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