(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Hungarian recipe for sour cherry soup goes by many names—meggy leves, cseresznye leves, meggykeszoce, cibere—and its sweetness varies with the cook. It's typically served cold in the summer when cherries are plentiful.

This soup is traditionally made with tart dark-red Morello cherries, but any tart pie cherry, like fire-engine-red Montmorency cherries, will work in a pinch, as long as they are fresh or at the very least frozen. (Don't use canned.) Never use a sweet Bing cherry. Some recipes call for cinnamon and cloves, with the cherries left unpitted.