Sour-cherry Soup~ Hungarian Style

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Sour-cherry Soup~ Hungarian Style

fruits, soups, hungarian

2 tablespoon flour
1 cup sour cream
1 pinch salt
1 teaspoon confectioner's sugar
1 lb fresh sour cherries, pitted
3/4 cup 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