Hideg Cseresnyeleves (spiced Cherry Soup)

To accept so willingly of such hard conditions for us, and die so ignominiously upon the cross we had deserved! He knew the burden of sin, He knew the terrors of hell, yet He did not shrink from the imputation of the one, or the sufferings of the other; it was not a willingness founded upon ignorance, but upon a clear-sighted affection. He was willing to be reproached, that we might be glorified; He would be like to us, that we might be conformed to Him; and took our human nature, that we might in a sort partake of His divine.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy	Hungarian	Ethnic, Hungarian, Soups	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	t	Salt
3	T	Quick-cooking tapioca
1	c	Red wine
4		Lemon slices
		Commercial sour cream
3	c	Water

INSTRUCTIONS

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

A Message from our Provider:

“Religion is external, faith is internal.”