Hideg Cseresnyeleves (spiced Cherry Soup)
Serves:
Ingredients:
1
lb
Sweet red cherries
Commercial sour cream
4
Lemon slices
1
c
Red wine
3
tb
Quick-cooking tapioca
1/2
ts
Salt
1/3
c
Granulated sugar
1
3-inch stick cinnamon
6
Whole cloves
1/2
Lemon rind
3
c
Water
Method:
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).