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Best meal on a hot Summer day: cold Hungarian sour cherry soup!

Sour cherry soup (meggyleves) is a traditional summertime treat in Hungary.

You will fall in love with this dish if you like fruit and creamy soup. Plenty of Hungarian families have their own unique recipe, but no matter how you make it, it's always refreshing and delicious. The 2019 ReConnect Hungary participants had the chance to try it in New York on orientation day at the Hungarian Consulate before they left for the Hungarian birthright trip on June 14th. 

In Hungary, sour cherry soup is usually served before the main course, but it can also be eaten as a dessert. The team members at ReConnect Hungary enjoy it anytime during a meal and with a lot of sour cream!
Cold sour cherry soup

Ingredients (serves 4-6):

500 g (1.1 pound) sour cherry (fresh or preserved, pitted)
2-3 cinnamon sticks
4-5 tablespoons of sugar
6-7 pieces of cloves
pinch of salt
1 cup sour cream (or cream) to thicken
1 tablespoon of flour
and optionally: 100 ml (1/2 cup) red wine

Add the cherries and the sugar to 1 liter (33.8 ounces) of water in a large saucepan. Bring to a boil. Reduce heat and add the cinnamon sticks and cloves to the cherry soup. Cook it for about 10 minutes or until the cherries are soft.In a medium-sized bowl add the sour cream, the flour and a pinch of salt to a cup of the hot cherry liquid and mix until smooth. Add the mixture to the cherry soup. Carefully simmer for about 5 minutes without boiling. Optionally, add the red wine to the soup to give the cherries a special flavor.Remove the cinnamon sticks and the cloves. Let it cool down and put the cherry soup in the refrigerator until chilled. Serve cold on a hot summer day.

Jó étvágyat!
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If you are in Budapest, and would like to learn how to cook sour cherry soup, try Chefparade Cooking School. We take the ReConnect Hungary group there every year on the birthright trip so that they can master the basics of Hungarian cooking.

Sarah Carroll, RH ‘18

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