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.

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.

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.

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.

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.