A chilled, creamy soup of sour cherries simmered with cinnamon, cloves, and sour cream — a sweet-tart Hungarian summer delicacy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: chilled white bowl
Garnishes: sour cream swirl, fresh cherry, mint leaf
Instructions
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1
Simmer cherries in water with sugar, cinnamon stick, cloves, lemon zest, and salt for 15 min until cherries are soft.
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2
Remove cinnamon stick and cloves. Blend half the soup until smooth for texture, leaving some whole cherries.
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3
Whisk sour cream with flour until smooth. Temper with a ladle of hot soup, then stir back into the pot.
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4
Simmer 5 more min until slightly thickened. Cool to room temperature, then refrigerate until thoroughly chilled.
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5
Serve cold in chilled bowls with a swirl of sour cream.
Did You Know?
Sour cherry soup confuses many first-time visitors to Hungary — the idea of a sweet, cold, fruit-based soup as a first course is unique to Central European cuisine.
Chef's Notes
Equipment Tips
- saucepan
- blender or immersion blender
- fine sieve
Garnishing
sour cream swirl, fresh cherry, mint leaf
The Story Behind Meggyleves
Fruit soups have been part of Hungarian cuisine for centuries, taking advantage of the country's prolific sour cherry orchards. Meggyleves is the most famous of these, served cold in summer as an elegant starter that showcases the sour cherry — one of Hungary's most important fruits.
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