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Soup: Chilled Hungarian Cherry Soup




Source of Recipe


Kevin


List of Ingredients




2 - 19 oz. Cans of Bing cherries
½ can frozen fruit punch concentrate
2 cups apple juice
1/4 cup balsamic vinegar
½ cup sugar (to taste)
cloves to taste
pinch of salt
1/4 cup cornstarch

GARNISH: Sour cream for finishing

Recipe



Drain cherries into medium sized saucepan. Add juice concentrate, apple juice and vinegar.



Bring to a boil over medium heat. Reduce to simmer. Add a pinch of salt, sugar and cloves to taste.



Thicken with cornstarch mixed with a little cold water. Consistency should be lightly thickened, remember, it will be thicker once it is chilled. Gently stir in cherries.



Chill for a few hours or overnight.


SERVES 10-12

Serving Suggestion: Serve garnished with a dollop of sour cream and a sprig of fresh mint.