Jul 23, 2012
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Hungarian Chilled Cherry Soup (Meggyleves)

This Hungarian dish is a dessert disguised as a soup.
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Meggyleves (Hungarian Chilled Cherry Soup) Credit: André Baranowski
SERVES 4–6

INGREDIENTS

2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 ¾ lbs. fresh bing cherries, stemmed and pitted, or 1 ½ lbs. frozen bing cherries with 2 ¾ cups sour or regular cherry juice.)
½ tsp. kosher salt
1 cinnamon stick
1 ½"–thick slice of lemon
1 (8–oz.) container sour cream

INSTRUCTIONS

1. Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.

2. In a small bowl, whisk together sour cream and ¼ cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.
Meggyleves (Hungarian Chilled Cherry Soup)

This article was first published in Saveur in Issue #112

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