Hideg Szamocaleves (cold Strawberry Soup)

If we are devoid of a theology of suffering, we are in danger of marginalizing our expectations of heaven… If we conclude that we are now to experience total healing, unfettered joy, unparalleled success, and freedom from pain, then why be concerned about heaven? How did Paul handle his sufferings and encourage the church to face theirs? Not by trying to produce heaven on earth but by recognizing that for the Christian the best is yet to be. He took the moment and put it in the larger context of God’s unfolding purpose, not only for time but also in eternity (2 Corinthians 4:16-18).

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
	Hungarian	Ceideburg 2, Hungarian, Soups	3	Servings

INGREDIENTS

Text Only

INSTRUCTIONS

Just a faint memory up here what with our fading daylight but well
worth saving for next year.  This series includes recipes from
Europey, Turkey and one honest to goodness Ozzy recipe.  Cold fruit
soups are popular in central Europe and this recipe for  strawberry
soup from Hungary.  Obviously it is not the sort of thing  one makes
when strawberries are expensive, but at the peak of their  season it
makes a good and unusual starter.  Hull 4 punnets [?] of strawberries
into a large bowl (reserving about  6 to 10 strawberries, depending on
their size, for decoration),  sprinkle generously with sugar and crush
thoroughly with a fork.  Add 1 litre of liquid made up of the juice of
half a lemon and a 50-  50 mix of red wine and water.  Taste and if
necessary sweeten further  or add a little more lemon juice.  Chill and
decorate with sliced  reserved strawberries before serving, preferably
in clear glass bowls.  Makes 3 servings.  From the Sydney Morning
Herald, 11/3/92.  Courtesy, Mark Herron.  Posted by Stephen Ceideberg;
November 17 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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