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Writer's pictureMangia McCann

Meggyleves

2022 Giro d’Italia - Stage 2: Budapest Time Trial


I know yesterday’s recipe was a bit involved with smoking your own duck breast, and tomorrow…well, it’s gonna be a doozy, too. However, today, I have a super simple one for you called Meggyleves (meg-levish). It’s also perfect because it suddenly got hot this past week and this was a welcomed dish on a hot night. Does anyone else lose their appetite in the summer? There are just some days when it gets so hot, I don’t want to chew, let alone prepare and eat a whole meal; not even a salad. So, soups like this and gazpacho are awesome options. However, I wouldn’t serve this as a main course; use it as a small starter as this is a unique tasting dish.


Truth be told, I had a dinner party many years ago for some friends, and they requested Hungarian in the summertime. I made chicken paprikash and I was toying with the idea of making Meggyleves, but it just weirded me out. So, I made cherry gin slings instead and they were damn delicious, too. I imagine most people would prefer the gins slings over this soup as meggyleves is more like a thick yogurt. But, here is this amazing tart, spiced, and super easy sour cherry soup for you to make. It’s really tasty!

Meggyleves

Hungarian Chilled Cherry Soup from Saveur

  • 1.5 lbs frozen, pitted, sour cherries

  • 2.75 cups tart cherry juice

  • Cinnamon stick

  • ½-inch thick round slice of lemon

  • ½ tsp Kosher salt

  • 8 oz sour cream

Place the cherries in a colander in the sink for about an hour to defrost. Then drain and toss them into a sauce pot with the juice, cinnamon, lemon and salt. Place over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes then remove from the heat.


Place the sour cream in a medium-sized bowl. Add in ¼ cup of the cherry cooking liquid and whisk until smooth. Carefully pour in the contents of the pot into the bowl and whisk until fully incorporated. Cover and place in the refrigerator to cool.


When ready to serve, remove the lemon slice and cinnamon stick. Stir briefly to combine and serve cold.

______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.


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