Name: June Meyer's Authentic Hungarian Sour Cherry Soup (Meggy Lev
Ingredients: 1 1/2 qt Water; 3 tb Flour; 1 c Sour cream; 1/2 ts Salt; 1 lb Fresh or frozen pitted sour cherries (Do not use canned); 3/4 c Granulated sugar; If you try one of my recipes please tell me what you think.; E-Mail me at:

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Hungarian	Hungary, Soup, Fruit	4	Servings

INGREDIENTS

1 1/2	qt	Water
3	tb	Flour
1	c	Sour cream
1/2	ts	Salt
1	lb	Fresh or frozen pitted sour cherries (Do not use canned)
3/4	c	Granulated sugar
	If	you try one of my recipes please tell me what you think.
		E-Mail me at:

INSTRUCTIONS

Every Family has their version of Sour Cherry Soup. It is a special
seasonal treat in Hungary when the cherries are ripe. Sour Cherries have a
wonderful flavor when cooked. Some families like to make their soup with
sweet cream instead of sour cream. Some add a little sherry. How ever you
make this soup, you will enjoy its refreshing flavor. Regards, June Meyer.
Into a soup pot containing 1 1/2 quarts of boiling water add fresh or
frozen sour cherries and granulated sugar. Stir and cook. In a separate
bowl mix flour, sour cream, salt and beat until smooth. Add to flour mix, 1
cup of hot cherry sugar mix. Stir vigorously. Now add the flour, sour cream
and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or
6 minutes until it thickens. Cover the soup and let cool. Keep cover on
while it chills in refrigerator and it will not form a thick skin. Serve
very cold.
Note: to make Cherry Soup with Sweet Cream or Meggy Leves Mas Modon Cook a
1 inch stick of cinnamon with the cherries, and substitute sweet cream for
the sour cream. Discard cinnamon stick when done cooking soup. Chill as
above.  WALT
june4@interaccess.com------------------------------------------------------
Posted to MC-Recipe Digest V1 #336
From: Walt Gray <waltgray@mnsinc.com>
Date: Tue, 10 Dec 1996 23:53:11 -0500

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