📝 About This Recipe
Meggyleves is a quintessential Hungarian summer treasure, blurring the lines between a sophisticated appetizer and a refreshing dessert. This vibrant, silk-textured soup showcases the unique tartness of sour cherries, balanced by aromatic spices like cloves and cinnamon and finished with a luxurious swirl of sour cream. It is a cooling, elegant celebration of the harvest that captures the heart of Central European culinary tradition.
🥗 Ingredients
The Fruit Base
- 2 pounds Sour Cherries (Morello or Montmorency) (pitted; fresh is best, but jarred in juice works well)
- 4 cups Water (filtered)
- 3/4 cup Granulated Sugar (adjust based on the tartness of the fruit)
- 1/4 teaspoon Salt (to enhance the fruit flavors)
Aromatics and Spices
- 1 piece Cinnamon Stick (approximately 3 inches long)
- 5-6 pieces Whole Cloves (placed in a tea infuser for easy removal)
- 2 slices Lemon (fresh, seeds removed)
- 1/2 cup Dry Red Wine (optional, a Pinot Noir or Hungarian Egri Bikavér adds depth)
The Liaison (Thickening)
- 1 cup Sour Cream (full fat for the best texture)
- 1/2 cup Heavy Cream (adds a velvety mouthfeel)
- 2 tablespoons All-purpose Flour (to create a smooth emulsion)
For Garnish
- 1/4 cup Fresh Mint Leaves (for a pop of green)
- 1/2 cup Whipped Cream (unsweetened or lightly sweetened)
👨🍳 Instructions
-
1
In a large heavy-bottomed soup pot, combine the pitted sour cherries, water, sugar, and salt. If using jarred cherries, include the juice and reduce the water by one cup.
-
2
Add the cinnamon stick, whole cloves (ideally in a mesh infuser), and the lemon slices to the pot.
-
3
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 10-15 minutes until the cherries are tender but still hold their shape.
-
4
While the soup simmers, prepare the thickening agent (habarás). In a medium mixing bowl, whisk together the sour cream, heavy cream, and flour until perfectly smooth with no lumps.
-
5
If using the red wine, stir it into the simmering cherry base now and let it cook for another 2 minutes to allow the alcohol to mellow.
-
6
Temper the cream mixture: This is the most critical step. Ladle about one cup of the hot cherry liquid into the bowl with the cream and flour, whisking constantly. Add another ladle of hot liquid and whisk again until the mixture is warm.
-
7
Slowly pour the tempered cream mixture back into the main pot, whisking the soup continuously to ensure a silky, integrated texture.
-
8
Continue to cook the soup over low heat for 3-5 minutes. Do not let it reach a rolling boil, as this can cause the sour cream to curdle. The soup should thicken slightly to coat the back of a spoon.
-
9
Remove the pot from the heat. Carefully fish out the cinnamon stick, cloves, and lemon slices.
-
10
Allow the soup to cool to room temperature. Once cooled, transfer it to a glass container and refrigerate for at least 4 hours, though overnight is preferred for the flavors to fully develop.
-
11
Before serving, give the soup a gentle stir. Taste and add a touch more sugar or a squeeze of lemon juice if needed to achieve the perfect sweet-tart balance.
-
12
Ladle the ice-cold soup into chilled bowls. Top with a dollop of whipped cream and a sprig of fresh mint.
💡 Chef's Tips
Use high-quality full-fat sour cream; low-fat versions are prone to breaking and won't provide the signature richness. If you cannot find fresh sour cherries, look for 'Glass' or 'Morello' cherries in jars at European markets rather than sweet black cherries. Always temper your cream mixture by adding hot liquid to it slowly; this prevents the flour and dairy from clumping or curdling. For an extra smooth texture, you can blend a small handful of the cooked cherries back into the soup before adding the cream, though traditional versions usually keep the fruit whole. To make it even more refreshing, chill your serving bowls in the freezer for 10 minutes before ladling the soup.
🍽️ Serving Suggestions
Serve as a sophisticated first course for a summer lunch alongside a crisp, dry Riesling. Pair with a side of savory Hungarian Pogácsa (cheese biscuits) to balance the sweetness. For a dessert presentation, serve in small crystal glasses topped with toasted almond slivers. It pairs beautifully with a light poultry dish, such as roasted chicken with herbs, if served as an appetizer. Enjoy with a glass of chilled Hungarian Tokaji dessert wine for a truly authentic experience.