Ingredients for half a kilogram of berries:
cinnamon stick;
- 10 g corn starch;
- from 100 g sugar;
- 500 ml water + 10 ml for diluting starch.
How to cook:
select the berries, dip the best ones in cold water, wash them, then rinse.
Tear off the tails and remove the seeds. Do this over the pan in which you will cook the soup so as not to let a single drop of cherry fall by.
Sprinkle the drained berries with sugar, shaking them without stirring with a spoon.
After two hours, pour water into the cherry mixture. Add cinnamon. Over medium heat, bring everything to a boil. Then close the pan with a lid, reduce the flame, and cook the soup for another 10 minutes.
Using a slotted spoon, remove the cinnamon from some of the boiled cherries. It will be needed to decorate the dish. Cinnamon is no longer useful.
Beat the remaining berries with a blender.Return to the pan, reserving as much liquid as you need. By the way, how many servings of soup you get depends on this.
Mix starch with a teaspoon of water and pour into the pan. For one minute, stirring with a whisk, bring the liquid dish to readiness.
Have you turned off the burner? Wait for the soup to cool down. And then cool it in the refrigerator. Missing some sweetness and a pop of color? Whip the cream and decorate a plate of soup with it and the reserved berries.
Want to add a grown-up twist to your cherry soup? To do this, just pour a glass of cherry liqueur into it. Surprised? But such first courses are no longer rare guests on gourmet menus!
