📝 About This Recipe
A quintessential Hungarian summer classic, Meggyleves is a vibrant, ruby-red cold soup that perfectly balances tartness and creamy sweetness. Traditionally served as a refreshing appetizer or a light lunch during the sweltering months, this silky soup features pitted sour cherries simmered with aromatic spices like cinnamon and cloves. Its unique profile, thickened with a decadent sour cream liaison, captures the very essence of a Central European orchard in bloom.
🥗 Ingredients
The Soup Base
- 2 lbs Sour Cherries (Morello or Montmorency) (pitted; if using jarred, reserve the juice)
- 4 cups Water (substitute part with cherry juice if using jarred)
- 3/4 cup Granulated Sugar (adjust based on the tartness of the fruit)
- 1 piece Cinnamon Stick (whole)
- 4-5 pieces Whole Cloves
- 1 strip Lemon Zest (wide piece, avoided the white pith)
- 1 pinch Salt (to enhance the fruit flavors)
- 1/4 cup Dry Red Wine (optional, but adds depth)
The Liaison (Thickener)
- 1 cup Full-fat Sour Cream (at room temperature)
- 2 tablespoons All-purpose Flour
- 1/2 cup Heavy Cream (for extra silkiness)
- 1 teaspoon Vanilla Extract (pure extract preferred)
For Garnish
- 6-8 pieces Fresh Mint Leaves (for a pop of color)
- 1/2 cup Whipped Cream (optional topping)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the pitted sour cherries, water (or cherry juice mixture), sugar, cinnamon stick, cloves, lemon zest, and a pinch of salt.
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2
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely.
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3
Once boiling, reduce the heat to low and let the cherries simmer for about 10-12 minutes until they are tender but still hold their shape.
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4
If using red wine, stir it in now and continue to simmer for an additional 2 minutes to allow the alcohol to cook off while leaving the aroma.
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5
In a medium mixing bowl, whisk together the sour cream, heavy cream, and all-purpose flour until the mixture is perfectly smooth and no lumps remain.
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6
To prevent the cream from curdling, perform a 'tempering' step: slowly ladle about 1 cup of the hot soup liquid into the cream mixture, whisking constantly.
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7
Slowly pour the tempered cream mixture back into the large pot with the cherries, stirring continuously to incorporate.
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8
Simmer the soup on low heat for another 3-5 minutes. The soup will thicken slightly and the flour will cook through. Do not let it reach a hard boil at this stage.
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9
Remove the pot from the heat and stir in the vanilla extract. Use a slotted spoon to find and remove the cinnamon stick, cloves, and lemon zest strip.
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10
Allow the soup to cool to room temperature in the pot, then transfer it to a glass container.
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11
Refrigerate for at least 4 hours, though overnight is best, as the flavors deepen and the texture becomes more refreshing when ice-cold.
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12
Before serving, give the soup a gentle stir. Taste and add a squeeze of fresh lemon juice or an extra tablespoon of sugar if you prefer a different balance of tart and sweet.
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13
Ladle into chilled bowls and garnish with a dollop of whipped cream and a fresh mint leaf.
💡 Chef's Tips
Always use full-fat sour cream to prevent the soup from breaking or appearing thin. If you cannot find fresh sour cherries, jarred 'Morello' cherries in syrup are an excellent and authentic substitute. Tempering the cream is the most critical step; adding cold cream directly to boiling liquid will result in unappetizing white flecks. For a more dessert-like experience, you can increase the sugar slightly and serve with a side of vanilla pound cake. If the soup feels too thick after chilling, thin it out with a splash of cold milk or cherry juice.
🍽️ Serving Suggestions
Pair with a crisp, chilled Hungarian white wine like a Furmint or a dry Riesling. Serve as a sophisticated starter followed by a savory main like Chicken Paprikash. Top with toasted almond slivers for a delightful crunch that complements the cherry pits' natural almond notes. Serve in chilled glass mugs for a beautiful visual presentation of the ruby-red color. Accompanied by buttery shortbread cookies for a light summer lunch.