Hungarian Chilled Sour Cherry Soup with Cinnamon and Sour Cream

What you need

• 500 ml (2 cups) water
• 1 cinnamon stick
• 5 cloves
• 1 piece lemon zest, a wide strip pared with a peeler
• 400 g (14 oz) sour cherries, pitted, fresh or frozen
• 90 g (1/2 cup) granulated sugar, or to taste
• 1 pinch salt
• 150 g (2/3 cup) sour cream
• 2 tbsp all-purpose flour

Method

Restated from the original video

1. 1

   Put the water, cinnamon, cloves and lemon zest in a pot and bring to a boil.

2. 2

   Add the cherries, sugar and salt and simmer gently until the cherries are soft, about 10 min.

3. 3

   Fish out the cinnamon, cloves and lemon zest.

4. 4

   In a bowl, whisk the sour cream with the flour until there are no lumps.

5. 5

   Whisk a ladle of the hot soup into the sour cream mixture to warm it, then stir it all back into the pot.

6. 6

   Bring back to a gentle boil, stirring, and cook for 2-3 min until slightly thickened and no floury taste remains. Taste and add more sugar if the cherries are very sharp.

7. 7

   Let the soup cool, then cover and refrigerate until cold, about 2 hours. Serve chilled.

Imported from nosalty.hu. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.