Hungarian Sour Cherry Soup Recipe

Sour Cherry Soup is a traditional summertime treat in Hungary, where it is known variously as meggy (sour cherry) leves (soup), hideg (cold) meggy leves, cseresznye leves, meggykeszoce, and cibere, although purists will tell you the latter only refers to cold beet soup.

Every Hungarian family has its own unique recipe for sour cherry soup. In Hungary, this soup is generally served before the main course and the cherries are unpitted, but many Americans consider it a dessert and prefer pitted cherries.

Sour cream or heavy cream are used to thicken the soup, and some recipes call for cinnamon stick and cloves while cooking, and sweet white or dry red wine to be added just before serving. You might find Knorr instant meggy leves soup at a European import deli, but you know it's not going to taste as good as homemade!

Jo etvagyat (yoh ate VAHD yaht) -- bon appetit!

Sign up for the Eastern European Food newsletter
Check out the Eastern European Food forums
Follow me on Twitter