This cooling and refreshing Sour Cherry Soup combines the bright, juicy taste of sour cherries with just the right touch of sweetness. It is creamy, tangy-sweet, and is best served perfectly chilled on a hot summer day!
I’ve been making this Sour Cherry Soup for years now, and it’s become one of those things that gets me sooo excited when sour cherry season rolls around, which is every single summer!
This soup will completely change your perspective on comfort food. It is so good, once you have a sip, you’ll be sneaking extra spoonfuls straight from the pot, believe me.
In this post, I will show you all the tips and tricks you need to nail the recipe down like a pro. And once you are done, you’ll be ready to make the most of those few golden weeks when sour cherries are in season. And trust me, it will be one of the highlights of your summer cooking!
Sour Cherry Soup – A Childhood, Summer-Only Tradition
Fruit soups are very popular in Eastern Europe and for good reason. There is a bounty of ripe fruits in summer, and what better way to use them than in beautifully refreshing cold soups? However, the best fruit soup you can try is without a doubt this Sour Cherry Soup, which is said to be Hungarian, although it is popular all over Europe. In Hungary, it is called ‘meggyleves’ (read ‘medy-le-vesh’), and is a traditional soup enjoyed and handed down for generations.
During my childhood I was craving this soup so much, as my mom used to prepare it only during the summer, when the fresh sour cherries were finally ripe, bursting with their natural juices. I still remember watching her carefully pit those gorgeous plump sour cherries every summer. I’m telling you, the anticipation was almost unbearable! She’d make this incredible soup, and then came the torture part – I had to wait for it to be chilled, before I could fully enjoy it, after a long year of waiting!
Can you imagine that? A soup so good that a six-year-old would literally stand by the fridge, checking every ten minutes to see if it was cold enough yet. I mean, of course, I would have a spoonful or two of the hot soup, but it was not the same. The magic truly began when I’d take the first sip of this chilled yumminess, after playing outside with my friends on a hot summer day.
What Makes Sour Cherry Soup So Special?
I guess this soup is so special because it is so unexpected, and it’s such a pleasant surprise. You don’t expect it to taste so unbelievably good, since it actually sounds weird, at first. But it works, it totally works! Trust me, this Sour Cherry Soup is exactly what you were longing for on a hot summer day, and you didn’t even know it!
There are many ways to prepare it, since ‘every household has its customs’. But I will teach you the recipe I grew up with, and which brings back so many fond memories.
Why This Recipe Works
Let me be honest – I’ve tried dozens of sour cherry soup recipes over the years. Some were too sweet, others too tart, and many just didn’t have that perfect balance I remembered from childhood.
This recipe? It nails it every single time.
In this recipe, the cherries provide that beautiful, natural tartness while a touch of sugar rounds out the flavors. And if you want some extra flavor, you can throw in a cinnamon stick or some vanilla. Not to say that this recipe is perfect to make-ahead, and actually tastes even better after chilling overnight.
Storage and Make-Ahead Tips
One of the great things about this Hungarian Sour Cherry Soup is that it actually gets even better with time.
Refrigerator Storage: You can store it covered in the fridge for up to 5 days. And the flavors continue to develop the longer it stays.
Freezer Storage: You can freeze this soup for up to 3 months. The texture might change slightly when thawed though. Stir well before serving.
Make-Ahead tip: If you intend to serve this soup at a party or gathering, prepare it 1-2 days in advance. This way, the flavors will have time to develop and your soup will taste just perfect on the day.
Dietary Modifications
This recipe can be easily changed to accommodate different dietary needs.
Vegan
For a vegan version of this soup, just replace the sour cream with full-fat coconut milk or cashew cream; everything else stays the same. For serving, use coconut whipped cream.
Sugar-Free
For the sugar-free version, substitute the sugar with stevia, monk fruit, or erythritol. Just start with less and adjust to taste.
Gluten-Free
This recipe is naturally gluten-free. In case you use cornstarch for thickening, just check the brand first to be safe.
Health Benefits of Sour Cherries
This cherry soup isn’t just delicious, it’s actually good for your health too.
Sour cherries are packed with antioxidants, especially anthocyanins, which give them their beautiful ruby-red color. They have anti-inflammatory properties, preventing cardiovascular and heart disease.
They also contain melatonin and tryptophan, which helps improve sleep quality. So this soup could literally help you sleep better!
Other benefits of sour cherries include: exercise recovery, immune system boost, improved cognitive functions, lower blood pressure, balanced blood sugar, weight loss, to name just a few.
You can read more on the amazing benefits of tart cherries here.
How to Serve This Cherry Soup
This Sour Cherry Soup can be served in several ways. Here’s how I like to serve it:
Elegant appetizer for dinner parties: Serve in small bowls with a drizzle of cream and fresh mint.
Summer lunch: This soup is simply the perfect light lunch on hot summer days!
Sophisticated dessert: Serve with a dollop of whipped cream and chopped pistachios or toasted almond slivers on top.
Summer breakfast: Serve over Greek yogurt or chia pudding for a very special morning treat.
What You’ll Need for This Sour Cherry Soup
Key Ingredients:
– sour cherries
– egg yolks
– sour cream
– flour
– sugar
– salt
– butter (leave out for vegan option)
– milk
– cinnamon stick (optional)
Equipment:
– large pot or Dutch oven (4-6 quart capacity)
– simple cherry pitter or cherrystone remover
– wooden spoon for stirring
– whisk
– ladle for serving
– large bowls
– measuring cups and spoons
Sour Cherry Soup at a Glance
How to make this Sour Cherry Soup
(for the exact measurements, please see the recipe card below)
Step 1 – Prepare the cherries
Remove the stems. Wash the cherries and remove the pits.
