Meggyleves (Hungarian Cold Sour Cherry Soup)

Name: Meggyleves (Hungarian Cold Sour Cherry Soup)
Total time: 25 min
Cuisine: Hungarian
Ingredients: 680g jar pitted sour cherries, with juice; 300ml water; 3 tbsp caster sugar; 1 cinnamon stick; 2 cloves; 150ml soured cream; 1 tbsp plain flour; 1 tsp salt

A chilled, creamy sour cherry soup with cinnamon, light and fruity, eaten in summer.

Time25 mins plus chilling
LevelEasy
Costabout £0.82 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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680 gjar pitted sour cherrieswith juice
300 mlwater
3 tbspcaster sugar
1cinnamon stick
2cloves
150 mlsoured cream
1 tbspplain flour
1 tspsalt

Method

1
Tip the cherries and juice into a pan with the water, sugar, cinnamon and cloves. Simmer for 10 minutes.
10 min
2
Whisk the flour into the soured cream until smooth.
3
Stir a ladle of hot cherry liquid into the cream mix, then pour it all back into the pan.
4
Simmer gently for 3 minutes to thicken slightly. Add the salt.
3 min
5
Remove the cinnamon and cloves. Cool, then chill for at least 2 hours.
6
Serve cold in small bowls.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.