Bela Lugosi was born on October 20th, 1882 in Lugos, Hungary. Bela was most famous for his portrayals of the vampire Count Dracula. As an Hungarian actor famous for playing a Romanian prince, it seems appropriate that his birthplace is now called Lugoj and is in Romania.
In honour of Bela’s Hungarian heritage I wanted to make a traditional Hungarian dish for his 135th birthday. I also wanted it to be blood red. Classic paprika dishes like goulash are an option but I wanted something sweet and liquid. That’s when I discovered meggyleves, a sweet(ish) soup made from fresh sour cherries. The name is a combination of the Hungarian words “meggy” meaning sour cherries and “leves” meaning soup.
To make meggyleves, unpitted sour cherries are simmered in spices before adding sour cream. The soup is then chilled and served cold. I was looking forward to making this soup but our greengrocer didn’t have any fresh cherries as they are out of season. When I got home I started thinking of ways of “resurrecting” the recipe. I had a jar of sour cherries, and although the recipes don’t recommend canned cherries, I thought I would give it a try.
Rather than simmering the already soft cherries I decided I would simmer just the juice in the spices before adding the sour cream. The one thing I was really disappointed with was that the flavour of the cherry stones would be missing. Then I remembered that one of my favourite spices is mahleb which is made from ground cherry stones. I added a dash of mahleb and hoped for the best. The soup is pink rather than blood red but I enjoyed the flavour and could taste the mahleb. I would definitely make it again and am looking forward to making it with fresh cherries when they are back in season.
Resurrected Sour Cherry Soup
600g (21oz) jar pitted morello cherries
1/2 cup water
1 cinnamon stick
1/3 cup sour cream
1 teaspoon flour
1/4 teaspoon ground mahleb (optional but recommended!)
cream for serving
Strain the cherry juice into a saucepan and place the cherries into a bowl.
Heat the cherry juice, water, cinnamon and cloves in a small saucepan.
Bring to a gentle boil.
Cover and simmer for 5 minutes on low heat.
Remove from heat.
Mix together the sour cream, flour and mahleb in a bowl.
Stir a little warm soup into the sour cream mix.
Pour back into the soup and stir until combined.
Cover and allow to cool before straining over the cherries.
Refrigerate until cold.
Ladle soup into bowls and serve with a dollop of cream.