CHERRY COLD SOUP

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Imagine that it is such soups that are chosen not only by special gourmets. If you are bored with an ordinary menu, adore berries, then this is just a great opportunity to decorate your diet with a new dish. The kid will be delighted with him! Why not! It is light and tasty, and besides, is it nutritious?
Ingredients per pound of berries:
cinnamon stick;

10 g of corn starch;
from 100 g sugar;
500 ml of water + 10 ml for diluting starch.

How to cook:
pick the berries, dip the best of them in cold water, wash them, then rinse.
Tear off the ponytails, take out the bones. Do this over the pan in which you will cook the soup so as not to drop a single cherry drop past.
Pour the empty berries with sugar, shaking them, not stirring with a spoon.

After two hours, pour water into the cherry mass. Add cinnamon. Bring to a boil over medium heat. Then cover the pan with a lid, reduce the flame tongue, cook the soup for another 10 minutes.

Using a slotted spoon, remove a little boiled cherries from the cinnamon. It will be needed to decorate the dish. Cinnamon is no longer useful.
Whip the remaining berries with a blender. Return to the pan, leaving in it as much liquid as you see fit. By the way, how many portions of soup will turn out depends on this.

Combine the starch with a teaspoon of water and pour into a saucepan. Within one minute, stirring with a whisk, bring the liquid dish to readiness.
Turn off the hotplate? Wait for the soup to cool. And then cool it in the refrigerator. Not enough sweets and a vibrant color accent? Whip the cream and garnish with a bowl of soup with them, and even a delayed berry.

Do you want to give a cherry touch an adult touch? To do this, just pour a glass of cherry in it. Surprised? But such first courses are far from rare guests on the gourmet menu!

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