Last Updated on February 27, 2024
As I sat down to savor a bowl of warm, fragrant meggyleves on a chilly evening, memories of my time in Hungary flooded back. The comforting blend of sweet cherries, aromatic spices, and creamy sour cream created a symphony of flavors that never failed to warm my soul.
In this blog post, I invite you to join me on a culinary journey to discover the magic of meggyleves – a traditional Hungarian cherry soup that is sure to capture your heart.
What is Meggyleves?
Meggyleves, pronounced as “megg-yeh-lev-esh,” translates to sour cherry soup. This beloved Hungarian dish is a delightful concoction that blurs the lines between sweet and savory. It is often served as a starter or dessert, showcasing the unique flavor profile of sour cherries.
Why You’ll Love This Meggyleves?
The beauty of meggyleves lies in its versatility. Whether you enjoy it as a light appetizer to stimulate your palate or as a sweet finish to a meal, this soup never fails to impress. The marriage of tart cherries with creamy sour cream creates a harmonious balance that is both refreshing and indulgent.
Ingredients You’ll Need:
- Pitted Sour Cherries: Pitted sour cherries are the star ingredient of meggyleves. Their tartness provides a bold and distinctive flavor to the soup. The cherries lend a refreshing tanginess that balances the sweetness of the other ingredients, creating a harmonious blend of flavors.
- Kosher Salt: Kosher salt is used to enhance the natural sweetness of the cherries and balance out their tartness. A small amount of salt helps to bring out the flavors of the fruit and other ingredients, making the soup more vibrant and flavorful.
- Stick Cinnamon: Stick cinnamon adds warm, spicy notes to the soup. It complements the tartness of the cherries and adds depth to the overall flavor profile. The subtle hint of cinnamon enhances the aromatic quality of the soup, giving it a cozy and comforting appeal.
- Slice of Lemon: A slice of lemon contributes bright, citrusy notes to the soup. It enhances the tartness of the cherries and adds a refreshing zing to the overall flavor profile. The lemon helps to balance the sweetness of the soup and adds a burst of freshness.
- Sour Cream: Sour cream adds richness and creaminess to the soup. It provides a luscious texture and balances out the acidity of the cherries. The tanginess of the sour cream complements the tartness of the fruit, creating a smooth and velvety finish.
- Confectioners’ Sugar: Confectioners’ sugar is used to sweeten the soup slightly and balance out the tartness of the cherries. It dissolves easily into the soup, adding a subtle sweetness without altering its texture. The sugar rounds out the flavors of the soup, making it more enjoyable to taste.
Step by Step Directions:
Step 1: Prepare the Cherry Soup Base
- Pour the contents of the pitted sour cherries, including their juice, into a 4-quart saucepan. If using fresh or frozen cherries, combine them with the cherry juice in the saucepan.
- Add kosher salt, a cinnamon stick, and a slice of lemon to the saucepan with the cherries, infusing the mixture with aromatic flavors.
- Place the saucepan over medium-high heat and bring the cherry mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for approximately 5 minutes until the cherries are tender and the flavors have melded together, stirring occasionally to prevent sticking.
Step 2: Prepare the Sour Cream Mixture
- While the cherry mixture is simmering, take a small bowl and whisk together the sour cream with a 1/4 cup portion of the hot cherry liquid from the saucepan. This step helps temper the sour cream, ensuring a smooth and creamy consistency when added to the soup.
Step 3: Incorporate the Sour Cream
- After the cherries have softened and the soup base is ready, remove the saucepan from the heat.
- Gradually pour the sour cream mixture into the saucepan with the cherry soup base, stirring gently to combine. This addition adds richness and a subtle tanginess to the soup.
Step 4: Chill the Soup
- Once the sour cream is fully incorporated into the cherry soup, transfer the mixture to a large bowl or individual serving bowls.
- Cover the bowl(s) with plastic wrap or a lid and place them in the refrigerator to chill. Allowing the soup to cool thoroughly enhances its flavors and texture.
Step 5: Final Touches and Serving
- Once the meggyleves is properly chilled, remove it from the refrigerator.
- Optionally, garnish each serving with a light dusting of confectioners’ sugar for a touch of sweetness.
- Serve the chilled meggyleves as a refreshing appetizer or dessert soup, perfect for enjoying on a warm day or as a delightful conclusion to a meal.
Tips & Tricks:
– For a richer flavor, consider using Greek yogurt in place of sour cream.
– Experiment with different spices such as nutmeg or cardamom to customize the soup to your liking.
– To elevate the presentation, garnish each bowl with fresh mint leaves or toasted almonds.
– If the soup is too thick, thin it out with a splash of cherry juice or water.
– To intensify the cherry flavor, add a splash of cherry liqueur during the final stages of cooking.
Nutrition Information:
- Serving Size: 1 cup (approximately 240 milliliters)
- Calories: 100-120 kcal
- Carbohydrates: 25-30 grams
- Fiber: 3 grams (from the cherries)
- Protein: 1 gram
- Fat: 0 grams (negligible)
- Vitamin C: 16% of the Daily Value (DV) or more, depending on the proportion of cherries used
- Potassium: 260 milligrams (7% DV), primarily from the cherries
Can I Store Meggyleves?
Meggyleves can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat the soup gently on the stovetop, stirring well to ensure a smooth consistency. If the soup thickens upon refrigeration, simply adjust the consistency with a bit of water or cherry juice.
What Can I Serve with Meggyleves?
Meggyleves pairs beautifully with a variety of accompaniments, enhancing the dining experience. Consider serving the soup alongside warm, crusty bread for dipping or a side of Hungarian dumplings for a more substantial meal. For a refreshing touch, complement the richness of the soup with a crisp green salad dressed in a light vinaigrette.
