Hungarian Sour Cherry Soup

1. 1

   Combine cherries with their liquid and one can of water with sugar in a medium saucepan.

2. 2

   Use smaller amount of sugar if serving for lunch or first course; great amount of sugar if serving for dessert.

3. 3

   Heat until sugar/sweetener is dissolved. Taste for sweetness; adjust as desired.

4. 4

   Beat egg till foamy. Temper egg with warm cherry liquid; adding a small amount at a time; until you have added about half the total liquid.

5. 5

   Pour egg mixture back into saucepan. Soup will turn opaque.

6. 6

   Chill until cold; at least one hour.

7. 7

   If serving for lunch or as appetizer, you may garnish with a dollop of sour cream. If serving as dessert, with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.