Tipsy cherry soup from Hungary

Ingredients for 6 servings:

• 800 g sour cherries
• 5 cloves
• 1 stalk(s) cinnamon
• 200 ml red wine, dry
• 800 ml water
• 1 lemon(s)
• 5 tbsp sugar
• 1 pinch of salt
• 2 egg yolks
• 200 ml sweet cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours

Vörösboros meggyleves – served ice cold

Wash and pit the sour cherries. Crush some of the stones and tie them together with the cinnamon stick and cloves in a cheesecloth. Add the cherries to the red wine and water. Squeeze the lemon and pour the juice through a fine sieve. Add the sugar, a pinch of salt, and the spice sachet to the liquid, heat, and simmer for five minutes. Remove the spice sachet and scoop out half of the cherries with a slotted spoon. Set aside. Purée the rest of the soup with an immersion blender until finely ground. Heat again. Whisk the egg yolks with the cream and stir in a cup of the hot soup. Pour the mixture back into the pot while stirring. The soup should not be allowed to boil! Add the previously separated cherries and chill the soup thoroughly in the refrigerator. If desired, you can garnish the soup with a dollop of cream when serving.