Instructions
1. Cook the Cherries
Place the sour cherries, water, sugar, cinnamon stick, cloves, lemon juice, and salt in a large saucepan.
Bring to a gentle boil, then reduce the heat and simmer for about 10–15 minutes, until the cherries are tender and the liquid is fragrant.
Remove the cinnamon stick and cloves.
2. Prepare the Cream Mixture
In a separate bowl, whisk the sour cream and flour together until completely smooth.
Slowly add about ½ cup of the hot cherry liquid while whisking continuously. This gently warms the sour cream and helps prevent it from curdling.
3. Thicken the Soup
Slowly pour the sour cream mixture back into the saucepan while stirring.
Cook over low heat for approximately 3–5 minutes, stirring gently, until the soup becomes slightly creamy and thickened.
Do not allow it to boil vigorously.
Stir in the vanilla extract.
4. Chill
Remove the soup from the heat and allow it to cool to room temperature.
Cover and refrigerate for at least 2–3 hours, or until thoroughly chilled.
5. Serve
Serve the Meggyleves cold in bowls or glasses.
For an attractive finish, add a few whole cherries, a small spoonful of sour cream, or a sprinkle of cinnamon.
Tips for the Best Meggyleves
- Sour cherries are ideal because their tartness balances the sweetness of the soup.
- Adjust the sugar according to how tart your cherries are.
- Always temper the sour cream with warm soup before adding it to the pot.
- Chill the soup thoroughly—the cold temperature is an important part of its character.
- For a smoother soup, some of the cherries can be blended before chilling.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 2–3 hours
Total Time: About 3 hours
Servings: 6
Cuisine: Hungarian
Category: Soup / Dessert
Meggyleves is one of Hungary’s most distinctive summer recipes: pleasantly tart, gently sweet, creamy, and served refreshingly cold.
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