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Hideg Cseresnyelevessoups, ethnic, hungarian 1 lb sweet red cherries 1/2 lemon rind 6 whole cloves 1 3-inch stick cinnamon 1/3 cup granulated sugar 1/2 teaspoon salt 3 tablespoon quick-cooking tapioca 1 cup red wine 4 lemon slices 1 commercial sour cream 3 cup water 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
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