Sour cherry soup (meggyleves)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mary Bowles DNSR31A | ||
| 18 | ounces | Sour Cherries; stoned |
| 5 | ounces | Sugar |
| Salt | ||
| 2½ | pint | Water |
| 1 | pinch | Cinnamon |
| 1 | Lemon Rind; grated | |
| ½ | cup | Sour Cream |
| 1 | teaspoon | Flour |
Directions
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@...> on May 26, 1998