Hungarian Cold Cherry Soup
This cold cherry soup is a classic Hungarian dish (called Hideg Meggyleves) that’s made with sour cherries. This version is dairy-free and refined sugar-free.
What is Hungarian Cold Cherry Soup?
My mom is from Budapest, Hungary and our home is no stranger to classic Hungarian dishes! Several years back, I visited my nagymama (grandma) in Budapest and she made me this traditional Hungarian cold cherry soup. In Hungarian, it’s called Hideg Meggyleves which means cold cherry soup.
It’s made with sour cherries, sour cream, sugar, and corn starch that’s simmered and chilled. It’s sweet, tart, and the perfect appetizer or light dessert if you’re looking for something different to try.
The Ingredients
- Sour (or tart) cherries. This is pretty key for the soup! It keeps it from being too, too sweet. These can be harder to find fresh so I went with a canned variety from the brand, Oregon Specialty Fruit. I found this at Whole Foods.
- Coconut yogurt. The traditional recipe uses sour cream which is very common in Hungarian cooking. To keep it dairy-free, we’re using plain coconut yogurt.
- Maple syrup. You can also use honey.
- Arrowroot starch. This thickens the soup. You can also use tapioca starch.
- Dill. This is an optional garnish.
How to make Hungarian Chilled Cherry Soup
- Simmer the cherries, maple syrup, and lemon.
- Thicken the soup. In a small bowl, combine the coconut yogurt and arrowroot starch until combined. Spoon the mixture into the soup and stir to combine while continuing to simmer on low for another 2-3 minutes.
- Remove from the heat and chill. Serve topped with dill.
What does the soup taste like?
I would describe the soup as having the following flavor profile and feel…
- Tart
- Naturally sweet
- Creamy
- Lightly refreshing
How do you serve this soup?
- A summer appetizer. Basically think of it as eating a lightly sweet and tart appetizer!
- Summer or spring dessert. It’s a fun and unique dessert to impress guests.
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Hungarian Cold Cherry Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This cold cherry soup is a classic Hungarian dish (called Hideg Meggyleves) that’s made with sour cherries. This version is dairy-free and refined sugar-free.
Ingredients
- 2 14.5 oz cans of tart cherries, with liquid (see notes)
- 1 lemon slice
- 1 1/2 tbsp maple syrup
- 1/4 cup coconut yogurt (plus more for serving if desired)
- 2 1/2 tsp arrowroot
- Dill to serve, optional
Instructions
- Add the cherries (with the liquid), lemon slice, and maple syrup to a pot and stir to combine. Set on the stove over low heat and bring to a low simmer for 5 minutes to reduce and soften the cherries.
- In a small bowl, combine the coconut yogurt and arrowroot starch until combined. Spoon the mixture into the soup and stir to combine while continuing to simmer on low for another 2-3 minutes.
- Remove from the heat and discard the lemon slice. Allow to cool before transferring to the fridge to chill further.
- Once chilled, serve topped with dill and additional coconut yogurt if desired. Enjoy chilled with a spoon.
Notes
If using fresh or frozen tart cherries, pit the cherries and allow them to defrost if frozen. Add to the pot along with just enough water to almost cover the cherries. Simmer on low for 5-8 minutes or until soft. From there, add the lemon and maple syrup and prepare as directed.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Adapted from the Paprikas Weiss Cookbook.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Fat: 2g
- Carbohydrates: 30.2g
- Fiber: 2.6g
- Protein: 1.8g
Keywords: cherry soup
AIP
Low Carb
Paleo
Whole30
