Chilled Sour Cherry Soup (Meggyleves)

Why You’ll Love This Recipe

• Classic Hungarian comfort with a summer twist: sweet-tart cherries and warm spices in a silky, chilled soup.
• Make-ahead friendly—actually tastes better after a good chill.
• Light starter or refreshing dessert that’s not overly sweet.
• Works beautifully with frozen sour cherries when fresh are out of season.

Grocery List

• Produce: Sour cherries, lemon, fresh mint (for garnish)
• Dairy: Sour cream (full-fat), whole milk
• Pantry: Granulated sugar, cinnamon stick, whole cloves, vanilla extract, fine sea salt, all-purpose flour, optional dry white wine

Full Ingredients

Cherry Base

• 1.5 lb (680 g) sour cherries, pitted (fresh or frozen)
• 4 cups (960 ml) water
• 1/2 cup (100 g) granulated sugar, plus more to taste
• 1 cinnamon stick (3-inch / 7.5 cm)
• 3 whole cloves
• 2 wide strips lemon zest (use a peeler), no white pith if possible
• 1/4 tsp fine sea salt
• Optional: 1/4 cup (60 ml) dry white wine

Creamy Finish

• 3/4 cup (180 g) full-fat sour cream
• 2 tbsp (16 g) all-purpose flour
• 1 tsp vanilla extract (optional)
• 1 cup (240 ml) whole milk (stir in after cooling)
• Optional: 1–2 tsp fresh lemon juice, to brighten

To Serve

• Extra sour cream for swirling
• Fresh mint leaves or extra lemon zest strips

Step-by-Step Instructions

Step 1: Prep the cherries and aromatics

If using fresh cherries, pit them and set aside 1/2 cup for garnish. If using frozen, measure straight from the freezer (no need to fully thaw). Use a peeler to remove two wide strips of lemon zest. Gather the cinnamon stick, cloves, and a pinch of salt.

Step 2: Simmer the cherry base

In a medium pot, combine cherries, water, sugar, cinnamon stick, cloves, lemon zest, and salt. Bring to a gentle boil over medium-high heat, then immediately reduce to a gentle simmer at 185–195°F (85–90°C). Simmer for 10–12 minutes until the cherries are tender and the liquid is lightly colored. If using wine, stir it in during the last 1 minute of simmering to preserve its aroma.

Step 3: Make the sour cream liaison

While the cherries simmer, whisk sour cream and flour together in a medium bowl until completely smooth with no lumps. This liaison will stabilize the dairy and add a delicate body to the soup.

Step 4: Temper the sour cream mixture

Remove the pot from heat. Fish out and discard the cinnamon stick, cloves, and lemon zest. Ladle about 1 to 1.5 cups of the hot cherry liquid (avoid too many cherries) into the sour cream mixture in a slow, steady stream, whisking constantly until silky and unified.

Step 5: Gently thicken without boiling

Return the tempered mixture to the pot with the cherries. Set over low heat and cook, stirring constantly, 2–3 minutes until slightly thickened and glossy. Keep the temperature below 170°F (77°C) to prevent curdling—do not let it boil. Off heat, stir in vanilla. Taste and balance with a little more sugar or 1–2 teaspoons lemon juice if needed.

Step 6: Cool, then add milk

Transfer the soup to a wide bowl or shallow pan to cool faster. Let stand 20–30 minutes until no longer steaming. Stir in the milk, which further lightens and silkens the soup. Cover and chill until very cold, at least 2 hours, aiming for about 40°F (4°C). For best texture, chill serving bowls too.

Step 7: Serve and garnish

Stir the chilled soup. Ladle into cold bowls. Garnish with the reserved cherries, a loose swirl of sour cream, a few mint leaves, and a slender strip of lemon zest. Serve as a summery starter or a light dessert.

Pro Tips

• Keep it gentle: once dairy is in, stay below 170°F (77°C) and never boil to avoid curdling.
• Use frozen sour cherries when fresh aren’t available—they’re picked ripe and give excellent color and flavor.
• For deeper color and cherry intensity, replace 1 cup water with unsweetened cherry juice.
• Chill everything: the soup, the bowls, and the spoons. Extra-cold serving temperature makes the flavors pop.
• Adjust sweetness after chilling; cold temperatures mute sweetness slightly.

Variations

• Gluten-free: Replace the flour with 1 tbsp cornstarch dissolved in 2 tbsp cold water. Stir into the simmering cherry base and cook 1 minute before tempering in the sour cream.
• Dairy-light: Use 1/2 cup sour cream plus 1 cup milk for a thinner, more sippable soup (still avoid boiling).
• Spirited: Swap the white wine for a splash of cherry brandy (kirsch) off heat, then chill.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 3 days. Do not freeze (dairy may separate). For entertaining, make the cherry base a day ahead; temper in the sour cream and add milk on the day of serving, then chill thoroughly.

Nutrition (per serving)

Approx. 240 calories; 9 g fat; 38 g carbohydrates; 4 g protein; 2 g fiber; 120 mg sodium. Values are estimates and will vary with ingredient brands and optional additions.