Hideg Cseresnyeleves (Spiced Cherry Soup)

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

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,

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