How to Make Chilled Hungarian Sour Cherry Soup

Chilled Sour Cherry Soup—Meggyleves in Hungarian—is a silky, sweet-tart soup made from sour cherries gently simmered with cinnamon sticks, cloves, orange juice, and just enough sugar to highlight their ruby-red brilliance. Served cold with a dollop of unsweetened whipped cream and delicate ribbons of mint and basil, it’s equal parts refreshing and nostalgic: sweet, savory, lightly spiced, and unlike anything you’ll find on a typical American summer table. It’s a dish that surprises and lingers—an edible postcard from another place and time.

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Table of Contents

1. The Story Behind the Soup
2. Rediscovering a Family Favorite in Budapest
3. A Summer Soup Tradition in Hungary
4. Sourcing Sour Cherries in the States
5. Ingredients for Hungarian Chilled Sour Cherry Soup
6. Step-by-Step Instructions
7. More Hungarian Summer Soups!
8. Frequently Asked Questions (FAQ)

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The Story Behind Hungarian Chilled Sour Cherry Soup

In our family, sour cherry soup is more than just a seasonal favorite—it’s a beloved memory tied to my husband’s Hungarian grandmother, Maria, whose family once ran a café in Budapest.

When I asked her son, Andrew (my husband’s Uncle), about his mother’s cooking, his eyes lit up at the mention of this dish. With a twinkle in his eye and his unmistakable Hungarian accent, he said, “When she made her sour cherry soup, there is nothing to which I would not confess.” I laughed out loud, completely enchanted. From that moment on, I was determined to bring this soup back into our kitchen—and onto the blog.

While we were lucky to uncover over 50 of Maria’s handwritten and typed recipes in Hungarian, her sour cherry soup was, sadly, not among them.

Rediscovering a Family Favorite – Hungarian Chilled Sour Cherry Soup

Last spring, my family traveled to Budapest to explore the city, trace family roots, and introduce our kids to a piece of their heritage. As part of our trip, we signed up for a hands-on cooking class with Flavors of Budapest. Since we were the first to book the group class, we got to choose the menu—and when I spotted Sour Cherry Soup as an option, I didn’t hesitate. It felt like fate.

That day in the kitchen, learning from Hungarian chef Marti was unforgettable. The sour cherries were smaller and brighter than any I’d seen in the States—vivid red and glossy, with a tartness that made my eyes widen. Unlike many traditional recipes, Marti’s version skipped sour cream, instead simmering the cherries with cinnamon sticks, whole cloves, fresh orange juice, and a touch of cream. The result was a soup that danced between savory and sweet, spicy and floral. Served cold, it was smooth, refreshing, and tangy—a truly unique experience.

As we stirred and tasted, the chef shared something that surprised me: Sour Cherry Soup is traditionally served chilled and made in summer when cherries are at their peak. However, the warm spices and brilliant red color of this recipe also make it a beloved favorite during the Christmas holidays. It’s a dish that belongs to two seasons—bright and refreshing in the heat, nostalgic and jewel-toned in winter. And as I tasted it, I understood why Uncle Andrew spoke of it with such reverence. This wasn’t just a dish—it was a ritual, a memory, a story.

I’m so grateful to Chef Marti for granting me permission to share this very special recipe on my blog. If you’re traveling to Budapest, don’t miss the chance to experience cooking class from Flavors of Budapest. It’s a truly memorable and special experience!

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A Summer Soup Tradition in Hungary

Hungarian cuisine is famous for its deeply flavorful stews and paprika-rich dishes—but come summer, the tables turn. As the weather warms, fruit-forward levesek (soups) take center stage. On restaurant menus and family tables alike, you’ll find bowls of chilled strawberry soup, peach soup, raspberry soup—and, of course, the beloved Sour Cherry Soup, or Meggyleves. I’ve fallen head over heels for this tradition.

These soups aren’t desserts exactly—but they also aren’t entirely savory. They’re a beautiful in-between: lightly sweet, gently spiced, and served cold to refresh the palate on hot days. Made with seasonal fruit and often brightened with citrus and warm spices like cinnamon or clove, they reflect the Hungarian love of balance—between tangy and sweet, rustic and elegant, old-world and fresh.

As someone who loves meals with a sense of rhythm and seasonality, I found this tradition irresistible. The idea of opening a summer meal with a chilled fruit soup feels like such a generous, unexpected invitation—like a postcard from another climate and another time. It’s not just about taste, but tempo. A reminder to start slow, stay cool, and savor.

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Sourcing Sour Cherries in the States

Back home in Maine, I was eager to recreate the soup—but quickly discovered that finding true sour cherries in the U.S. is no small feat. Unlike in Hungary, where sour cherries are abundant and celebrated, they’re rare here and often reserved for commercial baking or pie fillings. I searched local freezer sections and reached out to the few orchards that grow them, but with a poor crop year, I came up empty.

What’s notable is that even in Budapest, our chef used frozen sour cherries. She explained that the juice released as they thaw forms the base of the broth, intensifying both flavor and color. In other words: frozen cherries aren’t a compromise—they’re the standard.

A Note on Cherry Varieties

Authentic Hungarian sour cherry soup is traditionally made with Balaton cherries—a prized variety known for their deep ruby color and complex tart-sweet flavor. While beloved in Hungary, they’re rarely available fresh in the U.S. That said, they’re sometimes grown near the Great Lakes and may appear at farmers’ markets during their short season in late June to early July. If calling local farms, ask for sour cherries, Balatons, or pie cherries.

