Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Sweet red cherries
- 1/2 Lemon rind
- 6 Whole cloves
- 1 3-inch stick cinnamon
- 1/3 c Granulated sugar
- 1/2 ts Salt
- 3 tb Quick-cooking tapioca
- 1 c Red wine
- 4 Lemon slices Commercial sour cream
- 3 c Water
Directions
Day before or early in day: Wash cherries; remove stems. With vegetable peeler remove rind from lemon in strips; stick cloves into rind.
In saucepan combine cherries lemon rind with cloves cinnamon sugar salt water.
Simmer uncovered 15 minutes.
Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine allow to cool. Remove and discard lemon rind cloves and cinnamon; then refrigerate until serving time.
To serve ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or if preffered stir in cream).