Hungarian Sour Cherry Soup, known as Meggyleves, is a traditional Hungarian summer dish made with juicy sour cherries, warm cinnamon, fragrant cloves, and a smooth, creamy sour cream base. Unlike ordinary soups, this beautiful pink cherry soup is typically served chilled, making it a wonderfully refreshing treat on warm days.
Its unique combination of sweet and tart flavors has made it a favorite in Hungarian family kitchens for generations.
The cherries provide a bright, fruity taste, while the cinnamon and cloves add a delicate aroma. A little sour cream gives the soup its signature silky texture and soft pink color.
In Hungary, Meggyleves is often enjoyed as a refreshing first course rather than a dessert.
Want to make traditional Hungarian Sour Cherry Soup at home? Follow the ingredients, step-by-step instructions, and Grandma's helpful cooking tips below. You'll also find a dedicated step-by-step cooking video section at the very bottom of this article, ready for the preparation video.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 2–3 hours
Total Time: Approximately 3 hours
Servings: 6
Cuisine: Hungarian
Difficulty: Easy
Cooking Method: Stovetop
Best Served: Chilled
Ingredients
These simple ingredients create a delicious, creamy Hungarian Sour Cherry Soup with a refreshing sweet-and-tart flavor.
For the Sour Cherry Soup
4 cups (600 g) pitted sour cherries, fresh or frozen
4 cups (1 liter) water
⅓ cup (65 g) granulated sugar, plus more to taste
1 cinnamon stick
3 whole cloves
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon finely grated lemon zest, optional
1 teaspoon vanilla extract, optional
¼ teaspoon salt
For the Creamy Thickening Mixture
¾ cup (180 g) full-fat sour cream
1 tablespoon (8 g) all-purpose flour
¼ cup (60 ml) cold water
For Serving
A few extra sour cherries
A small spoonful of sour cream, optional
Fresh mint leaves, optional
Grandma's tip: Traditional Hungarian Meggyleves tastes best with real sour cherries. Their natural tartness balances the sweetness and gives the soup its beautiful fruity flavor.
How to Make Hungarian Sour Cherry Soup – Step by Step
Step 1: Prepare the Sour Cherries
Wash the fresh sour cherries thoroughly.
Remove the stems and pits.
If using frozen sour cherries, you can add them directly to the saucepan without thawing.
If using cherries from a jar, drain them and adjust the added sugar depending on how sweet the packing liquid is.
Set aside a few cherries for decoration if desired.
Step 2: Prepare the Spiced Water
Pour the water into a large saucepan.
Add the sugar, cinnamon stick, whole cloves, and salt.
Place the saucepan over medium heat.
Bring to a gentle simmer, stirring until the sugar dissolves.
Allow the spices to release their aroma for approximately 3–4 minutes.
The kitchen should begin to smell of sweet cinnamon and cloves.
Step 3: Add the Sour Cherries
Carefully add the prepared sour cherries to the saucepan.
Stir gently.
Bring the mixture back to a gentle simmer.
Cook for approximately 8–10 minutes, or until the cherries become tender but still hold their shape.
Avoid cooking too aggressively because the fruit can break apart.
Grandma's tip: Keep some cherries whole during cooking. Their beautiful shape makes the finished soup more attractive.
Step 4: Add Lemon and Vanilla
Stir in the lemon juice and optional lemon zest.
Add the vanilla extract if using.
Taste the cherry broth carefully.
If the cherries are extremely tart, add a little more sugar.
The flavor should be pleasantly sweet and sour, not overwhelmingly sugary.
Remember that the flavors may seem slightly less intense once the soup is chilled.
Step 5: Prepare the Sour Cream Mixture
Place the sour cream in a medium mixing bowl.
Add the flour and cold water.
Whisk until completely smooth.
Make sure there are no lumps.
This mixture will give the Hungarian Sour Cherry Soup its signature creamy texture.
Step 6: Temper the Sour Cream
Take one ladle of hot cherry broth from the saucepan.
Slowly add it to the sour cream mixture while whisking continuously.
Repeat with another ladle of hot broth.
This gradually warms the sour cream and helps prevent curdling.
Grandma's secret: Never pour cold sour cream directly into rapidly boiling soup. Tempering creates a smoother, creamier result.
Step 7: Make the Soup Creamy
Reduce the heat to low.
Slowly pour the tempered sour cream mixture into the saucepan while stirring.
Continue stirring until the soup becomes smooth and develops a beautiful pale pink color.
Step 8: Cook Until Slightly Thickened
Bring the soup to a very gentle simmer.
Cook for approximately 2–3 minutes, stirring frequently, until the flour is cooked and the broth thickens slightly.
Avoid a vigorous boil.
The soup should remain relatively light and pourable rather than becoming as thick as pudding.
Step 9: Remove the Spices
Turn off the heat.
Carefully remove the cinnamon stick and whole cloves.
Taste the soup one final time.
Adjust the sweetness or lemon juice if needed.
The finished soup should have a delicious balance of sour cherries, gentle spices, and creamy richness.
Step 10: Cool and Refrigerate
Allow the soup to cool briefly.
Transfer it into shallow, food-safe containers to cool more quickly.
Refrigerate promptly, within two hours of cooking.
Chill for approximately 2–3 hours, or until completely cold.
During refrigeration, the soup will become slightly thicker and the flavors will blend together.
Step 11: Serve and Enjoy
Remove the chilled soup from the refrigerator.
Stir gently before serving.
Ladle into small soup bowls.
Garnish with a few extra sour cherries, a small swirl of sour cream, or a fresh mint leaf.
Serve cold.
The finished Hungarian Meggyleves should be beautifully pink, lightly creamy, and filled with tender sour cherries.
