Sour Cherry Soup

Romania
Jenny Vandermeer

2 carrots
1 small bunch parsley
1 cube chicken bouillon
2 cups water
1 pound sour cherries, seeded
Pinch of salt
1-2 tablespoons sugar
1-2 tablespoons sour cream
1 egg yolk

Boil carrots, parsley, bouillon, and water until tender.  Add cherries, salt and sugar.  Mix sour cream and egg yolk separately.  Remove the soup from heat and add sour cream/egg mixture, stirring quickly.  Garnish with parsley leaves.  Serve hot or cold.

Serves 4.

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