Hideg Cseresnyeleves (Spiced Cherry Soup) Recipe

Step 1

Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind.

Step 2

In saucepan, combine cherries, lemon rind with cloves, cinnamon, sugar, salt, water. Simmer, uncovered, 15 minutes.

Step 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.

Step 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

Things You'll Need

  • 1lb Sweet red cherries
  • 1/2 Lemon rind
  • 6 Whole cloves
  • 1 3-inch stick cinnamon
  • 1/3c Granulated sugar
  • 1/2ts Salt
  • 3tb Quick-cooking tapioca
  • 1c Red wine
  • 4 Lemon slices
  • Commercial sour cream
  • 3c Water

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