From: Stephanie da Silva
HUNGARIAN CHERRY SOUP
Morellos are sour cherries; they may be either light red or dark, almost black, red. Any other sour cherries may be substituted. To be used safely, cherry pits and stems must be combined wiht the other ingredients and cooked as soon as they are removed from the cherries.
1 lb morello cherries, pitted, pits and stems reserved
1/4 cup sugar
1 inch stick cinnamon
2 lemons, 1 peeled and the peel reserved, both squeezed
2 cups sour cream
Crush a few of the cherry pits, then put all the pits and stems into a pan with the sugar, cinnamon stick and the juice of both lemons and peel of one. Simmer for 5 minutes, then leave to steep for at least 15 minutes. Strain, bring back to a boil and add the cherries and their juice. Remove from the heat immediately and allow to cool to tepid.
Put the sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly. Serve chilled.