Hungarian Sour Cherry Soup - Hideg Meggyleves

1 pound sour cherry (fresh or preserved, pitted)

4 cups water

4-5 tablespoons sugar

2-3 cinnamon sticks

6-7 cloves

Pinch salt

1 cup sour cream

1 tablespoon flour

½ cup red wine, optional

Add the cherries, sugar and water to a large saucepan and stir to combine. Bring to a boil. Reduce heat and add the cinnamon sticks and cloves to the cherry soup. Cook about 10 minutes or until the cherries are soft.

In a medium-sized bowl, stir the sour cream, flour and salt; add 1 cup of the hot cherry liquid and mix until smooth. Add the cream mixture to the cherry soup. Carefully simmer for about 5 minutes without boiling. Optionally, add the red wine to the soup to give the cherries a special flavor.

Remove the cinnamon sticks and the cloves. Let it cool down and put the cherry soup in the refrigerator until chilled. Serve cold on a hot summer day.

Serves four to six.

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