Hideg cseresnyeleves (spiced cherry soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet red cherries |
| ½ | Lemon rind | |
| 6 | Whole cloves | |
| 1 | 3-inch stick cinnamon | |
| ⅓ | cup | Granulated sugar |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Quick-cooking tapioca |
| 1 | cup | Red wine |
| 4 | Lemon slices | |
| Commercial sour cream | ||
| 3 | cups | Water |
Directions
1). Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind. 2). In saucepan, combine cherries, lemon rind with cloves, cinnamon, augar, salt, water. Simmer, uncovered, 15 minutes. 3).
Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool. Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time. 4). To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream).
SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book Publishers Chicago 1, Illinois 1958