Ingredients
- 700 g (1½ lb) sour cherries (fresh or frozen, pitted)
- 1 L (4 cups) water
- 120 g (½ cup) sugar (adjust to taste)
- 1 cinnamon stick
- 3–4 whole cloves
- Zest of ½ lemon
- Pinch of salt
To finish
- 200 ml (¾–1 cup) sour cream
- 1 tbsp flour (optional, for thicker soup)
- 1 tsp vanilla sugar or ½ tsp vanilla extract
Instructions
- Bring cherries, water, sugar, cinnamon, cloves, lemon zest, and salt to a boil.
- Reduce heat and simmer 10–15 minutes until cherries are tender.
- Mix sour cream with flour (if using) until smooth.
- Temper with a ladle of hot soup, then stir back into pot.
- Add vanilla; heat gently without boiling.
- Remove cinnamon and cloves. Cool, then chill well before serving.
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