|Sour cherries||500 Gram (1 Jar)|
|Cardamom pods||4 , pounded|
|Sour cream||1⁄2 Cup (8 tbs) (For Garnish)|
Heat the cherries in their syrup with water, cardamom, sugar and thinly peeled rind of the lemon.
Simmer gently for 10 minutes.
Rub through a sieve.
Blend cornflour in a little cold water until a smooth paste, gradually add to the fruit puree and bring to simmering point, stirring.
Cook for about 5 minutes, stirring continuously until thickened and the soup has a translucent appearance.
Stir in juice of the lemon.
Serve cold, with a spoonful of sour cream on top.