2 pounds sour cherries
4 cups water
1/2 cup sugar
1/4 teaspoon salt
6 whole cloves
1 small cinnamon stick
1 lemon slice
1 cup sour cream
1/4 cup flour
Combine cherries, water, sugar, salt, cloves, cinnamon, and lemon in a medium saucepan. Bring to a boil and simmer for 5 minutes.
Meanwhile combine sour cream and flour in a mixing bowl. Mix until smooth.
Ladle 1 cup of soup into cream-flour mixture. Mix until smooth. Pour into soup and stir to combine. Simmer for 5 minutes.
Set the saucepan into an ice-water bath to cool. Chill completely in the refrigerator. Serve cold. Yield: 4 servings.
- Recipe courtesy of Gastronomer's Guide.