EURO 2020 SPECIAL: HUNGARY- MEGGYLEVES (SOUR CHERRY SOUP)

Hungary are one of the historical super powers of world football having reached two World Cup finals (1938 & 1954) and two European Championships semi-finals (1964 & 1972).

Despite that they have struggled recently, but this year marks their return to major finals with a team spearheaded by forward Adam Szalai. Here’s hoping the ‘Magical Magyars’ can put up a good showing!

When I visited Budapest a few years ago I really enjoyed the food- schnitzel, langos and of course, goulash! But for my Euro 2020 special I fancied trying something I hadn’t had before, so after a bit of research decided to go for Meggyleves- a traditional Hungarian summer dish of chilled sour cherry soup. 

Every recipe I found was pretty unique- so I’ve gone for a version that’s quite simple and relatively healthy, as a lot of the others added a ton of sugar! 

Ingredients(Serves 2):

  • 350g of dark cherries pitted
  • 1 stick cinnamon
  • 1 extra thick slice of lemon
  • 1/4 tsp clove
  • 150g sour cream
  • Pinch salt

Method: 

  • Add the cherries to a large pot along with 100ml of water (or cherry juice for extra intense flavour), lemon cinnamon stick and ground clove and bring to the boil.
  • Once the cherries have softened a bit, reduce the heat and simmer for around 5-10 minutes. 
  • Turn off the heat and let the cherry mix cool a bit.
  • Take around 50ml of the juice and mix in a bowl with the sour cream.
  • Once everything has fully cooled, mix the sour cream into the soup pan. 
  • Put in the fridge to chill for at least 1 hour. 
  • Remove the cinnamon stick and lemon
  • Dish up into soup bowls.
  • Garnish with a dollop of sour cream and a mint leaf. 

This was super tasty and pretty different- it reminded me of chilled, creamy, mulled wine. There are tons of variations on this recipe so why not try some out and find your own favourite this summer.

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