Enjoy your homemade Hungarian Sour Cherry Soup! 🇭🇺❤️🍒
Grandma's Tips for Perfect Hungarian Meggyleves
1. Use Real Sour Cherries
Sour cherries give the soup its recognizable Hungarian flavor.
Sweet cherries can be used as a variation, but the result will be different.
2. Balance Sweetness and Tartness
Start with a moderate amount of sugar.
Taste and adjust gradually according to the natural tartness of the cherries.
3. Don't Overcook the Cherries
The fruit should become tender while maintaining its shape.
Overcooking can cause the cherries to break apart.
4. Temper the Sour Cream Carefully
Adding hot liquid gradually prevents the cold sour cream from separating.
5. Use Whole Spices
A cinnamon stick and whole cloves create a delicate aroma and can be removed before serving.
6. Chill Before Serving
Traditional Meggyleves is especially refreshing when served cold.
Refrigeration also gives the flavors time to develop.
Common Mistakes to Avoid
Soup too sweet: Add a little extra lemon juice to balance the flavor.
Soup too sour: Stir in a small amount of additional sugar until the taste is balanced.
Sour cream curdling: Reduce the heat and temper the sour cream gradually before adding it to the saucepan.
Soup too thick: Add a little cold water or milk after chilling and stir until smooth.
Soup too thin: The flour mixture may not have simmered long enough. The soup should be lightly thickened, not heavy.
Cherries falling apart: Simmer gently instead of boiling vigorously.
Delicious Hungarian Sour Cherry Soup Variations
Classic Creamy Meggyleves
The traditional-style version uses sour cherries, cinnamon, cloves, sugar, and sour cream.
Sour Cherry and Apple Soup
Add a small peeled and diced apple while simmering the cherries.
The apple provides natural sweetness and extra texture.
Sour Cherry and Vanilla Soup
Use a little extra vanilla for a softer, more dessert-like flavor.
Sour Cherry and Raspberry Soup
Replace a portion of the cherries with raspberries for a colorful summer variation.
Dairy-Free Sour Cherry Soup
Use a suitable unsweetened plant-based cream alternative and cornstarch instead of flour.
This produces a different flavor but can still be delicious.
Extra-Creamy Hungarian Cherry Soup
For a richer variation, replace a little of the water with heavy cream, adding it gently toward the end of cooking.
How to Store Hungarian Sour Cherry Soup
Refrigerator
Store the cooled soup in an airtight container at 40°F (4°C) or below.
For the best flavor and texture, enjoy within 3–4 days.
Stir gently before serving, as the creamy ingredients may settle slightly.
Freezer
Freezing isn't recommended for this sour cream version because the texture may become grainy after thawing.
If you want to freeze a batch, prepare the cherry-and-spice base without the sour cream.
Freeze the cooled base in a suitable container, then thaw safely and add the creamy thickening mixture when reheating and finishing the soup.
Can You Reheat Meggyleves?
Yes.
Although this soup is traditionally enjoyed chilled, some people prefer it slightly warm.
Reheat gently over low heat, stirring frequently.
Avoid vigorous boiling once the sour cream has been added.
What to Serve With Hungarian Sour Cherry Soup
Hungarian Meggyleves is usually served as a light first course, especially in summer.
It pairs beautifully with:
Chicken Paprikash: A traditional Hungarian main course that makes a satisfying follow-up.
Hungarian Pork Schnitzel: A hearty contrast to the refreshing soup.
Roasted Chicken: A simple family dinner option.
Fresh Country Bread: Perfect alongside a Hungarian-style meal.
Hungarian Potato Dishes: A comforting addition to a traditional lunch.
You can also enjoy a small bowl on its own as a refreshing afternoon treat.
Frequently Asked Questions
What Is Hungarian Sour Cherry Soup Called?
It is called Meggyleves in Hungarian.
The word meggy means sour cherry, while leves means soup.
Is Hungarian Sour Cherry Soup Served Hot or Cold?
It can be enjoyed either way, but chilled Meggyleves is especially popular during the warmer months.
Is Meggyleves a Dessert?
Although it tastes sweet and fruity, Hungarian Sour Cherry Soup is traditionally often served as a first course.
Can I Use Frozen Sour Cherries?
Yes. Frozen sour cherries work very well and make the recipe convenient throughout the year.
Can I Make Hungarian Sour Cherry Soup Ahead of Time?
Absolutely. Prepare it several hours before serving or the day before. Keep refrigerated and stir gently before serving.
A Traditional Hungarian Summer Favorite
Hungarian Sour Cherry Soup is a beautiful example of the distinctive flavors found in Hungarian home cooking.
With its refreshing sweet-and-tart cherry flavor, delicate cinnamon aroma, and smooth sour cream texture, Meggyleves is a delicious way to enjoy seasonal fruit.
It's easy to prepare, uses simple ingredients, and makes a lovely addition to a family lunch or summer gathering.
Whether you're recreating a dish from childhood or discovering Hungarian fruit soups for the first time, this recipe is worth trying.
Serve it beautifully chilled, with plenty of tender cherries in every bowl.
🇭🇺❤️ Did your grandmother make Meggyleves during the summer? Did your family prefer it with sour cream, heavy cream, or extra cinnamon? Share your favorite Hungarian soup memories in the comments!
Watch the Full Hungarian Sour Cherry Soup Cooking Video 🎥🇭🇺
Now that you've read the complete recipe, the step-by-step cooking video can help you follow the preparation visually.
See how to prepare the sour cherries, simmer them with cinnamon and cloves, make the creamy sour cream mixture, and achieve the beautiful pink color of traditional Hungarian Meggyleves.
Pay special attention to tempering the sour cream and allowing the finished soup to chill before serving.
🎥 Hungarian Sour Cherry Soup (Meggyleves) – Step-by-Step Cooking Video