Chunks of cherry float in sweet Hungarian soup


April 25, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Jennifer Dobbs of Crystal Lake, Ill., wants to make Cherry Soup like "my grandma used to make all the time when my mom was a little girl back in the mid to late '50s. All I know about this soup is that it had Bing cherries in it. Please help. I would be so grateful and my mom would be ecstatic."

Vincent Daly of Baltimore responded with a recipe for "Cold Cherry Soup (Cseresznyleves) from `The Art of Hungarian Cooking,' by Paula Pogany Bennett and Velma Clark, Doubleday, 1954." He added, "I believe the Hungarians serve this as a soup before the main course, although it's as sweet as a dessert."

Cold Cherry Soup

Serves 4 as an appetizer

2 pounds sour cherries, pitted

1 cup granulated sugar

1 stick cinnamon

2 tablespoons flour

6 tablespoons cold water

1 cup heavy cream

1 cup red wine

In a covered saucepan, simmer cherries with sugar and cinnamon until cherries are tender, about 10 minutes. Remove cinnamon stick. In a separate small bowl, blend flour with 3 tablespoons cold water until smooth. Thin with remaining water and stir into hot soup. Heat to boiling and stir to thicken mixture slightly. Chill. Before serving, stir in cream and red wine.

Tester Laura Reiley's comments: "First of all, to pit two pounds of cherries is a big job. I highly recommend buying a cherry pitter if you plan on doing this regularly. Although the recipe called for sour cherries, I just used the very first red cherries of the season. In the cooking process, they don't produce a huge amount of liquid, so I chose to cover the pot so there wasn't too much evaporation.

"The final soup is very pleasant, with chunks of cherry floating throughout. I might puree a cup or two of the cherries to make the broth more intensely cherry-flavored."

Recipe requests:

Doris Peruso of Mineral Point, Pa., wants a recipe for the "Pineapple Fritters which the Eat-N-Park serves with their breakfast buffet."

Phy Bresse of Lumberton, N.C., is seeking the recipe for "Coconut Shrimp and the sauce which the Red Lobster Restaurant serves with it." Adds Bresse: "Also, I make coconut chicken but I can't get it brown enough without burning. Can someone help me?"

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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