Since frozen sour cherries are almost never sold on their own here, I turned to one of my favorite Maine brands, Wyman’s, and picked up their frozen cherry blend (which includes both sweet and tart varieties). I cherry-picked—literally—pulling out the vivid, smaller tart cherries for the soup and saving the rest for smoothies and baking. A little extra effort, but well worth it. (More about cherries in the FAQ section.)

As soon as the cherries began to simmer with cinnamon, clove, and orange juice, the scent transported me right back to that kitchen in Budapest. It reminded me why I fell in love with this soup in the first place—the warmth, the spice, the way memory and flavor intertwine.

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Ingredients for Hungarian Chilled Sour Cherry Soup

• TART OR SOUR CHERRIES (FROZEN or FRESH) (Two bags of Wyman’s cherries are needed for this soup).
• WATER
• ORANGE JUICE (FRESH SQUEEZED NAVAL ORANGES RECOMMENDED – About 2-3 medium -large oranges)
• HEAVY CREAM
• GROUND CLOVES
• CINNAMON STICKS
• SUGAR
• CORNSTARCH
• VANILLA EXTRACT (not pictured)

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STEP-BY-STEP INSTRUCTIONS

1. Place the thawed cherries (with any juice) into a large pot. Add 2 tablespoons of sugar and begin heating over medium-high heat.
2. Add the ground cloves and cinnamon sticks, and stir gently.

3. Once the mixture comes to a boil, pour in the orange juice and water.
4. Continue cooking over medium-high heat until it returns to a boil.

5. While the cherries are cooking, in a separate bowl, whisk together the cooking cream, cornstarch and vanilla).Stir until completely smooth with no lumps.

6. When the soup is boiling, lower the heat to prevent curdling. Scoop out a ladle of the hot cherry liquid and whisk it into the cream mixture to temper it.

7. Slowly pour the tempered cream mixture back into the soup, stirring constantly. Return the pot to medium heat and cook until the soup thickens slightly and just comes back to a gentle boil. Stir occasionally to prevent sticking.

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More Hungarian Summer Soups!

I’m thrilled to partner with two wonderful creators on a collaborative summer soup series. Together, we’re celebrating the vibrant flavors and heartwarming Hungarian tradition of chilled summer soups that are perfect for warm days. Check out The Hungary Soul‘s refreshing chilled Cucumber Soup; and Hungarian Eats summery Strawberry Soup.

🍒 FAQ: Hungarian Chilled Sour Cherry Soup (Meggyleves)

Can I make this with fresh cherries?
Yes! If you’re lucky enough to find fresh sour cherries during their short U.S. season (usually late June to early July), they’re a beautiful choice. Just be sure to pit them and taste as you go—fresh cherries can vary in tartness, so you may want to adjust the sugar slightly. That said, frozen cherries offer convenience and consistency, and they’re commonly used even in Hungary.

Can I make this with sweet cherries?
You can, but the flavor will be quite different. Sweet cherries lack the sharp tang that gives Meggyleves its refreshing balance. If sweet cherries are all you have, consider adding a splash of lemon juice or a bit of vinegar to brighten the flavor. It won’t be traditional, but it’ll still be delicious.

Is it possible to find Hungarian Balaton cherries in the States?
Yes—though they can be elusive. Balaton cherries, a Hungarian sour variety, are grown in small quantities in the U.S., primarily around the Great Lakes. Their season is short, typically late June through mid-July.

If you’re calling local farms or markets, ask specifically for sour cherries or Balaton cherries. You may also see them labeled as pie cherries or tart cherries—Montmorency is another common variety that works well in this soup. Frozen Balaton cherries are harder to find, but occasionally available through regional farm co-ops or specialty Eastern European markets.

Where can I find frozen tart or sour cherries if I’m not in Hungary or the U.S.?
Many international grocery stores—especially those with Eastern European or Balkan specialties—carry frozen sour or tart cherries seasonally. Look for them labeled as “sour cherries,” “tart cherries,” or varietals like Morello or Amarena. If you can’t find those, look for a frozen cherry blend that includes both dark sweet and tart cherries. While not identical to traditional Hungarian varieties like Balaton, the mix can still deliver a delicious, balanced result—especially when simmered with warm spices and citrus.

Can I make this soup ahead of time?
Absolutely. In fact, the flavor gets even better after a few hours in the fridge. You can make the soup a day in advance and store it covered in the refrigerator. Just give it a gentle stir before serving.

How long does it keep in the fridge?
The soup will keep well for 3 to 4 days, covered and refrigerated. The color may deepen slightly over time, and the spices will become more pronounced. If it thickens, you can thin it out with a splash of cold water or juice before serving.

Can I freeze leftover soup?
You can freeze it, but note that the texture may change slightly due to the cream. For best results, freeze the soup beforeadding the cream and stir that in after thawing. Freeze in an airtight container for up to 3 months.

What can I serve this with?
This soup makes a beautiful first course or light summer dish. It pairs well with:

• Grilled meats like paprika chicken or pork
• Crisp cucumber salad or tomato salad
• Rustic bread with whipped feta or herbed butter
• Or enjoy it on its own as a cooling afternoon treat

Is this an appetizer or a dessert?
Traditionally, it’s served as a starter, especially in Hungarian homes during hot summer months. But its sweet-spiced flavor also makes it a lovely palate cleanser or light dessert—especially if served with a swirl of whipped cream or a buttery cookie.