Traditional cinnamon cherry soup is best served well chilled in the hot season.
Not everyone loved traditional sour cherry soup as a child, but if it’s made well, it’s a guaranteed success. A cold soup can be especially welcome in hot weather. Make it the classic way with sour cream and whole cinnamon sticks!
Traditional sour cherry soup
Ingredients for 4 servings
- 600 g sour cherries
- 100 g sugar
- 5 cloves
- 2 cinnamon sticks
- 200 ml cream
- 150 ml sour cream
- 1 l water
- 1 tablespoon flour
- 1 pinch of salt
Preparation
Pit the sour cherries, transfer them into a pot, mix with the sugar, add water, add the cloves, cinnamon and salt and start cooking over low heat. It should take about twenty minutes to soften. Meanwhile, mix the flour with the cream and sour cream.
Add a tablespoon of the cooking juices, then drizzle the mixture into the soup and stir with a hand whisk for a few minutes, stirring constantly until thickened. Wait until it has cooled to room temperature, and then transfer into the fridge to let the flavors really come together.
Remove the cinnamon sticks and cloves before serving.