Sour-Cherry Soup, Hungarian Style
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Tb |
all-purpose flour
|
*
|
| 1 | cup |
sour cream
|
|
| 1 | x |
salt
|
*
|
| 1 | teaspoon |
powdered sugar
|
|
| 1 | pound |
sour cherries
fresh, pitted |
|
| ¾ | cup |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Tb |
all-purpose flour
|
*
|
| 237 | ml |
sour cream
|
|
| 1 | x |
salt
|
*
|
| 5 | ml |
powdered sugar
|
|
| 453.6 | g |
sour cherries
fresh, pitted |
|
| 177 | ml |
sugar
granulated |
|
Directions
Stir flour with sour cream, salt and confectioners' sugar until smooth.
Meantime cook sour cherries in 1½ quarts water with granulated sugar until done.
Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture; stir for a few mins.
Pour the mixture back into the soup and simmer for 5 mins.
Cover the soup and let it cool that way; this way it won't develop a skin.
Adjust salt.
