“In Hungary, this soup is generally served before the main course, but my American friends preferred to serve it as a dessert.
Ingredients: 1 lb fresh or frozen pitted sour cherries1 1/2 quarts water1 cup sour cream2-3 tablespoons all-purpose flour3/4 cup granulated sugar
Decoration: whip cream, fresh cherries, slice of lemon, or peppermint leaves.
Preparation:
We’ll give you the basics, and you can take it from there, according to your own palate.
Bring 1 1/2 quarts of water to boil, and add sour cherries and granulated sugar. Stir and cook. In a separate bowl mix flour and sour cream; stir until smooth. Add cold water to make it runny enough to pour into boiling hot soup. Stir well and simmer for 5 or 6 minutes, until it thickens. Cover the soup and let cool.
Serve cold.
Variations:
Cook a 1-inch stick of cinnamon with the cherries. Stir in 1 package of vanilla or fruit pudding powder. Substitute sweet cream for the sour cream. Add a little sherry or red wine. Add 1/4 teaspoon imitation rum extract. Add 1/8 teaspoon vanilla extract. Add a few cloves. Grate some lemon peel into the soup. Replace cherries with, or add apples, raspberries, blackcurrants, rhubarb, or gooseberries.
NOTE: You can add an extra tablespoon of flour to thicken more, and serve it as a main course, with deep fried or grilled lean meat on the side. Maybe even some mashed potatoes.”
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