|Canned beef broth||28 Ounce (Two 14 Ounce Each Cans)|
|Cinnamon sticks||3 Inch|
|Canned pickled beets||1 Pound, well drained with liquid reserved, chopped (1 Can)|
|Brown sugar||2 Tablespoon|
|Fresh bing cherries||1 Pound, washed, stemmed, pitted|
|Sour cream||1 Tablespoon|
Bring to a boil the beef broth and cinnamon stick.
Add the chopped beets, beet liquid, and brown sugar.
Heat until boiling again; then add the cherries and quickly return to boil.
Remove cinnamon stick if spice flavor is strong enough to taste, or leave it in if the flavor is not yet noticeable.
Cover soup and chill thoroughly.
Add a little lemon juice if you want a more tart flavor.
Ladle the soup into individual bowls and add a large spoonful of sour cream to each portion.