Cherry Soup

Cold cherry soup is specialty Hungarian soup that has been around for years. It is often served as part of a full course meal. However, many people enjoy eating this cool delicious soup as a meal especially during the summer on a long hot day. Over the years, many people have created several ways to make this Hungarian soup. This is a healthier version of the recipe for cold cherry soup, which serves up to eight people once prepared.

Things You’ll Need:

• 1/2 cup of sugar
• 1/2 cup of red wine
• 1/4 teaspoon of salt
• Grated zest from 1/2 of a lemon
• 1 cup of plain yogurt
• 5 cups of water
• 1 1/2 lbs of sweet dark cherries
• Large soup pot
• Skimmer
• Large Bowl
• Whisk

Instructions:

1. Wash the cherries and remove the steams and pits. Place the pits in the soup pot and place the cherries in the large bowl.
2. Add the water to the soup pot and bring the water to a boil.
3. After the water starts boiling, reduce to heat and let it simmer for five minutes.
4. Remove the pits from the hot water using a simmer.
5. Add all of the remaining ingredients (salt, zest, sugar, and red wine) to the water except the cherries and yogurt to the soup pot. Turn up the heat to bring the water back to a boil.
6. Allow the water to boil for five minutes and then add the cherries.
7. Reduce the heat to low to allow the mixture to simmer.
8. Cover the pot and let it simmer for about 5 minutes. Remove the pot from the heat and allow it to cool off.
9. Place the yogurt in the large bowl and add a cup of the soup mixture to the bowl.
10. Using a whisk, mix together the soup and yogurt until it is smooth.
11. Slowly add the remaining soup and continue to stir. Place the large bowl in the refrigerator until the soup is cold.
12. Stir the soup again before serving. Add halved fresh cherries on top of the soup if desired.

Tips & Warnings:

• To save time, you can purchase canned pitted cherries instead fresh cherries.
• If you are not a fan of yogurt, you can use sour cream as substitution. To reduce your calories, you should select a low fat or fat free brand.
• Keep your soup refrigerated and it should last up to three days.

About the Author: Tanya Davis is a full-time writer with a passion for trying new recipes. She also enjoys writing about health, wellness, and careers in billing and coding.

Potato Soup with Curlies

Ingredients:
5 lbs potatoes, peeled and cubed
1 large yellow onion, diced
6 cloves garlic, minced
2 stalks celery, diced
8 oz baby carrots cut into ½ inch slices
24 oz diced ham
1 stick salted butter
Salt and pepper to taste
1 quart heavy cream
4 eggs
1 cup flour 1 tsp Lawry’s garlic salt with parsley
1/8 tsp black pepper

Directions:
Put first five ingredients into a large stock pot
Bring to a boil then turn down heat to a simmer.
Simmer just until vegetables are fully cooked.
Add ham, butter, salt, and pepper.
When the butter is melted, add the heavy cream.
While it is heating through make the curlies.
Sift one cup of flour.
Mix in the garlic salt and pepper.
In a separate bowl beat the 4 eggs with a fork.
Add the flour mixture to the eggs a little at a time.
Mix with a fork until fully incorporated.
Drop pieces of the dough into the simmering soup.
They should be cooked through in about 10 minutes.

A printable page for this recipe is available        Click:     Potato Soup

Quick and Easy Ham and Bean Soup

1 stick butter (8 tsp)
1 large yellow onion, chopped
1 large celery stalk, chopped
4 cups water
4 tsp. ham flavored soup base
2 jars Great Northern beans (96 oz.)
1 can crinkle cut carrots (14.5 oz.)
8 oz cooked, chopped ham
½ tsp. sea salt
¼ tsp black pepper
½ tsp course ground garlic salt with parsley

In a large stock pan, melt the butter.
Add the onion and celery.
Cook until tender, about 10 minutes.
Add the water.
Bring to a boil.
Add the soup base.
Boil until the base is melted.
Turn heat down to a simmer.
Add the beans, carrots, ham and seasonings.
Simmer about 30 minutes to let the flavors mix.

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