Sour Cherry Soup Recipe – Hungarian Meggy Leves

Makes 6 servings of Hungarian Sour Cherry Soup

Prep Time:  10 minutes

Cook Time:  20 minutes


-6 cups of water

-1 pound of fresh sour cherries, pitted

– 3/4 cup of sugar

– 1 cup of sour cream

– 2 tablespoons of flour

– 1/4 teaspoon of salt

– 1 teaspoon of confectioner’s sugar


1. In a large saucepan, cook cherries with water and 3/4 cup of sugar until done, about 10 minutes.

2. Meanwhile, in a medium  bowl, mix sour cream with flour, salt and confectioners’ sugar until smooth.

3. When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth.  Transfer to the pan with the cherries and whisk until smooth.  Simmer 5 minutes, but do not boil.

4. Cool to room temperature in an ice water bath.  Place plastic wrap directly  on the surface of the soup (so a skin doesn’t form) and refrigerate until cold.  Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream.

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