Hungarian Chilled Cherry Soup (Meggyleves)

Ingredients

• 1 lb (450 g) sour cherries, pitted (fresh or frozen)
• 4 cups (1 L) water
• ½–¾ cup sugar (to taste)
• 1 cinnamon stick
• 2–3 whole cloves
• Strip of lemon zest
• ½ cup (120 ml) sour cream
• 1 tbsp flour or cornstarch

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Instructions

1. In a pot, combine cherries, water, sugar, cinnamon, cloves, and lemon zest.
2. Bring to a boil, then simmer 10–15 minutes.
3. Remove spices.
4. Whisk sour cream with flour/cornstarch.
5. Temper with hot soup, then stir back into pot.
6. Simmer 2–3 minutes until slightly thickened.
7. Cool completely, then refrigerate until cold.
8. Serve chilled.