International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Raspberry Refresher






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > hungarian cherry soup
from NY, USA 1 large can ( 30 oz. ) pitted dark sweet cherries undrained 1 cinnamon stick 4 cloves some grated lemon rind 1 Tbs. cornstarch.( optional for a thicker soup ) 1/4 cup maple syrup 1/4 cup lemon juice 1 cup pink Chablis wine or Burgundy wine 1/2 cup sour cream ( garnish ) 1 Tbs. grated lemon rind ( garnish ) Heat cherries with juice with the cinnamon stick, coves and lemon zest. Remove spices and lemon rind and puree mixture in blender. Whir in the 1/4 lemon juice, wine and maple syrup. Chill well. Use sour cream to garnish soup. Yield 6 servings. Note: for a thicker soup, heat the cherry mixture with the cornstarch before adding the remaining ingredients.

Hungarian Cherry Soup


SUBMITTED BY
list all recipes for SOUPS (322)
list all Hungarian recipes (17)
list all recipes by BUTTERFLYDOG (1134)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: hungarian
keyword: cherry
ethnicity: hungarian
recipes for soups
recipes by butterflydog
Email Address:
(posted April 29, 2004)

from NY, USA

1 large can ( 30 oz. ) pitted dark
sweet cherries undrained
1
cinnamon stick
4 cloves
some grated
lemon rind
1 Tbs.
cornstarch.( optional for a thicker soup )
1/4 cup maple syrup
1/4 cup
lemon juice
1 cup pink
Chablis wine or Burgundy wine
1/2 cup
sour cream ( garnish )
1 Tbs. grated
lemon rind ( garnish )

Heat cherries with juice with the
cinnamon stick, coves and lemon zest. Remove spices and lemon rind and puree mixture in blender. Whir in the 1/4 lemon juice,
wine and maple syrup. Chill well. Use
sour cream to garnish soup. Yield 6 servings.
Note: for a thicker
soup, heat the
cherry mixture with the cornstarch before adding the remaining ingredients.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.