Title: Sour Cherry Soup (Meggyleves)
Categories: Ethnic, Soups
Yield: 6 Servings

Mary Bowles DNSR31A
18 oz Sour Cherries; stoned
5 oz Sugar
Salt
2 1/2 pt Water
1 pn Cinnamon
1 Lemon Rind; grated
1/2 c Sour Cream
1 ts Flour

Cook the sour cherries in water with the sugar, salt, cinnamon, and lemon
rind. After cooking until the cherries are tender, thicken the soup with
the flour mixed with the sour cream. Bring the soup to a boil again and
cook for a further 3 to 4 minutes. Let cool and then chill. "A pleasant and
refreshing summer soup when served chilled." From "A 100 leghiresebb magyar
recept--The 100 most famous Hungarian recipes" by Zoltan Halasz.
Posted to JEWISH-FOOD digest by Nancy Berry on May
26, 1998