Hungarian Chilled Sour Cherry Soup (Hideg Meggyleves)

Here’s a classic Hungarian Chilled Sour Cherry Soup (Hideg Meggyleves) recipe 🍒🥣✨

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Hungarian Chilled Sour Cherry Soup (Hideg Meggyleves)

Ingredients

• 4 cups pitted sour cherries (fresh or frozen)
• 4 cups water
• ½ cup sugar (adjust to taste)
• 1 cinnamon stick
• 1 tsp lemon juice
• 1 cup sour cream
• 2 tbsp cornstarch (optional, for thicker soup)
• Pinch of salt

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Instructions

1. Cook the cherries:
   • In a medium pot, combine cherries, water, sugar, and cinnamon stick.
   • Bring to a boil, then simmer 10–15 minutes until cherries are soft. Remove cinnamon stick.
2. Thicken (optional):
   • If you want a slightly thicker soup, mix cornstarch with 2–3 tbsp cold water and stir into the hot soup. Cook 2–3 minutes until slightly thickened.
3. Add sour cream:
   • Temper the sour cream by slowly adding a few tablespoons of hot cherry soup while stirring. Then stir the sour cream mixture back into the pot.
4. Chill:
   • Refrigerate at least 2–3 hours, until cold.
5. Serve:
   • Garnish with a dollop of sour cream or a few whole cherries. Enjoy cold!

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✨ Tips:

• Use fresh cherries in summer for the best flavor.
• Can add a splash of red wine for extra depth.
• Perfect for a refreshing dessert on a hot day!

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