Gyümölcsleves (Hungarian Fruit Soup)

This chilled fruit soup features a mix of tart cherries, apples, and cinnamon.

Gyümölcsleves (Hungarian Fruit Soup)

Aubrie Pick

Active Time:
45 mins
Chill Time:
4 hrs
Total Time:
5 hrs 45 mins
6 servings

Gyümölcsleves, otherwise known as Hungarian fruit soup, is a delicacy in Hungary. Though it can be made with fruit from any season, Sarah Copeland’s version is inspired by her mother-in-law’s lavish jewel-toned gyümölcsleves that she would have during visits to Hungary over the summer. 

A mixture of tart cherries, apples, and berries picks up mild cinnamon notes as it simmers in this chilled soup. Cornstarch gives the fruity broth a delicate body. Copeland follows her mother-in-law’s style of making fruit soup, which aims for a tangy, sour profile. This refreshing dish is often served as a first course, or as a digestive following a heavy meat dish.


  • 3 large, firm tart apples (such as Granny Smith), peeled and cut into 1/2-inch chunks (about 5 1/2 cups)

  • 5 cups water

  • 3 cups pitted fresh dark tart cherries (such as Balaton) or thawed frozen pitted dark tart cherries (about 1 pound) (see Note)

  • 1 teaspoon granulated sugar, plus up to 1 teaspoon more to taste

  • 1 (3-inch) cinnamon stick

  • 1 (1/4-inch-thick) slice fresh lemon, seeded 

  • 1 1/2 cups fresh blackberries or 2 1/4 cups chopped plums (1/2-inch pieces) (about 4 medium-size plums)

  • 2 tablespoons cornstarch


  1. Stir together apples, 5 cups water, cherries, sugar, cinnamon stick, and lemon slice in a medium-size heavy-bottomed pot, and bring to a boil over medium-high. Stir in blackberries or plums. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is deep red and fruit is tender but apples still hold their shape, 10 to 15 minutes.

  2. Transfer 3 tablespoons fruit cooking liquid to a small bowl, and let cool slightly. Add cornstarch, and whisk until smooth. Stir cornstarch mixture into pot with fruit, and cook over medium until slightly thickened, about 3 minutes. Add up to 1 teaspoon sugar to taste, if desired, stirring until dissolved. (Soup should be tart and tangy but pleasant.) Remove pot from heat; remove and discard cinnamon stick and lemon slice. Let cool to room temperature, about 1 hour. Transfer to an airtight container, and chill completely, at least 4 hours. Serve cold.


Balaton cherries, native to Hungary, are a tart stone fruit in season from late spring to early summer in the U.S. Look for them fresh in season from growers or purchase frozen tart cherries online at

To make ahead

Soup can be stored in an airtight container up to 5 days.

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