Cherry Summer Soup (Kissel) Recipe
Fill a medium pot with 8 cups of water. Add 1 pound of pitted cherries and bring to a boil.
Reduce the heat to low and simmer for 12 minutes, partially covered (don't cover it completely or the contents may spill over. Stir in 3/4 cup of sugar and 1 Tbsp lemon juice and continue simmering another 3 minutes.
Finally dissolve 4 Tbsp of potato starch in 1/4 cup of water and slowly add it to the pot while stirring the soup. Remove from heat and let kissel cool slightly. You can strain out the cherries if you prefer, but I love the texture and flavor they add to the soup. To serve, ladle the very warm soup into bowls or mugs. P.S. It reheats really well. My husband likes his kissel cold. Either way, it's such a treat!
Potato starch works really well in this soup. We've tried substituting with corn starch with disappointing results. We found that you need more corn starch to do the same job and you can taste the corn starch. Look for potato starch in the bins of your grocery stores. We've found it at Rosauers, and most European stores. Try whole foods as well.