My favorite recipe isn't one that would surprise many people. It's for Hungarian Fruit Soup (Gyumolcs leves). It was the first Hungarian food I fell in love with and the one I keep recreating for friends and potlucks.
The following recipe has been taken from here. It doesn't make very much, so I find myself doubling, tripling or even quadrupling depending on the event. This recipe makes 6 servings.
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 6 cups water
- 1 pound fresh sour cherries, pitted
- 3/4 cup sugar
- 1 cup sour cream
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon confectioners' sugar
Preparation:
- In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes.
- Meanwhile, in a medium bowl, mix sour cream with flour, salt and confectioners' sugar until smooth.
- When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking
until smooth. Transfer to the pan with the cherries and whisk until
smooth. Simmer 5 minutes, but do not boil.
- Cool to room temperature in an ice water bath. Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold. Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream.
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