Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Meggyleves – Hungarian sour cherry soup
Sweet or savoury? It hardly matters — this traditional Hungarian summer soup is above all wonderfully delicious and refreshingly different, especially in this modern version.
Ingredients: 4 servings
| Ingredients | ||
|---|---|---|
| 100 | ml | neutral vegetable oil |
| 1 | medium white onion, diced | |
| 1 | fennel bulb, trimmed and diced | |
| 500 | ml | stock (or water) |
| 500 | ml | sweet wine, ideally Tokaji |
| 1 | kg | sour cherries, fresh (or frozen), pitted, with 20 reserved for garnish |
| 1 | handful | freshly chopped dill |
| 1 | handful | freshly chopped parsley |
| Salt | ||
| Sour cream, for garnish | ||
| Freshly ground black pepper | ||
