Cold sweet cherry soup

Let's sort and wash the cherries. Remove the tails, take out the bones from the berries. We will remove them over a plate so that not a single drop of juice is lost.

Then pour granulated sugar into a bowl with prepared cherries. Mix the ingredients with a spoon and leave for two hours, so that the berries release the juice and infuse.

Then, together with the juice, transfer the cherries with sugar to a saucepan or ladle. For flavor, add one cinnamon stick. Pour in 500 ml of purified cool water. Mix the ingredients and put on medium heat.

After bringing the water to a boil, reduce the heat to a minimum. Boil the berries in sugar syrup for 10 minutes, covering the dishes with a lid.

Then take the pan off the heat. We will select part of the sweet cherry (2-3 tablespoons) in a cup or bowl. Remove the cinnamon stick, we won't need it anymore. Puree the berry soup with an immersion blender until smooth. If you want to get a thicker cherry soup, then part of the liquid from the pan can be drained first. In a separate bowl, mix 50 ml of cold water and corn starch. Stir the mixture so that the starch is completely combined with water. Pour the resulting mixture into the cherry soup. While constantly stirring the soup with a whisk, boil it for one minute over low heat so that it thickens a little.

Let the soup cool down to room temperature. Then put it in the refrigerator for a few hours to cool completely. Pour the finished cherry soup into bowls. In each serving, add a few reserved cherries. You can complement the dish with whipped cream or sour cream. To give the soup a spicy note, you can pour a little liquor or cherry tincture into it.
Enjoy your meal!