Variations:
1. Vegan Meggyleves
For a plant-based alternative, swap the sour cream for coconut cream and use maple syrup as a sweetener. The result is a creamy and indulgent vegan version of meggyleves that is equally satisfying.
2. Almond Meggyleves
To add a nutty twist to the traditional soup, blend in a handful of ground almonds or almond extract for a luscious almond-infused flavor. The subtle nuttiness complements the tartness of the cherries, creating a unique sensory experience.
3. Spiced Meggyleves
Infuse the soup with warm spices such as cloves, allspice, and ginger for a fragrant and exotic twist. The complex spice blend adds depth and complexity to the dish, making it a standout feature on your dining table.
4. Citrus Meggyleves
Enhance the zesty notes in the soup by incorporating orange zest or juice into the mix. The citrusy brightness uplifts the flavors of the cherries, offering a vibrant and refreshing take on the classic meggyleves.
5. Caramelized Meggyleves
For a decadent treat, caramelize the cherries before simmering them in the soup. The caramelization process intensifies the sweetness of the fruit, creating a rich and indulgent meggyleves that is sure to impress your guests.
Meggyleves Recipe
Equipment
- 4-quart saucepan
- Whisk
- Small bowl
- Spoon for stirring
Ingredients
- 1 8-oz. container sour cream
- 1 stick cinnamon
- 2 24-oz. jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3/4 lbs. fresh bing cherries, stemmed and pitted, or 1 1/2 lbs. frozen bing cherries with 2 3/4 cups sour or regular cherry juice.)
- 1 teaspoon confectioners’ sugar
- 1/2 tsp. kosher salt
- 1 slice 1/2″-thick lemon
Instructions
Step 1: Prepare the Cherry Soup Base
- Pour the contents of the pitted sour cherries, including their juice, into a 4-quart saucepan. If using fresh or frozen cherries, combine them with the cherry juice in the saucepan.
- Add kosher salt, a cinnamon stick, and a slice of lemon to the saucepan with the cherries, infusing the mixture with aromatic flavors.
- Place the saucepan over medium-high heat and bring the cherry mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for approximately 5 minutes until the cherries are tender and the flavors have melded together, stirring occasionally to prevent sticking.
Step 2: Prepare the Sour Cream Mixture
- While the cherry mixture is simmering, take a small bowl and whisk together the sour cream with a 1/4 cup portion of the hot cherry liquid from the saucepan. This step helps temper the sour cream, ensuring a smooth and creamy consistency when added to the soup.
Step 3: Incorporate the Sour Cream
- After the cherries have softened and the soup base is ready, remove the saucepan from the heat.
- Gradually pour the sour cream mixture into the saucepan with the cherry soup base, stirring gently to combine. This addition adds richness and a subtle tanginess to the soup.
Step 4: Chill the Soup
- Once the sour cream is fully incorporated into the cherry soup, transfer the mixture to a large bowl or individual serving bowls.
- Cover the bowl(s) with plastic wrap or a lid and place them in the refrigerator to chill. Allowing the soup to cool thoroughly enhances its flavors and texture.
Step 5: Final Touches and Serving
- Once the meggyleves is properly chilled, remove it from the refrigerator.
- Optionally, garnish each serving with a light dusting of confectioners’ sugar for a touch of sweetness.
- Serve the chilled meggyleves as a refreshing appetizer or dessert soup, perfect for enjoying on a warm day or as a delightful conclusion to a meal.
Notes
- For a richer flavor, consider using Greek yogurt in place of sour cream.
- Experiment with different spices such as nutmeg or cardamom to customize the soup to your liking.
- To elevate the presentation, garnish each bowl with fresh mint leaves or toasted almonds.
- If the soup is too thick, thin it out with a splash of cherry juice or water.
- To intensify the cherry flavor, add a splash of cherry liqueur during the final stages of cooking.
Nutrition
Frequently Asked Questions:
Q1: Can I use other types of cherries for meggyleves?
A1: While sour cherries are traditionally used in meggyleves for their tangy flavor, you can experiment with sweet cherries for a different taste profile. Just adjust the sweetness levels accordingly to balance the flavors.
Q2: Is meggyleves served hot or cold?
A2: Meggyleves can be enjoyed either warm or chilled, depending on personal preference. Some prefer it warm as a comforting soup, while others savor it cold as a refreshing dessert.
Q3: Can I freeze leftover meggyleves?
A3: It is not recommended to freeze meggyleves as the texture of the soup may become grainy upon thawing. It is best enjoyed fresh or refrigerated for a few days.
Q4: Can I substitute regular cream for sour cream in meggyleves?
A4: While sour cream provides a tangy contrast to the sweet cherries, you can substitute regular cream for a milder flavor. Keep in mind that the soup may lose some of its signature tanginess with this substitution.
Q5: Can I add alcohol to meggyleves?
A5: Yes, you can enhance the flavor profile of meggyleves by adding a splash of cherry liqueur or wine during the cooking process. The alcohol adds depth and complexity to the soup, elevating its overall taste.
Conclusion:
In conclusion, meggyleves is not just a soup; it is a culinary experience that transports you to the heart of Hungary with each spoonful.
From its vibrant red hue to its harmonious blend of sweet and sour flavors, this traditional cherry soup is a testament to the rich cultural heritage of Hungarian cuisine.
Whether you enjoy it as a starter, dessert, or a midday indulgence, meggyleves is sure to leave a lasting impression on your taste buds. So take a culinary leap and immerse yourself in the enchanting world of meggyleves – a sweet Hungarian delicacy that promises to delight your senses.
