*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Hungarian                        Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Fresh cherries -- pitted*
    1                    Water
    1                    Lemon slice -- seeded
    2       ts           Cornstarch
    2       tb           Sugar
    3       tb           Sour cream
   *2 lb. canned pitted sour cherries may be substituted.
   Fresh cherries: Place them in a saucepan and add
   approx. 1 1/2 c. cold water or enough to cover
   cherries. Add sugar and lemon.
   Canned Cherries:  Put cherries with liquid from can
   into the saucepan. Simmer canned cherries for 5
   minutes or until hot. Simmer fresh cherries for 10
   minutes or until they have softened; simmer either
   with sugar and lemon.  Remove from the heat.
   Stir together the cornstarch and sour cream; pour the
   mixture into the hot cherries.  Return saucepan to the
   heat and stir until the sour cream is well combined
   and the liquid has thickened. Do not let the soup boil
   after the sour cream has been added.  Cool and chill
   the soup. Add additional sugar and lemon juice, if
   desired. Serve chilled.
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