Chilled Beet and Cherry Soup

For the soup base

1. Peel and dice the beets into 1/2-inch cubes.

2. Pit the cherries using a cherry pitter or knife.

3. In a medium saucepan, combine the diced beets, pitted cherries, cinnamon stick, star anise, and water.

4. Bring the liquid to a boil over high heat.

5. Reduce heat to low, cover, and simmer until the beets are completely tender, about 20 minutes.

   Then 20 min of waiting

6. Remove the cinnamon stick and star anise from the pot.

7. Transfer the cooked mixture into a blender and puree until smooth.

8. Pour the pureed soup back into the saucepan.

9. Stir in the sugar, lemon juice, and salt.

10. Simmer over low heat for 5 minutes to dissolve the sugar and meld the flavors.

    Then 5 min of waiting

11. Pour the soup into a large bowl and allow it to cool completely, then chill in the refrigerator until thoroughly cold, at least 2 hours.

    Then 120 min of waiting

To serve

12. In a small bowl, loosen the sour cream with a spoonful or two of the cold soup until smooth.

13. Stir the light pink sour cream mixture back into the whole bowl of soup to integrate.

14. Ladle the chilled soup into individual bowls and swirl additional sour cream on top before serving.