Traditional Hungarian Meggyleves: Chilled Sour Cherry Soup with Sour Cream

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Combine cherries, water, sugar, cinnamon, cloves, lemon zest and salt. Bring to a simmer and cook 8–10 minutes, just until the fruit is tender.

Ingredients quick view

700 g pitted sour cherries, fresh or frozen, plus any juice

900 ml water

120 g sugar, plus more to taste

1 cinnamon stick

4 cloves

2 strips lemon zest

1 pinch salt

200 g full-fat sour cream

25 g plain flour

1 tbsp lemon juice, as needed

True sour cherries give the necessary tartness.

Temper the sour cream and avoid hard boiling.

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