| 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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