Chilled, sweet-sour, and gone by September—meggyleves cherry soup reflects centuries of culinary adaptation and a national instinct to make the most of every harvest.

1 pound sour cherry (fresh or preserved, pitted) 4 cups water 4-5 tablespoons sugar 2-3 cinnamon sticks 6-7 cloves Pinch salt 1 cup sour cream 1 tablespoon flour ½ cup red wine, optional Add the ...

Traditional Hungarian chilled sour cherry soup is sweet enough to be a dessert. Chef Nicolaus Balla blends his favorite vegetable fennel into his more savory version and serves the beautiful pink ...

The Hungarian Yorkville Meat Emporium on the Upper East Side has a refrigerator filled with all sorts of homemade soups and stews, from goulash to clam chowder. But most appealing on a hot day is ...

Some foods are honored to carry the name of their home or supposed place of origin, such as the lima bean (Lima, Peru), the currant (Corinth, Greece) and romaine lettuce, “lattuga romana&#822… ...