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

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