* Two 20-ounce cans or 2 pounds fresh pitted sour cherries
* 1 cup sugar, or to taste
* 1 cinnamon stick
* 1 cup sour cream
* 1 cup dry red wine (optional)
# Drain the cherries, retaining the juice in a saucepan. Set the cherries aside. Add enough water to the juice to make 3 cups. Add sugar and the cinnamon stick. Bring to a boil, stirring to dissolve the sugar, and add the cherries. Partially cover and simmer over low heat 10- 15 minutes.
# Remove cinnamon stick and blend until smooth.
# Return to heat and bring to a boil. Then cool the soup a bit and add the sour cream, letting it dissolve. Chill.
# Before serving, add the wine, if using. Additional sour cream can be served in a side dish or as a dollop in each bowl.