Hideg Cseresnyeleves (spiced Cherry Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Sweet red cherries,
1/2: Lemon rind,
6: Whole cloves,
1: 3-inch stick cinnamon,
1/3 cup: Granulated sugar,
1/2 tsp: Salt,
3 tbsp: Quick-cooking tapioca,
1 cup: Red wine,
4: Lemon slices,
Commercial sour cream,
3 cup: Water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp