Light Hungarian Chilled Sour Cherry Soup (Meggyleves)
A refreshing Hungarian chilled sour cherry soup, lightened up with kefir and Skyr for a significant protein boost. This low-calorie summer classic is the perfect healthy snack to beat the heat.
- pitted sour cherries (fresh or frozen) 500g
- full-fat kefir 500ml
- Skyr or thick Greek yogurt 250g
- water 250ml
- honey, or to taste 1 tbsp
- cornflour 1 tbsp
- cinnamon stick 1
- whole cloves 4
- salt pinch of
- lemon zest of 1/2
- 1
Pit the sour cherries if you're using fresh ones. It's a messy job, so I always do it in the sink to contain the juice.
- 2
In a medium pot, combine the pitted sour cherries, water, cinnamon stick, whole cloves, and a pinch of salt.
- 3
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes, until the cherries are soft and have released their beautiful, deep red colour. The kitchen will smell incredible.
- 4
While the soup simmers, prepare the thickening slurry. In a small bowl, whisk the cornflour with 2 tablespoons of cold water until it's completely smooth and free of lumps.
- 5
Once the cherries are tender, fish out the cinnamon stick and cloves with a slotted spoon and discard them.
- 6
Stir the cornflour slurry into the simmering soup and cook for another 1-2 minutes, stirring constantly, until it thickens just slightly.
- 7
Remove the pot from the heat and stir in the honey and lemon zest. Now, you must let it cool on the counter for at least 30 minutes, or until it's just warm to the touch.
- 8
In a separate large bowl, whisk together the full-fat kefir and Skyr until they are perfectly smooth and combined.
- 9
Very slowly, pour a ladleful of the warm (not hot!) cherry mixture into the kefir blend, whisking constantly to temper it. Continue adding the cherry soup ladle by ladle until it's all incorporated. This is the trick I learnt the hard way to avoid a lumpy disaster.
- 10
Cover the soup and refrigerate for at least 4 hours, though I find it's always best overnight. The flavours need that time to get to know each other.
- 11
Serve chilled, garnished with a few fresh cherries or a sprig of mint if you're feeling fancy.
Every July, the heat would settle over our town and my thoughts would turn to one thing: chilled soup. While my Ukrainian roots gave me a love for holodnyk (cold beet soup), it was our Hungarian neighbour, Mrs. Kovács, who introduced me to the magic of Meggyleves. I remember peering over her fence as a child, watching her pit a mountain of sour cherries from her garden, her fingers stained a brilliant ruby red. Her version was sweet, creamy, and felt like the ultimate summer indulgence.
This recipe is my tribute to those memories, but with a healthy twist that fits my way of eating. Traditional Meggyleves often uses sour cream and a good amount of sugar. I’ve swapped these for full-fat kefir and Skyr. This simple change does two wonderful things: it packs the soup with protein, making it a surprisingly filling snack, and it adds a complex tang and gut-friendly probiotics. It transforms the dish from a simple dessert soup into something substantial enough to stave off that 4 p.m. hunger.
The process is simple, but it demands a little patience. The key is allowing the cooked cherry base to cool properly before introducing the dairy. Rushing this step will cause the kefir and Skyr to curdle, and you’ll lose that luxurious, silky texture. The shocking pink colour, the balance of tart and sweet, and the deep chill make it one of my favourite things to have waiting in the fridge on a blistering hot day.
Serving & storing
I love to serve this soup in small glass bowls or even tumblers as a refreshing start to a summer meal or as a standalone snack. For a bit of texture, you can top it with a few toasted almond slivers or some fresh mint leaves. A small dollop of extra Skyr on top also looks beautiful.
Store any leftovers in an airtight container in the refrigerator for up to three days. The soup might separate a little, but a quick whisk will bring it right back together. It’s a perfect make-ahead recipe for a summer weekend.
Variations
Once you have the basic method down, feel free to play around. If you can’t find sour cherries, you can use Morello cherries from a jar (drained, and you’ll likely need less honey) or even a mix of tart redcurrants and raspberries. For a slightly different aromatic profile, try swapping the cinnamon stick for a star anise or a few crushed cardamom pods. For an adults-only version, a tiny splash of Kirsch or Amaretto stirred in at the end adds a lovely warmth to the chilled soup.
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