Cold Cherry Soup
|Water||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|Dark sweet cherries with juice||16 Ounce (1 Can)|
|Flour||1 1⁄2 Tablespoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|Red wine||3⁄4 Cup (12 tbs)|
|Chamboid liqueur||4 Tablespoon|
In a large pan combine water, juice from cherries, sugar, salt, lemon juice, and cinnamon stick.
Boil for 3 to 4 minutes; taste liquid for flavoring.
If not well-flavored, let boil and reduce for another few minutes.
Add the cherries to the boiling mixture; simmer 4-5 minutes.
Mix the flour, sour cream, and wine until smooth.
Slowly stir in a ladle of hot cherry juice.
Pour mixture into the soup; boil until it thickens.
Add Chamboid, if desired.