Hungarian dishes care not for our conservative boundaries of propriety. They often trigger dissonance in the minds of Western foodies. This is based on the Hungarian cold cherry soup, megyleves.
Cold ... cherry … and … soup. This sentence makes no sense. I recall it sounding like nails down my culinary blackboard. But I ate this soup on the banks of the Danube in Budapest on a scorching day.
It opened my mind. It was movingly refreshing, elegant and full of texture. By Jove,