Instructions
- Cook the cherries
- In a medium saucepan, combine water, sugar, cinnamon stick, cloves, lemon, and salt.
- Bring to a boil, then add cherries.
- Simmer gently for about 10 minutes, until cherries soften but are still whole.
- Prepare the cream mixture
- In a bowl, whisk sour cream and flour until smooth (no lumps).
- Gradually whisk in a ladleful of the hot cherry liquid to temper it.
- Thicken the soup
- Remove cinnamon stick, cloves, and lemon from the pot.
- Lower heat to very gentle simmer.
- Slowly stir in the sour cream mixture. Do not boil after adding, or the soup may curdle.
- Chill
- Cool to room temperature, then refrigerate for at least 2–3 hours, until well chilled.
- Serve
- Serve cold, garnished with a dollop of sour cream or fresh mint if desired.
💡 Tips & Variations:
- Some Hungarian cooks add a splash of cherry brandy (meggypálinka) for extra aroma.
- You can replace part of the water with milk for a creamier version.
- Adjust sugar based on how tart your cherries are.
If you want, I can also give you the Budapest café version of Hideg meggyleves that’s strained until silky smooth, served in chilled porcelain bowls with a swirl of whipped cream — a real restaurant presentation.