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Loading...A classic Hungarian summer refresher, this chilled cherry soup balances tart morello cherries with creamy sour cream and a whisper of cinnamon. Served icy cold, it works equally well as a bright starter or a light dessert when fresh cherries are at their peak.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 10 gFat
- 6 gSaturated Fat
- 46 gCarbs
- 3 gFiber
- 38 gSugar
- 3 gProtein
- 95 mgSodium
- 280 mgPotassium
- 80 mgCalcium
- 1 mgIron
- 14 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the Cherry Base
- 4 cups (about 1 lb / 500 g) fresh or frozen pitted sour cherries
- 4 cups water
- 3/4 cup granulated sugar, adjusted to taste
- 1 cinnamon stick
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup dry red wine (optional, traditional)
For Finishing
- 1 cup full-fat sour cream
- 2 tablespoons fresh lemon juice
- Extra sour cream and ground cinnamon, for serving
Directions
- Combine the pitted sour cherries, water, sugar, cinnamon stick, and salt in a medium saucepan. Bring to a gentle simmer over medium heat and cook for 8-10 minutes, until the cherries are very tender and the liquid is ruby colored.
- Discard the cinnamon stick. Lightly mash the cherries with a potato masher if you prefer a smoother texture, or leave them whole for more bite.
- Stir the cornstarch with the 2 tablespoons of cold water in a small bowl to make a slurry, then whisk it into the simmering soup. Cook 1-2 minutes more until the broth lightly thickens and turns glossy.
- If using red wine, stir it in now. Remove the pot from the heat and let the soup cool to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.
- Whisk the sour cream and lemon juice together in a small bowl until smooth. Temper the sour cream by slowly whisking in about 1 cup of the cold cherry soup, then pour the mixture back into the pot and stir until evenly combined.
- Taste and adjust the sugar or lemon juice – the soup should be bright, pleasantly tart, and gently sweet.
- Ladle into chilled bowls, finish each with a small dollop of sour cream, and dust lightly with ground cinnamon. Serve immediately while very cold.
Cook’s Notes
- Authentic Hungarian meggyleves uses tart morello cherries; if you substitute sweet cherries, increase the lemon juice and reduce the sugar to keep the signature tartness.
- Frozen pitted sour cherries work beautifully and can be added directly to the simmering water without thawing.
- Make the soup up to 2 days ahead and keep refrigerated – the flavors meld and deepen overnight.
- For an even richer, silkier finish, fold in an extra 1/4 cup of sour cream just before serving.
- Serve in chilled bowls and pair with buttery shortbread or almond cookies for a classic Hungarian-style dessert course.
