| 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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