Sour cherry soup

Sour cherry soup, or "meggyleves" as it is known in Hungary, is a delightful summer treat deeply rooted in Hungarian cuisine. Made with fresh sour cherries, sour cream, and sugar, this dish is typically served cold, making it a refreshing option during the warmer months. Its popularity extends beyond Hungary, with Austrians, Poles, Slovaks, and Germans each having their own versions. Thanks to Hungarian immigrants, this delicious soup has also found its way to North America.

The key ingredient in meggyleves is the sour cherry, specifically the Prunus cerasus variety, which gives the soup its distinctive tart flavor. The name "meggyleves" combines "meggy" meaning sour cherries, and "leves" which means soup. This versatile dish can be served as an appetizer, main course, or even a dessert, making it perfect for a hot summer lunch or a light evening meal.

Traditionally, meggyleves is made with whole sour cherries, pits and all, adding a rustic touch to the dish. Cooks often enhance its flavor with spices like cloves and cinnamon, and sometimes even a splash of wine. For those who prefer convenience, dried meggyleves powder is also available in Hungary.

Sour cherry trees are abundant in Hungary, and this soup beautifully merges Eastern influences with traditional European flavors. It stands as a wonderful example of the rich culinary heritage characteristic of Hungarian cuisine.