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Sour cherry soup is a a cold, cream-based soup made of fresh sour cherries, chilled and slightly sweet. This soup is a late summer delicacy in several European cuisines. The dish has been adopted by the Austrians, Poles, Slovaks and Germans. Hungarian-Americans and Hungarian-Canadians brought the soup to the New World.
In the Hungarian cuisine Sour Cherry Soup or hideg meggyleves is a cold sour cherry soup (Prunus cerasus). The name is formed from hideg meaning 'cold', meggy meaning 'sour-cherries' / morellos, and leves being 'soup'. Traditionally served as a dinner course--usually as either the appetizer, soup or dessert--on warm summer nights or hot summer luncheons. The soup is cooked with whole sour cherries, including the pits, Sour cherry trees are numerous in Hungary, and is a good example of the quintessentially Hungarian fusion of eastern/Asian influences and traditional continental European cuisine. It is customary that the soup contain fresh sour cherries, fresh cream, and sometimes cloves and cinnamon or allspice. Canned regular cherries are sometimes added, and sour cream is often substituted for fresh cream. A small amount of sweet white or dry red wine is also sometimes added before serving. Packets of dried meggyleves powder, as from the Knorr company, are also sold in Hungary.
References
- June Meyers Authentic Hungarian Heirloon Recipes Cookbook
- June Meyers Authentic Hungarian Heirloon Recipes Cookbook