How to Make Chilled Hungarian Sour Cherry Soup

Hungarian sour cherry soup (Meggyleves) is a traditional chilled fruit soup made with tart cherries, warm spices, and cream. Served cold, it’s a refreshing summer dish in Hungary—often enjoyed as a starter, but just as easily served as a light dessert.

Hungarian 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 then served chilled for a refreshing summer treat.

Serve 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.

🍒 What Is Hungarian Sour Cherry Soup?

Meggyleves is a classic Hungarian fruit soup made with sour cherries, gently simmered with sugar and spices, then finished with cream and chilled before serving.

In Hungary, fruit soups like this are surprisingly common—especially in the summer months when fresh fruit is abundant. Unlike American soups, which are typically savory and served hot, this dish is cool, lightly sweet, and incredibly refreshing.

It’s most often served as a first course, but its dessert-like flavor makes it wonderfully versatile.

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Save this Hungarian sour cherry soup for summer gatherings or special occasions—it’s always a conversation starter.

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 over50 of Maria’s handwritten and typed recipes in Hungarian, her sour cherry soup was, sadly, not among them.

“When she made her sour cherry soup, there is nothing to which I would not confess.” 

– Uncle Andrew fondly remembering his mother, Maria’s favorite recipe.

Rediscovering a Family Favorite – Hungarian Chilled Sour Cherry Soup

Last spring, my family traveled to Budapest to explore our roots and share that heritage with our kids. We booked a hands-on class with Flavors of Budapest—and since we were the first to sign up, we got to choose the menu. When I saw sour cherry soup, it felt like fate.

In the kitchen with Chef Marti, I tasted cherries unlike any I’d had before—smaller, glossier, and intensely tart. Her version skipped sour cream, instead simmering the fruit with cinnamon sticks, cloves, fresh orange juice, and a touch of cream. Served cold, it was smooth, vibrant, and perfectly balanced between sweet and savory.

She shared something I didn’t expect: while this soup is a summer staple in Hungary, its warm spices and jewel-like color also make it a favorite during the holidays. A dish for two seasons—refreshing in the heat, nostalgic in winter.

As I tasted it, I understood why it had been spoken of with such reverence in our family. This wasn’t just a recipe—it was memory, tradition, and story.

I’m so grateful to Chef Marti for allowing me to share this recipe. If you’re ever in Budapest, I can’t recommend a class with Flavors of Budapest enough—it’s truly unforgettable.

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 quite dessert—but they’re not fully savory either. They live in a beautiful in-between: lightly sweet, gently spiced, and served cold to refresh on hot days. Made with seasonal fruit, often brightened with citrus and warm spices like cinnamon or clove, they reflect a distinctly Hungarian sense of balance—tangy and sweet, rustic and elegant.

As someone who loves meals with a sense of rhythm and seasonality, I find this tradition irresistible. Opening a summer meal with a chilled fruit soup feels generous, unexpected—and completely unforgettable.

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. isn’t easy. Unlike in Hungary, where they’re abundant, they’re rare here and often reserved for commercial baking. I checked local freezer sections and reached out to orchards, but with a poor crop year, I came up empty.

Even in Budapest, though, our chef used frozen sour cherries. As they thaw, they release juice that becomes 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

Traditional Hungarian sour cherry soup is made with Balaton cherries, prized for their deep ruby color and balanced tart-sweet flavor. While common in Hungary, they’re harder to find in the U.S., though sometimes available near the Great Lakes in late June and early July. If you’re calling local farms, ask for sour cherries, Balatons, or pie cherries.

Since frozen sour cherries are rarely sold on their own here, I turned to Wyman’s frozen cherry blend (a mix of sweet and tart). I picked out the smaller, brighter tart cherries for the soup and saved the rest for smoothies and baking—an extra step, but well worth it. If you can’t separate cherries, the blend still works—just expect a slightly sweeter soup.

As the cherries simmered with cinnamon, clove, and orange juice, the scent brought me right back to that kitchen in Budapest—the warmth, the spice, and the way memory and flavor intertwine.

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)

How to Make Hungarian Chilled Sour Cherry Soup (Meggyleves)

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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How to Make Chilled Hungarian Sour Cherry Soup

Recipe by Family Tree Foodie (With Permission from Flavors of Budapest)

This chilled Hungarian sour cherry soup (Meggyleves) is a sweet-tart, spiced fruit soup made with sour cherries, cinnamon, clove, and citrus. Served cold, it’s a refreshing and nostalgic summer tradition with deep Hungarian roots

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Ingredients

• 500 grams | 3.5 cups of sour (tart) cherries (fresh or frozen) *
• 200 ml fresh squeezed orange juice | 3/4 cup + 1 tablespoon
• 300 ml | 1.25 cups of water
• 2 cinnamon sticks 
• 1/3 teaspoon ground cloves
• 125 ml | 1/2 cup of heavy cream
• 2 TBSP cornstarch + 1/2 teaspoon vanilla extract  
• 25 grams | 2 TBSP granulated sugar 

Optional Garnish

• Extra heavy cream, whipped (unsweetened for garnish) 
• Fresh mint and basil leaves for garnish 

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Instructions

1. Prepare the Cherries
   If using fresh sour cherries, rinse them well and remove the pits.
   If using frozen cherries, take them out of the freezer about 1 hour before cooking to thaw. You can include any juices from the thawed fruit.

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

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

4. Make the Cream Mixture
   While the cherries are cooking, in a separate bowl, whisk together the  cornstarch and vanilla. Stir until completely smooth with no lumps.

5. Temper the Cream
   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.

6. Combine and Finish Cooking
   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.

7. Chill and Serve
   Remove from heat and let the soup cool slightly, then refrigerate until cold.
   Serve chilled, topped with whipped cream and optional chiffonade of mint or basil.

Notes

• Make Ahead: Best made several hours in advance or the night before. Chill thoroughly.

• Storage: Keeps in the fridge for up to 4 days.

• Cherries: If using a cherry blend, pick out the tart cherries (the small red ones) for best flavor.

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.