← Nouns Cooking · Soup Pot

Ingredients

• 500 g pitted sour cherries (fresh, frozen or from a jar, drained)
• 1 l Water
• 120 g Sugar
• 1 Cinnamon stick
• 3 whole cloves
• ½ Lemon, zest pared into strips
• 200 ml Sour cream
• 1 tbsp Cornflour (cornstarch)
• 100 ml Red wine (optional)

Method

1. Put the cherries, water, sugar, cinnamon, cloves and lemon zest in a pan. Bring to a boil, then simmer for 10 min, until the cherries are soft.
2. In a bowl, whisk the sour cream with the cornflour until smooth. Whisk in a ladle of the hot cherry liquid to warm it, so it doesn't curdle.
3. Stir the sour cream mixture back into the pan and simmer gently for 2–3 min, stirring, until the soup thickens slightly. Stir in the wine, if using.
4. Remove the cinnamon, cloves and lemon zest. Let the soup cool, then chill for at least 4 hours, until very cold.
5. Serve in chilled bowls as a starter or a light dessert, with an extra spoon of sour cream if you like.

Tips

• Taste once cold: chilled food tastes less sweet, so add a little more sugar or lemon then if needed.
• Plain flour is the traditional thickener; cornflour keeps it gluten-free. The wine goes in after cooking, so it keeps its alcohol; leave it out for children.

Sources

Written in our own words after cross-checking these recipes:

Offbeat Budapest Falstaff