Ingredients
Scale
- 1 kg sour cherries
- 4 Tbs sugar
- 1 Tbs flour
- 1 generous cup of sour cream
- 5–6 cloves
- 2 star anise
- 1 cinnamon stick
- Zest of one lemon
- Pinch of salt
- Water
Instructions
- In a large pot, cover the well-washed, pitted sour cherries with double the amount of water and add the sugar.
- Then, in a spice-holder, add the cinnamon sticks, cloves and star anise, along with the lemon zest and pinch of salt and bring it all to a slow boil (about 25-30 minutes). Reduce the heat to medium-low, and simmer until the fruit is soft, about 6-7 minutes. Remove the spice holder.
- In a small bowl, whisk together the sour cream and flour with a 1/4 cup of hot cherry liquid from the pot. Add another 1/4 cup of liquid and whisk until the mixture is smooth, then slowly add the rest of the soup, constantly stirring so no lumps form. Set aside to cool, stirring from time to time, then place in the refrigerator until well chilled.