Sour-cherry soup, hungarian style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Flour |
| 1 | cup | Sour cream |
| 1 | pinch | Salt |
| 1 | teaspoon | Confectioner's sugar |
| 1 | pounds | Fresh sour cherries, pitted |
| ¾ | cup | Granulated sugar |
Directions
Stir flour with sour cream, salt, and confectioner's sugar till smooth.
Meantime, cook sour cherries in 1½ 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@...>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini