Hungarian Recepies

Cold cherry soup- meggy leves tspn00b

Ingredients:

• 2 lb Fresh cherries; pitted*
• 1 Water
• 1 Lemon slice; seeded
• 2 ts Cornstarch
• 2 tb Sugar
• 3 tb Sour cream

Instructions:

*2 lb. canned pitted sour cherries may be substituted. Fresh cherries: Place them in a saucepan and add approx. 1 1/2 c. cold water or enough to cover cherries. Add sugar and lemon. Canned Cherries: Put cherries with liquid from can into the saucepan. Simmer canned cherries for 5 minutes or until hot. Simmer fresh cherries for 10 minutes or until they have softened; simmer either with sugar and lemon. Remove from the heat. Stir together the cornstarch and sour cream; pour the mixture into the hot cherries. Return saucepan to the heat and stir until the sour cream is well combined and the liquid has thickened. Do not let the soup boil after the sour cream has been added. Cool and chill the soup. Add additional sugar and lemon juice if desired. Serve chilled.

Hideg cseresnyeleves (spiced cherry soup)

Ingredients:

• 1 lb Sweet red cherries
• 1/2 Lemon rind
• 6 Whole cloves
• 1 3-inch stick cinnamon
• 1/3 c Granulated sugar
• 1/2 ts Salt
• 3 tb Quick-cooking tapioca
• 1 c Red wine
• 4 Lemon slices Commercial sour cream
• 3 c Water
• Day before or early in day: Wash cherries; remove stems. With vegetable peeler remove rind from lemon in strips; stick cloves into rind.
• In saucepan

Instructions:
combine cherries lemon rind with cloves cinnamon sugar 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 Posted in COOKING by: Bob Emert 9/1/93