Title: Sour-Cherry Soup, Hungarian Style
Categories: Soups, Fruits, Hungarian
Yield: 6 Servings

2 tb Flour
1 c Sour cream
1 pn Salt
1 ts Confectioner's sugar
1 lb Fresh sour cherries, pitted
3/4 c Granulated sugar

Stir flour with sour cream, salt, and confectioner's sugar till smooth.

Meantime, cook sour cherries in 1 1/2 quarts water with granulated sugar
till done.

Take 2 ladlefuls of liquid from the cherry pot and add to the flour
mixture, stir for a few minutes.

Pour the mixture back into the soup and simmer for 5 minutes. Cover the
soup and let it cool that way; this way it won't develop a skin. Adjust
salt.

Note: You must have FRESH sour cherries to make this soup. Do not make it
with canned fruit.

(from "The Cuisine of Hungary" by George Lang) per David R. Fokos - The
Beakman

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini