Recipe for Hungarian Cherry Soup


1 lb morello cherries; pitted - pits and stems r
3 cup riesling
1/4 cup sugar
1 inch cinnamon stick
2 lemons; juice of
1 peel of one lemon
1/2 cup brandy (opt'l.)
2 cup sour cream


Morellos are sour cherries; they may be either light red or dark, almost black, red. Any other sour cherries may be substituted. To be used safely, cherry pits and stems must be combined with the other ingredients and cooked as soon as they are removed from the cherries.

Crush a few of the cherry pits, then put all the pits and stems into a pan with the wine, sugar, cinnamon stick and the juice of both lemons and peel of one. Simmer for 5 minutes, then leave to steep for at least 15 minutes. Strain, bring back to a boil, and add the cherries and their juice. Remove from the heat immediately and allow to cool to tepid. Stir in the brandy. Put the sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly. Serve chilled.

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