Yield: 6 Servings
Measure | 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 |
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@...>