Categories: Soups/stews, Ethnic 
      Yield: 4 servings 
  
      1 lb Sweet red cherries                  3 tb Quick-cooking tapioca 
    1/2    Lemon rind                          1 c  Red wine 
      6    Whole cloves                        4    Lemon slices 
      1    3-inch stick cinnamon                    Commercial sour cream 
    1/3 c  Granulated sugar                    3 c  Water 
    1/2 ts Salt                            
  
  1). Day before or early in day: Wash cherries; remove stems. With vegetable 
  peeler, remove rind from lemon in strips; stick cloves into rind. 2). In 
  saucepan, combine cherries, lemon rind with cloves, cinnamon, augar, salt, 
  water. Simmer, uncovered, 15 minutes. 3). 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. 4). 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). 
   
  SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book 
  Publishers Chicago 1, Illinois 1958