Sour Cherry Soup (meggyleves)

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Hungarian	Ethnic, Soups	6	Servings

INGREDIENTS

		Mary Bowles DNSR31A
18	oz	Sour Cherries, stoned
5	oz	Sugar
		Salt
2 1/2	pt	Water
1	pn	Cinnamon
1		Lemon Rind, grated
1/2	c	Sour Cream
1	t	Flour

INSTRUCTIONS

Cook the sour cherries in water with the sugar, salt, cinnamon, and
lemon rind. After cooking until the cherries are tender, thicken the
soup with the flour mixed with the sour cream. Bring the soup to a
boil again and cook for a further 3 to 4 minutes. Let cool and then
chill. "A pleasant and refreshing summer soup when served chilled."
From "A 100 leghiresebb magyar recept--The 100 most famous Hungarian
recipes" by Zoltan Halasz. Posted to JEWISH-FOOD digest by Nancy  Berry
<nlberry@prodigy.net> on May 26, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 132 Calories From Fat: 33 Total Fat: 3.8g Cholesterol: 10mg Sodium: 70.1mg Potassium: 40.3mg Carbohydrates: 25.2g Fiber: <1g Sugar: 24.5g Protein: <1g