Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind.
In saucepan, combine cherries, lemon rind with cloves, cinnamon, sugar, salt, water. Simmer, uncovered, 15 minutes.
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.
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