| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Soups, Hungarian, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet red cherries |
| 1/2 |
|
Lemon rind |
| 6 |
|
Whole cloves |
| 1 |
|
3-inch stick cinnamon |
| 1/3 |
c |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Quick-cooking tapioca |
| 1 |
c |
Red wine |
| 4 |
|
Lemon slices |
|
|
Commercial sour cream |
| 3 |
c |
Water |
INSTRUCTIONS
1). Day before or early in day: Wash cherries; remove stems. With
vegetable peeler, remove rind from lemon in strips; stick cloves into rind.
2). In saucepan, combine cherries, lemon rind with cloves, cinnamon,
sugar, salt, water. Simmer, uncovered, 15 minutes.
3). Gradually stir in tapioca; bring to a boil; then remove from heat;
stir in wine, allow to cool. Remove and discard lemon rind, cloves, and
cinnamon; then refrigerate until serving time.
4). To serve, ladle ice-cold soup into individual soup bowls or plates;
top each serving with lemon slice and a spoonful of sour cream (or, if
preffered, stir in cream).
SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book
Publishers Chicago 1, Illinois 1958
Posted in COOKING by: Bob Emert 9/1/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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