Hungarian Sour Cherry Soup (Hideg Meggyleves)

Hungarian sour cherry soup (hideg meggyleves) is a cold cherry soup recipe served in Hungary as soon as sour cherries hit the markets in Hungary. It is on of several Hungarian cold fruit soups (hideg gyümölcsleves) that Hungarians enjoy as a light lunch in the very hot Hungarian summers.

I first saw Hungarian cold Sour Cherry Soup, or hideg meggyleves on the 70 year old menu of a factory canteen I came across. This Hungarian fruit soup is unlikely you will have heard of this soup outside of Hungary. But it is a popular summer dish here .

Firstly because it is cold and refreshing in the sweltering Hungarian summer months. Secondly it’s a good way to use up the glut of sour cherries that grow prolifically throughout the country.

Typically, you will see cold sour cherry soup served as a palate cleansing starter, with the spices and the sourness of the cherries combining well to set up the courses that follow.

It’s relatively simple to make – once you have pitted a kilogram of sour cherries!

Hungarian Cold Fruit Soups (Hideg Gyümölcsleves)

It might surprise you to find fruit in soup as part of Hungarian food. But in Hungary, cold fruit soups (hideg gyümölcsleves) are common. Especially in the summer. This Hungarian cold cherry soup is a perfect example. Easy to make, easy to love. When summer hits Hungary, the menu shifts. Hearty stews step aside. Cooling dishes take center stage. One iconic dish leads the charge: hideg meggyleves—cold sour cherry soup. You’ll see it in homes, canteens, and restaurant menus across the country. It’s sweet, tangy, creamy, and refreshing.

This is not just another fruit soup. It’s a seasonal ritual. Hungarians wait all year for meggy (sour cherry) season. And when it arrives, meggyleves shows up in fridges from Budapest to Szeged. And cold sour cherry soup is the first thing on the menu when they arrive.

What Is Cold Sour Cherry Soup?

Hideg meggyleves (pronounced “hee-deg medge-leh-vesh” means cold sour cherry soup in Hungarian. It’s a sweet fruit soup made with Hungarian sour cherries, sugar, spices, and som sour cream. 

In Hungary, cold fruit soups like this are not oddities. They are expected on hot days. Hideg meggyleves sits in the fridge, waiting to cool you down after a hot day. Some serve it before the main meal. Others eat it after. Some just have it on its own, especially during the hottest parts of July and August.

Why It’s a Summer Staple in Hungary

Hungarian summers can be hot and humid. For this reason, people crave light dishes that offer relief. Cold fruit soups, cucumber salads, and chilled meat plates dominate the season. So meggyleves plays a big role in this summer lineup.

Hungarians eat seasonally and because meggy (sour cherries) ripen everywhere in June and July, they arrive just in time for the hot summer weather. These cherries are small, red, and packed with flavor. Locals use them in pies, jams, and yes, cold cherry soup.

Many Hungarians grew up with this soup. It reminds them of childhood, and particularly of Mama’s kitchen. But for tourists, it’s often a pleasant surprise. You don’t expect to eat soup cold. And you don’t expect it to be fruity, sweet, and creamy. And it’s very vibrant. But once you try it, you get it.

Why Sour Cherries?

Sour cherries, or meggy, are not the same as the sweet ones you snack on. Instead, they’re tart, deep red, and juicy. Their sharp flavor balances beautifully with sugar, cream, or spices. But that balance makes them perfect for soups, jams, and desserts.

Hungary has long been one of Europe’s top sour cherry producers. You’ll find meggy trees in many backyards. They ripen between late June and early July and are a popular part of Hungarian food in the summer. Meggyleves is the go to cold summer soup as soon as they come into season.

Cold Sour Cherry Soup Ingredients

The main ingredients in Hungarian cold sour cherry soup are:

• Sour cherries – preferably straight from the summer markets, but you can use frozen too
• Sugar – just to take the edge off the sharpness of the sour cherries
• Whole spices like cinnamon and cloves
• Sour cream – mixed with flour to thicken the sound give it a creamy flavour

Why You Should Try Cold Sour Cherry Soup

You may not think of soup when you think of sweet dishes. But this Hungarian fruit soup will change your mind. It’s refreshing, unusual, and deeply traditional.

It’s also simple. Most sour cherry soup recipes use ingredients you already have. If you can get your hands on sour cherries, you’re halfway there.

If you want to eat like a local in Hungary during the hot months, start with this cold fruit soup. Whether you’re at a countryside inn or a Budapest bistro, chances are, it’s on the menu. And once you try it, it might just become your new summer habit.

Traditional cooks boil the cherries with sugar and spices, then blend the mixture. Of course, you can set aside some of the whole cherries and add them at the end. Or you can puree all of the soup. They then just thicken the soup with sour cream. They then chill the mixture for several hours. Restaurants often strain the soup for a smooth finish. One thing doesn’t change: it’s always served cold.

Will you try this cold fruit soup this summer?

Cold cherry soup Hungarian style is a standout in summer cooking. It’s light, nostalgic, and easy to love. Whether you know it as hideg meggyleves, meggyleves, or just Hungarian sour cherry soup, one thing is clear:

It’s one of Hungary’s best warm-weather traditions. So add it to your list of cherry soup recipes to try this summer. You’ll wonder why you waited so long.

So next time someone asks, “What do Hungarians eat in the summer?” you’ll have your answer ready. Cold sour cherry soup. Meggyleves. 

If you enjoyed this recipe, take a look at these other traditional Hungarian recipes for more authentic Hungarian flavours.

🇭🇺 Jó étvágyat!

Looking for more classic Hungarian dishes? Check out these posts:

• Hungarian Chicken Noodle Soup – a delicious soup for any time of the year
• Töltött Paprika – Hungarian stuffed peppers
• Csikostokány – Hungarian Cowboy Stew with pork and sour cream.

Or take a look at my full collection of  Hungarian recipes for more Hungarian flavours. Or take a look at my Ultimate Guide to Hungarian Food.