Meggyleves — Chilled Sour Cherry Soup

Sour cherry season is short, but sweet… or sour… or whatever.  So much to do with these little morsels of yumminess in so little time.  Canning sour cherry compote to serve as a base for sauces to be lovingly spooned over duck and pork throughout the remainder of the year is one priority.  Another is to slurp as much meggyleves — the borscht-like Hungarian chilled sour cherry soup — as humanly possible.

Need a recipe?  Try this adaptation.


600 g sour cherries

1 l water

1/2 c sugar

1 cinnamon stick

generous sprig of fresh thyme

1 t flour, disolved in water

250 ml white wine

big pinch salt

1 cup sour cream, plus some to dollop as garnish

* All measurements are best-guesses, since I don’t really measure.


1. Pit the cherries.

2. Simmer the cherries in the syrup (water, sugar, cinnamon, thyme) for 10 minutes or so.

3. Add thickening agent (disolved flour), wine, and salt.  Simmer for another 5 minutes.

4. Pluck the cinnamon and thyme.  Whisk some of the liquid into the sour cream to temper, then incorporate smoothly, lumplessly into the mix.

5. Chill.

6. Serve with a dollop of sour cream — not pictured in my crappy, afterthought-of-a-mobile-phone-photo, above.


Most recipes I’ve seen use red wine, if they call for any wine at all. I totally get it; but you’ll produce a crisper, more summery soup with a white wine. You can play with the finish by varietal selection, choosing a sweet Gewürztraminer, an oaky Chardonay, a brittle Sauvignon Blanc, or whatever suits your desire of the moment.

Thyme rocks the soup, providing an herbal bridge between the sweet and sour, and building on the sophistication that starts with the addition of the wine.

Serves eight. Or one.


4 Responses to “Meggyleves — Chilled Sour Cherry Soup”

  1. 1 Pinky Gomez-Preston 6 September 2012 at 7:57 pm

    Hmmm…. I could almost taste it. There’s no cherries tree growing here and what we could find for cherries here are normally in can and swimming in thick syrup which surely alter the goodness of the fresh fruit.

    Anyway, this article shows how a kitchen whiz you are. Keep it up.

  2. 2 janel raelyn 30 September 2012 at 10:50 am

    it looks delicious! I will try this one. :)

  3. 3 ankitatiwari022 11 October 2019 at 9:50 pm

    i read it thanks for yous blog there are lot of people will be be happy great work

  4. 4 ankitatiwari022 11 October 2019 at 9:51 pm

    thanks for yous blog there are lot of people will be be happy great work i am so much impressive

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blasts from the Past

... because the idiocy of manliness is an evergreen topic.


... because Canada and the US will celebrate their Thanksgiving holidays and, regrettably and preventably, not 1-cook-in-10 will serve a decent turkey.


... because everyday is Mother's Day.


... because the American Dream seems but a distant memory, given the country's dominant ethos of small-mindedness.


... to remind us that not every mix of Tibetans and Western spiritual seekers has to be nauseating.


... to celebrate the new edition of Infinite Vision published in India.


... reprised because military strategy seems more cruel and less effective than ever -- and certainly there is a better way.


... because cars are ruining Pondicherry, where I live. How badly are they fucking up your Indian town?


... reprinted because more-and-more people seem want to understand the gift economy. (Yeah!)

Join the Banter!

At its most fun, memestream is a dialogue -- or, better, a cacophony -- rather than a library of overwrought essays reflecting a single point of view. For that, we need your two cents!

If you read anything on memestream that provokes an interesting thought, an emotion, a laugh, violent disagreement, passionate agreement, an anecdote, an uncontrollable non sequitur... be sure to leave a comment.

It will be no surprise to anyone who follows this blog that "all the best stuff" resides in the readers' comments. So don't stop reading when you hit the end of the essays. And add your voice to the discussion!

Enter your email address to follow memestream and receive notifications of new posts by email.

Join 56 other subscribers

Blog Stats

  • 377,879 hits

%d bloggers like this: