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🧾 Ingredients

• 500–700 g sour cherries (fresh or frozen)
• 1 liter water
• 100–150 g sugar
• 1 cinnamon stick
• 2–3 cloves
• Zest of 1 lemon (optional)
• 200 ml sour cream or heavy cream
• 1 tablespoon flour or cornstarch
• Pinch of salt

Optional:

• Vanilla sugar
• Red wine for deeper flavor

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👩‍🍳 Step-by-Step Preparation

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1. Cook the cherries

In a pot combine:

• cherries
• water
• sugar
• cinnamon stick
• cloves
• lemon zest

Bring to a gentle boil.

Simmer for about 10–15 minutes.

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2. Prepare the creamy mixture

Mix sour cream with:

• flour or cornstarch
• a little cold water

Whisk until smooth.

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3. Thicken the soup

Slowly add a little hot soup into the cream mixture to temper it.

Then pour back into the pot while stirring continuously.

Simmer gently for a few minutes.

Do not boil strongly after adding cream.

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4. Chill completely

Remove cinnamon and cloves.

Allow soup to cool.

Refrigerate for several hours until very cold.

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🍽️ How to Serve

Serve Meggyleves:

• Ice cold
• As a summer starter or dessert
• With extra cream on top
• With fresh cherries for garnish

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🔥 Tips for Best Flavor

• Sour cherries give the authentic taste
• Chill thoroughly before serving
• Don’t overcook the fruit
• Cinnamon and cloves add classic aroma
• Slight tartness makes the soup refreshing

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🇭🇺 A Unique Hungarian Summer Tradition

Meggyleves is a beloved Hungarian seasonal dish often enjoyed:

• During hot summers
• At family lunches
• In countryside homes
• As a refreshing alternative to heavy meals

It represents the creative balance of sweet and savory flavors in Hungarian cuisine.

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❤️ Final Thoughts

Hungarian chilled cherry soup is refreshing, creamy, fruity, and wonderfully unique. Its combination of sweet cherries, warm spices, and cool creamy texture creates a dish unlike anything else.

A true taste of Hungarian summer tradition