Sour-cherry Soup, Hungarian Style

If you do not worship God in your family, you are living in positive sin; you may be quite sure you do not care for the souls of your family. If you neglect to spread a meal for your children to eat, would it not be said that you did not care for their bodies? And if you do not lead your children and servants to the green pastures of God’s Word, and to seek the living water, how plain is it that you do not care for their souls? Do it regularly, morning and evening. It is more needful than your daily food – more needful than your work.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Hungarian	Fruits, Hungarian, Soups	6	Servings

INGREDIENTS

2	T	Flour
1	c	Sour cream
1	pn	Salt
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 207 Calories From Fat: 67 Total Fat: 7.7g Cholesterol: 19.9mg Sodium: 84.7mg Potassium: 131.4mg Carbohydrates: 34.8g Fiber: <1g Sugar: 32g Protein: 1.6g