Cold Cherry Soup- Meggy Leves

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Cold Cherry Soup- Meggy Leves

soups, hungarian

2 lb fresh cherries; pitted*
1 water
1 lemon slice; seeded
2 teaspoon cornstarch
2 tablespoon sugar
3 tablespoon sour cream

*2 lb. canned pitted sour cherries may be substituted. Fresh cherries: Place them in a saucepan and add approx. 1 1/2 c. cold water or enough to cover cherries. Add sugar and lemon. Canned Cherries: Put cherries with liquid from can into the saucepan. Simmer canned cherries for 5 minutes or until hot. Simmer fresh cherries for 10 minutes or until they have softened; simmer either with sugar and lemon. Remove from the heat. Stir together the cornstarch and sour cream; pour the mixture into the hot cherries. Return saucepan to the heat and stir until the sour cream is well combined and the liquid has thickened. Do not let the soup boil after the sour cream has been added. Cool and chill the soup. Add additional sugar and lemon juice, if desired. Serve chilled.