| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Hungarian | Soups, Fruits, Hungarian | 6 | Servings |
INGREDIENTS
| 2 | tb | Flour |
| 1 | c | Sour cream |
| 1 | pn | Salt |
| 1 | ts | Confectioner's sugar |
| 1 | lb | Fresh sour cherries, pitted |
| 3/4 | c | Granulated sugar |
INSTRUCTIONS
Stir flour with sour cream, salt, and confectioner's sugar till smooth. Meantime, cook sour cherries in 1 1/2 quarts water with granulated sugar till done. Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture, stir for a few minutes. Pour the mixture back into the soup and simmer for 5 minutes. Cover the soup and let it cool that way; this way it won't develop a skin. Adjust salt. Note: You must have FRESH sour cherries to make this soup. Do not make it with canned fruit. (from "The Cuisine of Hungary" by George Lang) per David R. Fokos - The Beakman <beakman@netcom.com> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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