500 g/1 lb sour cherries (ripe and pitted)
150 g/6 oz sugar
grated peel of half a lemon
pinch of salt
1 tablespoon flour
100 ml/2 and half fl oz sour cream
1. In a large pan put 1 and half litres ( 2 and half pints) of water, the sugar, salt, lemon peel, and cinnamon. Boil for 3-4 minutes and taste to see if the liquid is well-flavoured. If not, let it boil and reduce for another few minutes.
2. Add the cherries to the boiling water and simmer 4-5 minutes. Mix the cream and the flour then stir in slowly a ladle of hot cherry juice. Pour into the soup and boil until it thickens. Leave to cool, serve chilled.