Cook the cherries: In a medium pot, combine cherries, water, sugar, cinnamon stick, cloves, and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for about 10–15 minutes until cherries soften and release their juices.
Thicken the soup: In a small bowl, whisk together the sour cream and flour until smooth. Slowly add a few tablespoons of the hot cherry liquid to temper it (so it doesn’t curdle). Then pour the mixture back into the pot, stirring constantly over low heat until slightly thickened — do not boil once the sour cream is added.
Flavor and chill: Remove from heat, discard the cinnamon stick and cloves, and stir in vanilla extract (and lemon zest or juice, if using). Let cool to room temperature, then refrigerate for at least 2–3 hours (or overnight) until nicely chilled.
Serve: Serve cold in bowls or glasses, garnished with a few whole cherries or a swirl of cream.
🍒 Tips:
If you can’t find sour cherries, use sweet cherries with a little extra lemon juice for tartness.
Some people like to add a splash of red wine or port for extra depth.
Would you like me to give you a creamy vanilla twist version of this soup — a bit more dessert-like and popular at Hungarian cafés?
