 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Sour cherry soup" – news ·newspapers ·books ·scholar ·JSTOR(January 2015) (Learn how and when to remove this message) |
 | |
| Type | Soup |
|---|---|
| Course | Snack ordessert |
| Place of origin | Hungary |
| Serving temperature | Cold |
| Main ingredients | Sour cherries,sour cream,sugar |
Sour cherry soup is a slightly sweetsoup made withsour cream,sugar and whole freshsour cherries, and served chilled.[1] Originating inHungarian cuisine, this soup is a summer delicacy in severalEuropean cuisines.
The dish has been adopted by theAustrians,Poles,Slovaks, andGermans.Hungarian-Americans andHungarian-Canadians brought the soup to North America.[2]
In Hungarian cuisine, sour cherry soup[2] ormeggyleves[3] is a soup made from the fruits of the sour cherry tree (Prunus cerasus), and not from sweet cherries. The name is formed frommeggy 'sour cherries,' andleves meaning 'soup.' It is traditionally served as a dinner course, usually as either theappetizer,[4]soup ordessert, on warm summer nights or for hot summer luncheons. The soup is cooked with whole sour cherries, including the pits. Sour cherry trees are numerous inHungary, and the soup is a good example of the quintessentially Hungarian fusion of Eastern/Asian influences and traditionalContinental European cuisine. It is customary that the soup contain fresh sour cherries, fresh cream and sometimescloves andcinnamon. Canned regular cherries are sometimes added and sour cream is often substituted for fresh cream. A small amount of sweet white or dry redwine is also sometimes added before serving. Packets of driedmeggyleves powder are also sold in Hungary.
 | ThisAustrian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisGerman cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisHungarian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisSlovak cuisine-related article is astub. You can help Wikipedia byexpanding it. |
