Although a lot of Hungarian cooking is hot, rich and warm, this chilled fruit soup is also very popular.

Cold Strawberry Soup

16 ounces frozen strawberries, thawed
5/8 cup water
1 tablespoon corn starch
1/8 cup sugar
1 tablespoon lemon juice
small carton sour cream
a few mint leaves

Empty the strawberries into a strainer over a pan.  Push the berries through the strainer (mash them first if this is difficult).  Add the water and cook over medium heat until the mixture starts to boil.  Mix the cornstarch and sugar with a little water.  Add this to the soup.  Cook for ten minutes, stirring all the time.  Add lemon juice.  Pour into a bowl and chill in the refrigerator.  Serve with a spoonful of cream and few mint leaves.