COLD SOUR-CHERRY SOUP
From the kitchen of Eddy Robey


COLD SOUR-CHERRY SOUP (Dairy or Pareve)
A Hungarian Classic
This classic favorite from the Austro-Hungarian Empire has never failed to
start a round of stories and memories from my guests. Some variety of Cold
Fruit Soup was a traditional menu offering at all the Catskill resort hotels.
You might try asking people where they first tasted it. You will surely hear
some wonderful stories.

Although Sour Cherries were the original basis for this, You can also lower
the amount of Sugar to use a combination of fresh peeled Plums, Peaches, and
Nectarines. I have specified tinned Cherries, because fresh Sour Cherries are
almost impossible to find in stores.

Ingredients

3 cups Apple Juice
1 cup Red Wine
1 cup Juice from tinned Sour Cherries
1/2 cup Sugar
2 Cinnamon Sticks
4 cups tinned Sour Cherries, drained
1 tablespoon Cornstarch
Rind from 1 Orange (scrape away as much of the white part as possible)
Sour cream (optional)

Method

Put the Cornstarch in a small bowl with 1/4 cup of the Sugar. Whisk in the
Juice from the Cherries, and set aside until needed. Place all the other
ingredients, except the Wine. In a large saucepan. Bring to a boil, then
lower the flame, and simmer for 10 minutes.

Remove from the heat, and whisk in the Cornstarch mixture. Return to heat and
bring just to a boil. Remove from heat, and pour the soup into another
container. Chill in the refrigerator until cold.

Remove the Cinnamon Sticks and Orange Rind. Stir the Wine into the Soup, and
serve. This is usually garnished with a dollop of Sour Cream, but that may be
omitted for a Meat meal.

Eddy Robey M.A.
Author of It's Not Just Chicken Soup. . Like all
Jewish mothers, I feed everyone in sight, and have been at work in the
kitchen for over 20 years. Correspondence should be addressed to
<eddyrobey@aol.com> and will be read as soon as the dishes are done. You can
find many of my recipes online at the Gantseh Megillah . Please feel free
to forward this to anyone you think would enjoy it, as long as you include my
copyright.

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