Recipe#6263

Title: June Meyer's Authentic Hungarian Sour Cherry Soup (Meggy Le

From: "The Meades" 
Date: Fri, 26 Jun 1998 19:50:55 CDT 

   1 1/2   qt           Water
   3       tb           Flour
   1       c            Sour cream
     1/2   ts           Salt
   1       lb           Fresh or frozen pitted
                        -sour cherries
                        -(Do not use canned)
     3/4   c            Granulated sugar
  Every Family has their version of Sour Cherry Soup. It is a special
seasonal treat in Hungary when the cherries are ripe. Sour Cherries have a
wonderful flavor when cooked. Some families like to make their soup with
sweet cream instead of sour cream. Some add a little sherry. How ever you
make this soup, you will enjoy its refreshing flavor. Regards, June Meyer.
Into a soup pot containing 1 1/2 quarts of boiling water add fresh or
frozen sour cherries and granulated sugar. Stir and cook. In a separate
bowl mix flour, sour cream, salt and beat until smooth. Add to flour mix, 1
cup of hot cherry sugar mix. Stir vigorously. Now add the flour, sour cream
and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or
6 minutes until it thickens. Cover the soup and let cool. Keep cover on
while it chills in refrigerator and it will not form a thick skin. Serve
very cold.      Note: to make Cherry Soup with Sweet Cream or Meggy Leves
Mas Modon Cook a   1 inch stick of cinnamon with the cherries, and
substitute sweet cream for   the sour cream. Discard cinnamon stick when
done cooking soup. Chill as   above.  WALT         If you try one of my
recipes please tell me what you think. E-Mail me at:
june4@interaccess.com