👩🍳 Instructions:
- Cook the cherries:
- In a saucepan, bring water, cherries, sugar, lemon juice, cinnamon, cloves, and salt to a boil.
- Reduce heat and simmer for about 10–15 minutes until the cherries are soft.
- Prepare the creamy base:
- In a small bowl, whisk together sour cream (or heavy cream) with flour until smooth.
- Temper the cream:
- Gradually add a few spoonfuls of hot cherry liquid to the cream mixture to avoid curdling.
- Then stir the tempered mixture into the soup.
- Simmer gently:
- Cook for another 5–8 minutes on low heat, stirring until slightly thickened.
- Remove from heat and discard cloves.
- Chill the soup:
- Let it cool to room temperature, then refrigerate for several hours or overnight.
🥣 To Serve:
Serve cold, optionally with a swirl of cream or a sprig of mint. It’s traditionally eaten as a starter or light dessert.
Would you like a dairy-free or sugar-free version as well?
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