Cold Sour Cherry Soup
Ingredients:
1 1/2 fresh or canned sour cherries
1 tsp. lemon peel
1 cup sour cream
5 oz. powdered sugar
4-5 cloves
1 tbsp. flour
1 egg yolk
dash of cinnamon
salt
1 tsp. lemon juice
1. Wash the cherries and remove the pits.
2. Cook in 1 qt. cold water. (If using canned cherries, use
the juice, too.) Add a little salt, lemon peel, lemon juice,
powdered sugar, cinnamon and the cloves. Bring to boil.
3. Combine flour and 2 tbsp. sour cream until smooth, add
1/2 cup water, stir thoroughly then pour into the soup, mixing
constantly. Cook over medium heat for 5-6 minutes, or 1-2
minutes if using canned cherries. Remove cloves and let cool
for a couple of minutes.
4. In a soup bowl mix egg yolk with the remaining sour
cream, then slowly add the soup stirring constantly.
5. Refrigerate at least 2 hours before serving. The colder
the soup the better it tastes.
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