Sour-Cherry Soup, Hungarian Style

Meggyleves is one of Hungary’s most beloved soups, and if you’ve never had a chilled fruit soup before, this one will change your mind about what soup can be. Fresh sour cherries simmered in sugared water until tender, then thickened with a sour cream and flour slurry that gives it a creamy, slightly tangy body.

The technique of tempering the flour mixture is traditional and important. You ladle hot cherry liquid into the sour cream mixture first, stir it smooth, then pour it back into the pot. This prevents the sour cream from curdling or the flour from clumping into lumps. A few minutes of simmering after that and the soup thickens to a velvety consistency.

Covering the pot as it cools is a smart old-world trick. It traps steam on the surface and prevents that pasty skin from forming on top. Serve this well chilled on a hot summer day.

Pro Tips

• Fresh sour cherries are a must. Sweet cherries won’t give you that signature tartness that defines this soup.
• Temper the sour cream mixture gradually. Dumping cold sour cream into hot soup causes curdling every time.
• Taste and adjust the sugar after cooling. Chilled foods taste less sweet, so you may want a touch more.
• A pinch of salt sounds odd in a fruit soup, but it sharpens all the flavors.

Variations

• Add a cinnamon stick or a few cloves while simmering the cherries for a spiced version.
• Stir in a splash of kirsch (cherry brandy) after cooking for an adult kick.
• Garnish each bowl with a small dollop of extra sour cream and a few whole cherries.