Step 2 – Prepare the soup
Add water, sugar, and salt to a large pot. Bring to a gentle boil, then turn down to medium heat. Add the pitted cherries and simmer for 15-20 minutes.
Step 3 – Prepare the thickening mixture
Mix the egg yolks with the sour cream, the flour and 2 tablespoons of milk. Set aside.
Step 4 – Add mixture to the soup
Remove the pot from the heat. Ladle some soup into the thickening mixture and whisk well. Then, slowly pour the mixture into the soup, stirring constantly. Add butter and simmer for 5-8 more minutes until the soup thickens a bit. At this point, if you want a creamier texture, you can add some more milk (optional).
Step 5 – Adjust seasoning
Adjust for salt and sugar. The taste should be tart and sweet.
Step 6 – Chill the soup
Let the soup cool to room temperature. Then, refrigerate for at least 4 hours, ideally overnight.
Step 7 – Serve and enjoy!
Serve with a touch of cream and some mint. (optional)
Frequently Asked Questions
What is Hungarian cherry soup called?
Hungarian cherry soup is called ‘meggyleves’ (pronounced medy-leh-vesh). ‘Meggy’ means sour cherry, and ‘leves’ means soup.
Can I use sweet cherries instead of sour cherries?
I would not recommend that, as it would be a completely different soup. Sour cherries are the main ingredient here. The tartness of the cherries is the main focus in this soup, and without it you won’t have that sweet and tart balance that makes this soup so amazingly delicious. However, if you still want to use sweet cherries, add some lemon juice to balance the sweetness.
Is sour cherry soup served hot or cold?
Traditional Hungarian sour cherry soup is served cold. This soup is very popular during hot summer months so serving it chilled offers that refreshing note that everyone is looking for.
Can I make this soup dairy-free?
Yes, you can. Just replace the sour cream with coconut milk, cashew cream, or your favorite plant-based cream alternative.
What’s the best way to pit sour cherries?
After pitting plenty sour cherries in my cooking ‘career’ I prefer to simply pit the cherries by hand. But you can also use a cherry pitter if you have a larger batch or you want to work faster.
Can I use canned sour cherries?
If your canned cherries are not too sweet and they are still tart, then yes. But, if they lack that characteristic tartness, then I would not recommend it. If the cherry juice is tart, you can add it to the soup and adjust the sugar so that the soup is not too sweet. However, if the syrup is too sweet, than you could replace some of the sugar by adding a touch of the syrup.
What spices work best in sour cherry soup?
My mom didn’t use to add any spices to this soup, and I love the raw, clean, natural taste of sour cherries. But if you like a bit more aroma and flavor, than traditional spices include cinnamon, cloves, lemon peel, vanilla, and even star anise (for a more exotic touch).
Other recipes you might like
SOUR CHERRY SOUP (COLD AND REFRESHING SUMMER RECIPE)
Ingredients
- 2 lb. (1 kg) sour cherries (pitted)
- 5 egg yolks
- 2 cups +1 TB (500 g) sour cream
- 2 TB flour
- 2 tsp sugar (start here and keep adding, depending on the ripeness and sweetness of your cherries)
- 2 tsp salt (adjust to your taste)
- 1 TB (30 g) butter
- 4 quarts (liters) water
- 2 TB milk
- 1 cinnamon stick (optional)
Instructions
- First, remove the stems from the cherries. Then, place in a colander and rinse well under cool water. Gently rub with your hands, making sure there are no leftover leaves or dirt. Remove the cherry pits.
- Add the water, sugar, and salt to a large pot. Bring to a boil and then reduce the heat to medium (if you want to add spices too, e.g. cinnamon stick, cloves, etc., add them now together with the sugar).
- While the soup is coming to a boil, prepare the thickening mixture. Whisk the egg yolk with the sour cream, the flour and two tablespoons of cold milk. Set aside.
- Once the water is boiling, add the pitted cherries to the pot and simmer on medium heat for 15-20 minutes. The cherries should soften, but still hold their shape. Make sure they do not become mushy.
- Remove the pot from the heat (remove the cinnamon stick if you used one). Ladle a bit of the soup to the sour cream mixture to temper it. Do this 3 times, mixing well. Then pour the mixture slowly into the hot soup, stirring constantly. Add the butter.
- Place the pot back on the heat. Simmer for 5-6 minutes, until the soup thickens a little bit. For a creamier texture, you can add some milk at this point.
- Finally, taste and adjust the salt and sugar. If the soup tastes a bit bland, it's missing salt. So, keep adding a bit more salt, until you feel that the soup starts to be yummy. Then, adjust the sugar. Don't add too much.
- Let the soup cool completely at room temperature. Refrigerate for at least 4 hours. Ideally overnight.
- Garnish with the reserved cherries (optional) and serve.
Notes
There you have it, my favorite Sour Cherry Soup I grew up with. Now it’s your turn to try it. So, if you see those juicy, plump, sweet, mesmerizing sour cherries at the farmer’s market, don’t overthink it! Just grab them, make a big pot and enjoy it while it lasts!
If you make this recipe (or add your own twist to it), drop a comment below. I’d love to hear what magic YOU cooked up in your own kitchen!
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