it gently without hard boiling.
How long should it chill?
Refrigerate at least four hours after cooling so it is thoroughly chilled.
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Rice cooker
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