| 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
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